Creamy Marry Me Chicken Bowtie Pasta

Creamy Marry Me Chicken Bowtie Pasta is a rich, indulgent dish loaded with tender chicken, sun-dried tomatoes, and a velvety garlic cream sauce—all tossed with perfectly cooked bowtie (farfalle) pasta. It’s bold, comforting, and every bite is packed with flavor. I love making this recipe when I want to impress someone—or just treat myself to something irresistibly good.

Why You’ll Love This Recipe

I love this dish because it takes the beloved “Marry Me Chicken” flavors—creamy, garlicky, slightly tangy with sun-dried tomatoes—and wraps them around hearty bowtie pasta. The chicken stays juicy, the sauce clings beautifully to the pasta, and it all comes together in one creamy, dreamy pan. Whether I’m cooking for a romantic dinner or a weeknight comfort meal, this one always wins hearts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs, thinly sliced

• Bowtie (farfalle) pasta

• Garlic, minced

• Sun-dried tomatoes, chopped (oil-packed, drained)

• Chicken broth

• Heavy cream

• Parmesan cheese, grated

• Olive oil or butter

• Italian seasoning

• Red pepper flakes (optional for heat)

• Salt and black pepper

• Fresh basil or parsley for garnish

Directions

1. I cook the bowtie pasta in salted water until al dente, then drain and set it aside.

2. While the pasta cooks, I season the chicken with salt, pepper, and Italian seasoning.

3. In a large skillet, I heat oil or butter over medium-high heat and sear the chicken until golden and cooked through. I then remove it from the pan and set it aside.

4. In the same skillet, I sauté garlic and sun-dried tomatoes for about 1–2 minutes until fragrant.

5. I pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

6. I stir in heavy cream, bring it to a gentle simmer, and add grated Parmesan. I stir until the sauce is smooth and slightly thickened.

7. I return the chicken to the pan and toss in the cooked pasta. I stir everything together until well coated.

8. I garnish with fresh basil or parsley and a sprinkle of extra cheese before serving.

Servings and timing

This recipe serves about 4 people. It takes around 10–15 minutes to prep and 20 minutes to cook, so it’s ready in about 30–35 minutes total.

Variations

• I sometimes use spinach or kale for added greens—just stir it into the sauce to wilt before adding the pasta.

• For a spicy version, I increase the red pepper flakes or add a splash of hot sauce.

• I’ve made it with shrimp instead of chicken, and it works beautifully.

• To lighten it up, I use half-and-half instead of heavy cream and reduce the cheese slightly.

• Gluten-free pasta can be used if needed—just be careful not to overcook it before adding to the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of broth or cream to loosen the sauce. It also microwaves well in short intervals, stirring between each one to keep it creamy.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve made this using rotisserie chicken or leftover grilled chicken. I add it to the sauce just long enough to heat through before tossing with pasta.

Will the cream sauce curdle?

Not if I keep the heat low and stir gently. I avoid boiling the sauce once the cream is added.

What’s the best pasta for this recipe?

I like bowtie pasta because it holds the sauce well and looks great, but penne, rigatoni, or fettuccine all work too.

Can I make this ahead of time?

Yes, I make the sauce and chicken ahead, then cook fresh pasta when I’m ready to serve. I combine everything and warm it up gently before serving.

What sides go well with this?

I usually serve it with a crisp green salad, roasted veggies, or garlic bread. It’s rich enough to stand on its own, but sides make it a full meal.

Conclusion

Creamy Marry Me Chicken Bowtie Pasta is the kind of dish that’s made to impress—but it’s so simple, I find myself making it just because. I love the creamy texture, the savory richness of the chicken and sun-dried tomatoes, and how beautifully it all clings to the pasta. Whether I’m making dinner for someone special or treating myself, this recipe is a keeper.