Smoky Marry Me Chicken Pasta Recipe

Warning: this recipe may cause uncontrollable swooning at the dinner table — proceed with caution. I promise I didn’t literally marry this pasta, but the first time I made it my partner dramatically proposed a lifetime supply of leftovers. This Smoky Marry Me Chicken Pasta takes that creamy, garlicky, sun-dried tomato magic everyone loves and adds a little campfire swagger with smoked paprika and a bit of crisped bacon. It smells like a cozy bistro collided with a backyard BBQ — smoky, tangy, and utterly irresistible. If you like silky sauce, tender chicken, and a tiny bit of drama on your plate, you’re in the right place.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

It balances creamy, tangy, and smoky all in one skillet, so you get deep flavor without a sink full of dishes. The sauce clings to every twist of pasta, the chicken stays juicy, and the little pops of sun-dried tomato add bright color and chew — who doesn’t love creamy sauce with crispy edges? It’s easy enough for weeknights but fancy enough for guests (or that person you’re trying to impress). And honestly, it reheats like a dream.

Ingredients

For the Main Dish:

• 1.5 lb boneless, skinless chicken breasts (about 2 large)
• 12 oz penne or rigatoni
• 4 slices bacon, chopped (or 4 oz pancetta)
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped (packed in oil or rehydrated)
• 2 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

For the Sauce / Garnish (if applicable):

• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 1 cup grated Parmesan cheese
• 1/4 cup fresh basil or parsley, chopped
• Juice of 1/2 lemon (about 1 tbsp)

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the 12 oz penne until just shy of al dente (check package; usually 1–2 minutes less than the package time). Drain, reserve 1 cup of pasta water, and set the pasta aside. While the water heats, pat the chicken dry and season generously with salt, pepper, and 2 tsp smoked paprika. Dry meat sears better — you’ll hear that satisfying sizzle when it hits the pan.

Step 2:

In a large skillet over medium-high heat, crisp the 4 slices of bacon until golden and slightly chewy, about 4–5 minutes. Use a slotted spoon to transfer bacon to a plate, leaving the rendered fat in the pan. Add 2 tbsp olive oil and 2 tbsp butter to the pan. When the fat shimmers, add the chicken and sear 3–4 minutes per side until the exterior turns golden with a bronzed edge. Don’t move the chicken too much — that crust is flavor.

Step 3:

Remove the chicken to a cutting board and slice it into thick strips. Reduce heat to medium, add the minced garlic, chopped sun-dried tomatoes, and red pepper flakes. Sauté for about 1 minute until the garlic smells fragrant and the tomatoes begin to glisten. Pour in 1 cup chicken broth and scrape up any browned bits from the bottom — that brown stuff smells heavenly and carries tons of flavor.

Step 4:

Stir in 1 cup heavy cream and bring to a gentle simmer. Let the sauce reduce and thicken for about 6–8 minutes, stirring occasionally, until it coats the back of a spoon. Add 1 cup grated Parmesan and whisk until smooth. If the sauce feels too thick, add reserved pasta water a few tablespoons at a time to reach a silky consistency. Taste and adjust salt, pepper, and smoked paprika if you want a smokier kick.

Step 5:

Return the sliced chicken and crispy bacon to the skillet, toss in the cooked pasta, and stir until everything glows with sauce. Finish with a squeeze of lemon and a shower of chopped basil or parsley. Serve immediately with extra Parmesan on the side — and listen for those pleased “mmm”s around the table.

Pro Tips

• For juicier chicken, let the breasts rest 5 minutes after searing before slicing — that keeps the juices locked in.
• If you don’t have sun-dried tomatoes, stir in 2 tbsp tomato paste with the broth for depth and color.
• Use freshly grated Parmesan for the best melting and flavor; pre-grated can feel grainy.
• For extra smoke without bacon, add 1 tsp chipotle powder or use smoked sea salt sparingly.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for 1 lb firm tofu (press and sear) to make it vegetarian — it soaks up the sauce but loses some juiciness.
• Use Greek yogurt thinned with a little milk instead of heavy cream for a lighter sauce; expect a tangier note and slightly thinner texture.
• Substitute bacon with smoked paprika and smoked salt for a dairy-free or pork-free smoky option.
• Use gluten-free pasta for a GF version — cook according to the package and toss gently to avoid breakage.

Variations & Tips

• Spicy: Add 1 diced jalapeño when you sauté the garlic and double the red pepper flakes.
• Kid-friendly: Omit the red pepper flakes and use mild paprika; shred the chicken for easier bites.
• Vegetarian: Replace chicken with roasted mushrooms and add extra sun-dried tomatoes for umami.
• Cheesy: Stir in 1/2 cup grated smoked gouda for deeper smoky-cheese flavor.
• One-pan dinner: Cook pasta directly in the sauce with a touch more broth for a one-skillet meal (watch liquid carefully).
• Creative twist: Fold in roasted corn and a handful of baby spinach at the end for color and sweetness.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the pasta and chicken separately, store sauce chilled for up to 3 days, and reheat gently on the stove with a splash of broth to loosen before combining. For best texture, assemble just before serving.

Can I double the recipe?

Sure thing. Use a wider skillet or two pans so you don’t overcrowd and lose that lovely sear on the chicken. You may need to reduce sauce simmer time slightly if your pan gets crowded.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1½ tbsp) and add a little extra salt for flavor.

How do I know it’s done?

Cut into the thickest piece of chicken: the center should run clear and feel firm but springy. Aim for a safe internal temp of 165°F. The sauce should coat the back of a spoon and cling to the pasta.

What if I don’t have ingredient X?

Use pantry swaps: no sun-dried tomatoes? Try 2 tbsp tomato paste. No heavy cream? Mix ½ cup Greek yogurt + ½ cup milk, whisked in off the heat to avoid curdling.

How I Like to Serve It

I pile this pasta into big shallow bowls, sprinkle extra Parmesan, and pass lemon wedges at the table. It pairs beautifully with a simple green salad and a crisp white wine or an iced tea for weeknights. For casual parties, keep a bowl of chopped parsley and extra bacon nearby so guests can customize their plates.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your smoky, silky, utterly addictive Marry Me Chicken Pasta!