First Step: Prepare the ingredientsStart by gathering all your ingredients to streamline the cooking process. Cut the boneless, skinless chicken into 1-inch pieces or shred pre-cooked chicken for a faster option. Mince the garlic cloves finely, drain sun-dried tomatoes, and grate the parmesan cheese. Measure out pasta, flour, herbs, and liquids before heating your skillet. Having everything ready means smoother cooking with less stress.

Second Step: Cook the pastaBoil salted water in a large pot and add your chosen pasta (penne, rigatoni, or farfalle). Cook following the package instructions until al dente for the best texture. Reserve about ½ cup of pasta water before draining the cooked pasta. Set aside; it will be useful for adjusting the sauce consistency later. For tips on perfect pasta, see How to Cook Pasta Al Dente.

Third Step: Cook the chickenHeat olive oil in a large skillet over medium-high heat. Season the chicken pieces generously with salt and pepper, then add to the hot pan. Cook for about 6–8 minutes, turning occasionally until the chicken is golden and cooked through (internal temperature 165°F/74°C). Remove the chicken and set aside. If you’re short on time, use shredded cooked or rotisserie chicken to speed things up.

Fourth Step: Build the sauceIn the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Sprinkle flour over the garlic and butter, stirring constantly for about one minute to create a roux that will thicken your sauce.

Fifth Step: Add liquids and seasoningsWhisk in tomato paste and pour in dry white wine or chicken broth to deglaze the pan, letting it bubble for a minute to reduce slightly. Slowly whisk in the heavy cream and, if you prefer a thinner sauce, add the 2 cups of chicken broth. Stir in sun-dried tomatoes, dried oregano, paprika, Italian seasoning, and crushed red pepper flakes if using. Simmer gently for a few minutes until the sauce thickens.

Sixth Step: Combine chicken and cheeseReturn the cooked chicken to the skillet with the sauce. Stir in the grated parmesan cheese and fresh basil to meld all flavors. Adjust seasoning with salt and pepper to taste. Let everything warm together, creating a rich, creamy blend perfect for coating pasta.

Seventh Step: Toss pasta in the sauceAdd your drained pasta directly into the skillet with the sauce and chicken. Toss well to evenly coat all pieces. If the sauce seems too thick, add reserved pasta water a little at a time until you reach your desired consistency. This step ensures each bite is creamy without being dry or overly heavy.

Final Step: Serve immediatelyTransfer the marry me chicken pasta to serving bowls or plates. Sprinkle extra parmesan cheese and fresh basil on top for garnish. Serve warm and enjoy this flavorful, comforting dish with garlic shrimp or steak on the side for a complete, hearty meal.