Welcome to your new favorite weeknight dinner! This Marry Me Chicken Pasta recipe is known for being so incredibly delicious, people joke that anyone who eats it will propose to you on the spot. It takes the famous flavors of the original “Marry Me Chicken”—a dreamy mix of cream, sun-dried tomatoes, and Parmesan—and turns it into a simple, one-pot pasta meal.
This dish is comforting, ridiculously easy to clean up, and ready in about 30 minutes. It’s perfect for busy evenings when you want something special without spending hours in the kitchen. Let’s get cooking!
What’s in Marry Me Chicken Pasta?
This recipe uses a handful of everyday ingredients to create a taste that feels gourmet. Here are the stars of the show:
- Chicken Breast: We use boneless, skinless chicken, cut into small pieces. This helps it cook quickly and evenly right in the sauce.
- Sun-Dried Tomatoes: These are key! They bring a sweet, tangy, and deeply savory flavor that separates this dish from regular creamy pasta. Use the ones packed in oil for the best results.
- Aromatics and Spices: Fresh crushed garlic, dried oregano, and paprika add warmth and depth to the sauce.
- Cream and Parmesan: A rich double (or heavy) cream base creates that velvety texture, while freshly grated Parmesan cheese melts in to add a salty, nutty, cheesy goodness.
- Spinach: A big handful of baby spinach melts right into the hot sauce, adding a lovely green color and a boost of nutrients.
What Can I Add?
One of the great things about this creamy chicken pasta is how adaptable it is. Don’t be afraid to try new things!
- For Extra Veggies: Feel free to throw in some chopped bell peppers or sliced mushrooms along with the garlic and sun-dried tomatoes.
- Different Meats: You can easily swap the chicken breast for turkey or even firm tofu if you prefer a meat-free meal. Just make sure to use vegetable stock.
- Spice it Up: For a little heat, stir in a pinch of red pepper flakes when you add the paprika.
- Pasta Swap: While we recommend a sturdy shape like spirali or penne, you can use whatever you have. Just remember that thinner pasta shapes cook faster and might require less liquid.
How to Make Marry Me Chicken Pasta Step by Step
Ready to make this one-pot magic? Follow these simple steps for a perfect dish every time.
- In a large, deep frying pan or pot, heat the olive oil over medium heat.
- Add the bite-sized chicken pieces and a generous sprinkling of black pepper. Cook for about 5 minutes, stirring often, until the chicken pieces begin to brown on all sides.
- Next, lower the heat to medium-low. Add the crushed garlic, finely chopped sun-dried tomatoes, oregano, and paprika. Stir everything together for 3 to 5 minutes until the garlic smells fragrant and has softened.
- Pour in the dried pasta and the chicken stock. Give the mixture a good, thorough stir to make sure the pasta is submerged in the liquid.
- Place a lid on the pan and let it simmer for 15 to 20 minutes. Stir occasionally to prevent the pasta from sticking. The pasta is done when it’s cooked through and most of the liquid has been absorbed into the sauce.
- Turn the heat down to the very lowest setting. Stir in the spinach and the double (heavy) cream. Mix well until the spinach wilts down and the cream is heated through.
- Turn the heat off and stir in the grated Parmesan cheese. Taste the pasta, and add more salt and pepper if you think it needs it. Serve immediately!
Recipe Tips for Success!
To guarantee a fantastic result with your creamy chicken pasta, keep these helpful tips in mind:
- Flavor Boost: Use the oil from the jar of sun-dried tomatoes instead of plain olive oil. This adds an incredible extra layer of tomato flavor to your dish!
- Choose Wisely: Because this is a one-pot meal, use a sturdy pasta shape like penne, fusilli, or rigatoni. Avoid thin pasta like spaghetti or fine noodles, as they tend to break apart while stirring.
- Adjust Liquid as Needed: The cooking time for one-pot pastas can vary. If the pasta is still firm after 15 minutes, but the liquid is gone, simply add a splash or two of boiling water or extra stock and continue to cook until tender.
- Chop Them Small: If you or your family are sensitive to the texture of sun-dried tomatoes, chop them up very, very finely. They will practically melt into the sauce, giving you all the flavor without the chewy texture.
What to Serve with Marry Me Chicken Pasta
This pasta is a rich and filling meal all by itself, but it pairs wonderfully with something light and fresh to balance the flavors.
- A simple side salad tossed with a bright vinaigrette.
- Garlic bread or cheesy breadsticks are perfect for soaking up any extra creamy sauce left in your bowl!
- Lightly steamed or roasted green vegetables like broccoli or asparagus.
Storage & Reheating
It’s always great to have leftovers of a meal this delicious!
This Marry Me Chicken Pasta will keep well in an airtight container in the refrigerator for up to 3 days.
Keep in mind that when it cools, the pasta will continue to soak up the creamy sauce, making it very thick. When you reheat it, you will need to add a splash of chicken stock or boiling water to bring the sauce back to a looser, creamier consistency. Reheat fully in a pan on the stovetop or in the microwave.
A word of warning: freezing this pasta is not recommended. The pasta texture tends to become mushy once it’s thawed and reheated. It’s best enjoyed fresh or reheated from the fridge.
Conclusion
We hope you enjoy this easy, creamy, and impressive Marry Me Chicken Pasta! It’s truly the perfect recipe for a quick meal that feels like a special occasion. Go ahead and try it tonight—your family will be asking for it again and again. Don’t forget to let us know in the comments how much you loved it!
Try this Easy 30-Minute Chorizo Pasta Recipe
Marry Me Chicken Pasta
Ingredients
Method
- In a large, deep pan, heat the oil over a medium heat, then add the chicken pieces and pepper. Cook for 5 minutes, stirring until the chicken starts to color.
- Reduce the heat, then add the garlic, sun-dried tomatoes, oregano, and paprika. Stir and cook for 3–5 minutes until the garlic is soft.
- Add the pasta and chicken stock. Stir well to combine, cover with a lid, and cook for 15–20 minutes, stirring occasionally, until the pasta is cooked and most liquid is absorbed.
- Turn the heat to the lowest setting, then stir in the spinach and the cream. Stir well for 1–3 minutes until the spinach wilts and the cream is heated through.
- Remove the pan from the heat and stir in the grated Parmesan cheese. Check if you need to add more salt or pepper, then serve immediately.
