Marry Me Chicken Pasta: Quick and Irresistible Delight

One bite and I thoughtyep, I’d marry whoever made this. Marry Me Chicken Pasta really is that dreamy, and yes, it’s blowing up on TikTok for good reason. Creamy, cheesy, a little tangy, and somehow still light. This cozy dish comes together fast with leftover chicken or a few simple fillets. No fancy skills required.

This is one of those meals that tastes like you’ve been cooking all afternoonbut all it takes is pantry staples and a skillet. It’s got tender chicken, sun-dried tomatoes, garlic, and a velvety blend of cream and Parmesan. Think Alfredo with flair. Keep reading for all the details!

I used to bake bread with my grandma every Saturdayso trust me, I care about flavor and comfort. Recipes like this stick because they’re easy, delicious, and reliable. I’ve tested shortcuts and found one little trick that helps the sauce cling perfectly to the pasta. You’re going to love it.

Why You’ll Love This Recipe

• Cozy and nostalgic: This creamy, dreamy dish feels like a comforting hug in every bite. It’s the perfect mix of rich flavors and simple goodness.
• Quick and practical: Ready in just 30 minutes, this recipe makes it easy to whip up a weeknight dinner without stress.
• Uses familiar ingredients: Everything you need is likely sitting in your pantry or fridge right now.
• Great for leftovers: Got cooked chicken somewhere in the fridge? This is the perfect way to transform it into something irresistible.

Main Ingredients and Helpful Notes

Let’s break down the essentials for this Marry Me Chicken Pasta and why they matter:

• Pasta: Any shape works here, but short pasta like penne or rigatoni helps the creamy sauce cling to every bite.
• Rotisserie chicken: A lifesaver for busy nightsgrab a pre-cooked chicken and shred it up. You can also use grilled or poached chicken breast if preferred.
• Sun-dried tomatoes: These bring a sweet-tart punch that adds depth to the sauce.
• Garlic and tomato paste: A flavor-packed combo that delivers richness and body to the dish in under a minute.
• Heavy cream and Parmesan: These create a luxurious creamy texture. Stick to heavy cream for richness; the Parmesan melts in for the perfect salty finish.

Pro Tip: Can’t find sun-dried tomatoes? Try sautéing fresh cherry tomatoes in olive oil with a pinch of salt until blisteredthey make a great swap!

Ingredient Quick Reference

Step-by-Step: How to Make Marry Me Chicken Pasta

You’ll need a large pot for the pasta and a deep skillet or sauté pan for the sauce. Here’s how to make it:

1. Cook the pasta: Bring a salted pot of water to a boil and cook the pasta until just al dente (check the package instructions). Reserve ½ cup of the pasta water before draining.
2. Start the sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook 1 minute, then add ½ cup dry white wine or chicken broth. Let it simmer for 1–2 minutes to reduce slightly.
3. Build the creamy base: Whisk in the heavy cream. Stir in chopped sun-dried tomatoes, oregano, and a pinch of crushed red pepper flakes (if using). Add the shredded chicken and simmer 5 to 7 minutes, until heated through and sauce is slightly thickened.
4. Finish with Parmesan: Turn off the heat and stir in Parmesan and torn fresh basil. Taste and season with salt and black pepper as needed.
5. Combine: Add pasta to the skillet and toss with the sauce. Add a splash of reserved pasta water if the sauce is too thickit helps everything cling perfectly!

Serve hot, topped with extra Parmesan and fresh basil leaves if desired.

Cooking Timeline

Substitutions and Storage Tips

Substitution Ideas:

• No Parmesan? Use Pecorino Romano or Asiago for a similarly bold flavor.
• Wine alternative: Substitute an equal amount of chicken broth or vegetable broth.
• Prefer mild flavor? Omit or reduce the crushed red pepper for a gentler sauce.

Storage Tips:

• Fridge: Store in an airtight container for up to 3 days. Reheat on the stove over low heat with a splash of cream or milk to loosen the sauce.
• Freezer: The sauce (without pasta) freezes well. Cool completely, freeze up to 1 month. Thaw overnight in the fridge, then toss with hot pasta and reheat until warm.

Storage Quick Tips

Expert Insight: Crafting the Perfect Marry Me Chicken Pasta

Marry Me Chicken Pasta balances creamy, savory flavors with tender chicken for a comforting yet elegant dish. Achieving the right texture in the saucerich but not heavyis key to enhancing the pasta’s ability to carry those bold, herby notes naturally. This creamy pasta dish proves that with a few pantry ingredients, you can turn a basic weeknight dinner into a stunning meal worth celebrating.

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The Story Behind My Marry Me Chicken Pasta

It took me several afternoons in the kitchen to perfect this Marry Me Chicken Pasta, carefully fine-tuning each element. I learned how to balance the richness of the sauce with acid and salt without overpowering the dish. Every trial added another layer of comfortuntil finally, this creamy, sun-dried tomato-speckled masterpiece felt like a warm family hug on a plate. It’s become a favorite in my home, and I hope it brings you the same cozy joy.

FAQs ( Marry Me Chicken Pasta )

Conclusion

Marry Me Chicken Pasta is a true weeknight heroready in just 30 minutes, it’s creamy, comforting, and bursting with cozy flavors that feel like a homemade hug. You’ll love how tender chicken, tangy sun-dried tomatoes, and that silky sauce come together effortlessly for a meal everyone asks to have again.

Feel free to swap rotisserie chicken for grilled breast or add a handful of fresh spinach for a green boost. Leftovers store beautifully in the fridge for up to three daysjust warm gently and add a splash of cream to revive that dreamy sauce. A little trick I learned: stirring reserved pasta water in makes everything cling like magic.

I’d love to hear about your version! Did this recipe remind you of any family favorites? Share your wins or twists with meand pass it along to someone you want to wow with a simple, nourishing dinner.

Olivia Farnsworth

Marry Me Chicken Pasta: Quick and Irresistible Delight

Fall in love with this Marry Me Chicken Pasta recipe that combines the ease of rotisserie chicken with a rich garlic tomato cream sauce. Perfect for Chicken Breast Dinner Ideas, Leftover Chicken Ideas, and Quick Chicken Recipes, this dish is ready in just 30 minutes and bursts with flavor in every bite.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 667

Ingredients Method Notes

Ingredients

  

• 8 ounces uncooked pasta
• 2 tablespoons butter
• 1/2 tablespoon flour
• 3-4 cloves garlic minced
• 1 tablespoon tomato paste
• 1/3 cup dry white wine or chicken broth
• 1 cup heavy/whipping cream
• 1/3 cup sun-dried tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked/rotisserie chicken shredded
• 1/3 cup freshly grated parmesan cheese + more for serving
• 1 small handful fresh basil torn/chopped
• Salt & pepper to taste

Method

 

1. Boil a salted pot of water for the pasta and cook it al dente according to package directions.
2. When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for about a minute, stirring often.
3. Add in the garlic, tomato paste, and wine. Give it a good stir and let it bubble for about one minute.
4. Whisk in the cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and chicken, and cook it for a few minutes until the sauce has thickened to your liking.
5. Stir in the parmesan and basil and take the skillet off the heat. Season generously with salt & pepper.
6. Prior to draining the pasta, reserve some of the hot pasta water. Add the drained pasta to the skillet and toss until coated. If needed, pour in a splash of the hot pasta water to the sauce to thin it out a bit. Serve immediately with more parmesan if desired.

Notes

• I don’t recommend subbing the heavy cream for anything with a lower fat content (e.g. half-and-half or milk) because the tomato in the sauce is likely to curdle it, and you’ll have to add more flour to thicken the sauce.