If you’re looking for a pasta dish that feels like a warm hug on a plate, this Marry Me Chicken Pasta Recipe is an absolute game-changer. Rich, creamy, and bursting with flavor, it’s the kind of meal that can turn any ordinary weeknight into a special occasion. I love making this whenever I want something comforting yet impressive without spending hours in the kitchen.

What really makes this Marry Me Chicken Pasta Recipe stand out is its balance of tangy sun-dried tomatoes with the luscious cream sauce, plus tender shredded chicken that soaks up all those delicious flavors. Whether you’re cooking for a date night, family dinner, or just treating yourself, this recipe is foolproof and full of those cozy, crave-worthy vibes. I promise, it might just become your new go-to!

Ingredients You’ll Need

Each ingredient in this recipe plays a key role in creating that irresistible creamy, flavorful sauce that hugs every bite of pasta. Picking fresh, good-quality ingredients makes all the difference, so here are some tips to help you shop smart and cook with confidence.

Uncooked pasta: I use penne or rigatoni for this recipe because their shape holds the sauce beautifully, but any short pasta you love works well.
Butter: The base for your sauce, it adds richness and helps cook the garlic without burning it.
Flour: It thickens the sauce, so don’t skip it or your sauce might be too runny.
Garlic: Fresh is best—mince it finely to spread that fragrant flavor evenly.
Tomato paste: This intensifies the tomato flavor; canned paste is perfect, just look for one without additives.
Dry white wine or chicken broth: I often use broth if I don’t have wine on hand; either adds depth to the sauce.
Heavy/whipping cream: The star for that silky, luscious texture—don’t substitute with milk or it won’t be the same.
Sun-dried tomatoes: These bring a sweet-tart punch and chewy texture that amps up the flavor complexity.
Dried oregano: Adds a subtle earthy, herbal note—good to use fresh if you have it but dried works well.
Crushed red pepper flakes: Optional but I love the little kick they bring to balance all the creaminess.
Cooked/rotisserie chicken: Perfect shortcut—just shred it and toss it right in to save time without sacrificing taste.
Parmesan cheese: Freshly grated is a game-changer for creaminess and flavor. I always keep a wedge in my fridge for recipes like this.
Fresh basil: Adds brightness and herbaceous freshness—tear it rather than chopping for a rustic feel.
Salt & pepper: Essential for balancing and bringing out all the flavors. Season gradually and taste as you go!

Variations

I love how versatile this Marry Me Chicken Pasta Recipe is because you can tweak it easily to suit your mood or dietary needs. Feel free to get creative and make it truly yours!

Make it vegetarian: Swap chicken for sautéed mushrooms or roasted veggies—I tried this with zucchini and mushrooms and it was just as comforting.
Spice it up: Add extra crushed red pepper flakes or a dash of cayenne if you want more heat. I sometimes toss in a pinch when I’m craving something with a little edge.
Use different cheese: Try asiago or pecorino instead of parmesan for a slightly different flavor profile. It’s a great way to keep things interesting.
Gluten-free option: Use your favorite gluten-free pasta to keep this cozy dinner accessible for everyone at your table.
Swap cream for lighter option: For a lighter take, use half-and-half or a mix of milk and cream, but watch your sauce thickness closely.

How to Make Marry Me Chicken Pasta Recipe

Step 1: Cook Your Pasta Perfectly

Bring a big pot of salted water to a boil and cook the pasta just until al dente—the instructions on the package are usually spot on. I usually set a timer and check a minute or two before suggested time to avoid mushy pasta. Once cooked, drain and set aside, reserving a cup of pasta water in case you want to loosen the sauce later.

Step 2: Build the Creamy Base

In a large skillet, melt your butter over medium heat, then whisk in the flour to create a roux. Cook for about a minute, stirring constantly, so you get rid of the raw flour taste but don’t let it brown. Toss in the minced garlic and cook until fragrant—about 30 seconds, careful not to burn!

Step 3: Add Tomato and Liquid

Stir in the tomato paste until it’s warmed through, then pour in your white wine or chicken broth, scraping up any bits stuck to the pan. Let that simmer for a couple of minutes so it reduces slightly and flavors concentrate—this step is where your sauce starts to shine.

Step 4: Cream and Flavor Boost

Lower the heat and pour in the heavy cream, stirring as it thickens. Add sun-dried tomatoes, oregano, and crushed red pepper flakes, then season with salt and pepper. Let it all simmer gently until the sauce coats the back of a spoon, about 3-5 minutes. This is when the magic really happens—the sauce becomes velvety and rich.

Step 5: Toss in Chicken and Parmesan

Stir in your shredded cooked chicken and parmesan cheese, mixing well so every piece is coated in that luscious sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up. Then add your cooked pasta, folding everything together so the pasta absorbs those beautiful flavors.

Step 6: Finish With Fresh Basil

Lastly, toss in fresh basil just before serving to add that bright, herbaceous note that cuts through the creaminess perfectly. Give everything one final gentle stir and you’re ready to dig in!

How to Serve Marry Me Chicken Pasta Recipe

Marry Me Chicken Pasta Recipe - Recipe Image

Garnishes

I’m a big fan of topping this dish with extra grated parmesan and a few fresh basil leaves for color and freshness. Sometimes I sprinkle a little cracked black pepper or even a dash of smoked paprika for a subtle twist. These little touches make it feel restaurant-quality.

Side Dishes

I usually serve this creamy pasta with a simple green salad dressed with lemon vinaigrette to cut through the richness, along with some crusty garlic bread to scoop up every last bit of sauce. Roasted veggies like asparagus or broccoli also pair beautifully here.

Creative Ways to Present

For a special occasion, I’ve plated this Marry Me Chicken Pasta Recipe in shallow bowls with a fresh basil sprig in the center and scattered sun-dried tomato strips on top. Setting the table with candles and good wine really elevates the experience and makes your dinner feel extra memorable.

Make Ahead and Storage

Storing Leftovers

I store leftover Marry Me Chicken Pasta in an airtight container in the fridge for up to 3 days. When I do this, I often keep a bit of extra cream or chicken broth nearby because the sauce tends to thicken as it chills, and a splash helps loosen it back up when reheating.

Freezing

Freezing this pasta is doable but not my favorite because cream-based sauces can separate after thawing. If you want to freeze, I recommend storing the chicken and sauce separate from the pasta, then combining them after reheating for best texture.

Reheating

I reheat leftovers gently on the stove over low heat, stirring often and adding a splash of cream or broth to revive the sauce’s silkiness. Microwaving works in a pinch but can make the sauce a bit grainy if overheated, so keep the power low and go slow.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes in the Marry Me Chicken Pasta Recipe?

Fresh tomatoes won’t give quite the same concentrated sweetness and chewy texture that sun-dried tomatoes provide, but you can substitute them if needed. To mimic the flavor, use cherry tomatoes roasted first to bring out their sweetness, then add them in later in the cooking process.
What pasta shapes work best for Marry Me Chicken Pasta Recipe?

I recommend sturdier shapes like penne, rigatoni, or farfalle because they hold onto the creamy sauce well. Thin long noodles can work, but the sauce may not cling as nicely and the texture experience will change.
Can I make this recipe dairy-free?

Replacing the heavy cream and butter can be tricky since they create that signature creaminess. For a dairy-free version, try coconut cream and a dairy-free butter substitute, but keep in mind the flavor profile will be different. Testing a small batch first is a good idea.
Is it necessary to use wine in the sauce?

Not at all! If you prefer to avoid alcohol, chicken broth is a great alternative that still adds wonderful depth to the sauce without changing the overall flavor too much.
How long does Marry Me Chicken Pasta stay fresh?

Stored properly in the fridge, leftovers will stay fresh for up to 3 days. After that, the sauce and pasta might start to lose their texture and flavor quality.

Final Thoughts

This Marry Me Chicken Pasta Recipe is one of those meals I keep coming back to because it feels so indulgent yet totally doable to make at home. It’s perfect for those evenings when you want a little comfort but with an extra touch of elegance. I genuinely hope you give it a try and that it becomes a staple in your repertoire—you and anyone lucky enough to share it will be so glad you did!

Marry Me Chicken Pasta Recipe

★★★★★ 4.6 from 119 reviews

Author: Touba
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Print Recipe

Description

Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender shredded chicken tossed in a rich sauce made with garlic, sun-dried tomatoes, white wine, and parmesan cheese. This comforting pasta recipe blends savory and subtle spicy notes for an irresistible meal perfect for weeknight dinners or special occasions.

Ingredients

Scale

Pasta

8 ounces uncooked pasta

Sauce

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
Salt & pepper to taste

Chicken and Cheese

2 cups cooked/rotisserie chicken, shredded
1/3 cup freshly grated parmesan cheese, plus more for serving

Garnish

1 small handful fresh basil, torn or chopped

Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
Make the roux: In a large skillet over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk continuously for about one minute to create a roux, which will thicken the sauce.
Sauté garlic and tomato paste: Add the minced garlic to the roux and sauté for 30 seconds until fragrant. Stir in the tomato paste, mixing well to combine and cook out the raw flavor for about a minute.
Deglaze with wine or broth: Pour in the dry white wine or chicken broth, stirring and scraping any bits off the bottom of the skillet. Allow it to simmer for 2-3 minutes until slightly reduced.
Add cream and seasonings: Pour in the heavy cream, then add the sun-dried tomatoes, dried oregano, crushed red pepper flakes, salt, and pepper. Stir to combine and simmer gently for 4-5 minutes until the sauce thickens slightly.
Incorporate chicken and cheese: Add the shredded cooked chicken and grated parmesan cheese into the sauce. Stir well to heat through and let the cheese melt, creating a creamy consistency.
Toss pasta with sauce: Add the cooked pasta to the skillet and toss thoroughly to coat all noodles evenly with the sauce.
Garnish and serve: Remove from heat and sprinkle the torn fresh basil on top. Serve immediately with extra parmesan cheese if desired.

Notes

Use rotisserie chicken to save time or substitute with leftover cooked chicken.
If you don’t have white wine, chicken broth is a perfect non-alcoholic substitute.
Adjust crushed red pepper flakes to your spice tolerance.
Fresh basil adds bright flavor, but you can also use dried basil in a pinch.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.

Keywords: Marry Me Chicken Pasta, creamy chicken pasta, sun-dried tomato pasta, quick chicken dinner, creamy garlic chicken pasta