Marry Me Chicken Pasta is one of those magical dishes that lives up to its playful name. Legend has it that this creamy, sun-dried tomato chicken pasta is so delicious it has sparked marriage proposals! Whether or not that’s true, one thing is certain – this dish combines tender chicken, a luxurious cream sauce, and perfectly cooked pasta into something truly special.
This elevated comfort food transforms everyday ingredients into a restaurant-quality meal that’s surprisingly simple to prepare. The combination of savory chicken, tangy sun-dried tomatoes, and fresh herbs creates a symphony of flavors that will have everyone at your table asking for seconds… or possibly popping the question.
Why You’ll Love This
- It’s impressive enough for date night but easy enough for a weeknight dinner
- The creamy sauce is perfectly balanced – rich without being too heavy
- Everything cooks in one pan, minimizing cleanup time
- Leftovers taste even better the next day as flavors continue to develop
- Easily customizable with vegetables or protein swaps to suit your preferences
Ingredients
- 8 ounces uncooked pasta
- 2 cups shredded rotisserie chicken
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3-4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/3 cup dry white wine or broth
- 1 cup heavy cream
- 1/3 cup sun-dried tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/3 cup freshly grated parmesan
- Fresh basil, chopped
- Salt and pepper to taste
Instructions
- Boil pasta in salted water according to package directions.
- Make roux with butter and flour. Add garlic, tomato paste, and wine. Simmer 1 minute.
- Add cream, sun-dried tomatoes, seasonings, and chicken. Cook until thickened.
- Stir in parmesan and basil. Add drained pasta, thinning with pasta water if needed.
Tips & Variations
- For a lighter version, substitute half-and-half for the heavy cream
- Add spinach or kale in the last few minutes of cooking for extra vegetables
- Try using thigh meat instead of breast for even juicier chicken
- Make it gluten-free by using your favorite gluten-free pasta
- For extra flavor, deglaze the pan with 1/4 cup white wine before adding the cream
- Marinate the chicken in Italian dressing for 30 minutes before cooking for more flavor
Serving Suggestions
This rich pasta dish pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the creaminess. A side of garlic bread is perfect for soaking up every last bit of the delicious sauce.
For a complete dinner experience, serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc. The acidity in these wines complements the creamy sauce wonderfully.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- The sauce will thicken considerably when refrigerated – add a splash of chicken broth when reheating
- For meal prep, you can make the sauce ahead of time and refrigerate separately from the pasta
- The chicken is done when it reaches an internal temperature of 165°F (74°C)
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the chicken and sauce up to 2 days ahead, then reheat gently and toss with freshly cooked pasta when ready to serve.
What can I substitute for sun-dried tomatoes?
Roasted red peppers or fresh cherry tomatoes (cooked until they burst) make good alternatives, though they’ll change the flavor profile slightly.
Is there a dairy-free version?
You can substitute full-fat coconut milk for the heavy cream and nutritional yeast for the parmesan, though the flavor will be different.
Can I use rotisserie chicken to save time?
Absolutely! Simply shred about 2 cups of rotisserie chicken and add it to the sauce at the end, just long enough to warm through.
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