Internet Sensation Marry Me Chicken Pasta is creamy and packed with Italian-inspired flavors that bring restaurant quality right to your kitchen.
If you love creamy pasta recipes, just like the rest of the internet, you'll fall for my Marry Me Shrimp next.
Quick Look: Marry Me Chicken Pasta
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍲 Servings: 4 Bowls
- ⚡ Calories: 843 calories per serving
- 🍂 Flavor Profile: Roasted red peppers and creamy sauce mix for a dish you will crave again and again
- 👌 Difficulty: Easy - a pasta that is so easy and tastes so good, a ring is surely coming next!
SUMMARIZE & SAVE THIS RECIPE ON:
Jump to:
- Quick Look: Marry Me Chicken Pasta
- What is Marry Me Chicken Pasta?
- The Internet's Favorite Creamy Chicken Pasta
- You'd Never Guess This Marry Me Chicken Pasta Is Gluten-Free
- Why I Use Chicken Thighs Instead of Chicken Breasts
- Why You'll Love This Recipe
- What Ingredients are in Marry Me Chicken Pasta?
- Flavor Variations
- How to Make Marry Me Chicken Pasta
- Expert Tips
- Marry Me Chicken Pasta FAQ's
- More Marry Me Recipes
- 📖 Recipe
- 💬 Comments
What is Marry Me Chicken Pasta?
Marry Me Chicken Pasta is a creamy, Italian-inspired chicken pasta made with Parmesan cheese, heavy cream, garlic, sun-dried tomatoes, Italian seasoning, and tender, juicy chicken thighs.
The Internet's Favorite Creamy Chicken Pasta
Every time I share this Marry Me Chicken Pasta on my social media, it takes off. The recipe has racked up millions of views across social media platforms, and it's one that readers come back to again and again. My inbox and comments fill with messages from people saying it's become a new family favorite, the best creamy pasta they've ever made, or they want to marry me.
You'd Never Guess This Marry Me Chicken Pasta Is Gluten-Free
This gluten-free Marry Me Chicken Pasta proves you don't have to miss out on viral comfort food. Every recipe on Golden Grace Kitchen is developed to be gluten-free first, using everyday ingredients that deliver the same rich flavors and textures you know and love. If you don't follow a gluten-free diet, you can easily substitute regular pasta and all-purpose flour with results that are just as delicious.
Why I Use Chicken Thighs Instead of Chicken Breasts
One of my favorite things about this Marry Me Chicken Pasta is that it's made with boneless, skinless chicken thighs instead of the traditional chicken breasts. Chicken thighs stay incredibly juicy, tender, and flavorful, even after simmering in the creamy Parmesan sauce. They're also much more forgiving, so you don't have to worry about dry, overcooked chicken.
While you can absolutely substitute chicken breasts if that's what you have on hand, I highly recommend trying this recipe with chicken thighs at least once. They add richer flavor and make every bite even more satisfying.
Why You'll Love This Recipe
- Simple Ingredients: This Marry Me Chicken Pasta recipe uses chicken thighs, gluten-free pasta, Parmesan cheese, garlic, spinach, and sun-dried tomatoes, all of which you can easily find at your local grocery store.
- Super Rich & Creamy: The creamy, sun dried sauce is super rich and creamy, with delicious, earthy Parmesan cheese throughout.
- Easy Weeknight Dinner: Simple steps like boiling pasta, searing chicken, and simmering the creamy sauce make this dish approachable for cooks of any skill level.
- Rich and Creamy: Parmesan cheese, garlic, Italian seasoning, and sun-dried tomatoes create the irresistible Marry Me Chicken flavor.
- Filling and Family-Friendly: This hearty pasta recipe serves a hungry family and leaves everyone satisfied.
What Ingredients are in Marry Me Chicken Pasta?
See the recipe card below for the full ingredient list, exact measurements, and step-by-step instructions.
- Chicken Thighs: They stay tender and juicy while adding rich, savory flavor to every bite.
- Farfalle Pasta: The perfect base for the meal. Its shape holds onto the creamy sauce, so every bite is packed with flavor.
- Heavy Cream: Creates a rich, velvety sauce that makes the pasta extra comforting and indulgent.
- Parmesan Cheese: Brings rich, cheesy flavor while helping make the sauce smooth and creamy.
- Sun Dried Tomatoes: Add a sweet, tangy burst of flavor that gives the sauce its signature "Marry Me Chicken" taste.
- Chicken Broth: Forms the foundation of the sauce, adding savory depth while balancing the cream's richness.
- Garlic, Shallots & Onion: Create a flavorful base that adds savory depth to the sauce.
- Spinach & Fresh Basil: Add freshness, color, and a pop of flavor that balances the rich, creamy sauce.
Flavor Variations
- Protein Options: This recipe uses juicy chicken thighs for extra flavor without sacrificing tenderness, but you can easily use chicken breasts as a substitute if preferred. You can even make a Marry Me shrimp pasta version.
- Spicy: I often get asked if this recipe is spicy. The original version is flavorful, but mild. Add red pepper flakes for a kick of heat!
- Add Mushrooms: Mushrooms add more texture and an earthy flavor that pairs well with the rest of the dish's ingredients.
- Extra Cheesy: For an even richer, cheesier sauce, add shredded mozzarella or extra Parmesan for added indulgence.
- Pasta Options: Any short pasta shape with texture will work well in this recipe. Think penne, rotini, rigatoni; all of these are great options that hold onto the creamy sauce.
- Dairy Free: Can't have dairy? Follow this recipe to make a Dairy Free Marry Me Chicken Pasta version.
- No Pasta: Skip the pasta to make Marry Me Chicken Thighs that you can serve over rice or mashed potatoes.
- More Marry Me Recipes: Use the rich sauce in this recipe to make dishes like Marry Me chicken soup, Marry Me chicken orzo, Mary Me salmon, and Marry Me chicken meatballs.
How to Make Marry Me Chicken Pasta
This Marry Me Chicken Pasta recipe comes together in a few simple steps. The key is building layers of flavor by seasoning and searing the chicken first, then using the same skillet to create the rich, creamy sun-dried tomato sauce.
Step 1: Season the chicken.
Wash the chicken, pat it dry, and coat it evenly with the chicken seasonings.
Step 2: Sear and cook the chicken.
Heat a large skillet over medium heat and sear the chicken in the leftover sun-dried tomato oil until golden. Lower the heat, cover, and continue cooking until the chicken reaches an internal temperature of 165°F.
Step 3: Build the flavor base.
Using the same skillet, cook the shallots, onions, and tomato paste until fragrant. Add the flour and cook briefly to create the base for the creamy sauce.
Step 4: Make the creamy sauce.
Add the broth, cream, and spinach to the skillet. Simmer until the sauce thickens and the spinach is wilted. Stir in the Parmesan cheese until melted and smooth.
Step 5: Combine the pasta and chicken.
Slice the cooked chicken and gently stir it into the creamy sauce with the cooked pasta. Stir everything together until the pasta is evenly coated.
Step 6: Serve and Enjoy!
Top with fresh basil and enjoy!
Expert Tips
- Cook the pasta just until al dente: Cooking the pasta to just until al dente helps it hold its shape when you toss it with the creamy sauce. This is especially important when using gluten-free pasta, which can become soft if overcooked.
- Use a meat thermometer: The FDA recommends cooking chicken to an internal temperature of 165°F (74°C). I love my ThermoPro Lightning food thermometer for its almost instant read and accuracy.
- Preheat the skillet: Let your skillet get nice and hot before searing the chicken. A preheated pan creates a beautiful sear and locks in the chicken's juices.
- Keep the sauce at a gentle simmer: Never let your sauce boil, as high heat can cause it to separate. A light summer created a smooth and creamy sauce everytime.
- Reserve some pasta water: Before draining the pasta, save ½ cup of the cooking water. If the sauce becomes too thick, stir in a splash of the reserved pasta water to loosen it without thinning the flavor.
Marry Me Chicken Pasta FAQ's
You can absolutely use chicken breasts for this recipe. In fact, chicken breasts are usually the chosen cut of chicken for the dish. I recommend using chicken thighs for their richer flavor and juiciness, but feel free to use breasts if you prefer a leaner version with a milder flavor profile. Adjust your cooking time, however. Breasts cook faster and can dry out easily.
Yes! Marry Me Chicken Pasta can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The sauce will thicken as it chills, so add a splash of chicken broth, milk, or cream when reheating to bring it back to its creamy consistency. Warm it gently over low heat for the best results.
Yes, you can freeze Marry Me Chicken Pasta, although the creamy sauce may separate slightly when thawed. Let the pasta cool completely, then store it in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring in a splash of cream or milk to restore the sauce's smooth, creamy texture.
Absolutely! You can easily make Marry Me Chicken Pasta dairy-free by swapping the heavy cream for full-fat coconut milk or your favorite dairy-free cooking cream and using a plant-based Parmesan alternative. The sauce will still be rich, creamy, and flavorful, making it a great option for anyone avoiding dairy without sacrificing comfort or taste.
Yes! You can use half-and-half instead of heavy cream if you'd like a lighter sauce. Keep in mind the sauce won't be quite as rich or thick, but it will still be creamy and delicious. For a thicker consistency, let the sauce simmer a little longer or stir in a tablespoon of grated Parmesan before serving.
Yes! Rotisserie chicken is a great shortcut for busy weeknights. Simply shred or dice the cooked chicken and stir it into the sauce near the end of cooking until heated through.
Marry Me chicken pasta is easy to customize with your favorite vegetables. Spinach, mushrooms, broccoli, asparagus, zucchini, or roasted red peppers all pair beautifully with the creamy sauce. Simply sauté or roast the vegetables before adding them to the pasta. It's a great way to add extra flavor, color, and nutrition to the dish.
Marry Me chicken pasta is Italian-inspired. It uses traditional Italian ingredients to create a classic flavor profile. Then, it adds heavy cream and Paremsan cheese to create an extra rich, cheesy sauce.
📖 Recipe
Marry Me Chicken Pasta
Video
Equipment
Ingredients
Chicken
- 3 boneless skinless chicken thighs
- ¾ tbsp smoked sweet paprika
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sun dried tomato oil from the jar of sun dried tomatoes
Pasta
- 12 oz farfalle pasta
- 2 tablespoon butter
- 2 tablespoon dried shallots
- 2 tablespoon minced garlic
- 1 tablespoon minced onion
- 3 tablespoon Bob's Red Mill 1:1 gluten free flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded parmesan
- ¼ cup diced sun dried tomatoes
- 2 tablespoon tomato paste
- 1 cup diced spinach
- 1 tablespoon Italian seasoning
- ½ teaspoon smoked sweet paprika
- ½ teaspoon salt
- Chopped fresh basil for garnish
Instructions
Chicken
- Wash the chicken and pat it dry with paper towels.
- In a medium bowl, coat the chicken with paprika, Italian seasoning, salt, and pepper.
- Heat the sun dried tomato oil in a large skillet over medium heat. Then, sear the chicken for 3 minutes on both sides.
- Reduce the heat to medium-low and place a lid on the pan. Then, cook the chicken thighs for 6 to 10 more minutes until the internal temperature reaches 165 degrees.
- Set the chicken aside to cool while you make the rest of the dish.
Pasta
- While the chicken is cooking, boil the pasta according to the package directions for al dente. Then, drain it and set it aside.
- Then, melt the butter in the pan and sauté the dried shallots, minced onion, minced garlic, sun dried tomatoes, and tomato paste with the pasta seasonings: Italian seasoning, salt, and paprika on medium-low heat for 2 minutes until fragrant. Then, add the flour and stir to combine.
- Add the chicken broth, heavy cream, and spinach to the skillet.
- Cook until the sauce begins to thicken and the spinach is wilted. Then, add the parmesan cheese and stir until creamy.
- Dice the cooled chicken into bite size pieces while the sauce cooks.
- Add the diced chicken and the pasta to the skillet and stir gently. Garnish with fresh basil and enjoy!
Notes
- Refrigerate leftovers for up to 3 days.
- Freezing is not recommended.
- Reheat the entire dish over medium-low heat in a skillet or microwave individual portions at 1-minute intervals.
- Be sure to cook your pasta to al dente, and no further, to prevent it from breaking apart when added to the dish.
- I love my ThermoPro Lightning food thermometer for its almost instant read and accuracy.
- Preheat the pan before searing the chicken. You want it nice and hot to begin cooking the outside of the thighs immediately.
- Never let your sauce boil. It should always be at a light simmer to prevent breaking.
Curtis says
Easy steps for a delicious meal. I swapped thighs for breast and some dried spices for fresh and messed up a step but it still came out so delicious! Will be trying other recipes
Nicole Kendrick says
Thank you so much! I love hearing that you made it your own—that's what cooking is all about. I'm so glad it still turned out delicious, and I can't wait to hear what recipe you try next. Thanks for taking the time to share!
Nicole Kendrick says
This worked exactly as written, thanks! It was so creamy, flavorful, and absolutely delicious! The sauce coated every bite perfectly, and my whole family loved it.