Marry Me Chicken Pasta Recipe

I can honestly say this Marry Me Chicken Pasta Recipe has become one of my all-time favorites for good reason. It’s that perfect blend of creamy, savory, and just the right amount of tangy from sun dried tomatoes that feels so indulgent yet approachable. Every time I make it, I’m amazed at how quickly the flavors come together and how comforting it is to sit down with a warm bowl of this dish. Trust me, it’s a crowd-pleaser that has “keep this recipe forever” written all over it.

Why You’ll Love This Marry Me Chicken Pasta Recipe

Ingredients You’ll Need

The image shows a set of ingredients arranged on a white marbled surface, all in clear or white bowls and containers. There is a large clear glass bowl with raw boneless chicken thighs at the bottom right. To the left of it is a small white bowl filled with shredded Parmesan cheese. Above this, a small clear bowl holds dried shallots beside a bowl of minced onions. Next to these, there is a white bowl filled with dark red sun-dried tomatoes. A small clear bowl with yellow sun-dried tomato oil sits beside a box of pasta leaning upright. On the left side, a large clear measuring cup contains golden chicken broth. Above it, a white bowl is full of fresh green spinach leaves. Moving further left and up, small clear bowls hold fresh green basil and a mixture of seasonings in reddish, pale yellow, and green hues. Above the chicken, there is a small metal bowl with a piece of butter, a small bowl of white flour, and a clear measuring cup with smooth white heavy cream. All the items are set neatly spaced from each other in a flat layout on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I first made this Marry Me Chicken Pasta Recipe, I was immediately hooked by its bold, yet balanced flavor profile. The smoky sweetness of the paprika and the hit of Italian seasoning marry so well with the creamy parmesan sauce and the tangy sun dried tomatoes. What really makes it stand out for me is how the spinach adds a pop of freshness without overpowering the dish, making it feel complete in every bite. I love how creamy and rich it is, but not too heavy—you get just the right amount of comfort food vibes.

Aside from the delicious taste, I think what makes this recipe truly special is how straightforward it is to prepare. Even if you’re not a seasoned cook, the steps are simple and well-paced, so you never feel rushed. The chicken thighs stay tender and juicy thanks to the searing and slow cooking in the skillet, while the sauce thickens up into something decadently creamy. I find this dish perfect for a date night dinner, a weekend treat, or even a family gathering where you want something impressive but not overly complicated. Every time I make it, people ask for seconds!

Ingredients You’ll Need

Gathering the right ingredients for this recipe is easy and rewarding. Each item plays an important role in building layers of flavor, from the spices that coat the chicken to the creamy sauce that ties it all together. Here’s exactly what you’ll need to create this delicious meal.

Chicken thighs: I use boneless, skinless thighs because they stay juicy and flavorful throughout cooking.
Smoked sweet paprika: Adds a warm, smoky depth that complements the tomato and cheese perfectly.
Italian seasoning: Brings a fragrant blend of herbs that create that classic Italian feel.
Salt and black pepper: Essential for seasoning and balancing all the flavors.
Sun dried tomato oil: This is a secret weapon—infuses the chicken with subtle tomato richness when searing.
Farfalle pasta: The bowtie pasta shape holds the sauce beautifully for maximum flavor in every bite.
Butter: Adds richness and helps sauté the aromatics for a flavorful base.
Dried shallots, minced garlic, minced onion: These aromatics build a savory foundation you’ll love.
Gluten free flour: I prefer Bob’s Red Mill 1:1 gluten free to thicken the sauce while keeping it silky smooth.
Chicken broth: Adds savory depth and helps create the base of the sauce.
Heavy cream: Makes the sauce luxuriously creamy and rich.
Parmesan cheese: Grated fresh, it melts into the sauce to deliver that unmistakable cheesy goodness.
Diced sun dried tomatoes: Infuse sweet and tangy bursts throughout the dish.
Tomato paste: Intensifies the tomato flavor and adds color.
Baby spinach: Adds a fresh, slightly earthy contrast and vibrant green color.
Fresh basil: For garnish, adding fragrance and a pop of color to finish.

Directions

Step 1: Wash and pat dry the chicken thighs thoroughly with paper towels. This helps the seasoning stick and ensures a nice sear.

Step 2: In a medium bowl, coat the chicken evenly with smoked sweet paprika, Italian seasoning, salt, and black pepper. Make sure every piece is well seasoned for maximum flavor.

Step 3: Heat the sun dried tomato oil in a large skillet over medium heat. Once shimmering, add the chicken thighs and sear for about 3 minutes on each side until golden brown.

Step 4: Lower the heat to medium-low, cover the pan with a lid, and let the chicken cook for an additional 6 to 10 minutes. Use a meat thermometer to check that the internal temperature reaches 165°F to ensure they’re perfectly cooked and juicy.

Step 5: Remove the chicken from the skillet and set it aside to cool. Keeping it warm in a covered dish is great if you want to serve immediately after.

Step 6: Meanwhile, bring a large pot of salted water to a boil and cook the farfalle pasta according to package directions until al dente. Drain and set aside.

Step 7: In the same skillet, melt butter over medium-low heat. Add dried shallots, minced onion, minced garlic, diced sun dried tomatoes, and tomato paste along with additional Italian seasoning, smoked paprika, and salt. Sauté for about 2 minutes until fragrant and soft.

Step 8: Sprinkle in the gluten free flour and stir constantly to combine and cook out the raw flour taste, about 1 minute.

Step 9: Slowly pour in the chicken broth while stirring, then add the heavy cream and diced spinach. Cook the sauce, stirring occasionally, until it thickens and the spinach wilts, about 3 to 5 minutes.

Step 10: Stir in the shredded parmesan until melted and creamy. This step is key to achieving that luscious texture this dish is known for.

Step 11: Dice the cooled chicken into bite-sized pieces and add it to the skillet along with the cooked pasta. Gently toss everything together to coat in the sauce evenly.

Step 12: Garnish with chopped fresh basil before serving. This final touch brightens the whole presentation and flavor.

Servings and Timing

This Marry Me Chicken Pasta Recipe serves 4 people generously. The total prep time, including chopping and seasoning, is about 10 minutes. Cooking the chicken and making the sauce takes approximately 15 minutes more, so you’re looking at roughly 25 minutes total from start to finish. There’s no resting or cooling time needed beyond letting the chicken cool briefly before dicing, which only takes a few minutes. It’s a fantastic choice when you want a flavorful, homemade meal without spending hours in the kitchen.

How to Serve This Marry Me Chicken Pasta Recipe

I love serving this dish hot and fresh straight from the skillet because the creamy sauce tastes best warm. You can portion out generous servings onto plates or bowls, and I always recommend adding a sprinkle of extra parmesan and a little more fresh basil on top to enhance the aroma and presentation. It feels special and inviting, perfect for gathering around the table.

Side-wise, I like pairing it with something green and crisp to balance the richness, like a simple arugula salad tossed with lemon vinaigrette or some garlic roasted asparagus. Crusty bread or a classic Italian loaf is also a winner to mop up any leftover sauce that clings to the pasta — who doesn’t love that?

For drinks, a chilled glass of Sauvignon Blanc or even a light Pinot Grigio pairs wonderfully, as their acidity cuts through the creamy sauce and complements the herbs. Non-alcoholic options like sparkling water with a twist of lemon or a bright iced tea match nicely as well. This dish works brilliantly for a cozy family dinner, impressing guests at a casual party, or even an intimate weeknight date night.

Variations

If you want to switch things up, I’ve experimented with a few variations that work beautifully. For example, you can swap the chicken thighs for chicken breasts if you prefer leaner meat, just be mindful to not overcook them as they dry out faster. For pasta, penne or rigatoni are great alternatives that also hold the sauce well.

For a gluten-free version, I stick to Bob’s Red Mill gluten free flour as called for, but you can also try cornstarch as a thickening agent. Vegans will want to substitute the chicken with a meaty mushroom or tofu option, and use coconut cream instead of heavy cream plus a plant-based parmesan substitute. The flavor won’t be quite the same, but it can still be delicious and comforting.

To add a little extra depth, try roasting the sun dried tomatoes before adding them to the sauce, or throwing in some red pepper flakes if you like a hint of heat. Sometimes I finish the sauce with a splash of white wine for a subtle tang that lifts all the flavors. You could even cook the chicken sous vide for extra tenderness if you have the equipment. It’s fun to make it your own!

Storage and Reheating

Storing Leftovers

I usually store any leftover Marry Me Chicken Pasta in an airtight container in the refrigerator. It keeps well for up to 3 days. I recommend using glass containers that seal tightly to preserve the freshness and avoid any flavor contamination from other foods. Make sure the dish is cooled to room temperature before sealing and refrigerating to keep the sauce from becoming watery.

Freezing

This recipe can be frozen, but I prefer to freeze the chicken separately from the pasta and sauce if possible. The creamy sauce may separate slightly upon thawing. If freezing the whole dish, place it in a freezer-safe airtight container and use within 1 to 2 months for best quality. When you’re ready, thaw it overnight in the fridge before reheating gently to maintain texture and flavor.

Reheating

The best way to reheat this dish is on the stovetop over low to medium heat, stirring frequently. You can add a splash of chicken broth or cream if the sauce feels too thick or dried out. Avoid microwaving if possible, as it can cause uneven heating and change the sauce texture. Reheating gently helps restore that creamy, luscious consistency that makes this recipe so appealing.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts are leaner and cook a bit faster, so keep a close eye on them to avoid drying out. Adjust cooking time accordingly and consider pounding them to an even thickness for uniform cooking.

Is this recipe gluten-free?

Yes, it can be! Using Bob’s Red Mill 1:1 gluten free flour as in the recipe keeps it safe for gluten-free diets, and just ensure your pasta brand is also gluten free.

What pasta works best for this recipe?

I love using farfalle because of its shape holding sauce well, but other medium-size pastas like penne, rigatoni, or fusilli work just as beautifully. Any pasta that can catch the creamy sauce is a great choice.

Can I prepare this recipe ahead of time?

You can definitely prep the chicken and sauce in advance and refrigerate separately. Reheat gently before serving and toss with freshly cooked pasta to avoid mushiness. Cooking the pasta fresh always yields the best texture.

Can I make this dairy-free?

For a dairy-free version, swap the heavy cream with full-fat coconut milk or a creamy plant-based milk, and use a vegan parmesan alternative or nutritional yeast in place of the cheese. The flavor will be different but still delightful.

Conclusion

I truly hope you give this Marry Me Chicken Pasta Recipe a try because it’s one of those dishes that brings both comfort and flair to the dinner table. It’s straightforward but packed with flavor, and I guarantee it’ll become a staple in your rotation. Once you make it, you just might find yourself making it again and again — and maybe even falling in love with cooking all over again!