The classic “Marry Me Chicken” dish is famous for its irresistibly creamy, rich sauce that consistently earns rave reviews. This Marry Me Chicken Pasta recipe transforms that beloved flavor profile into an incredibly satisfying, simple weeknight meal. You get tender chicken, perfectly cooked pasta, and a luscious, garlicky tomato cream sauce all in one fantastic dish. It’s a comforting yet sophisticated meal, ideal for busy evenings or when you want to impress without the fuss.
Why You’ll Love This Marry Me Chicken Pasta
You’ll quickly fall in love with this take on the famous chicken dish for several great reasons. It truly makes weeknight cooking feel special and effortless.
- Irresistible Flavor: Enjoy a rich, deeply satisfying garlic, Parmesan, and tomato cream sauce. This famous flavor combination makes every bite of this creamy chicken pasta absolutely delicious.
- Quick & Easy: This entire meal comes together in just about 30 minutes. It’s perfect for when you need a delicious dinner on the table fast.
- Rotisserie Chicken Shortcut: Using pre-cooked rotisserie chicken drastically cuts down on prep and cooking time. This makes your Marry Me Chicken Pasta even more convenient.
- Crowd-Pleaser: This recipe is a popular adaptation of a beloved dish, ensuring everyone at your table will ask for seconds. Its appealing flavors are universally loved.
- Customizable: Easily adjust the ingredients and spices to perfectly suit your family’s preferences. Make this versatile chicken pasta dish your own!
Ingredients
To create your delicious Marry Me Chicken Pasta, gather these essential components. Each ingredient plays a crucial role in building the signature creamy, rich flavor.
- Pasta: 8 ounces, any sturdy shape like rigatoni, penne, or farfalle.
- Fats & Thickeners: 2 tablespoons unsalted butter, 1/2 tablespoon all-purpose flour.
- Aromatics: 3-4 cloves garlic, minced finely.
- Tomato Base: 1 tablespoon tomato paste, 1/3 cup sun-dried tomatoes (oil-packed, drained, and chopped).
- Liquid: 1/3 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) or chicken broth. 1 cup heavy/whipping cream.
- Herbs & Spices: 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, 1 small handful fresh basil (torn or chopped).
- Protein: 2 cups cooked rotisserie chicken, shredded into bite-sized pieces.
- Cheese: 1/3 cup freshly grated Parmesan cheese, plus extra for serving.
- Seasoning: Salt and freshly ground black pepper, to taste.
Notes & Substitutions
Selecting the right ingredients and understanding their roles helps ensure a perfect outcome for your Marry Me Chicken Pasta.
Choose pasta shapes that hold sauce well, like rigatoni, penne, or farfalle, to capture all that creamy goodness. For the liquid, dry white wine adds a wonderful depth of flavor, but chicken broth is a fantastic non-alcoholic substitute. Heavy cream is essential for the sauce’s luxurious texture; lower-fat dairy products like half-and-half or milk are not recommended as they can curdle when heated. Understanding the science behind milk and cream curdling can help ensure your sauces remain smooth and creamy. If you don’t have sun-dried tomatoes, a tablespoon of pesto can offer a similar savory depth. The crushed red pepper flakes are key for a subtle warmth and flavor complexity, not just heat, so don’t skip them unless you’re very sensitive to spice. If you prefer to cook raw chicken, simply cut two chicken breasts into cubes, season with salt and pepper, and sauté them in a separate pan before adding to the sauce.
Equipment
Gathering your tools beforehand makes the cooking process smooth and enjoyable. You won’t need anything fancy for this delicious Marry Me Chicken Pasta.
- Large pot for boiling pasta.
- Large skillet or Dutch oven (at least 10-12 inches) for the sauce.
- Whisk to combine the sauce ingredients smoothly.
- Garlic press (optional, but convenient for minced garlic).
- Microplane grater (optional, for the finest freshly grated Parmesan).
Instructions
Creating this luscious Marry Me Chicken Pasta is straightforward with these step-by-step directions. Follow along for a perfectly creamy and flavorful meal.
- Prep Pasta: Fill a large pot with water and bring it to a rolling boil. Season the water generously with salt. Add your chosen pasta and cook according to package directions until it reaches an al dente texture. Before draining, make sure to reserve about 1 cup of the hot pasta water. Then, drain the pasta and set it aside.
- Start Sauce: While the pasta cooks (about 10 minutes before it finishes), begin the sauce. Place a large skillet over medium heat. Add the butter and let it melt completely until it shimmers.
- Make Roux: Sprinkle the all-purpose flour into the melted butter. Whisk constantly for about 1 minute. This creates a quick roux that will help thicken your sauce. Keep stirring to prevent scorching.
- Build Flavor: Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Pour in the dry white wine or chicken broth, stirring well to deglaze the pan and incorporate all the savory bits. Let it simmer gently for about 1 minute, allowing the liquid to reduce slightly.
- Add Cream & Herbs: Whisk in the heavy cream until smooth. Then, stir in the chopped sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Finally, add the shredded cooked chicken to the skillet.
- Thicken Sauce: Continue to cook the sauce for a few minutes over medium-low heat, stirring occasionally, until it has gently thickened to your desired consistency. It should be rich and coating.
- Finish Sauce: Remove the skillet from the heat to prevent the Parmesan from clumping. Stir in the freshly grated Parmesan cheese and the torn fresh basil until just combined. Taste the sauce and season it generously with salt and freshly ground black pepper as needed.
- Combine & Serve: Add the drained pasta directly into the skillet with the sauce. Toss everything together vigorously until the pasta is thoroughly coated in the creamy sauce. If the sauce appears too thick, add a splash or two of the reserved hot pasta water, stirring until it reaches your preferred consistency. Serve your delicious Marry Me Chicken Pasta immediately, garnished with additional freshly grated Parmesan cheese if desired.
Pro Tips & Troubleshooting
Achieve the best possible creamy chicken pasta with these helpful hints and fixes. These tips ensure your sauce is perfect every time.
- Wine Quality: Always use a dry white wine you would enjoy drinking, rather than “cooking wine.” The quality of the wine significantly impacts the depth of flavor in your sauce. Avoid overly sweet wines. Understanding how to choose the right wine for cooking can significantly enhance the depth and complexity of your sauces.
- Sauce Consistency: If your sauce becomes too thick, gradually add small amounts of the reserved hot pasta water until it reaches your desired creaminess. If it’s too thin, simmer it gently for an extra minute or two, stirring, to allow it to reduce and thicken.
- Prevent Curdling: Add heavy cream slowly and ensure the skillet is not on direct high heat when you do. Avoid bringing the sauce to a vigorous boil once the cream is added, as this can cause it to separate. Keep the heat at a gentle simmer.
- Fresh Ingredients: Freshly grated Parmesan cheese and fresh basil are game-changers for this recipe. They offer superior flavor and aroma compared to pre-shredded cheese or dried basil, elevating the entire dish.
- Chicken Options: Rotisserie chicken is a wonderful time-saver for this famous chicken pasta. However, if you prefer, you can sauté diced raw chicken breasts or thighs seasoned with salt and pepper in a separate pan until cooked through, then shred or dice them for the sauce.
Serving, Storage, & Variations
This versatile Marry Me Chicken Pasta dish offers plenty of options for pairing, saving, and customizing. Enjoy it your way!
Serving Suggestions
- Green Salad: A crisp Caesar salad or a simple spring mix with a vinaigrette provides a refreshing contrast to the richness of the pasta.
- Garlic Bread: Warm garlic bread or garlic knots are perfect for soaking up every last bit of the delicious creamy sauce.
- Steamed Vegetables: Serve alongside steamed spinach, asparagus, or broccoli for a light and healthy complement to the meal.
Storage
- Refrigerate: Store any leftover Marry Me Chicken Pasta in an airtight container in the refrigerator for 3-4 days.
- Reheat: Gently reheat leftovers over low heat on the stovetop, adding a splash of extra heavy cream, milk, or chicken broth to rehydrate the sauce and bring back its creamy texture. Microwaving can also work, but stir often.
- Freezing: Freezing is not recommended for this dish. The cream sauce tends to separate and become grainy upon thawing and reheating.
Variations
- Vegetable Boost: Add a handful of fresh spinach, sliced mushrooms, or roasted bell peppers along with the sun-dried tomatoes for extra nutrients and flavor.
- Protein Swap: Instead of chicken, try cooked shrimp or browned Italian sausage for a different protein option. Ensure any new protein is fully cooked before adding it to the sauce.
- Spiciness: Adjust the amount of crushed red pepper flakes to your personal preference. For more heat, add a pinch extra; for less, reduce or omit them.
- Cheese: Experiment with other cheeses like Asiago, Fontina, or even a touch of shredded mozzarella for a different cheesy dimension.
Nutrition
Enjoying this comforting Marry Me Chicken Pasta doesn’t mean sacrificing nutritional awareness. Here’s an estimated breakdown. Please remember, these values are approximations and can vary based on specific ingredients and portion sizes. This famous chicken pasta makes a satisfying meal.
| Nutrient | Amount |
|---|---|
| Calories | 667 kcal |
| Carbohydrates | 53 g |
| Protein | 31 g |
| Fat | 35 g |
| Saturated Fat | 20 g |
| Cholesterol | 142 mg |
| Sodium | 308 mg |
| Fiber | 3 g |
| Sugar | 7 g |
| Trans Fat | 0.2 g |
| Unsaturated Fat | 12 g |
| Serving Size | 1 serving |
Disclaimer: Nutritional information is an approximation only and may vary.
FAQ
Here are answers to some common questions about making this delightful Marry Me Chicken Pasta. These quick tips will help you perfect your dish.
- Can I make this recipe ahead of time? This dish is best enjoyed fresh due to the cream sauce, but you can shred your chicken and chop vegetables a day in advance to save time.
- What kind of pasta is best for this dish? Sturdy, short pasta shapes like rigatoni, penne, or farfalle are ideal as they effectively capture the rich, creamy sauce.
- Can I use raw chicken instead of cooked? Yes, simply sauté diced raw chicken breasts or thighs in the skillet before starting the sauce, then remove them and add back in step 5.
- Is Marry Me Chicken Pasta spicy? The amount of crushed red pepper flakes provides a subtle warmth and depth, not intense spiciness. You can adjust it to your preference.
- How do I prevent the cream sauce from curdling? Add heavy cream off high heat and avoid bringing the sauce to a rolling boil once the cream is incorporated. Keep it at a gentle simmer.
Conclusion
This Marry Me Chicken Pasta truly lives up to its name, promising a delicious and memorable meal every time. It masterfully blends tender chicken with a rich, garlicky, and tomato-infused cream sauce, all coating perfectly cooked pasta. This recipe proves that exceptional flavor doesn’t require hours in the kitchen, making it an ideal choice for any busy home cook. Try this comforting dish tonight and see why this creamy chicken pasta is such a beloved favorite. We’d love to hear your thoughts and see your star ratings!
French Onion Chicken: A Cozy Skillet Dinner
Ingredients
Equipment
Method
- Slice chicken breasts into thinner pieces and pound to 1/4 inch thickness between saran wrap for even cooking.
- Pat chicken dry, season with salt, pepper, garlic powder, and Italian seasoning, then dredge in a mixture of flour and Parmesan cheese.
- Heat 3 Tbsp olive oil and 1 Tbsp butter in a skillet over medium-high heat, then sear chicken for about 3 minutes per side until golden brown.
- Remove seared chicken from the skillet, tent with foil, and set aside; it will finish cooking later in the oven.
- Slice onions into even ¼ inch thick pieces, ensuring they are not too thin as they will reduce in size during cooking.
- Melt 2 Tbsp butter and 1 Tbsp olive oil in the same skillet, scraping up any chicken remnants (fond) from the bottom to add flavor to the sauce.
- Add the sliced onions to the skillet, toss to coat, and soften for 5 minutes, then add soy sauce, rosemary, thyme, and sage.
- Cover the skillet, reduce heat to low, and cook the onions for 30 minutes, stirring occasionally until softened.
- Remove the cover, increase heat to medium, and continue cooking the onions for 10 more minutes, stirring frequently.
- Preheat your oven to 475 degrees F.
- Add minced garlic and white wine to the skillet, cooking uncovered until the wine is almost completely reduced, which takes about 10 minutes.
- Stir in 2 Tbsp flour and cook for 1-2 minutes until the raw flour smell is gone.
- Pour in chicken broth, beef broth, and beef bouillon; increase heat to medium-high and bring the sauce to a gentle boil for 3-5 minutes until thickened and reduced.
- Return the cooked chicken to the skillet, top with mozzarella cheese, and bake at 475 degrees F for 15-20 minutes until the cheese is browned and bubbly.
- Remove from the oven, garnish with fresh thyme, and serve immediately.