This post may contain affiliate links. Please read our disclosure policy.
Cheesy, marry me chicken pasta is super decadent and oh-so-good! Tender bites of juicy chicken are swirled in a creamy sauce with sundried tomatoes and baby spinach and paired with al dente pasta.
I’m going to boldly say that this marry me chicken pasta is out-of-this-world-amazing and perfect for date night in! Yes, it might even inspire a marriage proposal or at least make your spouse remember why they married you. A glorious cream-based sauce bathes chicken and pasta with cozy goodness, turning simple ingredients into the best kind of comfort food. Make marry me chicken for Valentine’s Day dinner and finish with a plate of millionaire bars, sweet-tart lemon tiramisu, or spoonfuls of chocolate pudding cake.
Swoon-Worthy Marry Me Chicken Pasta
- So rich! Butter, cream, cheese—this is a meal that doesn’t skimp on flavor (or butter).
- Feels special. Anytime I add cream to a dish it instantly elevates it from everyday to extraordinary. Marry me chicken pasta is definitely not your basic pasta!
- And easy! But while this is a celebration-worthy dinner, it’s not difficult at all to make and involves just 30 minutes of active cooking time. Win-win!
What You’ll Need
I’ve outlined the ingredients in this chicken pasta below, and you’ll find both the full ingredient amounts along with the detailed instructions in the printable recipe card at the end of this post.
- Pasta – I use penne pasta, but you could use another pasta shape like shells or ziti.
- Chicken – Boneless, skinless chicken breasts or chicken thighs are best.
- Seasonings – Salt, black pepper, paprika, and Italian seasoning.
- Olive Oil – I always use extra-virgin olive oil.
- Butter – I prefer unsalted butter; if you use salted butter, you may need to adjust the amount of added salt.
- Aromatics – Garlic and red onion.
- Wine – I use dry white wine. For a non-alcoholic version, substitute more chicken broth.
- Chicken Broth – Regular or low-sodium chicken broth is fine.
- Sun-dried Tomatoes – Roasted tomatoes or tomato paste could be a substitute for sundried tomatoes.
- Sauce – Heavy cream, Parmesan cheese, and spinach.
- Garnish – Fresh basil and crushed red pepper flakes (optional).
Tips and Variation Ideas
- What is deglazing? Deglazing is a cooking technique in which liquid (in this case wine) is used to loosen food particles (from the chicken) in a pan. It forms the base of an extra-flavorful sauce, so it’s an important step!
- Use rotisserie chicken: To save a bit of time, you can swap rotisserie chicken for the chicken breast. Use about 1 1/2 pounds of chicken (or add more if you want it heartier).
- Other pasta shapes: “Nooks and crannies” pasta like ziti or penne holds the sauce really well, although I’ve also made this with bowtie or spirals (fusilli) for a different look.
- Just make the chicken! If you don’t want to use pasta, you can follow the method just for the chicken. Then, serve it with a side of fluffy garlic butter parmesan rice.
What Can You Serve On The Side?
Soak up leftover sauce with slices of no knead Dutch oven bread or an equally easy-to-make loaf of no knead cheese bread. A richer main dish needs a vegetable side or two, like steamed broccoli, sauteed green beans, or roasted sugar snap peas. And a veg-heavy salad like avocado tomato salad or crunchy Asian cabbage slaw is always welcome.
How to Store and Reheat Extras
- Fridge – Transfer cooled leftover chicken and sauce to an airtight container and store it in the fridge for up to 3 days.
- To Reheat – Heat the chicken and sauce in a skillet on the stove over low heat until it’s hot and the cheese is melted. You may need to add a splash of milk or broth if the sauce is very thick. Or, reheat the chicken and sauce, covered, in the microwave in 1-minute increments until hot.
More Pasta Recipes to Try
Marry Me Chicken Pasta
Ingredients
- 10 ounces penne pasta
- 1½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil
Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 small red onion, thinly sliced
- ¼ cup dry white wine
- 1 cup chicken broth
- ½ cup sun-dried tomatoes, roughly chopped
- 1½ cups heavy cream
- ½ cup finely grated parmesan cheese, plus more for serving
- 2 teaspoons dried Italian seasoning
- 2 cups spinach leaves, packed
- sea salt and freshly ground black pepper, to taste
- 1 small handful fresh basil, for garnish
- crushed red pepper flakes, for garnish
Instructions
- Cook the Pasta. Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water (if needed for pasta sauce).
- Prepare the Chicken. In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt, black pepper, and paprika. Add the chicken to the skillet and sear on all sides until golden brown and cooked through about 6–8 minutes. Transfer the chicken to a plate and set aside.
- Sauté the Aromatics. In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sliced red onion, cooking until fragrant and softened, about 2–3 minutes.
- Deglaze the Pan. Pour in the white wine and simmer for 1–2 minutes, scraping up any browned bits from the bottom of the skillet. Add the chicken broth and sun-dried tomatoes, stirring to combine. Simmer for another 2 minutes to enhance the flavors.
- Make the Creamy Sauce. Stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Simmer gently for 4–5 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and freshly ground black pepper to taste.
- Combine Chicken and Spinach. Return the cooked chicken to the skillet along with the spinach leaves. Stir until the spinach wilts and the chicken is warmed through, about 2–3 minutes.
- Toss with Pasta. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
- Serve. Transfer the Marry Me Chicken Pasta to a serving dish. Garnish with fresh basil, additional Parmesan cheese, and crushed red pepper flakes if desired. Serve immediately and enjoy!
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Marry Me Chicken Pasta
Make sure to cook the pasta just to al dente (slightly firm) because it will soak up more liquid when it’s added to the sauce. Here’s a look at how you’ll make this meal in step-by-step photos and listed directions:
- Cook the Pasta. Bring a large pot of salted water to a boil and cook the penne.
- Prepare the Chicken. Season the chicken, then cook it in olive oil over medium-high heat until golden brown and set it aside.
- Sauté the Aromatics. In the same skillet cook the garlic and red onion over low heat.
- Deglaze the Pan. Pour in the white wine, scrape the pan, then add the chicken broth and sun-dried tomatoes.
- Make the Sauce. Stir in the heavy cream, cheese, and Italian seasoning, then simmer for 5 minutes.
- Add Chicken and Spinach. Return the cooked chicken and the spinach leaves to the skillet and cook until the spinach wilts.
- Toss with Pasta. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce, and then serve this marry me chicken with my easy-to-make cheese sticks!
