Easy Marry Me Chicken Pasta

Marry Me Chicken Pasta is a dish I make when I want to feel like a restaurant chef in my own kitchen. This creamy, Italian-inspired pasta combines tender chicken thighs, sun-dried tomatoes, and fresh spinach in a rich Parmesan sauce that’s surprisingly simple to pull off.

I first tried making this on a rainy Tuesday when I needed something comforting but didn’t want to spend hours cooking. The smell of garlic and sun-dried tomatoes sizzling in the pan instantly lifted my mood. What surprised me most was how the flavors came together so quickly. The creamy marry me chicken pasta sauce clings to every piece of farfalle, and the spinach adds a pop of color and nutrition. It’s become my go-to for impressing dinner guests or treating myself to something special without the fuss.

Simple Ingredients for Marry Me Chicken Pasta

I always start with quality chicken thighs because they stay juicier than breasts and add more flavor to this marry me chicken pasta. Pro tip: don’t skip the sun-dried tomato oil, it’s the secret ingredient that makes the sauce extra rich.

For the Chicken:

• 3 boneless skinless chicken thighs
• 3/4 tablespoon smoked sweet paprika
• 1 tablespoon Italian seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sun dried tomato oil (from the jar)

For the Pasta:

• 12 oz farfalle pasta (or any short pasta shape)
• 2 tablespoons butter
• 2 tablespoons dried shallots
• 2 tablespoons minced garlic
• 1 tablespoon minced onion
• 3 tablespoons gluten free flour (regular all-purpose works too)
• 2 cups chicken broth (low-sodium preferred)
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese (freshly grated melts better)
• 1/4 cup diced sun dried tomatoes
• 2 tablespoons tomato paste
• 1 cup diced spinach (fresh or frozen)
• 1 tablespoon Italian seasoning
• 1/2 teaspoon smoked sweet paprika
• 1/2 teaspoon salt
• Chopped fresh basil for garnish

Step-by-Step Cooking Instructions

Step 1: Rinse the chicken thighs under cold water and pat completely dry with paper towels. Moisture on the surface prevents a good sear.

Step 2: In a medium bowl, toss the chicken with paprika, Italian seasoning, salt, and pepper until evenly coated. The spices should cover all surfaces.

Step 3: Heat the sun dried tomato oil in a large skillet over medium heat for about 1 minute until shimmering. Place chicken thighs in the pan without crowding and sear for 3 minutes per side until golden brown with crispy edges.

Step 4: Lower heat to medium-low and cover the skillet with a lid. Cook for 6 to 10 minutes, checking at the 6-minute mark. The chicken is done when an instant-read thermometer reads 165°F in the thickest part. Pro tip: thicker pieces need closer to 10 minutes.

Step 5: Transfer chicken to a cutting board and tent loosely with foil. It will continue cooking slightly as it rests.

Step 6: While chicken cooks, bring a large pot of salted water to a rolling boil. Cook pasta according to package directions for al dente texture, usually 8 to 10 minutes. Drain well and set aside.

Step 7: In the same skillet used for chicken (don’t wipe it out), melt butter over medium-low heat. Add shallots, minced onion, garlic, sun dried tomatoes, and tomato paste along with the pasta seasonings (Italian seasoning, salt, and paprika). Stir constantly for 2 minutes until fragrant and the tomato paste darkens slightly.

Step 8: Sprinkle flour over the mixture and stir vigorously for 30 seconds to eliminate raw flour taste. The mixture will look dry and clumpy, that’s normal.

Step 9: Slowly pour in chicken broth while stirring to prevent lumps. Add heavy cream and spinach. Keep heat at medium-low and stir occasionally. The sauce will thicken in 4 to 6 minutes as it gently bubbles. Watch for the spinach to wilt completely.

Step 10: Add Parmesan cheese and stir until melted and the sauce looks glossy. If the sauce seems too thick, add a splash of pasta water or broth.

Step 11: Dice the rested chicken into bite-sized pieces. Add chicken and cooked pasta to the skillet. Toss gently with tongs until everything is well coated. Let it sit for 1 minute to absorb flavors.

Step 12: Garnish with torn fresh basil leaves and serve immediately while hot and creamy.

Perfect Pairings for This Creamy Pasta Dish

This marry me chicken pasta is rich and filling, so I like pairing it with lighter sides that cut through the creaminess.

Arugula Salad with Pistachios: The peppery arugula and crunchy nuts balance the creamy sauce perfectly. Dress it lightly with lemon and olive oil.

Garlic Bread: Toasted crusty bread is ideal for soaking up every drop of that sun-dried tomato cream sauce. Make it extra garlicky.

Simple Green Salad: Keep it basic with mixed greens, cucumber, and a tangy vinaigrette. The acidity refreshes your palate between bites.

Roasted Asparagus: In spring, roasted asparagus adds a slightly bitter note that complements the sweet sun-dried tomatoes beautifully.

These are the best sides for marry me chicken pasta because they add texture contrast and brightness without competing with the main dish.

More Creamy Marry Me Chicken Dishes

This Amazing Marry Me Chicken Soup brings all the beloved flavors of the classic dish into a comforting, spoonable format that’s perfect for chilly days. For the traditional skillet version, the Easy Marry Me Chicken showcases the original preparation that inspired this soup. When you’re craving pasta, the Marry Me Chicken Pasta combines tender chicken with noodles in that signature creamy sauce.

For effortless meal prep, the Crock Pot Marry Me Chicken simmers away hands-free all day long. Looking for another pasta variation? The Irresistible Marry Me Chicken Pasta offers a slightly different take on this pasta-meets-chicken combination that’s equally satisfying.

Storing and Reheating Your Leftovers

This creamy chicken pasta stores surprisingly well, though the sauce may thicken as it cools. I recommend transferring leftovers to an airtight container within 2 hours of cooking. Store in the refrigerator for up to 3 days.

When reheating, I prefer using a skillet over medium-low heat. Add 2 to 3 tablespoons of milk, cream, or chicken broth to loosen the sauce as it warms. Stir frequently for 5 to 7 minutes until heated through. The microwave works in a pinch but use 1-minute intervals at 50% power, stirring between each interval.

Pro tip: this marry me chicken pasta doesn’t freeze well because cream sauces tend to separate when thawed. If you want to meal prep, I suggest cooking the chicken and storing it separately, then making fresh sauce when you’re ready to eat.

Common Questions About Marry Me Chicken Pasta

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