Marry Me Chicken Pasta Recipe
Add Preferred SourceMarry Me Chicken Pasta brings together rich, creamy flavors with simple ingredients you probably already have in your kitchen. A smooth garlic-infused sauce wraps around tender pasta, with sun-dried tomatoes adding just the right amount of tang. Shredded rotisserie chicken makes this dish effortless, while parmesan and fresh basil give it that final savory touch.
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I love this recipe because it’s the kind of meal that feels fancy but comes together easily, making it perfect for a quick yet satisfying dinner. It’s easy to prep ahead—just make the sauce in advance and store it in the fridge, then warm it up and toss with fresh pasta when you’re ready to eat.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Marry Me Chicken Pasta with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll have a creamy and delicious Marry Me Chicken recipe ready to serve in no time.
Cook the Pasta
Bring a large pot of salted water to a boil on medium-high heat and cook the pasta until al dente, we prefer penne or rigatoni.
Before draining, scoop out some of the pasta water and set it aside—this can help loosen the sauce later if needed.
Make the Garlic and Tomato Base
When the pasta is about 10 minutes from being done, melt the butter in a large skillet over medium heat. Sprinkle in the flour and whisk constantly for about a minute until it forms a light roux.
Stir in the minced garlic and tomato paste, letting them cook for another 2 to 3 minutes to develop flavor.
Deglaze with Wine
Pour in the white wine or chicken broth, stirring well to loosen any bits stuck to the bottom of the pan.
Let it bubble for about a minute so the alcohol can cook off and the flavors deepen.
Add the Creamy Elements
Whisk in the heavy cream until smooth, then stir in the sun-dried tomatoes, dried oregano, and red pepper flakes.
Let the sauce simmer for a few minutes, thickening slightly as the flavors meld together.
Incorporate the Chicken and Pasta
Add the shredded rotisserie chicken to the pan and stir to coat it in the sauce. Toss in the drained pasta and mix everything together.
If the sauce seems too thick, stir in a splash of reserved pasta water until it reaches the right consistency.
Finish with Parmesan and Basil
Remove the skillet from the heat and stir in the grated parmesan cheese and chopped fresh basil. Taste and adjust with salt and black pepper as needed.
Serve and Enjoy
Plate the pasta and garnish with extra parmesan if desired. Serve immediately while warm.
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1 teaspoon flour
- 3-4 cloves garlic minced
- 1 tablespoon tomato paste
- ⅓ cup dry white wine or chicken broth
- 2 cups heavy/whipping cream
- ⅓ cup sun-dried tomatoes in oil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 cup cooked/rotisserie chicken shredded
- ⅓ cup freshly grated parmesan cheese plus more for serving
- 1 small handful fresh basil torn/chopped
- Salt & pepper to taste
Video
Instructions
- Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Before draining, reserve some pasta water to adjust the sauce consistency later if needed.8 ounces uncooked pasta
- When the pasta is about 10 minutes away from being done, In a large skillet over medium heat, melt the butter. Once melted, whisk in the flour and cook for about a minute, stirring frequently. Add the minced garlic and tomato paste, stirring well to combine. Let it cook for another 2 to 3 minutes until fragrant.2 tablespoons butter, 1 teaspoon flour, 3-4 cloves garlic, 1 tablespoon tomato paste
- Pour in the white wine or chicken broth, stirring to loosen any bits from the bottom of the pan. Let it simmer for about a minute until slightly reduced. Whisk in the heavy cream until smooth. Stir in the sun-dried tomatoes, dried oregano, and red pepper flakes. Let the sauce cook for a few minutes, allowing it to thicken.⅓ cup dry white wine or chicken broth, 2 cups heavy/whipping cream, ⅓ cup sun-dried tomatoes in oil, ½ teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes
- Add the shredded rotisserie chicken to the skillet and mix it into the sauce. Drain the pasta and add it to the pan, tossing everything together. If needed, add a splash of reserved pasta water to loosen the sauce.1 cup cooked/rotisserie chicken
- Remove the skillet from heat and stir in the grated parmesan cheese and fresh basil. Season with salt and pepper to taste.⅓ cup freshly grated parmesan cheese, 1 small handful fresh basil, Salt & pepper
- Serve immediately and top with more parmesan if you love your pasta cheesy.
Notes
- Perfect Pasta: Cook the pasta just until al dente to prevent it from becoming too soft when mixed with the sauce.
- Roux for Creaminess: Cooking the flour in butter helps thicken the sauce, so don’t skip this step. Keep stirring to prevent lumps.
- Deglazing Matters: White wine adds depth to the sauce, but if you’re substituting with chicken broth, make sure to let it reduce for flavor.
- Sun-Dried Tomatoes: Use the oil-packed variety for maximum flavor. Drain them before adding, but you can use a little of the oil in the sauce for extra richness.
- Chicken: We’ve used rotisserie, but you can also use boneless skinless chicken breasts cut into bite-sized pieces.
- Pasta Water Trick: A splash of hot pasta water can help loosen the sauce and make it cling better to the pasta.
- Parmesan at the End: Stir the cheese in off the heat to prevent it from clumping and ensure a smooth, velvety texture.
- Season to Taste: Always taste before serving, and adjust the salt and pepper as needed.
Nutrition
Recipe Notes and Expert Tips
I have a few expert tips to make sure your Marry Me Chicken Pasta turns out perfectly every time.
- Perfect Pasta: Cook the pasta just until al dente to prevent it from becoming too soft when mixed with the sauce.
- Roux for Creaminess: Cooking the flour in butter helps thicken the sauce, so don’t skip this step. Keep stirring to prevent lumps.
- Deglazing Matters: White wine adds depth to the sauce, but if you’re substituting with chicken broth, make sure to let it reduce for flavor.
- Sun-Dried Tomatoes: Use the oil-packed variety for maximum flavor. Drain them before adding, but you can use a little of the oil in the sauce for extra richness.
- Chicken: We’ve used rotisserie, but you can also use boneless skinless chicken breasts cut into bite-sized pieces.
- Pasta Water Trick: A splash of hot pasta water can help loosen the sauce and make it cling better to the pasta.
- Parmesan at the End: Stir the cheese in off the heat to prevent it from clumping and ensure a smooth, velvety texture.
- Season to Taste: Always taste before serving, and adjust the salt and pepper as needed.
How to Store Leftover Marry Me Chicken Pasta
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, warm it gently on medium-low heat on the stove, adding a splash of cream or chicken broth to help bring the sauce back to life.
While this dish is best enjoyed fresh, you can freeze the sauce separately before adding the pasta. Cream-based sauces can separate when frozen, so stirring well while reheating will help restore the texture.
What to Serve With Marry Me Chicken Pasta
A side of crusty garlic bread is perfect for soaking up the rich sauce, while a simple green salad adds a fresh contrast to the creamy pasta. Roasted vegetables or sautéed spinach are great choices if you want to add more veggies to your meal.
If you enjoy wine with dinner, a crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy sauce.
More Easy Pasta Recipes for You to Try at Home
If you’re looking for more pasta inspiration, then try some of my favorites.
