Marry Me Chicken Pasta Salad

Marry Me Chicken Pasta Salad brings big flavors in one easy dish that you can whip up with very little effort. With creamy garlic and Parmesan, tender pasta, juicy shredded chicken, and tangy sun-dried tomato sauce, this recipe strikes the perfect balance of comfort and freshness.

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This marry me chicken pasta recipe is perfect for those nights when I need something filling and low-fuss. It’s great for family dinners or cozy nights with friends, and stores well if we have leftovers. You can make it ahead, easily reheat it, and still have it taste just as good as when it was freshly made.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Marry Me Chicken Pasta Salad 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.

You’ll find this recipe easy to follow with just my few simple steps from start to finish.

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta until it’s al dente—firm but not too soft.

Before draining, scoop out about ½ cup of the pasta water and set it aside—use this to loosen the sauce later if it’s too thick. Then, drain your cooked pasta. I use this nonstick pasta pot with a built-in strainer lid so I don’t have to mess with a separate colander.

Make the Sauce Base

In a large skillet or pan over medium heat, melt the butter until it’s foamy. Add the flour and whisk for about a minute to create a smooth roux. This will help thicken the sauce later.

I use this sauté pan with a glass lid; it’s roomy, heats evenly, and the nonstick makes cleanup a breeze.

Build the Flavor

Stir in the minced garlic, the oil from the sun-dried tomatoes, and the chicken broth. Let this bubble gently and simmer for a minute so the flavors meld together.

I always use a silicone whisk here; it won’t scratch your pan, and it’s easier to clean than metal ones.

Add Cream and Seasonings

Pour in the heavy cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and shredded chicken.

Simmer for 3–4 minutes, until the sauce has slightly thickened and the chicken is heated through. I love using this heatproof silicone spoon to stir; it won’t stain from the tomatoes, won’t melt in a hot pan, and it’s got a built-in rest.

Finish the Sauce

Turn off the heat, then add your grated Parmesan cheese and chopped fresh basil. The warm sauce is enough to melt the cheese smoothly without causing it to separate or the basil to lose its freshness.

A microplane zester makes it super easy to grate the cheese fresh right into the pan. Taste and season with salt and pepper to balance everything out.

Combine Pasta and Sauce

Add the drained pasta to the skillet and toss everything together until the pasta is well-coated.

If the sauce is too thick, use your reserved pasta water and add it a little at a time to loosen the pasta sauce until you achieve your desired consistency.

Serve With Extra Toppings

Serve the pasta salad while it’s warm, and top with more Parmesan and a few extra basil leaves for a fresh, flavorful finish. Enjoy!

Recipe Notes and Expert Tips

I’ve made this chicken pasta salad a few times and found these tips really help it come out just right every time.

• Pick Short Pasta: Short-shaped pastas, like rigatoni, farfalle, or penne, are great at catching the sauce in every bite for better flavor and texture.
• Make a Smooth Base: Whisk the butter and flour together well so your sauce starts off smooth with no lumps.
• Use the Right Oil: That oil from the sun-dried tomatoes adds an extra punch—don’t skip it if you have it. If not, extra-virgin olive oil works, too.
• Go for Breasts or Thighs: Boneless, skinless, bite-sized pieces of tender chicken breasts or thighs soak up the creamy sauce without drying out.
• Let It Simmer: Give the sauce a few minutes to thicken slightly before adding the cheese so it doesn’t end up too runny.
• Grate the Cheese Fresh: Use freshly grated Parmesan instead of pre-shredded for the creamiest, best-tasting result.
• Adjust Taste and Heat: Feel free to dial up or down the spice level, or even use paprika, black pepper, or Italian seasoning for a sharper flavor.
• Don’t Skip the Water: That reserved pasta water is your secret to adjusting the sauce without watering it down.

How to Store Leftover Marry Me Chicken Pasta Salad

For best storage, transfer any leftovers into an airtight container once cooled and store them in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of water, milk, or cream to bring back its creaminess.

Make sure to add some extra cheese and basil to keep it fresh before serving. Freezing isn’t recommended, since the creamy sauce may separate and change texture after thawing.

What to Serve With Marry Me Chicken Pasta Salad

This pasta salad is filling enough on its own, but if you’re building out a fuller meal, pair it with a crisp Caesar salad, baby spinach with a light vinaigrette, or some roasted green beans for balance.

A slice of garlic bread or a chunk of sourdough focaccia is also great for soaking up the creamy sauce. If you want to keep it light, try it with sliced cucumbers, a simple tomato and onion salad, or even a dollop of sour cream to add a cool contrast.

More Easy Recipes for You to Try at Home

I’ve rounded up a few more marry me and pasta salad recipes that are just as simple and easy to whip up anytime.

• Marry Me Shrimp Pasta
• Chicken Caesar Pasta Salad
• Pasta Salad With Salami
• Crock Pot Marry Me Chicken
• Marry Me Salmon

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