Marry Me Chicken Pasta Salad

A plate of creamy rotini pasta with shredded chicken, sun-dried tomatoes, herbs, and a basil garnish—perfect for fans of Marry Me Chicken Pasta Salad.

Marry Me Chicken Pasta Salad brings bold flavor and comes together easily in one hearty dish that doesn't ask for much time or effort. It’s rich, filling, and made with simple ingredients you probably already have in your kitchen. It works for simple dinners with family or friends, or even meal prep, as it stores easily in the fridge and reheats well without losing flavor. It's comforting and makes meals feel a little special, no matter who's at the table.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Main Course, Salad

Cuisine: American, Italian

Keyword: Marry Me Chicken Pasta Salad

Servings:

Calories: 703kcal

Equipment

Ingredients

8 ounces uncooked short pasta
2 tablespoons butter
½ cup flour
4 cloves garlic minced
1 tablespoon oil from the sun-dried tomatoes
⅓ cup chicken broth
1 cup heavy cream
⅓ cup sun-dried tomatoes
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
2 cups cooked chicken shredded
⅓ cup freshly grated Parmesan cheese plus more for serving
1 small handful fresh basil torn/chopped
Salt & pepper to taste

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve about ½ cup of the pasta water before draining.
8 ounces uncooked short pasta
In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
2 tablespoons butter, ½ cup flour
Add the minced garlic, sun-dried tomato oil, and chicken broth. Stir and let it simmer for about 1 minute.
4 cloves garlic, 1 tablespoon oil from the sun-dried tomatoes, ⅓ cup chicken broth
Pour in the heavy cream. Stir in the chopped sun-dried tomatoes, oregano, red pepper flakes, and shredded chicken. Simmer for 3–4 minutes until slightly thickened.
1 cup heavy cream, ⅓ cup sun-dried tomatoes, ½ teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes, 2 cups cooked chicken
Stir in Parmesan cheese and fresh basil. Remove the skillet from heat and season generously with salt and pepper.
⅓ cup freshly grated Parmesan cheese, Salt & pepper
Add the drained pasta to the skillet and toss to coat. Use reserved pasta water as needed to loosen the sauce for a silky texture.
Dish it up warm, topped with extra Parmesan and fresh basil if desired.
1 small handful fresh basil

Notes

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.

Nutrition

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