Cheesy Marry Me chicken pasta is indulgent and incredibly satisfying. Tender pieces of chicken swim in a creamy sauce with sun-dried tomatoes and spinach, all tossed with perfectly cooked pasta for a comforting, date-night-worthy meal.
This Marry Me chicken pasta is rich, comforting, and simple enough to make any night special. A silky cream sauce coats both chicken and pasta, blending savory Parmesan, bright sun-dried tomatoes, and tender spinach into a dish that feels luxurious without being complicated. It’s an excellent choice for a romantic dinner or a weekend treat when you want something impressive with minimal fuss.
Swoon-Worthy Marry Me Chicken Pasta
- Decadent flavors: Butter, cream, and Parmesan create a lush, savory sauce.
- Feels special: Simple ingredients are elevated by the creamy sauce and sun-dried tomatoes.
- Easy to make: Active time is short—this comes together quickly for a satisfying meal.
What You’ll Need
Below are the key ingredients for this dish. Exact amounts and full instructions are provided in the recipe card included in the post.
- Pasta: Penne works well, but ziti, shells, or fusilli are good alternatives.
- Chicken: Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
- Seasonings: Salt, black pepper, paprika, and Italian seasoning.
- Olive oil and butter: For searing the chicken and building the sauce.
- Aromatics: Garlic and red onion for depth of flavor.
- White wine: Dry white wine for deglazing—substitute extra chicken broth for a non-alcoholic option.
- Chicken broth & sun-dried tomatoes: Create a savory base before adding cream.
- Sauce: Heavy cream and Parmesan cheese make the rich sauce; spinach adds color and freshness.
- Garnish: Fresh basil and crushed red pepper flakes, optional but recommended.
Tips and Variation Ideas
- Deglaze for flavor: Pouring wine or broth into the hot pan lifts browned bits and builds a more flavorful sauce.
- Shortcut: Use shredded rotisserie chicken to save time—about 1½ pounds works well.
- Pasta shapes: Short pastas with ridges or cavities, like penne or ziti, hold the sauce best.
- Serve the chicken solo: Skip the pasta and serve the saucy chicken alongside rice or crusty bread for a lower-carb option.
What to Serve on the Side
This rich pasta pairs nicely with simple sides that balance the meal. Serve with slices of crusty bread to mop up the sauce or offer a lighter vegetable such as steamed broccoli, sautéed green beans, or roasted sugar snap peas. A fresh salad—like an avocado-tomato mix or a crunchy cabbage slaw—adds brightness to the plate.
How to Store and Reheat Extras
- Fridge: Cool leftovers and store the chicken and sauce in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat, adding a splash of milk or broth if the sauce has thickened. You can also reheat covered in the microwave in 1-minute intervals until heated through.
More Pasta Recipes to Try
- Bacon Mac and Cheese
- Mexican Spaghetti
- Garlic Parmesan Chicken Pasta
- Million Dollar Spaghetti
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
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Cook the pasta. Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and reserve ½ cup of the pasta water.
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Prepare the chicken. Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, black pepper, and paprika. Sear the chicken until golden and cooked through, about 6–8 minutes. Remove and set aside.
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Sauté the aromatics. Reduce heat to medium, melt the butter, then cook the minced garlic and sliced red onion until fragrant and softened, about 2–3 minutes.
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Deglaze the pan. Add the white wine and simmer 1–2 minutes, scraping up browned bits. Stir in the chicken broth and sun-dried tomatoes and simmer another 2 minutes.
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Make the creamy sauce. Stir in the heavy cream, grated Parmesan, and Italian seasoning. Simmer gently 4–5 minutes until slightly thickened. Season to taste with salt and pepper.
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Combine chicken and spinach. Return the cooked chicken to the skillet and stir in the spinach until wilted and heated through, about 2–3 minutes.
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Toss with pasta. Add the cooked pasta and toss to coat. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach the desired consistency.
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Serve. Transfer to a serving dish and garnish with fresh basil, extra Parmesan, and crushed red pepper flakes if desired. Serve immediately.
Equipment
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High-sided skillet
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and preparation.
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How to Make Marry Me Chicken Pasta
Cook the pasta until just al dente so it holds texture after tossing with the sauce. Follow the steps below to assemble the dish:
- Cook the pasta. Boil salted water and cook the penne to al dente.
- Prepare the chicken. Season and sear until golden, then set aside.
- Sauté aromatics. Cook garlic and red onion in the skillet until soft.
- Deglaze. Add wine to loosen browned bits, then stir in broth and sun-dried tomatoes.
- Make the sauce. Add cream, Parmesan, and Italian seasoning; simmer until slightly thickened.
- Add chicken and spinach. Return chicken and stir in spinach until wilted.
- Toss and serve. Combine pasta with the sauce, adjust consistency with reserved pasta water if needed, garnish, and serve warm.