Marry Me Chicken Pasta

Name: Marry Me Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American-Inspired
Ingredients: 8 ounces uncooked pasta; 2 tablespoons butter; 1/2 tablespoon all-purpose flour; 3–4 cloves garlic, minced; 1 tablespoon tomato paste; 1/3 cup dry white wine or chicken broth; 1 cup heavy or whipping cream; 1/3 cup sun-dried tomatoes, chopped; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; 2 cups shredded cooked or rotisserie chicken; 1/3 cup freshly grated Parmesan cheese (plus more for serving); 1 small handful of fresh basil, chopped or torn; Salt and black pepper to taste

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I still remember the first time I made this dish. It was one of those rushed weeknights when I wanted something comforting yet quick—something that felt special without requiring a culinary degree. That’s when I stumbled upon what’s now one of my go-to meals: Marry Me Chicken Pasta. The name might sound dramatic, but one bite and you’ll understand. Creamy, garlicky, and brimming with bold flavors, it’s a meal that makes anyone fall in love—whether it’s with you or the food.

This recipe is perfect for beginners because it’s straightforward, quick (ready in about 30 minutes), and uses mostly pantry staples. Plus, it’s adaptable, meaning you can make it your own without sacrificing taste. If you’re new to cooking and want a dish that feels gourmet without the stress, this is it.

Why This Recipe is Special

Marry Me Chicken Pasta isn’t just another creamy pasta—it’s a recipe built on balanced contrasts. The richness of cream meets the tang of sun-dried tomatoes, the sharpness of Parmesan softens with a hint of basil, and a gentle warmth from red pepper flakes ties everything together. It’s a one-skillet wonder that turns simple ingredients into something magical. And best of all? You don’t need to be a pro to pull it off.

This dish also teaches a few foundational cooking techniques like making a roux and deglazing with wine or broth, helping beginners build confidence in the kitchen. Think of it as comfort food with an elegant twist.

Ingredients and Preparation

Pasta
Any sturdy pasta works well, like rigatoni, farfalle, or penne. These shapes grip the sauce beautifully, ensuring every bite is flavorful.

Butter
Used as a base for the sauce, butter adds richness and is essential for making a roux that thickens everything up.

Flour
Just a bit of flour combines with the butter to create a roux, the thickening agent for that creamy sauce.

Garlic
Freshly minced garlic is key here—it adds depth and a savory aroma that makes the whole kitchen smell incredible.

Tomato Paste
This concentrated flavor bomb adds richness and a slight tang to the sauce.

Sun-Dried Tomatoes
These add a burst of umami and a chewy texture that contrasts nicely with the creamy sauce.

Dry White Wine or Chicken Broth
This helps deglaze the pan and infuse a layer of complexity. Wine brings brightness, while broth makes the dish more approachable for non-drinkers.

Heavy Cream
Don’t substitute this with low-fat milk—the cream is what gives the sauce its luxurious, silky texture and prevents curdling from the acidity of the tomatoes.

Dried Oregano and Fresh Basil
Oregano brings earthy warmth, while basil adds a fresh, aromatic finish.

Red Pepper Flakes
They don’t make it spicy, just more interesting. A must for flavor depth.

Cooked or Rotisserie Chicken
Shredded rotisserie chicken saves time and soaks up the sauce effortlessly.

Parmesan Cheese
Freshly grated Parmesan melts into the sauce, adding umami and a nutty finish.

Salt and Pepper
Don’t skip these—seasoning brings all the elements into harmony.

Ingredient Substitutions

Swap rotisserie chicken with sautéed shrimp or omit meat for a vegetarian version.
Replace basil with parsley if needed.
For a dairy-free version, use coconut cream and nutritional yeast, though the flavor will change significantly.

Step-by-Step Instructions

Step 1
Bring a pot of salted water to a boil and cook your pasta until just al dente—about 1-2 minutes less than the package suggests, since it’ll finish cooking in the sauce.

Step 2
In a large skillet over medium heat, melt the butter, then stir in the flour. Cook this mixture (the roux) for about a minute, stirring constantly so it doesn’t brown. This step thickens the sauce later.

Step 3
Add the minced garlic and tomato paste to the skillet. Stir until the garlic is fragrant and the paste is evenly mixed in—about 30 seconds.

Step 4
Pour in the white wine (or chicken broth). Let it simmer for about 1 minute, scraping up any brown bits from the bottom of the pan. This deglazing adds flavor and helps everything blend.

Step 5
Whisk in the heavy cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and shredded chicken. Let the sauce simmer for a few minutes until it starts to thicken and the chicken is heated through.

Step 6
Stir in the Parmesan and fresh basil. Once the cheese has melted into the sauce and everything is smooth, taste and season generously with salt and pepper.

Step 7
Add the drained pasta directly into the skillet and toss until evenly coated. If the sauce feels too thick, splash in some reserved pasta water to loosen it up.

Step 8
Serve immediately with extra Parmesan on top and maybe a few basil leaves for flair.

Beginner Tips and Notes

If the sauce thickens too much: Add a tablespoon of hot pasta water at a time to loosen it.

If the chicken browns too fast: Lower the heat and stir frequently to avoid sticking.
Forgot to shred the chicken? Let it cool slightly and use two forks or clean hands to pull it apart quickly.
No fresh basil? Use a pinch of dried basil but add it earlier in the cooking process so the flavor can bloom.

Avoid using low-fat dairy: It may curdle due to the tomato acidity. Stick with full-fat cream for best results.

Serving Suggestions

Pair this Marry Me Chicken Pasta with a crisp side salad tossed in lemon vinaigrette or some garlic bread for a cozy touch. For extra elegance, add a drizzle of balsamic glaze or serve with roasted green beans.

Storage Tips
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to refresh the sauce. This dish doesn’t freeze well due to the dairy, so aim to enjoy it fresh.

Conclusion

This easy sheet pan dinner turned skillet pasta has it all—rich flavor, comforting texture, and beginner-friendly prep. Whether you’re cooking for yourself, your family, or trying to impress someone special, this lemon herb chicken recipe is a surefire hit. If you’re looking to build your confidence in the kitchen while enjoying quick and healthy meals, this one deserves a spot in your weekly rotation.

Give it a try and let me know how it turns out in the comments. I’d love to hear your tweaks, additions, or even how your family reacted to it. Let’s make cooking fun, simple, and always delicious.

FAQ About Marry Me Chicken Pasta

Can I use milk instead of heavy cream?

It’s not recommended. The acidity from the tomatoes can cause milk or low-fat cream to curdle, and it won’t thicken the sauce properly. Stick to heavy cream for the best texture and taste.

What type of pasta works best with this recipe?

Sturdy pastas like rigatoni, penne, or farfalle hold the sauce well and create the best bite. However, you can use whatever pasta you have on hand, including spaghetti or fusilli.

Can I make this dish without wine?

Absolutely. You can substitute the white wine with low-sodium chicken broth. It will still add depth to the sauce without the alcohol.

Is rotisserie chicken required?

No, but it’s a time-saver. You can also cook chicken breasts or thighs in advance, shred them, and use them in place of rotisserie chicken.

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