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.

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

Description

Marry Me Chicken Pasta is a creamy, flavor-packed pasta dish featuring tender shredded chicken, sun-dried tomatoes, and a garlic-Parmesan cream sauce. It’s perfect for beginner cooks looking for a quick, comforting meal with gourmet flair.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Boil the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Before draining, reserve about half a cup of pasta water to help loosen the sauce later if needed.
Make the Roux: In a large skillet over medium heat, melt the butter. Once melted, whisk in the flour and stir constantly for about one minute to form a smooth roux that will help thicken the sauce.
Add Flavor Base: Stir in the minced garlic and tomato paste. Let them cook for about 30 seconds to bloom the garlic and caramelize the tomato paste slightly, which intensifies its flavor.
Deglaze and Simmer: Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for about one minute to reduce slightly and cook off any sharp alcohol flavor if using wine.
Build the Sauce: Whisk in the heavy cream and add the sun-dried tomatoes, oregano, red pepper flakes, and shredded chicken. Let the sauce simmer gently for a few minutes until it thickens and the chicken is heated through.
Finish with Cheese and Herbs: Turn off the heat and stir in the Parmesan cheese and fresh basil. Taste and season with salt and pepper as needed. The cheese will melt into the sauce, giving it a velvety finish.
Combine with Pasta: Add the cooked, drained pasta to the skillet and toss until every piece is coated in the sauce. If the mixture seems too thick, stir in a splash of reserved pasta water to loosen it up slightly.
Serve and Enjoy: Plate the pasta while hot, garnished with more Parmesan and fresh basil if desired.

Notes

If using sun-dried tomatoes packed in oil, be sure to drain them well before chopping. To make it vegetarian, omit the chicken and consider adding sautéed mushrooms, spinach, or even zucchini. This dish is best served fresh but can be stored in the refrigerator for up to 3–4 days. Reheat gently over low heat and add a splash of cream to revive the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American-Inspired

Nutrition

Serving Size: 1.5 cups
Calories: 590
Sugar: 5g
Sodium: 540mg
Fat: 36g
Saturated Fat: 20g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 3g
Protein: 30g
Cholesterol: 145mg