This Marry Me Chicken Pasta Recipe combines noodles with tender chicken pieces and a rich, creamy sauce. Savory, herbaceous, and made with just a touch of heat, the entire dish comes together with just a pot and a skillet in about 30 minutes for an easy comfort food dinner! 

Why Is It Called “Marry Me Chicken Pasta?”

There are lots of theories as to how this dish got its name, the most popular being that it’s so delicious that whoever you make it for will propose on the spot. Honestly, once you try a bite, I think you’ll agree that it’s a pretty plausible theory. 

The original recipe is actually just a chicken dish, known as Marry Me Chicken, but everything is better with pasta, right? My version features all the original flavors. Then, I include al dente pasta noodles to capture every last drop of sauce. That way, you have a filling meal, and nothing goes to waste. Try it out, and I guarantee it will be love at first bite! 

Recipe Ingredients

Chicken 

Chicken: You can use either boneless, skinless chicken thighs or boneless, skinless chicken breasts for this chicken pasta recipe. Thighs tend to stay juicer longer and have more flavor, so, depending on my mood, I sometimes use thighs.

Oil: I use olive oil to sear the chicken, creating a nice, golden crust. Avocado oil can also be used if that’s what you have on hand.

Seasonings: We don’t do bland chicken around here, y’all! Salt, black pepper, smoked paprika, and Italian seasoning add an herbaceous flavor with a touch of heat. 

Sauce

Heavy Cream: This forms the base of the sauce, creating a delicious flavor and smooth, creamy consistency. You can also use half and half, but your sauce won’t taste quite as rich. 

Chicken Broth: This thins the sauce a bit and infuses it with savory flavor so that it doesn’t taste like a cream-based dessert. 

Butter: This creates a rich flavor base and helps us achieve a thick, luscious consistency. I recommend using unsalted butter so that you have better control over the flavor of the dish.

Parmesan Cheese: Adds sharp, cheesy flavor. For the best taste and texture, buy a block of Parmesan and grate it yourself. 

Lemon Juice: Freshly squeezed is best! The acidity adds a bit of brightness to balance the richness of the fats and it helps deglaze the pan.

Aromatics: Garlic and shallot are sautéed until tender, adding pungent, slightly sweet depth to the sauce. 

Flour: This helps thicken the sauce. We are using all-purpose flour; however, if you need this Marry Me chicken pasta to be gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options. 

Herbs and Spices: We’re using Italian seasoning, fresh basil, crushed red pepper flakes, salt, and pepper. 

Veggies: Sun-dried tomatoes packed in oil and baby spinach are two must-have ingredients in any “Marry Me” recipe, adding a pop of color and a bit of tang. 

How to Make Marry Me Chicken with Pasta

Step 1. Add 3 tablespoons of salt to a large pot of water, and bring it to a boil. Then, cook the pasta according to the package instructions, drain, and set aside. 

Step 2. Next, prep and cut the chicken into ½ to 1-inch bite-sized pieces. Then, season with salt, black pepper, Italian seasoning, and smoked paprika.

Step 3. Heat a skillet over medium-high heat. Once hot, add the olive oil, followed by the chicken. Cook for about 6-8 minutes or until golden brown on each side. I recommend cooking the chicken in two batches if the pieces start to touch. We do not want to overcrowd the pan! 

Step 4. Once the chicken is browned, remove it from the skillet and set it aside. Note that the chicken will continue cooking in the sauce. So, it’s okay if it’s not fully cooked. 

Step 5. Reduce the heat to medium-low, and add the minced shallot to the same skillet. Cook for 2-3 minutes or until the shallots are tender. Then, add the minced garlic and crushed red pepper flakes, if using. Cook for another 30 seconds or until fragrant. 

Step 6. Next, add 2 tablespoons of butter to the skillet. This ensures a good, thick sauce! Once melted, add one tablespoon of flour, and cook for 1-2 minutes to remove the raw flour taste, stirring frequently. 

Step 7. Add the chicken broth, heavy cream, sun-dried tomatoes, and Parmesan cheese. Let it simmer for 2-3 minutes or until the sauce thickens. Season with salt, pepper, and lemon juice. 

Step 8. Next, add the spinach and chicken, and cook until the chicken is no longer pink and reaches an internal temperature of 165 degrees Fahrenheit. 

Step 9. Add the drained pasta to the skillet with the sauce, and toss to combine and coat. Once warmed through, add ⅓ cup of chopped basil and toss again. 

Step 10. Once hot, serve with additional fresh basil and Parmesan cheese as garnish. Enjoy! 

Frequently Asked Questions

How should I serve marry me chicken pasta? 

This recipe is a complete, filling meal on its own, but you can never go wrong with a Caesar salad or garlic bread when serving a crowd. 

Can I store leftover marry me chicken pasta? 

Yes, once cool,  you can transfer leftovers to an airtight container and store them in the refrigerator for 3-4 days. 

To serve, warm the pasta in the microwave or a pot over medium-low heat, adding a splash of cream as needed to loosen the sauce back up.

Can I freeze marry me chicken with pasta?
I don’t recommend it! The pasta will become mushy, and the dairy is likely to separate once thawed. 

Can I use jarred pasta sauce instead of making homemade sauce?

Absolutely! Listen, I have been there. Instead of making your own sauce, you can substitute for your favorite Alfredo sauce. Just leave out the heavy cream, chicken broth, butter, flour, and parmesan cheese.

More Savory Recipes

• Homemade Salisbury Steak Recipe with Mushroom Gravy
• Crispy Pan Seared Salmon with Puréed Beans and Sautéed Kale  
• Homemade Chicken Pot Pie with Biscuits
• Red Beans and Rice with Sausage
• Fried Chicken Wings
• Easy Hamburger Soup

I hope you love this Marry Me Chicken Pasta! It’s quick, easy, and so comforting!  If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

marry me chicken pasta, marry me chicken pasta recipe, marry me chicken with pasta

Marry Me Chicken Pasta

5 from 3 votes

Prep Time :15 minutes mins

Cook Time :20 minutes mins

Total Time :35 minutes mins

Serves: 6

Pin Recipe Print Recipe Email Recipe

Ingredients

1x2x3x

For the Chicken:

• ▢ 1.5 lb chicken breasts skinless and boneless (or thighs)
• ▢ 2 tbsp olive oil for cooking
• ▢ 1 1/2 tsp salt
• ▢ 1/4 tsp black pepper
• ▢ 1/2 tsp smoked paprika
• ▢ 1/2 tsp Italian seasoning

For the Sauce:

• ▢ 1 1/2 cup heavy cream more for saucy pasta
• ▢ 1 1/4 cup chicken broth
• ▢ 2 tbsp unsalted butter
• ▢ 1 cup grated Parmesan cheese packed
• ▢ 1 tbsp lemon juice
• ▢ 1/2 cup sun dried tomatoes packed
• ▢ 6 cloves garlic minced
• ▢ 1 small shallot minced
• ▢ 1 tbsp of flour
• ▢ 1/2 tsp Italian seasoning
• ▢ 1/3 cup thinly sliced basil leaves
• ▢ 3 oz spinach chopped
• ▢ 1/2 tsp crushed red pepper flakes optional for heat
• ▢ 1/2 tsp Salt more to taste
• ▢ Pepper to taste

For the Pasta:

• ▢ 12 oz pasta of choice penne, spaghetti, or fettuccine work great
• ▢ 3 tbsp of salt
• ▢ Fresh basil or parsley for garnish

Instructions

• Add 3 tbsp of salt to a large pot of water and bring to a boil. Cook the pasta according to package directions. Drain and set aside.
• Next, prep and cut the chicken into 1/2-1 inch bite-sized pieces and season the chicken with salt, black pepper, Italian seasoning, and smoked paprika.
• Heat a large skillet to medium-high heat. Once hot, add the olive oil and add the chicken and cook for about 6-8 minutes per side until golden brown. I recommend cooking the chicken in two batches if your chicken starts to touch. We do not want to overcrowd the pan. We want the chicken to have a nice color, but that will not happen if you put too many chicken pieces in the pan at one time, as they will be too close and will steam instead of sear. Once the chicken is browned, remove the chicken from the skillet and set aside. Note, the chicken will continue cooking in the sauce in Step 6.
• In the same skillet, reduce the heat to medium-low and add the minced shallot. Cook for 2-3 minutes or until the shallots are tender. Then, add the minced garlic and crushed red pepper flakes (if using). Cook for 30 seconds until fragrant.
• To ensure a good thick sauce, add 2 tbsp of butter to the skillet. Once melted, add 1 tbsp of flour to the skillet. Cook the flour for 1-2 minutes until flour is cooked, stirring frequently.
• Next, add the chicken broth, heavy cream, sun-dried tomatoes, and Parmesan cheese. Let it simmer for 2-3 minutes until the sauce thickens. Season the sauce with salt, pepper, and lemon juice (if using) to taste.
• Next, add the spinach and chicken to the sauce and cook the chicken until it has no pink and is cooked through (about 3-5 minutes). The internal temperature of the chicken should be at least 165 degrees.
• Then, add the drained pasta to the skillet with the sauce and toss to coat with sauce. Once warmed through, add the 1/3 cup of chopped basil and toss again.
• Once hot, serve the pasta and garnish with additional fresh basil and extra Parmesan cheese.

Nutritional Information

Serving: 1 bowlCalories: 732kcal (37%)Carbohydrates: 55g (18%)Protein: 41g (82%)Fat: 39g (60%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 165mg (55%)Sodium: 4918mg (214%)Potassium: 1063mg (30%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 2670IU (53%)Vitamin C: 11mg (13%)Calcium: 249mg (25%)Iron: 3mg (17%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan