A Marry Me Chicken Pasta Recipe has a lot to live up to, and this one delivers. It’s rich, creamy and cheesy, it’s loaded with juicy seasoned chicken thighs, and it all comes together in one pan on the stovetop, so you get a really impressive dinner without a sink full of dishes afterward. Whether you’re cooking for someone you want to wow or you just want a big cozy bowl of pasta on a weeknight, this is a safe bet.
Most Marry Me Chicken recipes leave you figuring out what to serve alongside it. This version takes care of that for you. The chicken, the pasta and the veggies all land in the same dish, so once it’s ready, dinner is done and there’s nothing else to plan. It makes enough for six people, and it reheats really well for lunch the next day too. Want more creamy chicken recipes? Try my Creamy Tuscan Chicken Pasta and Chicken Parm with Creamy Rosé.
😍 Why You’ll Love This Marry Me Chicken Pasta Recipe
One pan for the whole meal: the chicken, sauce and pasta all cook in the same pan, so cleanup is quick.
The pasta cooks right in the sauce: instead of boiling it separately, the pasta simmers in chicken stock and cream and soaks up flavour the whole time.
Juicy chicken thighs: thighs stay tender and moist, and the herby seasoning gives them a golden crust that pairs so well with the creamy sauce.
Big, bold flavour: sun-dried tomatoes, garlic, shallot, paprika and Parmesan make an incredible sauce.
💍 Ingredients You’ll Need To Make This Marry Me Chicken Pasta Recipe
Olive oil: Coats the chicken before it gets seasoned, and goes into the pan to sear it.
Chicken thighs: Boneless, skinless thighs stay juicy and tender, and they’re much more forgiving than chicken breasts if they cook a minute or two longer.
Salt: A generous sprinkle on both sides of the chicken seasons the meat.
Pepper: Black pepper goes on the chicken and into the sauce for a little bit of warmth and bite.
Onion powder: Adds a savoury, slightly sweet base to the chicken seasoning.
Dried basil: Gives the whole dish an Italian-style herby flavour.
Dried oregano: Adds an earthy note that works so well with the sun-dried tomatoes.
Short pasta: Use any short shape you like, such as penne, rigatoni or fusilli, since the ridges and tubes catch the creamy sauce.
Butter: Goes into the pan before the aromatics and adds richness to the base of the sauce.
Garlic: Gives the sauce a strong, savoury garlic flavour that comes through in every bite.
Shallot: Milder and a little sweeter than an onion.
White mushrooms: Brown in the butter and bring an earthy, meaty texture.
Sun-dried tomatoes: Their tangy sweetness cuts through the richness of the cream and cheese.
Fresh spinach: Gets stirred in at the end so it wilts gently and adds colour and some freshness.
Chicken stock: Use a lightly salted stock to keep the final dish from getting too salty.
Heavy cream: One cup of 33% cream makes the sauce silky and rich.
Parmesan cheese: Freshly grated Parmesan melts into the sauce, thickens it and adds that salty, nutty flavour.
Paprika: Gives the sauce a soft warmth and a nice rosy colour.
✔ How To Make Marry Me Chicken Pasta
Add the boneless, skinless chicken thighs to a large/deep baking pan with 1 tablespoon of olive oil. Toss to coat evenly, then generously season both sides with salt, pepper, onion powder, dried basil, and dried oregano. Set aside.
Heat another tablespoon of olive oil in a large frying pan over medium-high heat. Add the chicken thighs and sear for 2–3 minutes per side, then continue cooking as needed until fully cooked. Transfer to a plate, cover with foil to keep warm, and set aside.
Reduce the heat to medium. To the same pan, add the butter, garlic, shallot, mushrooms, dried basil, dried oregano, paprika, and black pepper. Sauté until the shallot is fragrant and the mushrooms begin to brown. About 2 minutes.
Add the uncooked pasta, chicken stock, and heavy cream. Stir to combine, ensuring the pasta is submerged in the liquid. Bring to a gentle simmer, partially cover, and cook until the pasta is tender.
🤝 Sammy’s Tip for Marry Me Chicken Pasta Recipe
- Stir the pasta every couple of minutes to prevent it from sticking to the bottom of the pan.
Stir in the sun-dried tomatoes, fresh spinach, and Parmesan cheese until the spinach wilts and the cheese melts.Taste and adjust the seasonings as needed. If the sauce is too thin, add a little more Parmesan. If it’s too thick, add a splash of cream and chicken stock. Simmer for a few more minutes, until the sauce reaches your desired consistency.
Remove the pan from the heat. Slice the chicken thighs, if desired, and arrange them over the pasta. Serve immediately and enjoy!
🗒 Variations
Extra cheesy: stir in a handful of shredded mozzarella along with the Parmesan for a stretchier, gooier sauce.
A little heat: add a pinch of red pepper flakes with the paprika if you want some spice running through the cream sauce.
Fresh herb finish: tear some fresh basil over the top right before serving for a bright, fresh contrast to all that richness.
More veggies: add chopped roasted red peppers or a handful of halved cherry tomatoes with the sun-dried tomatoes for extra colour and sweetness.
🗒 Substitutions
Chicken thighs: boneless, skinless chicken breasts work too. Pound them to an even thickness first so they cook evenly and don’t dry out.
Shallot: half of a small yellow onion, finely chopped, can stand in for the shallot.
Heavy cream: half-and-half will make a lighter sauce, but keep the heat gentle so it doesn’t split while the pasta cooks.
White mushrooms: cremini mushrooms are a great swap and bring a deeper, earthier flavour.
🍴 Leftovers? Lucky you.
Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will keep soaking up the sauce as it sits, so add a splash of chicken stock or cream when you reheat it. Warm it in a pan over medium-low heat, stirring until heated through, or microwave it in 30-second bursts, stirring in between.
🤔 FAQ’s
Why is it called Marry Me Chicken Pasta?
The name comes from the original Marry Me Chicken, a creamy sun-dried tomato chicken dish that’s said to be good enough to earn a proposal. This pasta version takes those same flavours and turns them into a full one-pan meal.
Can I cook the pasta separately?
You can, but cooking it right in the stock and cream is what makes the sauce so flavourful. The starch from the pasta also helps thicken the sauce naturally. If you do boil it separately, reduce the chicken stock so the sauce doesn’t end up too thin.
What type of pasta works best?
Any short pasta works well here. Penne, rigatoni, fusilli and orecchiette all hold onto the creamy sauce nicely. Avoid long pasta like spaghetti.
How do I know when the chicken is done?
Chicken thighs are fully cooked when they reach an internal temperature of 165°F in the thickest part. An instant-read thermometer is the easiest way to check.
Why did my sauce get too thick?
The pasta keeps absorbing liquid as it sits, so the sauce can thicken quickly once it’s off the heat. Stir in a splash of cream and chicken stock to loosen it back up.
👩🍳 Hungry For More?
If you loved this Marry Me Chicken Pasta recipe, here are a few more recipes worth keeping on rotation:
- Marry Me Chicken Meatballs
- Creamy Tuscan Chicken Pasta
- Chicken Marsala Recipe
- Blackened Chicken Alfredo
- Chicken Parm with Creamy Rosé
- Saucy Unstuffed Pasta Shells with Italian Sausage & Creamy Rośe
- Bowtie Pasta with Shrimp & Creamy Rosè
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this marry me chicken pasta recipe (or any recipe of mine) don’t forget to leave a review.
Marry Me Chicken Pasta Recipe
Ingredients
Chicken
- 2 tbsp olive oil, to fry the chicken
- 6 chicken thighs, boneless, skinless
- salt
- pepper
- onion powder
- dried basil
- dried oregano
Pasta
- 450 grams short pasta of choice,
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 2 cups white mushrooms, roughly chopped
- 1/3 cup sun-dried tomatoes, in the oil, roughly chopped
- 2 cups fresh spinach, roughly chopped
- 3 cups chicken stock, lightly salted
- 1 cup heavy cream, 33%
- 1/2 cup parmesan cheese, grated
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp pepper
Instructions
- Add the boneless, skinless chicken thighs to a large/deep baking pan with 1 tablespoon of olive oil. Toss to coat evenly, then generously season both sides with salt, pepper, onion powder, dried basil, and dried oregano. Set aside.
- Heat another tablespoon of olive oil in a large frying pan over medium-high heat. Add the chicken thighs and sear for 2–3 minutes per side, then continue cooking as needed until fully cooked. Transfer to a plate, cover with foil to keep warm, and set aside.
- Reduce the heat to medium. To the same pan, add the butter, garlic, shallot, mushrooms, dried basil, dried oregano, paprika, and black pepper. Sauté until the shallot is fragrant and the mushrooms begin to brown. About 2 minutes.
- Add the uncooked pasta, chicken stock, and heavy cream. Stir to combine, ensuring the pasta is submerged in the liquid. Bring to a gentle simmer, partially cover, and cook until the pasta is tender.Sammy’s tip: Stir the pasta every couple of minutes to prevent it from sticking to the bottom of the pan.
- Stir in the sun-dried tomatoes, fresh spinach, and Parmesan cheese until the spinach wilts and the cheese melts. Taste and adjust the seasonings as needed. If the sauce is too thin, add a little more Parmesan. If it’s too thick, add a splash of cream and chicken stock. Simmer for a few more minutes, until the sauce reaches your desired consistency.
- Remove the pan from the heat. Slice the chicken thighs, if desired, and arrange them over the pasta. Serve immediately and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Let me tell you this is the THIRD receipe of yours and you never disappoint.keepem coming doll you are the MASTER THANK YOU
HIII! Awe – well aren’t you the sweetest ever! Thank you for making my recipes!
This was absolutely fabulous! My very picky teenager even said it was amazing! I made it last night and they want me to make it again tonight!
This was my first sammymontgoms recipe attempt and it will definitely not be my last. As the mom of two teenage boys, I love how real and relatable you are. This was so delicious and easy to make!
Amazing! Easy to follow recipe. No crazy ingredients that you have to shop for first. Made it for my husband and I. We had leftovers which I took for lunch the next day. Easy to reheat in the microwave. Delicious!!
My first Sammy Montgoms recipe and my fav chicken pasta recipe! I love everything about it… easy, delicious, flavourful and a hit with the hubby and two toddlers! The first time I made this, my husband said “whoooaaa this tastes like something from a restaurant!” I eat gluten free and the Catelli gluten free penne noodles hold up well and taste good leftover!!
Hi Lanie! Thanks for this review. So happy the entire fam enjoyed this!
Love this recipe and so does our family!
This was delish! So easy to make as well. I used chicken breast and didn’t have heavy cream so I used half and half. This is the first recipe I have made from Sammy…on to the next!
Hi Leona, so happy you enjoyed this one! Can’t wait for you to try others!-Sammy
My families favorite pasta. Do you think I can make this pasta with orzo?
absolutely – the cooking times may vary slightly! So just keep an eye out 🙂
Can you do this with coconut milk?
Pleasantly surprised! Needed a chicken pasta dish for my picky 19yo son and couldn’t really think of anything so I had my assistant aka google offer me suggestions. Yours was one of the first to pop up, the picture grabbed my attention and once I realized I already had most of the ingredients i decided to throw this together. Let me just say Ill be making this dish again and again! First thought was it reminded me of Cheesecake Factory’s chicken madeira… the flavors are intense and delicious! Restaurant quality. I loved how uncomplicated it was also to make 🧑🍳💋
My family loved this!
Hello, so happy that the whole family loved the chicken pasta. Thanks for taking the time to send in a review.
– Sammy