Marry Me Chicken Pasta

5 from 5 votes
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Lately, I am all about a one-pot dinner. The idea of getting a hearty, warm and nutritious meal on the table that requires one-pot, is too hard to pass up some days. If you liked my Mushroom Chicken with Parmesan & White Wine, or Creamy Pesto Chicken & Sun-dried Tomatoes, you’ll love this Marry Me Chicken Pasta recipe. It has delicious pan-seared Italian seasoned chicken thighs and a garlicky, creamy, sun-dried-tomato sauce combined with whatever short pasta you love. This one is a family favourite, kid-friendly, and the perfect addition to your weekly dinner rotation.

Looking for more pasta recipes?

I got you! Check out all of my Pasta Recipes right here on my blog! A few personal favs are:

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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!


Here is a quick overview of the ingredients you’ll need to make my Marry Me Chicken Pasta. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

  • olive oil 
  • chicken thighs
  • short pasta of choice
  • butter
  • garlic cloves 
  • shallot 
  • white mushrooms 
  • sun-dried tomatoes 
  • spinach
  • chicken stock
  • heavy cream
  • parmesan cheese 
  • salt
  • pepper
  • onion powder
  • dried oregano
  • dried basil

Substitutions & FAQ’s

What type of pasta can I use in this recipe?
Any short pasta will work well: rigatoni, penne, calamarata (which is what I used).

Can I use chicken breasts instead of chicken thighs?
Absolutely, use what you have on hand!

How do I know if my chicken is cooked?
Once your chicken reaches an internal temperate of 165 degrees F, and the juices run clear, it’s safe to eat.

Storing & reheating

Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 4 days. To reheat, simply microwave for 34-50 seconds or add to a shallow pan and let simmer on your stove for 2-3 minutes. To thin the sauce, add a few tablespoons of chicken stock or water.

Can I freeze this recipe? I don’t recommend freezing this recipe as the cream doesn’t freeze great.

Watch the recipe video

Watch the recipe video on Instagram

5 from 5 votes

Marry Me Chicken Pasta

By Sammy Montgoms
The idea of getting a hearty, warm and nutritious meal on the table that requires one-pot, is too hard to pass up some days. Marry Me Chicken Pasta has delicious pan-seared Italian seasoned chicken thighs and a garlicky, creamy, sun-dried-tomato sauce. This is a family favourite, and a recipe that your weekly dinner rotation will love.
Prep: 10 minutes
Cook: 10 minutes
Servings: 4 people



  • tbsp olive oil, 1 tbsp for frying the chicken, 1/2 tbsp to add to the chicken thighs
  • 6 chicken thighs, boneless, skinless or thinly sliced chicken breasts
  • salt
  • pepper
  • onion powder
  • dried basil
  • dried oregano


  • 450 grams short pasta of choice, rigatoni, penne, calamarata
  • 1 tbsp butter
  • 3 garlic cloves, minced
  • 1 shallot, chopped fine
  • 2 cups white mushrooms, roughly chopped
  • 1/3 cup sun-dried tomatoes, in the oil, roughly chopped
  • 2 cups spinach, roughly chopped
  • 3 cups chicken stock, salted
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, grated
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1/4 tsp pepper


  • Begin by preparing your chicken thighs.
    Add 1/2 tbsp of olive oil to the chicken thighs and coat evenly on both sides.
    Generously season both sides of the chicken thighs with salt, pepper, onion powder, dried basil and dried oregano.
  • To a large frying pan, add the remaining 1 tbsp of olive oil and set to medium/high heat.
  • Add your chicken thighs and sear on each side for 2-3 minutes, or until fully cooked.
    Remove the chicken from the pan, cover with foil to keep warm, and set aside.
  • To the same pan, set to medium heat, add the butter, garlic, shallot, mushrooms, all pasta seasionings, and sauté for 2-3 minutes, just until the shallot becomes fragrant and the mushrooms begin to brown.
  • Add the pasta, chicken stock and heavy cream. Mix to combine, ensuring that the pasta is as covered by the broth as it can be.
    Cover and let simmer until the pasta is fully cooked.
    Sammy's tip: give the pasta a mix every few minutes to ensure it doesn't stick to the bottom of the pan.
  • Once the pasta is cooked, add the spinach, sun-dried tomatoes, and parmesan cheese.
    Mix to combine.
    Taste to see if the pasta needs any additional seasionings.
    Sammy's tip: if the pasta seems like it has too much liquid, add a little more parmesan cheese. If the pasta seems too dry, add a splash of cream and chicken stock and let it simmer for a few more minutes.
  • Top with the sliced chicken thighs and serve right away!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Sammy Montgoms
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: American
Servings: 4 people

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating


  1. 5 stars
    Let me tell you this is the THIRD receipe of yours and you never disappoint.keepem coming doll you are the MASTER THANK YOU

  2. 5 stars
    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!

  3. 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!

  4. 5 stars
    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!!

  5. 5 stars
    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!!