There’s something especially comforting about a creamy pasta simmering on the stove at the end of a long day. As the butter melts and the garlic warms, the kitchen fills with rich, savory aromas, and the meal begins to feel like a small reward.
Within minutes, a silky tomato cream sauce comes together with tender chicken and pasta, creating something that tastes far more indulgent than the effort it takes to make.
This marry me chicken pasta is the kind of dinner that works just as well on a busy weeknight as it does for a cozy, slow evening—familiar, satisfying, and meant to be enjoyed one forkful at a time.
For Marry Me Chicken Pasta
- Pasta – Use your favorite shape. Short pasta works especially well for catching all that creamy sauce.
- Butter – Forms the rich base of the sauce and adds depth of flavor.
- Flour – Helps thicken the sauce just enough to coat the pasta beautifully.
- Garlic – Brings bold, savory flavor and fills the kitchen with an irresistible aroma as it cooks.
- Tomato Paste – Adds concentrated tomato flavor and gives the sauce its signature color.
- Chicken Broth – Lifts the flavors and balances the richness of the cream.
- Heavy Cream – Creates the silky, indulgent texture that makes this dish so comforting.
- Sun-Dried Tomatoes – Provide a sweet-tangy contrast that keeps the sauce from feeling too heavy.
- Dried Oregano – Adds subtle herbiness and rounds out the tomato flavor.
- Crushed Red Pepper Flakes – Bring a gentle warmth without overpowering the dish.
- Cooked or Rotisserie Chicken – Keeps this recipe quick and easy while adding hearty protein.
- Parmesan Cheese – Melts into the sauce for extra richness and a savory finish.
- Fresh Basil – Adds freshness and a pop of color right at the end.
- Salt & Pepper – Essential for balancing and enhancing all the flavors.
Easy 30 Minutes Marry Me Chicken Pasta
Notes
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3–4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/3 cup chicken broth
- 1 cup heavy/whipping cream
- 1/3 cup sun-dried tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 2 cups cooked/rotisserie chicken, shredded
- 1/3 cup freshly grated parmesan cheese, plus more for serving
- 1 small handful fresh basil, torn or chopped
- Salt & pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions.
- When the pasta has about 10 minutes left to cook, melt the butter in a skillet over medium heat. Sprinkle in the flour and cook for about 1 minute, stirring constantly.
- Stir in the garlic, tomato paste, and chicken broth. Let the mixture simmer and bubble for roughly 1 minute, stirring to combine.
- Whisk in the cream, then add the sun-dried tomatoes, oregano, red pepper flakes, and shredded chicken. Cook for a few minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Remove the skillet from the heat and stir in the parmesan and basil. Season well with salt and pepper.
- Before draining the pasta, scoop out some of the hot pasta water and set it aside. Add the drained pasta directly to the skillet and toss to coat. If the sauce needs loosening, add a splash of the reserved pasta water. Serve right away, with extra parmesan if you like.
1. Can I use a different pasta shape?
Absolutely. This sauce is very forgiving. Short pasta like penne or rotini is great for scooping up the sauce, but long noodles like fettuccine or spaghetti work just as well. Use what you’ve got.
2. Is rotisserie chicken essential?
Not at all, it’s just a time-saver. Any cooked chicken will do here—leftover roast chicken, grilled chicken, or even turkey. If it’s already cooked, you’re good to go.
3. My sauce feels too thick—what should I do?
Easy fix. That’s exactly why you save some pasta cooking water. Add a splash at a time and toss until the sauce loosens up and coats the pasta nicely instead of clumping.
4. Can I make this ahead of time?
You can prep the sauce and chicken in advance, but cook the pasta fresh for best results. When reheating, keep the heat gentle and add a little cream or pasta water to bring the sauce back to life.
