Easy 30 Minutes Marry Me Chicken Pasta
This quick and comforting pasta dish combines tender rotisserie chicken with a rich, garlicky tomato cream sauce. It’s weeknight-friendly, deeply flavorful, and comes together in just half an hour—perfect for when you want something indulgent without the extra work.
Print
Pin
Servings: 4
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.