The first time I made this creamy chicken pasta, my neighbor Hannah knocked on the door just as I was tossing in the spinach. She took one look at the glossy tomato-cream sauce clinging to every piece of penne and said, "Whatever that is, I need the recipe." This Marry Me Chicken Pasta brings together tender, paprika-seasoned chicken, tangy sun-dried tomatoes, and a velvety parmesan cream sauce that coats the pasta like a dream. It takes about 25 minutes from start to finish, uses ingredients you probably already have, and tastes like you spent hours in the kitchen.
If you love cozy, satisfying dinners, you might also enjoy Beef Stroganoff or Chicken Parmesan. This recipe has that same rich, comforting energy with just enough brightness from the vinegar and spinach to keep things interesting.
Why You will Love This Recipe !
This pasta checks all the boxes. It's creamy but not overly rich, thanks to the brightness of the red wine vinegar and the fresh spinach. The sun-dried tomatoes add a sweet, tangy depth that makes every bite interesting. You only need one pot after you cook the pasta, so cleanup is a breeze. The chicken gets coated in paprika, garlic, and thyme before it hits the pan, which means it's packed with flavor from the start. And because everything comes together in under 30 minutes, it's perfect for busy weeknights when you want something that feels special without the stress.
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Marry Me Chicken Pasta Ingredients
Here's what you'll need to make this creamy, flavorful pasta.
See Recipe Card Below This Post For Ingredient Quantities
- Pasta of choice: Penne or rigatoni work beautifully because their ridges catch the sauce, but any short pasta will do the job.
- Boneless, skinless chicken breasts or thighs: Cut into 1 ½ inch pieces so they cook evenly and stay tender. Thighs add a little extra richness, but breasts work just as well.
- Paprika: Adds a subtle smokiness and a warm, earthy flavor to the chicken.
- Granulated garlic: Used in both the chicken seasoning and the sauce for a mellow, savory backbone.
- Dried thyme: Brings a gentle herbal note that ties everything together.
- Kosher salt: Seasons the chicken, the sauce, and the pasta water. Don't skip salting the pasta water.
- Olive oil: Used to sear the chicken and sauté the onion, adding richness and helping everything brown nicely.
- Yellow onion: Small diced so it melts into the sauce and adds sweetness.
- Freshly ground black pepper: Balances the warmth of the other spices.
- Tomato paste: Concentrated tomato flavor that forms the base of the sauce. Cooking it for 30 seconds deepens its flavor.
- Sugar: Just a teaspoon to balance the acidity of the tomatoes.
- Chicken stock: Adds savory depth and helps create a silky sauce.
- Sun-dried tomatoes in oil: Chopped and stirred in for bursts of tangy, sweet tomato flavor. Drain them first so the sauce doesn't get too oily.
- Heavy cream: Makes the sauce rich and velvety without being too thick.
- Grated Parmesan cheese: Adds nutty, salty flavor and helps thicken the sauce.
- Cream cheese: Melts into the sauce and makes it extra smooth and creamy.
- Red wine vinegar: A small splash at the end brightens up all the rich flavors.
- Baby spinach: Wilts right into the hot pasta and adds color and freshness.
How to Make Marry Me Chicken Pasta
Let's walk through how to make this creamy, flavor-packed pasta.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Carefully remove 1 cup of the cooking water and set aside, then drain the pasta.
- Season the chicken: While the pasta cooks, combine the chicken with 2 teaspoons paprika, 2 teaspoons of the granulated garlic, 2 teaspoons of the thyme, and 1 teaspoon of the salt in a medium bowl. Toss the chicken to coat evenly in the spices.
- Sear the chicken: Heat a large, heavy-bottom pot such as a Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil, then add the seasoned chicken and cook until golden on all sides, but not quite cooked through, about 5 minutes. Transfer to a medium bowl and set aside.
- Sauté the aromatics: To the same pan (no need to wash it first), add 1 tablespoon olive oil, the onion, 1 teaspoon of granulated garlic, 1 teaspoon of thyme, ¼ teaspoon of salt, and ¼ teaspoon black pepper. Cook until the onion is soft and translucent, about 5 minutes, stirring frequently.
- Cook the tomato paste: Add the tomato paste and cook for 30 more seconds, stirring constantly. This deepens the flavor and takes away any raw taste.
- Build the sauce: Add the chicken stock, ¼ teaspoon of salt, sugar, and sun-dried tomatoes to the pan. Bring to a strong simmer, scraping any browned bits from the bottom of the pan. Those bits add tons of flavor.
- Finish the chicken: To the simmering sauce, add the chicken along with any accumulated juices, heavy cream, Parmesan cheese, and cream cheese. Simmer over low heat and stir until the ingredients are incorporated, the sauce is smooth, and the chicken is cooked through, about 2 to 3 minutes.
- Combine and serve: Add the cooked pasta along with ¼ cup of the pasta cooking water, tossing the pasta to coat in the sauce. Turn off the heat and add the spinach and vinegar, stirring to wilt the spinach. Taste and adjust seasonings if necessary, adding additional pasta water to thin the sauce if needed.
Substitutions and Variations
Chicken: You can use all breasts, all thighs, or a mix of both. Thighs stay a little juicier, but breasts work great too. Just don't overcook them in the searing step since they finish cooking in the sauce.
Pasta: Swap penne or rigatoni for shells, fusilli, or even farfalle. Any short pasta with texture will hold the sauce well.
Sun-dried tomatoes: If you only have the dry-packed kind, soak them in hot water for 10 minutes before chopping.
Dairy-free option: Use full-fat coconut cream instead of heavy cream and skip the Parmesan and cream cheese. The flavor will be different but still delicious.
Add veggies: Toss in sliced mushrooms or bell peppers when you sauté the onion for extra texture and flavor.
Spice it up: Add a pinch of red pepper flakes with the tomato paste if you like a little heat.
Equipment
Large pot: For boiling the pasta.
Dutch oven or large heavy-bottom pot: Keeps the heat even when you're searing the chicken and building the sauce.
Medium mixing bowl: For tossing the chicken with the spices and holding it after it's seared.
Cutting board and knife: For dicing the onion and chopping the chicken.
Measuring cups and spoons: To keep your ingredient amounts accurate.
Wooden spoon or spatula: For stirring and scraping up those flavorful browned bits.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day as everything has time to meld together.
Freezer: You can freeze this pasta for up to 2 months. Let it cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheating: Warm it gently on the stovetop over medium-low heat, adding a splash of chicken stock or water to loosen the sauce. You can also reheat individual portions in the microwave, stirring halfway through. If the sauce looks too thick, just stir in a little pasta water or stock until it's creamy again.
Serving Suggestions
This pasta is hearty enough to stand on its own, but here are a few ideas to round out the meal.
Garlic bread: A crusty loaf with butter and garlic is perfect for soaking up any extra sauce.
Simple green salad: Toss mixed greens with a light vinaigrette to balance the richness of the pasta.
Roasted vegetables: Broccoli, asparagus, or green beans roasted with olive oil and a sprinkle of salt make a great side.
White wine: A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully with the creamy tomato sauce.
Expert Tips
Don't skip the pasta water: That starchy water helps the sauce cling to the pasta and gives you control over the consistency. Add it a little at a time until the sauce looks glossy and coats the back of a spoon.
Sear the chicken in batches if needed: Crowding the pan will steam the chicken instead of giving it a nice golden crust. If your pot isn't big enough, cook the chicken in two batches.
Use room-temperature cream cheese: It melts into the sauce much more smoothly than cold cream cheese, which can leave lumps.
Taste and adjust: Before serving, taste the pasta and add a pinch more salt, a crack of black pepper, or an extra splash of vinegar if it needs it. Trust your taste buds.
Let the sauce simmer gently: Once you add the cream and cheese, keep the heat low so the sauce doesn't break or curdle.
FAQ
This pasta will keep in an airtight container in the fridge for up to 4 days. The sauce stays creamy, and the flavors actually deepen as it sits. Just reheat gently and add a splash of liquid if it looks too thick.
Absolutely. The creamy, tangy sauce was practically made to coat pasta. Penne and rigatoni are my favorites because they hold the sauce in their ridges, but any short pasta works beautifully.
Don't leave this pasta at room temperature for more than 2 hours. After that, bacteria can start to grow. If you're serving it at a gathering, keep it warm in a slow cooker or transfer leftovers to the fridge as soon as you're done eating.
Reheat it on the stovetop over medium-low heat, stirring often and adding a little chicken stock or pasta water to loosen the sauce. You can also microwave individual portions, but stop and stir every minute to keep the sauce from separating.
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Pairing
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Marry Me Chicken Pasta
Ingredients
Method
- Bring a large pot of well-salted water to a rolling boil, cook the pasta until just al dente, reserve 1 cup of the cooking water, and then drain the pasta.
- In a bowl, toss the chicken with the paprika, 2 teaspoons of the garlic, 2 teaspoons of the thyme, and 1 teaspoon of the salt until evenly coated.
- Heat a Dutch oven or heavy pot over medium-high heat, add 1 tablespoon of olive oil, and sear the chicken until golden on the outside but not fully cooked, then transfer it to a bowl.
- Add the remaining olive oil to the same pot, then add the onion, remaining garlic, remaining thyme, ¼ teaspoon salt, and pepper, and cook until the onion is soft and translucent.
- Stir in the tomato paste and cook briefly, stirring constantly, until it darkens slightly and smells fragrant.
- Pour in the chicken stock, add the remaining salt, sugar, and sun-dried tomatoes, and bring the mixture to a strong simmer while scraping up any browned bits from the bottom.
- Return the chicken and any juices to the pot, then add the heavy cream, Parmesan, and cream cheese, and simmer gently until the sauce is smooth and the chicken is cooked through.
- Add the cooked pasta and about ¼ cup of the reserved pasta water, tossing until everything is well coated, then turn off the heat and stir in the spinach and red wine vinegar until the spinach wilts.
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