Can I use rotisserie chicken in Marry Me Chicken Pasta?

Yes, you can use rotisserie chicken, but it slightly changes the texture of the dish. The original Marry Me Chicken Pasta recipe calls for sautéed chicken breast or thighs to build flavor right in the pan. However, if you're short on time, shredded rotisserie chicken works well—just add it in once the sauce is almost done, so it doesn’t dry out. Be sure to reduce cooking time and skip the initial searing step.

What type of cream is best for the sauce in Marry Me Chicken Pasta?

The ideal cream for this dish is heavy cream (or heavy whipping cream), as it creates the smooth, velvety texture that makes Marry Me Chicken Pasta so indulgent without separating or becoming too thin. If you're looking for a lighter alternative, half-and-half works, though it won’t deliver the same rich consistency. Milk should be avoided, as it doesn’t have the necessary fat to properly combine with the Parmesan and cream cheese.

Can Marry Me Chicken Pasta Be Prepared in Advance?

Yes, you can! Marry Me Chicken Pasta can be prepped ahead and stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or chicken stock to loosen the sauce and warm gently on the stove or in the microwave. Keep in mind that cream-based sauces thicken in the fridge, so reheating slowly is key to restoring its original creamy texture.

Marry Me Chicken Pasta – 30-Minute Irresistible Favorite

Name: Marry Me Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American Italian
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks; 16 oz penne or rigatoni pasta; 2 tsp paprika; 3 tsp garlic powder; 3 tsp dried thyme; 1.5 tsp kosher salt; 2 tbsp olive oil; 1 medium yellow onion, diced; 1 (6 oz) can tomato paste; 1 tsp sugar; 1 cup chicken stock; 1/3 cup sun-dried tomatoes in oil, chopped; 4 tbsp cream cheese; 1/4 cup heavy cream; 1/3 cup grated Parmesan; 2 cups baby spinach; 1/2 tsp red wine vinegar

Description

This Marry Me Chicken Pasta is a creamy, flavor-packed dinner made with sun-dried tomatoes, garlic, and juicy chicken in a luscious Parmesan cream sauce. Ready in just 30 minutes, it’s the perfect one-pan recipe for weeknights or romantic meals at home.

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
16 oz penne or rigatoni pasta
2 tsp paprika
3 tsp garlic powder
3 tsp dried thyme
1.5 tsp kosher salt
2 tbsp olive oil
1 medium yellow onion, diced
1 (6 oz) can tomato paste
1 tsp sugar
1 cup chicken stock
1/3 cup sun-dried tomatoes in oil, chopped
4 tbsp cream cheese
1/4 cup heavy cream
1/3 cup grated Parmesan
2 cups baby spinach
1/2 tsp red wine vinegar

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, reserve 1 cup pasta water, then drain and set aside.
Season and Sear the Chicken: Toss chicken with paprika, garlic powder, thyme, and salt. Heat olive oil in a large skillet and sear the chicken until golden. Remove and set aside.
Build the Sauce: In the same pan, sauté onion until soft. Stir in tomato paste and cook for 30 seconds. Add chicken stock, sun-dried tomatoes, sugar, and a bit more salt. Simmer for 2–3 minutes.
Combine and Simmer: Return the chicken to the pan. Stir in cream cheese, heavy cream, and Parmesan. Simmer until sauce is smooth and chicken is cooked through.
Add Pasta and Finish: Add pasta and reserved pasta water as needed to coat evenly. Stir in spinach and vinegar, then turn off heat. Serve warm with extra Parmesan on top.

Notes

You can substitute zucchini noodles for a low-carb version. For a spicier kick, add crushed red pepper flakes or a spoonful of chili paste. Avoid overcooking the chicken—simmer gently to keep it tender. Don’t skip the red wine vinegar—it balances the creaminess beautifully.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American Italian