Marry Me Chicken Pasta Recipe

A pot of marry me chicken pasta with fresh basil.

5 from 2 votes

Marry Me Chicken Pasta Recipe

Marry Me Chicken Pasta is a creamy and flavorful dish featuring tender chicken thighs simmered in a rich, sun-dried tomato and Parmesan cream sauce, served over pasta. This impressive meal is named for its exceptional flavor, rumored to be so good it could inspire a marriage proposal.

Course Main Dish

Cuisine American, Italian

Keyword marry me chicken, marry me chicken pasta

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 697kcal

Author Sue Ringsdorf

Ingredients

For the chicken/pasta:

2 Tablespoons avocado oil - or olive oil
2 pounds boneless, skinless chicken thighs - cut into bite-sized pieces
1 teaspoon EACH oregano, garlic powder, red pepper flakes
kosher salt and freshly ground black pepper - to taste
12 oz. rigatoni - or any pasta

For the sauce:

2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
1 ¼ cups lower-sodium chicken broth
1 cup half and half
kosher salt and freshly ground black pepper - to taste
7 oz. sun-dried tomatoes - drained and chopped
4 oz. parmesan cheese - freshly shredded
2 cups spinach leaves - optional
fresh basil

Instructions

Prep chicken. Slice the chicken thighs into bite-sized pieces. Remove visible fat. Then add seasonings - oregano, garlic powder, red pepper flakes, salt, and pepper - and mix to combine.
2 pounds boneless, skinless chicken thighs, 1 teaspoon EACH oregano, garlic powder, red pepper flakes, kosher salt and freshly ground black pepper
Cook chicken. Heat a stock pot to medium-high heat. Add avocado oil and when the pan is hot, add the chicken. Cook chicken, flipping as needed, until nearly done (close to 165 degrees on a digital thermometer). The chicken will continue to cook in the sauce later.
2 Tablespoons avocado oil
Cook pasta. Meanwhile, heat a large pot of water until boiling. Then add the pasta and plenty of salt. Cook pasta until al dente. Reserve some pasta water and strain the pasta. (DO NOT RINSE PASTA.)
12 oz. rigatoni
Make sauce. In the same pot you cooked the chicken in, heat again to medium heat. (Keep the leftover brown bits and juices.) Add the butter and when melted, add the flour and stir constantly for a minute or two. Then add the chicken broth and half and half. Turn up the heat and cook until the sauce is thickened - about 5-7 minutes.
2 Tablespoons unsalted butter, 2 Tablespoons all-purpose flour, 1 ¼ cups lower-sodium chicken broth, 1 cup half and half, kosher salt and freshly ground black pepper
Add remaining sauce ingredients. Then add the sun-dried tomatoes, parmesan cheese, and cooked chicken thighs. Simmer for another 5-6 minutes or until sauce is bubbly and chicken is completely cooked. Finally, add the spinach leaves and stir until wilted.
7 oz. sun-dried tomatoes, 4 oz. parmesan cheese, 2 cups spinach leaves
Add pasta. Add the cooked pasta to the pot and stir. Heat for a few more minutes until everything is hot.
Serve. Serve pasta with extra parmesan cheese, freshly ground black pepper, and fresh basil.
fresh basil

Notes

VARIATIONS: You can add extra vegetables to this dish like mushrooms or onions. Try chicken breasts instead of thighs (but be careful to avoid overcooking). Use a different type of pasta - any will work! Replace some of the chicken broth with white wine when making the sauce.
STORING: Store leftover chicken pasta in an airtight container in your refrigerator for 3-4 days.
REHEATING: Add a splash of chicken broth to leftovers and heat in a glass bowl in your microwave until warm.

Nutrition