This indulgent marry me chicken pasta dish perfectly balances savory garlic, tangy sun-dried tomatoes, and a silky parmesan cream sauce. By utilizing pre-cooked rotisserie chicken, you can achieve a restaurant-quality meal in under thirty minutes. It is an ideal solution for busy weeknights when you desire something comforting, elegant, and deeply satisfying.
List of 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 (+ more for serving)
- 1 small handful fresh basil (torn/chopped)
- Salt & pepper (to taste)
step-by-step instructions
- Step: Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- Step: When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for about a minute, stirring often.
- Step: Add in the garlic, tomato paste, and chicken broth. Give it a good stir and let it bubble for about one minute.
- Step: Whisk in the cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and chicken, and cook it for a few minutes until the sauce has thickened to your liking.
- Step: Stir in the parmesan and basil and take the skillet off the heat. Season generously with salt & pepper.
- Step: Prior to draining the pasta, reserve some of the hot pasta water. Add the drained pasta to the skillet and toss until coated. If needed, pour in a splash of the hot pasta water to the sauce to thin it out a bit. Serve immediately with more parmesan if desired.
Refining your skillet technique
Selecting the right pasta shapes
For this specific recipe, using a pasta shape with ridges or hollow centers is highly advantageous. Shapes like rigatoni, penne, or farfalle are designed to capture and hold thick, creamy sauces within their crevices. This ensures that every forkful is coated in the flavorful tomato and garlic mixture rather than having the sauce pool at the bottom of the dish.
Achieving the perfect sauce consistency
The secret to a balanced sauce lies in the relationship between the roux and the heavy cream. If you find the sauce becoming too thick after adding the parmesan, do not hesitate to add a tablespoon of the reserved hot pasta water. The starch within that water acts as a natural emulsifier, helping the sauce adhere to the pasta while creating a glossy, professional finish.
Managing garlic and heat
Garlic has a tendency to burn quickly, which can turn a delicate sauce bitter. By adding the garlic into the skillet after the roux has been formed but before the liquid is added, you gain control over the browning process. Once the liquid hits the pan, the temperature drops, which effectively stops the garlic from burning and instead allows it to infuse the broth and cream evenly.
Understanding flavor adjustments
Balancing acidity and salt
Sun-dried tomatoes and tomato paste are naturally acidic and salty, which is why we refrain from aggressive salting until the very final step. If the sauce tastes a bit sharp, a small pinch of sugar or a tiny bit of extra cream can help mellow those flavors. Conversely, if the dish lacks brightness, a very light squeeze of lemon juice can highlight the herbaceous notes of the oregano and basil.
Selecting high-quality ingredients
Because this recipe relies on a short list of primary components, the quality of your parmesan and sun-dried tomatoes matters significantly. Using pre-shredded cheese often involves potato starch or anti-caking agents that prevent a smooth melt. Always opt for a block of parmesan and grate it yourself with a microplane or fine grater to ensure the sauce remains perfectly smooth and creamy.
Common preparation questions
Can I make this recipe for a larger group?
This recipe can easily be scaled up to serve more people by doubling the ingredients. Ensure you use a skillet large enough to accommodate the increased volume of pasta and sauce so you can toss everything together efficiently. If the sauce appears too thick when doubled, increase the amount of reserved pasta water slightly.
How should I store and reheat leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to three days. When reheating, do so slowly over low heat on the stovetop to avoid splitting the cream-based sauce. Add a tablespoon of milk or broth to the pan while reheating to restore the original moisture and creaminess.
Is it possible to add vegetables to this pasta?
You can certainly incorporate additional vegetables to boost the nutritional profile of this meal. Baby spinach, blanched broccoli florets, or sautéed bell peppers work wonderfully within the creamy sauce. If adding high-moisture vegetables like zucchini, consider sautéing them separately first so they do not release excess water into your finished sauce.
Maximizing the dining experience
Pairing with complementary sides
Since the pasta is quite rich, it pairs best with lighter side dishes that provide a textural contrast. A crisp green salad dressed with a bright vinaigrette helps cleanse the palate between bites of the creamy chicken pasta. Alternatively, toasted slices of crusty baguette or garlic knots are excellent for soaking up any remaining sauce left on the plate.
Preparing for advance cooking
If you are planning to serve this for a dinner party, you can shred the chicken and measure out your herbs and spices earlier in the day. While the sauce itself is best made fresh just before serving, having your components prepped will shave significant time off the actual cooking process. Avoid boiling the pasta too far in advance, as it is best served immediately after it reaches the perfect al dente texture.
Troubleshooting common issues
Why did my sauce look grainy?
A grainy texture usually occurs when the heat is too high during the addition of the parmesan cheese or if the sauce is boiled too vigorously after the dairy is added. To avoid this, always take the skillet off the heat before stirring in the cheese. The residual heat is more than enough to melt the parmesan while maintaining the delicate structure of the cream base.
How can I make the sauce thinner?
If you notice the sauce is becoming too thick as it sits, simply stir in a splash of warm chicken broth or reserved pasta water. The starch in the pasta water is particularly effective at thinning the sauce while maintaining its body. Avoid using cold liquid straight from the refrigerator, as it can shock the sauce and impact the consistency.
Print
Marry Me Chicken Pasta
- Total Time: PT30M
- Yield: 4 servings 1x
- Diet: High Protein
Description
Fall in love with this marry me chicken pasta recipe! It pairs the convenience of rotisserie chicken with an amazingly flavorful garlic tomato cream sauce, and it’s ready fast.
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 (+ more for serving)
- 1 small handful fresh basil (torn/chopped)
- Salt & pepper (to taste)
Instructions
- Step: Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- Step: When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for about a minute, stirring often.
- Step: Add in the garlic, tomato paste, and chicken broth. Give it a good stir and let it bubble for about one minute.
- Step: Whisk in the cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and chicken, and cook it for a few minutes until the sauce has thickened to your liking.
- Step: Stir in the parmesan and basil and take the skillet off the heat. Season generously with salt & pepper.
- Step: Prior to draining the pasta, reserve some of the hot pasta water. Add the drained pasta to the skillet and toss until coated. If needed, pour in a splash of the hot pasta water to the sauce to thin it out a bit. Serve immediately with more parmesan if desired.
Notes
I don’t recommend subbing the heavy cream for anything with a lower fat content (e.g. half-and-half or milk) because the tomato in the sauce is likely to curdle it, and you’ll have to add more flour to thicken the sauce.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 667 kcal
- Sugar: 7 g
- Sodium: 308 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 142 mg