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MARRY ME CHICKEN PASTA creamy pasta with shredded chicken sun-dried tomatoes basil in warm glow
Joe Rooney

Marry Me Chicken Pasta: Quick and Irresistible Delight

Fall in love with this Marry Me Chicken Pasta recipe that combines the ease of rotisserie chicken with a rich garlic tomato cream sauce. Perfect for Chicken Breast Dinner Ideas, Leftover Chicken Ideas, and Quick Chicken Recipes, this dish is ready in just 30 minutes and bursts with flavor in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 667
Ingredients Method 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 dry white wine or 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

Method
 

  1. Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  2. 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.
  3. Add in the garlic, tomato paste, and wine. Give it a good stir and let it bubble for about one minute.
  4. 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.
  5. Stir in the parmesan and basil and take the skillet off the heat. Season generously with salt & pepper.
  6. 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.