Marry Me Chicken has been a viral favorite for a few years — tender chicken in a creamy sun-dried tomato sauce that tastes like a restaurant dish but comes together at home. This version — marry me chicken pasta — combines the same rich Parmesan sauce, tangy sun-dried tomatoes, and juicy chicken with pasta for a comforting, elegant meal. It’s fast enough for weeknights and special enough for date night.
To make it inclusive, this recipe uses gluten free pasta and plant-based dairy substitutes, so the creamy sauce is both gluten free and dairy free. That means more people can enjoy this crowd-pleasing dinner without sacrificing flavor.
Ingredient Notes
These everyday ingredients combine to create an incredibly creamy, flavorful chicken pasta. Below are notes on key items and why they work well in this recipe.
- Gluten Free Pasta – Brown rice pasta (such as Tinkyada) holds up well when mixed with sauces. Use regular wheat pasta if you don’t need gluten free.
- Chicken – Bite-size cubes of boneless, skinless chicken breast cook quickly and stay tender. Thighs or leftover/rotisserie chicken work too.
- Salt & Pepper – Start with the amounts listed and adjust to taste after the dish is finished.
- Vegan Butter – Any plant-based butter works. If dairy is fine for you, use regular butter in the same amount.
- Olive Oil – Using oil from the sun-dried tomato jar adds extra tomato flavor; extra-light olive oil is another good option for sautéing.
- Garlic – Fresh garlic is central to the sauce’s savory base.
- Gluten Free Flour Blend – A small amount is used to form a roux and thicken the sauce. Regular all-purpose flour can be substituted if desired.
- Italian Seasoning & Red Pepper Flakes – Italian seasoning adds warmth while red pepper flakes give a subtle heat.
- Gluten Free Chicken Broth – Many commercial broths can contain gluten; choose one labeled gluten free.
- Vegan Parmesan – A grated Parmesan-style alternative melts smoothly into the sauce; freshly grated cheese (dairy or vegan) performs best.
- Vegan Cream – A neutral plant-based cream (like soy or oat) mimics dairy cream without a coconut flavor.
- Sun-Dried Tomatoes – Use tomatoes packed in oil, drain and chop before adding.
- Baby Spinach – Adds color and nutrients; it wilts into the sauce for a fresh finish.
See recipe card below for the full ingredient list and quantities.
Substitutions & Variations
- Not Gluten Free: Use regular pasta and all-purpose flour in the same amounts.
- Not Dairy Free: Use dairy butter, real Parmesan, and heavy cream or half-and-half instead of the plant-based alternatives.
- Make it Vegan: Swap in vegan chicken pieces; the rest of the recipe is already plant-based.
- Save Time: Use leftover or rotisserie chicken to skip the initial cooking step.
- Add Wine: Replace ½ cup of broth with a dry white wine (sauvignon blanc or pinot grigio) for extra depth.
- Add Bacon: Crispy bacon makes a delicious garnish if you eat pork.
How to Make Marry Me Chicken Pasta
This pasta comes together in about 30 minutes, making it ideal for busy evenings. A single large sauté pan or skillet is enough to cook the chicken, build the sauce, and finish the dish by tossing in the pasta.
While you prepare the sauce, cook the pasta according to package directions and reserve a little pasta water to finish the sauce if needed.
STEP 1: Season chicken pieces with ½ teaspoon salt and black pepper.
STEP 2: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
STEP 3: Add the chicken and cook until lightly browned and no pink remains (about 8–10 minutes). Remove the chicken and tent to keep warm; internal temperature should reach 165°F (74°C).
STEP 4: Reduce heat to medium, add the remaining butter and minced garlic. Stir constantly and cook until fragrant, about 1 minute.
STEP 5: Stir in the flour and Italian seasoning and cook, stirring, for about 2 minutes until the mixture forms a paste (a roux).
STEP 6: Whisk in the chicken broth until smooth and lump-free; the sauce should resemble a gravy.
STEP 7: Reduce heat to medium-low and stir in the plant-based cream and Parmesan until the cheese melts and the sauce is warmed through.
STEP 8: Stir in sun-dried tomatoes, red pepper flakes, and the remaining salt. Simmer for about 3 minutes to meld the flavors.
STEP 9: Add the baby spinach and cooked chicken back to the pan. Stir until the spinach wilts and the chicken is heated through.
STEP 10: Add the cooked pasta and toss to coat in the sauce. Finish with fresh basil and extra grated cheese if desired, then serve immediately.
Gluten Free Pasta Tip
Reserve about ½ cup of the pasta cooking water when you drain it. A splash of reserved pasta water added to the sauce helps the sauce cling to the noodles and creates a silkier finish.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat single servings in the microwave or on the stovetop, adding a little broth or cream if the pasta seems dry while warming.
Other chicken recipes to consider:
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Garlic Herb Roasted Chicken
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(Copycat) Chili’s Southwest Chicken Soup Recipe
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Gluten Free White Chicken Chili
-
Chicken Tater Tot Casserole
If you try this recipe, please leave a star rating and share how you liked it in the comments below.
Recipe
30 Min Marry Me Chicken Pasta
Ingredients
- 10 ounces Gluten Free Pasta
- 1 ½ pounds Chicken Breast cut into bite size cubes
- 1 teaspoon Salt divided
- ½ teaspoon Black Pepper
- 1 Tablespoon Olive Oil I used oil reserved from the tomato jar
- 3 Tablespoons Vegan Butter
- 3 cloves Garlic minced
- 3 Tablespoons Gluten Free 1-to-1 Flour Blend
- 2 teaspoons Italian Seasoning
- 1 ½ Cup Gluten Free Chicken Broth
- 1 ¼ Cup Plant Based Cream
- ¾ Cup Vegan Parmesan Cheese grated
- 1 Cup Sun-Dried Tomatoes drained and chopped, 7 ounce jar
- ¼ teaspoon Red Pepper Flakes
- 2 Cups Baby Spinach
Instructions
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Prepare the pasta according to package directions. Drain, rinse with warm water, and set aside.
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Season the chicken with ½ teaspoon salt and black pepper.
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Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat.
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Add the chicken and cook until lightly browned and cooked through, 8–10 minutes. Remove and tent with foil to keep warm.
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Reduce heat to medium, add remaining butter and minced garlic, and cook until fragrant, about 1 minute.
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Stir in the gluten free flour blend and Italian seasoning and cook for about 2 minutes to form a paste.
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Whisk in the chicken broth until smooth, then reduce heat to medium-low and add the plant-based cream and Parmesan. Stir until warmed and the cheese melts.
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Add sun-dried tomatoes, remaining ½ teaspoon salt, and red pepper flakes. Simmer for about 3 minutes.
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Stir in the baby spinach and cooked chicken until the spinach wilts.
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Add the cooked pasta and toss to coat. Remove from heat and serve topped with fresh basil and extra grated cheese if desired.
Notes
- Not Gluten Free – use your favorite pasta and all purpose flour in the same measure.
- Not Dairy Free – use dairy butter, Parmesan cheese and heavy cream or half and half instead of plant-based cream.
- Make it Vegan – use vegan chicken pieces instead of chicken.
- Save Time – use leftover or rotisserie chicken.
- Wine – replace ½ cup chicken broth with a dry white wine for extra flavor.
- Add Bacon – crisp bacon crumbles make a tasty garnish.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat until warmed through and add a splash of broth or cream if it seems dry.