Marry Me Chicken Pasta (One Pan)

Marry me chicken pasta earned its name for a reason — it’s the kind of dish that makes someone reconsider their relationship status. Juicy chicken thighs in a sun-dried tomato and spinach cream sauce, all cooked in one pan and tossed with pasta. The sauce is rich but balanced: the tomatoes add acidity, the cream adds body, and the garlic ties it all together. It’s a 35-minute weeknight dinner that tastes like you spent all day on it.

Why You’ll Love This Marry Me Chicken Pasta

• One pan, 35 minutes — sear the chicken, build the sauce, cook the pasta in the same skillet.
• Restaurant-quality sauce — sun-dried tomatoes, cream, garlic, and parmesan.
• Chicken thighs, not breasts — they stay juicy and are more forgiving.
• Feeds 4 generously — with pasta included, this is a full meal.
• Kid-approved — the creamy sauce wins over picky eaters.

Ingredients

• 1 lb boneless skinless chicken thighs (pat dry before cooking)
• 8 oz penne or rigatoni pasta
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• cup sun-dried tomatoes (oil-packed), drained and sliced
• 1 cup chicken broth
• 1 cup heavy cream
• 3 cups fresh baby spinach
• cup parmesan cheese, grated, plus more for serving
• 1 tsp Italian seasoning
• tsp red pepper flakes (optional)
• 1 tsp kosher salt
• tsp black pepper

Equipment

• 12-inch deep skillet or Dutch oven
• Tongs
• Wooden spoon
• A large skillet for stovetop cooking

How to Make Marry Me Chicken Pasta

Step 1 — Sear the chicken (10 min)

Season the chicken thighs with salt, pepper, and Italian seasoning. Heat 2 tbsp olive oil in a 12-inch deep skillet over medium-high heat. Place the thighs smooth-side down and don’t move them for 5 minutes. Flip and cook 4 more minutes. Internal temp should hit 165°F. Remove to a plate and rest.

Step 2 — Build the sauce base (3 min)

Reduce heat to medium. Add the remaining 1 tbsp olive oil and the garlic. Stir for 30 seconds. Add the sun-dried tomatoes and cook 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

Step 3 — Cook the pasta in the sauce (12 min)

Add the dry pasta to the skillet. Pour in the heavy cream and add the red pepper flakes. Stir to combine. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12-14 minutes, stirring every 3 minutes. The pasta should be al dente and the liquid mostly absorbed.

Step 4 — Finish with spinach and parmesan (3 min)

Remove the lid. Stir in the spinach — it will wilt in about 60 seconds. Add the parmesan and stir until the sauce is creamy and coats the pasta. Taste for salt and pepper.

Step 5 — Slice the chicken and serve

Slice the rested chicken thighs into -inch strips. Nestle them into the pasta or lay them on top. Garnish with extra parmesan and serve directly from the skillet.

Pro Tips

Pat the chicken dry. This is the difference between a golden sear and a gray steam.

Don’t skip the sun-dried tomatoes. They’re the signature ingredient. Oil-packed are more flavorful than dry-packed.

Stir the pasta every 3 minutes. Penne has a tendency to stick to the bottom of the pan.

Use chicken thighs, not breasts. Thighs have more fat and connective tissue, which means more flavor.

Variations & Substitutions

Shrimp marry me

Replace chicken with 1 lb large shrimp. Sear for 2 minutes per side, remove, and add back at the end.

Dairy-free

Replace heavy cream with full-fat coconut cream. Skip the parmesan or use a dairy-free alternative.

Spicy version

Increase red pepper flakes to 1 tsp and add 1 minced Fresno pepper with the garlic.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. Add a splash of cream when reheating.

Freezer: Freeze without the pasta for up to 2 months.

Reheating: Warm in a skillet over low heat with a splash of cream or broth.

What to Serve With Marry Me Chicken Pasta

Crusty bread for soaking up the sauce is essential. A simple arugula salad with lemon vinaigrette adds a fresh counterpoint to the rich pasta. This dish also pairs well with a crisp white wine or a light Italian red.

Nutrition Information

Per serving (1/4 of recipe): approximately 580 calories, 38 g protein, 42 g carbohydrates, 30 g fat, 3 g fiber. Values are estimates.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

You can, but they’re less forgiving. Pound them to an even -inch thickness and reduce the sear time to 3 minutes per side.

What pasta shape works best?

Penne and rigatoni are ideal — their ridges and tubes catch the sauce. Fusilli also works well.

Can I make this ahead for a dinner party?

Sear the chicken and make the sauce base up to 4 hours ahead. Add the pasta and cream when guests arrive.

Is this recipe spicy?

Mildly. Omit the red pepper flakes for a non-spicy version.

If you make this marry me chicken pasta, you’ll understand the name. Save this one for the next time you need a guaranteed win.