Marry Me Chicken Pasta (Easy Rotisserie Recipe)

They say this dish can get you a marriage proposal. I say, why wait for a special occasion? A recipe this good, this legendary, deserves to be in your regular weeknight rotation.

For years, I saw versions of this pasta floating around, and honestly? They always felt a little fussy. Many called for pounding out chicken breasts and creating a multi-pan mess that just didn’t fit into a busy life. A dish that’s supposed to inspire pure joy shouldn’t start with a culinary marathon. So, I took it on myself to create the definitive version—one that delivers on that “wow” factor but comes together so fast, you’ll actually make it again and again.

My secret? Using a high-quality, flavorful rotisserie chicken. It completely transforms the prep time without sacrificing a single drop of flavor. The real star, that glorious sun-dried tomato cream sauce, gets the attention it deserves.

This is the version I taught my daughter—the one that tastes like it took hours but is our little secret. It’s the one that has earned a permanent, coveted spot in my recipe box, tested and tweaked dozens of times over the years to become absolutely foolproof. It’s rich, it’s romantic, and it’s ridiculously easy. Ready to make a legend your own?

Why This Recipe Works

• Maximum Flavor, Minimum Fuss: We use a store-bought rotisserie chicken, which is not only a massive time-saver but also adds a deep, savory flavor that you just can’t get from a quickly pan-seared chicken breast.
• A Perfect, Unbroken Cream Sauce: I’ll show you the simple, can’t-mess-it-up technique to ensure your cream sauce is velvety and luscious every single time, with no greasy separation.
• That Famous Restaurant-Quality Sauce: We perfected the balance of sun-dried tomatoes, garlic, and Parmesan to create that addictive, proposal-worthy flavor you’re searching for.

Key Ingredients & Smart Swaps

The magic of this recipe is how simple ingredients create something truly spectacular. Think of it as your pantry’s greatest hits album. We’re not just listing ingredients; we’re explaining the why behind the key players that make this dish legendary.

• Rotini Pasta: You’ll need one pound.
• Olive Oil: Just a tablespoon.
• Garlic: 4 cloves, finely minced.
• Chicken Broth: ¾ cup.
• Heavy Cream: 1 ½ cups.
• Sun-Dried Tomatoes in Oil: ½ cup, chopped. And don’t you dare throw out that oil!
• Grated Parmesan Cheese: 1 cup, freshly grated.
• Shredded Rotisserie Chicken: 3 cups.
• Fresh Baby Spinach: 2 packed cups (optional, but recommended).
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes (or more, to taste)
• Salt and freshly ground black pepper

The Two Stars of the Show

1. High-Quality Rotisserie Chicken: This is our genius shortcut. Forget spending time searing raw chicken. A good rotisserie chicken from the grocery store is already seasoned, incredibly moist, and adds a deep, roasted flavor base to the pasta that you can’t replicate in a hurry. You get all the credit for a slow-cooked taste in a fraction of the time. Just shred the meat and you’re ready to go.
2. Sun-Dried Tomatoes Packed in Oil: These are non-negotiable for that iconic flavor. The tomatoes themselves provide a sweet, intense, umami-rich chew that cuts through the creamy sauce. But the real pro move? Using a tablespoon of the flavorful oil they’re packed in to sauté the garlic. This infuses the entire dish with that signature sun-dried tomato essence from the very first step.

Smart Swaps for When You Need Them

Ingredient	The Best Substitute	Why It Works & What to Expect
Rotini Pasta	Penne, Rigatoni, or Ziti.	The corkscrew shape of Rotini is my top choice because it traps the maximum amount of sauce. If you don’t have it, any tube-shaped pasta with ridges will do an excellent job of catching every last drop of that glorious cream sauce.
Rotisserie Chicken	1.5 lbs boneless, skinless chicken breasts or thighs, cubed.	Season generously with salt, pepper, and oregano, then sauté in the pan before the garlic until cooked through. Remove, then proceed with the recipe. It adds about 10-12 minutes to your prep time.
Heavy Cream	Half-and-half, or for a dairy-free option, full-fat coconut cream.	Half-and-half will result in a slightly thinner, less rich sauce. Coconut cream works surprisingly well but will impart a subtle sweetness. Do not use milk; it will curdle.
Parmesan Cheese	An equal amount of Pecorino Romano or Asiago cheese.	Pecorino is saltier and sharper, so you may want to add a little less salt to the dish overall. Asiago has a wonderfully nutty, creamy quality. Always use a block and grate it yourself to avoid the anti-caking agents in pre-shredded cheese that can make a sauce gritty.

Essential Equipment

Good news: this ‘legendary’ dish doesn’t require a single piece of fussy, high-tech kitchen equipment. We’re relying on a few simple, reliable tools to do the heavy lifting. The right tool not only makes the process smoother but also guarantees a better result.

• A Large Pot: For boiling the rotini. Standard stuff!
• A Colander: To drain the pasta perfectly.
• A Large, High-Walled Skillet: This is the most important tool for this recipe. I prefer a 12-inch cast-iron or heavy-bottomed stainless steel skillet (the heavy bottom is crucial for even heat distribution, which helps prevent the cream sauce from scorching).
• A Box Grater: For shredding your block of Parmesan. Please, do not use the pre-shredded kind!
• Standard Measuring Tools: Your trusty measuring cups and spoons.
• Whisk: Crucial for emulsifying the cream and Parmesan. A whisk ensures your sauce incorporates smoothly, which is key to preventing it from breaking or becoming greasy.

The Real MVP: Your Large Skillet

If there’s one piece of equipment that makes or breaks this dish, it’s your skillet. The secret to restaurant-quality pasta is finishing it right in the pan with the sauce for the final minute of cooking. This is where the magic happens—the rotini’s starchy surface bonds with and absorbs all that creamy, savory goodness.

If your pan is too small, you’ll be stirring awkwardly, splashing sauce everywhere, and you won’t get that perfect, even coating. A spacious, 12-inch skillet gives you the room to toss the pasta and sauce together properly, ensuring every single corkscrew is glistening with that incredible sauce. A pan with high walls is even better. Trust me, using the right pan makes all the difference between good pasta and unforgettable pasta.

Expert Tips for Flawless Results

These aren’t just suggestions; they’re the non-negotiable rules for making this Marry Me Chicken Pasta absolutely perfect. Read these before you turn on the stove. I promise it will make all the difference.

Mastering Heat to Prevent a Broken Sauce

Rule #1: Use Low, Gentle Heat. The number one mistake people make with cream sauces? Getting impatient and cranking up the heat. This is the fastest way to get a greasy, separated mess instead of a luxurious, velvety sauce. When you add the heavy cream and Parmesan, you must turn your stove down to low. Gentle heat allows the fats in the cream and cheese to emulsify—to melt and combine beautifully into a stable, creamy union. If you blast it with high heat, the fats panic and break free, and you’ll see oily pools on the surface. So, be patient. Let the sauce thicken slowly and gently. It’s the single most important secret to that flawless texture.

The Parmesan Secret for a Silky Texture

Rule #2: Grate Your Own Cheese. I know it’s tempting to buy that bag of pre-shredded Parmesan cheese. Don’t do it. Not for this recipe. Those pre-shredded cheeses are coated with additives like cellulose or potato starch to keep the shreds from clumping in the bag. What does that mean for your sauce? Those starches prevent the cheese from melting smoothly, creating a stubborn, gritty texture that will ruin your otherwise perfect dish. Buy a wedge of Parmesan-Reggiano. Grate it yourself just before you use it. The flavor is a thousand times better, and it will melt like a dream into the sauce, creating that truly silky, restaurant-quality feel. It’s a small step that makes a huge impact.

Unlocking the Flavor of Sun-Dried Tomatoes

Rule #3: Bloom the Flavors First. The sun-dried tomatoes are the flavor powerhouse of this dish, but only if you treat them right. First, when you chop them, don’t leave them in huge chunks. You want them finely chopped so you get a little bit of that sweet, intense flavor in every single bite. But here’s the real game-changing tip: use the oil from the jar. It’s liquid gold! Before you add anything else to the pan, add a tablespoon of that flavorful, crimson-red oil from the sun-dried tomato jar. Use that oil to sizzle your garlic. This is a pro technique called “blooming” the flavors. It infuses the entire base of your sauce with that deep, savory, umami-packed tomato essence from the very beginning. It’s a simple move that builds an incredible layer of complexity.

How to Make Marry Me Chicken Pasta

This is the fun part. Put on some music, pour a glass of wine, and let’s create something amazing. We’ll have this restaurant-quality dinner on the table in under 30 minutes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 6 servings

Step 1: Cook the Pasta

Bring a large pot of heavily salted water to a rolling boil. Add the rotini and cook according to package directions, but for the al dente time. The pasta will cook a little more in the sauce later, and you don’t want it mushy. Just before draining, carefully save about 1 cup of the starchy pasta water. Drain the pasta, but DO NOT RINSE IT—the starch left on the surface is essential for helping our incredible sauce cling perfectly.

Step 2: Sizzle the Garlic

While the pasta is cooking, place your large skillet over medium heat. Add one tablespoon of that beautiful, red oil from your jar of sun-dried tomatoes. Once it’s shimmering, add your minced garlic. Let it sizzle for just 30-60 seconds, stirring constantly, just until that nutty, irresistible aroma starts to perfume your entire kitchen. Don’t let it brown, or it will taste bitter!

Step 3: Build the Cream Sauce

Turn the heat down to low. Immediately pour in the chicken broth to stop the garlic from cooking further, scraping up any delicious browned bits from the bottom of the pan. Now, whisk in the heavy cream, dried oregano, and red pepper flakes. Let it gently warm for a minute before you slowly whisk in the freshly grated Parmesan cheese. Keep whisking gently until the cheese has completely melted into a smooth, luscious sauce.

Step 4: Add the Stars

Stir in the chopped sun-dried tomatoes and the shredded rotisserie chicken. Let them heat through in the sauce for a minute or two. If you’re using spinach, add the handfuls now. It will look like a mountain, but don’t worry! Stir it gently into the hot sauce and watch it wilt down into beautiful green ribbons in about one minute.

Step 5: The Magic Happens—Combine!

Now for the most important step. Add the drained rotini directly to the skillet with the sauce. Use tongs or a large spoon to toss everything together, ensuring every single spiral of pasta is coated in that incredible sauce. If the sauce seems a little too thick, this is where your reserved pasta water comes in. Add a splash or two and stir until it reaches your desired consistency. The starches in the pasta water will help the sauce cling to the pasta beautifully.

Step 6: Serve Immediately

Taste the sauce and season with salt and fresh black pepper as needed (the Parmesan is salty, so you may not need much). Spoon the pasta into warm bowls, and if you’re feeling fancy, garnish with a little fresh chopped parsley or another sprinkle of Parmesan. Serve it hot, and get ready for the compliments.

Pro Variations to Customize Your Dish

Once you’ve mastered the original, you’ll see that this recipe is a fantastic canvas for your own creativity. After making this for years, I’ve developed a few favorite twists that are just as incredible as the classic. Here are my top, fully tested variations.

Add Some Veggies

For Sautéed Mushrooms: Before you cook the garlic, add 8 ounces of sliced cremini mushrooms to the dry pan. Let them cook for 5-7 minutes, until they release their water and start to brown. Then, add the sun-dried tomato oil and garlic, and proceed. This adds a wonderful, earthy depth.

For Blanched Asparagus: During the last 3 minutes of the pasta’s boiling time, drop one bunch of asparagus (cut into 2-inch pieces) into the water. Drain it with the pasta and add both to the sauce at the end for a perfect tender-crisp texture.

Make It Spicy: Calabrian Chile Twist

If you like a little heat, you can go beyond simple red pepper flakes. For a truly authentic and dynamic heat, use Calabrian chiles.

• How to do it: Find jarred, chopped Calabrian chiles in oil at most grocery stores (they are a game-changer!). Add 1-2 teaspoons of the chopped chile paste to the pan along with the minced garlic in Step 2. It provides a warm, rounded heat and a slightly fruity, peppery flavor that is absolutely addictive and cuts through the richness of the cream beautifully.

Critical Pro-Tip for Slow Cooker Sauces: Never add dairy like heavy cream or cheese to a slow cooker at the beginning of the cooking time. The prolonged, direct heat can cause the sauce to break and curdle. Always add these ingredients at the very end on a “Warm” setting, as instructed below, to guarantee a smooth, velvety sauce.

The Ultimate Convenience: Slow Cooker/Crock-Pot Marry Me Chicken

Yes, you can adapt this for the slow cooker! This version is perfect for days when you want to come home to a practically finished dinner. For this method, we will use raw chicken breasts.

• Ingredients Adjustment: Use 1.5 lbs of boneless, skinless chicken breasts instead of rotisserie chicken.
• Slow Cooker Instructions:
  1. Place the raw chicken breasts in the bottom of your slow cooker.
  2. Pour the chicken broth over the top. Add the chopped sun-dried tomatoes (with their oil), minced garlic, dried oregano, and red pepper flakes. Season the chicken generously with salt and pepper.
  3. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is fully cooked and tender.
  4. Remove the chicken breasts onto a cutting board and shred the meat with two forks.
  5. About 30 minutes before serving, cook your pasta on the stovetop according to package directions.
  6. This is the crucial step: Return the shredded chicken to the slow cooker. Turn the cooker to the “Keep Warm” setting. Whisk in the heavy cream and the grated Parmesan until a smooth sauce forms. Stir in the wilted spinach (if using), and finally, add the cooked, drained pasta. Toss everything to combine and let it sit for 5-10 minutes to allow the flavors to meld. Serve hot.

Storing, Making Ahead & Reheating

When you create a dish this good, you want to make sure the leftovers are just as spectacular. Cream-based pasta sauces can be tricky, but if you follow these simple rules, you can enjoy them again without sacrificing that perfect texture.

How to Store Leftovers

Allow the pasta to cool down slightly, then transfer it to an airtight container. For food safety, you generally want to refrigerate leftovers within two hours of cooking. It will keep beautifully in the refrigerator for up to 3-4 days. For more detailed information on handling leftovers safely, you can always consult the official USDA guidelines.

The Best Way to Reheat (The Stovetop Method)

Please, whatever you do, do not reheat this pasta in the microwave. The intense, uneven heat of a microwave is the enemy of a cream sauce; it will break the emulsion and turn your luscious sauce into a greasy, separated mess.

1. Place Leftovers in a Skillet: Add the desired amount of pasta to a cold skillet or saucepan.
2. Add a Splash of Liquid: Pour in a tablespoon or two of milk, chicken broth, or cream. This is crucial, as the sauce will have thickened considerably in the fridge; this helps restore its original consistency.
3. Heat Gently on Low: Warm the pasta over low heat, stirring frequently just until it’s heated through. The goal is to gently wake it up, not recook it.
4. Serve Immediately: As soon as it’s hot, remove it from the heat and serve. This method perfectly restores the sauce’s creamy glory.

A Note on Freezing

I honestly don’t recommend freezing the finished dish. Dairy, especially heavy cream and Parmesan, has a tendency to separate and become grainy upon thawing. The magic of this dish is its velvety texture, and freezing compromises that completely. You’ll lose the quality that makes it so special.

Smart Make-Ahead Strategy

If you want to get a head start on dinner, the best approach is to prep the components.

• The Sauce Base: You can make the sauce entirely—from sizzling the garlic to melting the Parmesan—up to 2 days in advance. Let it cool completely and store it in an airtight container in the refrigerator.
• When you’re ready to serve, simply bring a pot of water to a boil for the pasta. While it’s cooking, gently reheat the sauce in a skillet over low heat, adding the rotisserie chicken and spinach. Toss with the hot, drained pasta, and dinner is on the table in 15 minutes.

What to Serve With Marry Me Chicken Pasta

This dish is a full meal in itself, but the right accompaniments will elevate it to a true restaurant-quality experience. The logic here is all about balance. Since the pasta is incredibly rich and creamy, you want sides that are either simple and structural or bright and acidic to cut through the richness.

1. Crusty Bread for Dipping

In my book, this is practically mandatory. That creamy, sun-dried tomato and Parmesan sauce is liquid gold, and you won’t want to leave a single drop behind in your bowl. You need a worthy vehicle for mopping it all up.

• My Picks: A warm, crusty baguette is the classic choice. You could also serve thick slices of toasted ciabatta brushed with olive oil or, for a real treat, some soft, rosemary-studded focaccia.
• The Flavor Logic: The bread doesn’t need to be overly flavored. Its primary job is textural—to be the perfect sponge for that incredible sauce.

2. A Simple, Bright Salad

To balance the decadent cream sauce, you need something fresh, crisp, and acidic. A simple green salad is the perfect counterpoint, cleansing the palate between rich, savory bites of pasta.

• My Go-To Formula: Toss a bowl of crisp arugula or mixed baby greens with a super simple lemon vinaigrette. Just whisk together 3 tablespoons of extra-virgin olive oil, the juice of half a lemon, a pinch of salt, and some fresh black pepper. That’s it.
• The Flavor Logic: The sharp acidity from the lemon vinaigrette cuts directly through the fat in the cream and cheese, preventing the dish from feeling too heavy and making each bite feel fresh.

3. Simple Roasted Vegetables

If you want to add another serving of vegetables, keep it simple. Roasting brings out the natural sweetness in vegetables and gives them a texture that stands up well alongside the pasta.

• My Picks: Roasted broccoli or asparagus are perfect. Just toss them with olive oil, salt, and pepper and roast at 400°F (200°C) for 15-20 minutes, until tender and slightly caramelized at the edges. A final squeeze of lemon juice before serving ties everything together beautifully.
• The Flavor Logic: The slightly bitter, earthy notes of well-roasted broccoli or asparagus provide a delicious contrast to the creamy, savory pasta sauce.

This philosophy of ‘balance’ is the secret behind all my most successful recipes. Once you master it, you can pair anything with confidence. To see more examples of this in action, explore my complete collection of Crave-Worthy Chicken Pasta recipes.

Frequently Asked Questions (FAQs)

Here are the answers to some of the most common questions I get about this recipe. My goal is for you to feel completely confident making it!

What is “Marry Me Chicken”?

“Marry Me Chicken” isn’t a single, rigid recipe but a nickname for a style of dish that is just so delicious, someone might just drop to one knee and propose after eating it! The signature components are chicken served in a rich, indulgent cream sauce featuring sun-dried tomatoes, garlic, and Parmesan cheese. Our pasta version takes that legendary flavor profile and turns it into a comforting, easy-to-make weeknight dinner that lives up to its famous name.

Can I make this ahead of time for a party?

Yes, absolutely, but you have to do it the right way to protect the texture. I cover this in detail in Part 8, but here is the short version: The best method is to make the entire sauce (with the chicken and spinach) up to two days in advance and store it in an airtight container in the fridge. When your guests are arriving, all you need to do is boil fresh pasta and gently reheat the sauce on the stovetop. Combine and serve. Pre-cooking and reheating the pasta with the sauce will result in a mushy texture.

Why did my sauce get oily or greasy?

This is the most common issue with cream sauces, and it almost always comes down to two things we covered in the Expert Tips (Part 4):

1. Your heat was too high. If you add the cream or cheese over medium or high heat, the fats will separate from the dairy, creating a greasy film. You must use low, gentle heat.
2. You used pre-shredded cheese. Packaged shredded cheeses contain anti-caking powders that prevent smooth melting and can create a grainy, greasy texture. Always grate your own from a block.

Can I use a different type of pasta?

Definitely. While I personally feel rotini is the perfect shape because the corkscrews trap the most sauce, you can absolutely have success with other shapes. The best choices are any pastas with ridges or tubes that can catch all of that amazing cream sauce. Try rigatoni, penne, or cavatappi. The only thing I’d avoid is long, thin pastas like spaghetti or angel hair, as they don’t hold onto a hearty cream sauce quite as well.

Tried This Recipe? Let Me Know!

I truly believe that making food for people is a form of love, and a recipe is just a roadmap. The real magic happens in your kitchen.

I absolutely love seeing your creations! If you make this Marry Me Chicken Pasta, please leave a star rating and a comment below. Did you try one of the variations? Did you get a proposal? I’d love to know how it turned out for you!

Your Next Flavor Adventure Awaits!

If you loved the process and the results of this recipe, I have a whole collection of pasta dishes designed with the same philosophy: maximum flavor for real-life families. Here’s where to go next on your flavor journey:

• For a Different Creamy Profile… If the rich, decadent texture of this cream sauce was your favorite part, you will be blown away by the bright, zesty notes in my Creamy Lemon Chicken Pasta. It’s just as simple but offers a completely different, vibrant flavor experience.
• For Another Restaurant-Quality Classic… Is recreating restaurant magic in your own kitchen your passion? Then my Four Cheese Pasta Cheesecake Factory Copycat is the perfect choice. It delivers that signature, over-the-top cheesy goodness you crave, without the wait or the bill.
• For a Bold and Spicy Kick… If you loved the savory depth of this dish and find yourself craving something with a bit more heat, my Blackened Chicken Pasta is your next logical step. The bold, smoky seasoning provides an incredible new dimension that’s perfect for those ready for a new, fiery flavor experience.

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About the Author

Kate Thompson created KitchensLovers.com to simplify dinner for real-life families. She develops easy, flavor-packed chicken pasta recipes tested dozens of times to guarantee results. Her motto: ‘Easy Pasta, Every Time.’

The “Proposal-Worthy” Sauce Breakdown

You’ve made the dish, and you know it’s incredible. But have you ever wondered why it works so perfectly? What’s the magic behind that sauce that makes it so addictive? It’s not an accident; it’s a carefully constructed harmony of three key flavor pillars. Understanding this “flavor trinity” is the final step in truly mastering the dish.

The Holy Trinity of Flavor

Think of this sauce as a three-legged stool. If one leg is weak, the whole thing wobbles. When all three are perfectly balanced, you create something stable, strong, and deeply satisfying.

The Sun-Dried Tomato (The Umami Foundation):

This is the soul of the sauce. Sun-dried tomatoes, especially those packed in oil, are not just sweet; they are concentrated bombs of umami—that deep, savory, “moreish” flavor. When you chop them, you release that intensity into the dish. But the secret weapon, as we’ve discussed, is using their crimson oil to bloom the garlic. This infuses the entire flavor foundation with a sweet, complex, savory character that forms the backbone of the sauce.

The Garlic (The Aromatic Punch):

If the tomato is the soul, garlic is the loud, confident voice. Its pungent, sharp, and intensely aromatic perfume cuts through the richness of the other ingredients, preventing the sauce from being one-note or bland. By sizzling it briefly, you tame its raw bite into a nutty, irresistible fragrance. It acts as the perfect aromatic bridge between the umami of the tomatoes and the richness of the cream.

The Cream & Parmesan (The Luxurious Body):

This is the element of pure indulgence. Heavy cream provides more than just a liquid base; it creates a velvety, luxurious canvas. It mellows the sharp edges of the garlic and the acidity of the tomatoes, coating every piece of pasta in a silky layer. The Parmesan cheese dissolves into this canvas, adding its own salty, nutty, and slightly funky umami notes while simultaneously thickening the sauce into its final, glorious state.

It’s the interplay between these three that creates the legend. The fat from the cream and cheese carries the flavor of the garlic and tomatoes directly to your taste buds. The acidity of the tomatoes cuts the richness of the dairy. The garlic’s aromatic punch makes it all sing. It’s a masterclass in flavor balance, and now, it’s a class you can teach in your own kitchen.

This recipe was last tested and updated in July 2025 to ensure perfect results.