Have you heard of “marry me chicken”? Rumor has it, this recipe is so good, it’ll put a rock on your finger! Honestly, when you combine seasoned, sautéed chicken with a creamy sun-dried tomato sauce in a bowl of pasta, I get it, heck, I might even pop the question myself. This dish is more than just a delicious pasta—it’s a recipe for love (or simply treating yourself).

If you’re looking for a way to lock it up or impress someone special, you’re in the right place. My lightened-up version of Marry Me Creamy Chicken Pasta brings together all the comforting flavors you’d expect, with a few tweaks to keep it a bit healthier and a whole lot lighter. This pasta is perfect for date nights, cozy dinners, or even just a treat-yourself moment, with every bite packed full of delicious flavor.

Why I love this recipe

This creamy chicken pasta is ideal for busy weeknights yet elegant enough for special occasions. The flavors from the sun-dried tomatoes and creamy sauce are simply irresistible. Every bite is packed with tender chicken, perfectly cooked pasta, and a sauce that’s rich, slightly tangy, and savory. It’s the ultimate comfort food that feels like a special treat!

Watch my Instagram reel for this recipe here!

Ingredients you’ll need:

2 butterflied chicken cutlets (you can use boneless, skinless chicken breasts and butterfly them)
2 tbsp. butter, divided
1 tbsp. avocado oil (or olive oil for added flavor)
Kosher salt and black pepper, to taste
1 yellow onion, diced
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (dry, not in oil)
3 tbsp. tomato paste
1/4 cup dry white wine
1 can (15 oz.) light coconut milk (you can also substitute with light cream or heavy cream if you prefer a richer sauce)
1 cup fresh baby spinach leaves
1 lb. chickpea pasta (I used @eatbanza)
Parmesan cheese and fresh basil for garnish (optional)

How to make marry me chicken pasta

Bring a large pot of water to a boil over high heat.
Season chicken cutlets well on both sides with kosher salt and pepper.
In a deep-sided skillet, warm 1 tablespoon of butter and 1 tablespoon of oil over medium heat. Once warm, add the chicken.
Cook the chicken breasts for 2 minutes until golden brown, then carefully flip and cook for another 2 minutes. Remove the chicken from the pan.
Add the remaining 1 tablespoon of butter to the pan, then add the diced onion. Cook for 4-5 minutes, then add the garlic, sun dried tomatoes, and tomato paste. Cook for 1 minute, then add the white wine.
Use a spoon to scrape up any brown bits from the bottom of the pan. Once the wine reduces (about 3 minutes), add the coconut milk.
Use a whisk to combine, then add the chicken back into the sauce to finish cooking, about 5 minutes. Remove the chicken from the pan again.
When the pasta water is boiling, add salt, then cook the box of pasta according to the package directions.
Toss the spinach into the sauce and let it wilt. Add the drained, cooked pasta to the sauce and combine everything well.
Serve the pasta with the chicken on top, adding more sauce over the chicken. Top with optional parmesan cheese and fresh basil for garnish.

Storing and reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over medium-low heat, adding a splash of chicken broth or cream if the sauce has thickened too much.

Try these cozy and comforting pasta recipes

Baked Boursin Spaghetti Squash Sheet Pan Recipe, 5 Ingredient Tortellini Bake, Roasted Red Pepper Pasta with Chicken Sausage, Cheesy Pumpkin Pasta with Prosciutto, and my Red Pepper Pasta with Pancetta Recipe!

Savvy tips!

I absolutely love using fresh + high-quality ingredients when possible! For this recipe, try to opt for fresh basil and high-quality pasta; this truly makes the biggest difference.
Make sure not to skip the sear! Getting a good golden brown sear on the chicken before making the sauce adds rich flavor to this dish.
Make sure to cook the pasta al dente for the ideal texture—it will hold up well and soak up the creamy sauce beautifully.

Variations and substitutions

If you’re short on time, you could use rotisserie chicken or even leftover chicken cut into bite-sized pieces.
Feel free to swap chickpea pasta for penne pasta or gluten-free pasta if you’re gluten free!
Add a pinch of red pepper flakes to the sauce for an extra kick and some spice.
If you don’t have coconut milk or prefer a different milk option, you can substitute with heavy cream or you could even use almond milk for a dairy-free alternative.

FAQs

You can substitute white wine with chicken broth, vegetable broth, or a splash of white grape juice or apple cider vinegar!

For the perfect sides, try pairing it with my Cacio e Pepe Brussels Sprouts, Garlic Parmesan Hasselback Potatoes, or Creamy Mashed Cauliflower. A crisp white wine would make the perfect sip to top it all off!

If you don’t have sun-dried tomatoes on hand, no worries! You can easily swap them out for diced fresh tomatoes or canned petite diced tomatoes. Fresh tomatoes will give the dish a lighter flavor, while canned tomatoes will bring a more concentrated taste, similar to sun-dried. To make up for the difference, sauté the fresh or canned tomatoes with a bit of olive oil and tomato paste to really enhance their flavor. It won’t be exactly the same, but it’ll still taste amazing!

This Marry Me Pasta is the perfect way to make date night extra special or simply to enjoy a cozy, flavorful meal made with simple ingredients. Perfect to cook for someone special or simply as a way of treating yourself, this dish has everything you need for a delicious and oh-so-good pasta dinner!

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