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Marry Me Chicken has taken the world by storm over the past couple of years. It's an easy chicken dish that's packed with flavor in a creamy sun-dried tomato sauce. Well, meet your new favorite dinner - marry me chicken pasta. It's quick enough for busy weeknights and fancy enough for date night, but watch out because you might end up with a marriage proposal!
This creamy pasta dish has everything you love about the original recipe, a rich Parmesan sauce, tangy sun dried tomatoes, and juicy chicken pieces. We've taken it to the next level by adding gluten free pasta. Oh! Did I mention that amazing creamy sauce is completely gluten free and dairy free too? Now everyone can enjoy this viral recipe sensation.
If you're looking for more easy gluten free chicken dinner recipes, check out my chicken, broccoli and potato casserole or this family favorite tater tot chicken pot pie.
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- Ingredient Notes
- How to Make Marry Me Chicken Pasta
- Gluten Free Pasta Tip
- Storage
- Other chicken recipes to consider:
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Ingredient Notes
It's hard to believe these common ingredients come together to make the creamiest chicken pasta dish I've ever eaten!
- Gluten Free Pasta - I love to use Tinkyada noodles for my gluten free pasta dishes. They are made from brown rice and they hold up really well to cooking and mixing into sauces and casseroles. If you're not gluten free, use your favorite brand of wheat pasta.
- Chicken - Boneless skinless chicken breasts cut into cubes makes the perfect addition to this pasta dish. If you prefer chicken thighs, I think those will work just fine too. If you're short on time, feel free to use leftover chicken or rotisserie chicken to save time.
- Salt & Pepper - I've listed a base amount but feel free to add more to taste once the dish is cooked.
- Vegan Butter - Any vegan butter will work fine in this recipe. If you're not dairy free, use dairy butter in the same measure.
- Olive Oil - You could use extra light olive oil for sauteeing, but I've chosen to use the olive oil that was drained from the sun dried tomatoes for a little extra kick of flavor.
- Garlic - Fresh garlic provides the base flavor of the cheesy sauce.
- Gluten Free Flour Blend - Only a small amount of flour is used in making a roux to thicken the sauce. Any brand will work fine.
- Italian Seasoning & Red Pepper Flakes - Add a little flavor and heat to the dish.
- Gluten Free Chicken Broth - Store bought chicken stock an item that can contain hidden gluten, so make sure to use one that is marked gluten free. I like Pacific Foods brand.
- Vegan Parmesan - I bought the Violife vegan Parmesan wedge and shredded my own. Freshly grated Parmesan cheese always melts a little smoother when you're adding it to a sauce.
- Vegan Cream - I love the Silk brand of plant based cream since it works exactly like dairy cream and doesn't have any coconut flavor.
- Sundried Tomatoes - You'll want to use tomatoes that have been packed in olive oil. Drain and chop the tomatoes before adding them to the dish.
- Baby Spinach - Some marry me chicken recipes call for basil to be stirred into the sauce, but I prefer to add baby spinach. It provides some extra nutrients to a rich, creamy dinner.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Gluten Free - use your favorite pasta and all purpose flour in the same measure.
- Not Dairy Free - use dairy butter, Parmesan cheese and either heavy cream or half and half in place of the vegan cream in the same measure.
- Make it Vegan - Use vegan chicken pieces in place of the chicken - all other ingredients are already vegan.
- Save Time - use leftover cooked chicken or a rotisserie chicken in place of cooking the chicken from scratch.
- Wine - Replace ½ Cup of chicken broth with a dry white wine, like sauvignon blanc or pinot grigio, for a little extra flavor in your sauce.
- Add Bacon - If you're a bacon lover like me, then you know everything tastes better with a bacon garnish. I think a little bacon would go wonderfully with this pasta!
How to Make Marry Me Chicken Pasta
This chicken pasta recipe comes together in just about 30 minutes, which makes it perfect for a quick weeknight dinner. I've used a 9-inch saute pan, which is large enough to fit the chicken, sauce and pasta.
While you prepare the sauce, boil your pasta according to the package directions. The pasta will be added to the sauce right at the end of the cooking process.
STEP 1: Sprinkle the chicken breast pieces with ½ teaspoon of salt and black pepper.
STEP 2: Add the olive oil and 1 tablespoon of butter to your saute pan.
STEP 3: Once the butter has melted, add the chicken pieces. Cook until they are lightly browned and no pink remains. Remove the sauteed chicken from the pan and tent it with foil. Internal temperature should be at least 165 degrees.
STEP 4: Melt the remaining butter in the saute pan, then add the minced garlic. Cook while stirring until the garlic is fragrant, about 1 minute.
STEP 5: Add the flour and Italian seasoning to the garlic mixture. Cook while stirring until a thick paste forms. It needs to cook about 2 minutes.
STEP 6: Add the chicken broth to the roux mixture and whisk until all lumps are dissolved. It should resemble gravy.
STEP 7: Add the Parmesan cheese and cream to the sauce. Whisk well until the cheese has melted and the sauce is warmed through.
STEP 8: Add the sun dried tomatoes, red pepper flakes and remaining salt to the Parmesan sauce. Stir and let simmer for about 3 minutes.
STEP 9: Add the baby spinach and chicken to the pot with the cream sauce. Stir everything together and cook until the spinach has wilted.
STEP 10: Add the cooked pasta into the sauce. Stir well to coat the pasta. Garnish with fresh basil and serve immediately.
Gluten Free Pasta Tip
When you drain your pasta, reserve about ½ cup of the pasta water. Adding pasta water to your sauce will make it even more creamy.
Storage
Store leftover marry me chicken pasta in an airtight container in the refrigerator for 3-4 days. Reheat individual servings in the microwave or on the stovetop. Add a little extra broth or cream if it seems dry during reheating.
Other chicken recipes to consider:
- Herb Roasted Chicken
- (Copycat) Chili's Southwest Chicken Soup Recipe
- Gluten Free White Chicken Chili
- Gluten Free Chicken and Rice Soup
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
30 Min Marry Me Chicken Pasta
Whip up this quick Marry Me Chicken Pasta for a gluten-free, creamy, and irresistible dinner that's perfect for weeknights or special occasions. Ready in 30 minutes!
Author: Tiffany
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 6
Calories: 544kcal
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 Non-Dairy 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
US Customary - Metric
Instructions
Prepare the pasta according to package directions. Once it is cooked, drain the pasta and rinse it with warm water. Set aside.
10 ounces Gluten Free Pasta
Sprinkle the chicken pieces with ½ teaspoon of salt and black pepper.
1 ½ pounds Chicken Breast, 1 teaspoon Salt, ½ teaspoon Black Pepper
Add the oil and 1 tablespoon of butter to a large skillet or saucepan over medium high heat.
1 Tablespoon Olive Oil, 3 Tablespoons Vegan Butter
Once the pan is hot, add the chicken pieces and cook until they are lightly browned and cooked through with no pink remaining. It will take 8-10 minutes. Remove the chicken from the pan and set aside tented with foil to keep it warm.
Reduce the heat to medium. Add the remaining butter to the pan along with the minced garlic. Stir constantly and cook until the garlic is fragrant, about 1 minute.
3 cloves Garlic
Add the flour and Italian seasoning. Cook while stirring for about 2 minutes until the flour forms a paste.
3 Tablespoons Gluten Free 1-to-1 Flour Blend, 2 teaspoons Italian Seasoning
While whisking, pour in the chicken broth.
1 ½ Cup Gluten Free Chicken Broth
Reduce the heat to medium low. Add the heavy cream and parmesan cheese. Stir together and cook until the sauce is warmed and the cheese has melted.
1 ¼ Cup Non-Dairy Cream, ¾ Cup Vegan Parmesan Cheese
Add the sun dried tomatoes, remaining ½ teaspoon of salt and red pepper flakes. Bring the sauce to a simmer and cook for about 3 minutes.
1 Cup Sun-Dried Tomatoes, ¼ teaspoon Red Pepper Flakes
Add the baby spinach and cooked chicken. Stir together and cook until the spinach is wilted.
2 Cups Baby Spinach
Finally add the cooked pasta to the pan and stir everything together until it’s well coated with the sauce.
Remove from heat. Serve topped with fresh basil and grated parmesan cheese.
Notes
Substitutions & Variations
- Not Gluten Free - use your favorite pasta and all purpose flour in the same measure.
- Not Dairy Free - use dairy butter, Parmesan cheese and either heavy cream or half and half in place of the vegan cream in the same measure.
- Make it Vegan - Use vegan chicken pieces in place of the chicken - all other ingredients are already vegan.
- Save Time - use leftover cooked chicken or a rotisserie chicken in place of cooking the chicken from scratch.
- Wine - Replace ½ Cup of chicken broth with a dry white wine, like sauvignon blanc or pinot grigio, for a little extra flavor in your sauce.
- Add Bacon - If you're a bacon lover like me, then you know everything tastes better with a bacon garnish. I think a little bacon would go wonderfully with this pasta!
Storage
Store leftover pasta in an airtight container in the refrigerator for 3-4 days. Reheat individual servings in the microwave until the temperature reaches 165 degrees. Add a little broth or cream to the pasta if it seems dry during reheating.
Calories: 544kcal | Carbohydrates: 55g | Protein: 37g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 82mg | Sodium: 1085mg | Potassium: 1254mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1564IU | Vitamin C: 12mg | Calcium: 210mg | Iron: 4mg
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