Can I prep this dish in advance?

It tastes best fresh, but you can make the sauce early and gently rewarm it. Add a bit of cream while reheating to keep it smooth and rich.

What’s a good white wine alternative?

If you’re out of white wine, chicken broth is a great swap. All the other flavors will still sing!

Can I use fresh chicken instead?

You sure can! Just cook diced chicken breast in the pan before starting the sauce. Plan for a little extra cooking time.

Why choose heavy cream over lighter options?

Heavy cream stays silky with tomatoes and doesn’t curdle. Half-and-half or milk might separate due to the tomato’s natural acidity.

What’s the best pasta style to use?

Pasta shapes like penne, fusilli, or fettuccine work wonderfully. They hold the creamy sauce perfectly in their ridges or folds.

Rich & Easy Creamy Chicken Pasta in 30 Minutes

Bowtie pasta in creamy sauce with chicken, sun-dried tomatoes, and basil, topped with cheese. | delishdocket.com

I found this awesome Marry Me Chicken Pasta during a rainy Sunday at home, and wow, it totally shook up my usual dinner routine. Juicy rotisserie chicken mixed with creamy tomato garlic sauce is surprisingly dreamy, all in just half an hour. The smell alone makes everyone wander into my kitchen.

Sweet Backstory to This Dish

People started calling it Marry Me Chicken Pasta because it's just impossible not to absolutely crush on it. The first time my crew tried it, everyone just paused—nobody spoke, just pure happiness thanks to that cheesy garlic-tomato goodness. Now we pull this out whenever we want to treat ourselves but still keep it chill.

Kitchen Must Haves

Chicken: Already cooked rotisserie makes life so much easier.
Parmesan: Shreds melt straight into the sauce for extra creaminess.
Butter and Flour: The classic pair for starting up a rich sauce.
Wine: I pick sauvignon blanc or just swap for chicken broth if I’ve got that.
Pasta: Rigatoni is my go-to since those grooves trap the sauce like a champ.
Sun Dried Tomatoes & Tomato Paste: For those deep, vibrant flavors.
Heavy Cream: Nothing else brings that amazing silkiness.
Garlic: You really can’t skip fresh cloves—they totally amp it up.

Savvy Tips for Wine Choices

Avoid that cheap “cooking wine.” It just doesn’t do the job. Go for a nice pinot grigio that you’d actually sip with dinner. When it shows up in the sauce, you’ll taste the difference—like something from a little Italian place downtown.

Time to Cook Up the Magic

Toss It Together: Throw the pasta in your yummy sauce, tweak the taste, and don’t forget a pile of fresh basil on top at the end.
Make the Sauce: Add in cream, sun dried tomatoes, your favorite herbs, and a dash of chili flakes. Stir till it thickens, then toss in shredded chicken and parmesan.
Get the Sauce Going: Butter goes first, then flour, and watch it bubble. Stir in garlic, tomato paste, then splash in that wine.
Boil the Pasta: Boil pasta with some salty water. Scoop out a mug of that water before draining, it’ll help your sauce later.

A bowl of pasta with a creamy chicken sauce, topped with cheese and sun-dried tomatoes. | delishdocket.com

Why Heavy Cream Is My Non-Negotiable

I won’t lie, heavy cream is what makes this dish sing. Tried lighter swaps—they just don’t do the trick! Cream smooths out all the tomato tartness and gives that spoon-coating finish every time.

Best Way to Toss in Some Greens

When I want to slip in a bit of nutrition, I stir in fresh spinach right before serving. It melts right into the sauce, keeps the dish colorful, and my kids don’t even spot it half the time.

Switch Things Up

No chicken? No problem—I’ve made it with shrimp or kept it totally vegetarian and nobody complains. The sauce is the real star here—it makes almost any main taste awesome.

Perfect Sides for Your Meal

I like having mine with crunchy Caesar salad and buttery garlic bread. It feels like a fancy night out, but you’re still in PJs. My crew gets extra excited when I pull out homemade garlic knots to soak up every last drop.

Easy Ways to Keep Leftovers Tasty

Tuck the extras into a container and chill—it’ll be good for up to four days. When you reheat, splash in a bit more cream so it stays glossy. Skip the freezer for this one though—the creamy sauce just doesn’t handle defrosting well.

Pasta with creamy sauce, chunks of chicken, sun-dried tomatoes, and cheesy topping in a bowl. | delishdocket.com

Big Flavor from Sun Dried Tomatoes

You might think sun dried tomatoes aren’t a big deal, but trust me—they’re game changers. I grab the oil-packed kind, and they blend right in, cranking up the sweet and bold tomato flavor you’ll remember.

Why Rotisserie Chicken Is My Move

Just picking up a store-bought rotisserie bird totally speeds things up. I shred it when it’s still toasty so it stays juicy. That shortcut means dinner’s ready so fast, but still has that slow-cooked taste.

Herbs That Bring Everything Up a Notch

Can’t go wrong with fresh basil and a pinch of dried oregano in the sauce. I toss in more basil at the table for big flavor and a pop of color. It makes the dish feel so fresh and smells incredible.

Little Heat Makes a Big Difference

A sprinkle of red pepper flakes goes a long way—it gives gentle warmth, not spice overload. It really pulls all the flavors together. Even my friends who hate heat always love it.

Picking the Perfect Pasta

I’ve tested all kinds with this sauce, and rigatoni, penne, or farfalle are my usual picks. Their nooks and crannies trap every bit of the sauce, so every forkful’s loaded with flavor.

Farfalle pasta bowl covered in creamy sauce, lots of cheese, sun-dried tomatoes, and scattered herbs. | delishdocket.com

Smart Ingredient Swaps

Wine-Free Option: Just pour in chicken broth for a super easy swap.
New Protein: Throw in shrimp or nix the meat—it's always tasty.
Any Pasta Works: No need to buy special shapes—use whatever you’ve got.

Building Bigger Flavor

If you want bold flavor, season a little at every step. I toss in salt and pepper early and give it a taste as I go. Layering like that just makes everything pop!

Making Leftovers Fun Again

When I’m working with leftovers, I cook up a new batch of pasta and just warm the sauce. That way, the noodles stay perfectly bouncy, and it tastes just as fresh as the first time.

Make It Look and Taste Amazing

I finish mine with a shower of parmesan and fresh basil leaves. It looks fancy in wide bowls and helps everyone scoop up plenty of sauce. White wine in hand—now that’s a chill night in.

This Dish Always Steals the Show

I’ve made Marry Me Chicken Pasta so many times, it’s my go-to for family nights or having people over. The creamy sauce, tender chicken, and pasta cooked just right—always hits the spot and gets big compliments.

Recipe FAQs

→ Can I prep this dish in advance?: It tastes best fresh, but you can make the sauce early and gently rewarm it. Add a bit of cream while reheating to keep it smooth and rich.
→ What’s a good white wine alternative?: If you’re out of white wine, chicken broth is a great swap. All the other flavors will still sing!
→ Can I use fresh chicken instead?: You sure can! Just cook diced chicken breast in the pan before starting the sauce. Plan for a little extra cooking time.
→ Why choose heavy cream over lighter options?: Heavy cream stays silky with tomatoes and doesn’t curdle. Half-and-half or milk might separate due to the tomato’s natural acidity.
→ What’s the best pasta style to use?: Pasta shapes like penne, fusilli, or fettuccine work wonderfully. They hold the creamy sauce perfectly in their ridges or folds.

Creamy Chicken Pasta