30-Minute Creamy Marry Me Chicken Pasta Recipe

Marry Me Chicken has become a viral favorite, celebrated for its rich, creamy sun-dried tomato sauce and tender chicken. This version—Marry Me Chicken Pasta—combines everything you love about the original into a satisfying pasta meal. It’s equally at home on a busy weeknight or a cozy date night, and it comes together quickly without skimping on flavor.

This creamy pasta features a Parmesan-style sauce, tangy sun-dried tomatoes, tender pieces of chicken, and plenty of garlic and seasoning. The recipe below is adapted to be gluten free and dairy free if you prefer, using gluten free pasta, a gluten free flour blend, and plant-based cream and cheese. The result is a decadent, allergy-friendly comfort meal that nearly everyone can enjoy.

If you enjoy easy gluten free chicken dinners, try my other family favorites like chicken, broccoli and potato casserole or tater tot chicken pot pie for more comforting meals.

Ingredient Notes

This recipe uses familiar pantry ingredients to build a deeply flavorful, creamy pasta. With a few simple swaps you can make it gluten free, dairy free, or fully vegan without losing the indulgent texture of the sauce.

• Gluten Free Pasta – Choose a sturdy rice-based or corn-based pasta that holds its shape when tossed with sauce. If you don’t need GF, any pasta works.
• Chicken – Boneless, skinless chicken breasts cut into bite-sized pieces cook quickly and stay tender. Thighs also work and add extra richness. Rotisserie chicken is a great time-saver.
• Salt & Pepper – Season well to enhance all the other flavors; adjust to taste at the end.
• Plant-Based Butter – Use your preferred vegan butter or regular butter if not dairy free. This helps form the roux and adds richness.
• Olive Oil – If you have sun-dried tomatoes packed in oil, use that oil to deepen the tomato flavor when sautéing.
• Garlic – Fresh garlic creates a savory backbone for the sauce.
• Gluten Free Flour Blend – A small amount forms a roux to thicken the sauce. If not GF, use all-purpose flour.
• Italian Seasoning & Red Pepper Flakes – These provide herbaceous warmth and a hint of heat.
• Gluten Free Chicken Broth – Check labels to ensure the broth is gluten free; a good stock adds depth.
• Vegan Parmesan – Freshly grated plant-based Parmesan melts smoothly into the sauce for a cheesy finish.
• Plant-Based Cream – A neutral plant cream (soy or oat) mimics heavy cream without overt coconut flavor.
• Sun-Dried Tomatoes – Use tomatoes packed in oil, drained and chopped for concentrated tomato flavor.
• Baby Spinach – Adds color and nutrients; you can swap in basil if you prefer a different herb profile.

See the recipe card below for exact ingredient amounts and the full method.

How to Make Marry Me Chicken Pasta

This dish comes together in about 30 minutes and works best in a large sauté pan that can hold the chicken, sauce, and pasta for finishing. Cook the pasta while you prepare the sauce so you can finish everything together.

STEP 1: Season the cubed chicken with ½ teaspoon salt and ½ teaspoon black pepper.

STEP 2: Heat 1 tablespoon olive oil and 1 tablespoon butter (plant-based or regular) in a large skillet over medium-high heat.

STEP 3: Add the chicken and cook until lightly browned and cooked through, about 8–10 minutes. Remove the chicken and tent with foil to keep warm.

STEP 4: Lower the heat to medium and add the remaining butter. Stir in 3 cloves minced garlic and cook until fragrant, about 1 minute.

STEP 5: Stir in 3 tablespoons gluten free 1-to-1 flour blend and 2 teaspoons Italian seasoning. Cook while stirring until the mixture forms a paste, about 2 minutes.

STEP 6: Whisk in 1½ cups gluten free chicken broth until smooth and free of lumps; it should resemble a gravy.

STEP 7: Reduce heat to medium-low, add 1¼ cups plant-based cream and ¾ cup grated vegan Parmesan. Stir until the cheese melts and the sauce is warmed through.

STEP 8: Stir in 1 cup chopped sun-dried tomatoes, ¼ teaspoon red pepper flakes, and the remaining ½ teaspoon salt. Simmer gently for about 3 minutes to meld the flavors.

STEP 9: Add 2 cups baby spinach and the cooked chicken to the sauce. Stir until the spinach wilts and everything is heated through.

STEP 10: Add the cooked pasta to the pan and toss until well coated. Serve immediately garnished with fresh basil and additional grated Parmesan if desired.

Storage

Refrigerate leftovers in an airtight container for 3–4 days. Reheat portions in the microwave or on the stovetop over low heat, adding a splash of broth or cream if the pasta seems dry. Heat until warmed through.

Other chicken recipes to consider:

If you try this recipe, please leave a five-star rating and share your thoughts in the comments below — I love hearing how recipes turn out for you.