Marry Me Chicken Pasta | Gluten Free & Easy (2024)

• Boneless skinless chicken breasts: Cut into bite-sized pieces, about 1-2” cubes. Substitute boneless skinless chicken thighs if you prefer dark meat.
• Salt
• Black pepper
• Butter or ghee: Use vegan butter for dairy free
• Olive oil
• Minced garlic: I like using fresh garlic, but you can use garlic powder in a pinch.
• Chicken broth: You can use low-sodium, bone broth, or any version of chicken broth you prefer. Vegetable broth will work in a pinch if that’s all you have on hand.
• Gluten-free penne pasta: I like the Jovial Foods brand. If you’re not gluten-free, feel free to change up the gluten-free pasta for regular penne. Any type of short pasta will work.
• Oregano
• Thyme
• Red pepper flakes: This adds a little kick if you like that. Omit if preferred.
• Sun-dried tomatoes
• Raw spinach
• Original Nutpods or Half & Half: You can also use heavy cream here if preferred.
• Grated parmesan cheese: Sub 1/4 cup nutritional yeast for dairy free.
• Fresh basil leaves

Step 1

Sprinkle the cubed chicken generously with 1/2 tsp salt and 1/2 tsp pepper.

Step 2

Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-6 minutes until browned and cooked through. Remove from the pan and set aside.

Step 3

Add in the minced garlic and stir for 30 seconds until fragrant.

Step 4

Pour in the chicken broth and stir to deglaze the bottom of the pan, scraping up any browned bits.

Step 5

Add in the uncooked pasta, red pepper flakes, oregano, thyme, and remaining 1/2 tsp salt. Stir, then bring to a boil. Cook for 11-12 minutes, stirring occasionally, or until the pasta is cooked (I like al dente pasta) and a lot of the broth has been absorbed.

Step 6

Add the sautéed chicken back into the pan along with the sundried tomatoes and spinach. Stir and simmer over medium heat for a minute until the spinach welts.

Step 7

Remove from heat and stir in the half & half (or Nutpods) and parmesan until you have a creamy sauce. Serve with fresh basil and more fresh grated parmesan on top of the pasta. Enjoy!

Expert Tips

• Keep in mind that you do not need to cook the pasta ahead of time. You’ll add the uncooked pasta in step 5, making this recipe an easy, one-pan dish.
• If you’re dairy-free, substitute your favorite non-dairy alternatives for the butter and cream. Garnish with vegan parmesan cheese or omit.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat over the stovetop with a little butter or a splash of water/chicken stock to break up the pasta and sauce. Serve warm with fresh basil and red pepper flakes.

What is Marry Me Chicken?

The original Marry Me Chicken recipe involves searing chicken breasts and simmering them in a sauce made with tomatoes/tomato paste, cream, garlic, and spices. It’s often served over cooked pasta or rice. My pasta version uses a few different ingredients but is very similar!

Why is it called Marry Me Chicken?

It’s actually pretty simple—the story goes that this dish is so good that it will result in a marriage proposal to the cook! Let’s just say it’s a very delicious chicken recipe.

Can I make marry me chicken pasta dairy free?

Yes! Simply use vegan butter, original Nutpods instead of cream, and nutritional yeast instead of parmesan.

More Delicious Recipes in 30 Minutes

30-Minute Salmon Stir Fry

Chicken and Penne Vodka

Homemade Hamburger Helper Stroganoff

Big Mac Tacos

Nutrition

Calories: 541kcal, Carbohydrates: 64g, Protein: 39g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 99mg, Sodium: 1434mg, Potassium: 1743mg, Fiber: 6g, Sugar: 15g, Vitamin A: 2043IU, Vitamin C: 20mg, Calcium: 181mg, Iron: 5mg