Easy to make and flavorful, this Marry Me Chicken Pasta, a.k.a. Tuscan Pasta, is everyone’s favorite. Simple ingredients like sun-dried tomatoes simmered in a luxurious cream sauce make this pasta taste extra special. It can be made with all kinds of pasta including gluten-free, and you will find all my tips below for the best brands. This TikTok sensation is perfect for entertaining, weeknight dinners, and date nights too.

Marry Me Chicken Pasta is so similar to Tuscan Pasta that you can pretty much call them the same thing. The name ‘Marry Me Chicken Pasta’ really took off on TikTok, and from there, it has a place in history as a classic now.
Watch How To Make Marry Me Chicken Pasta
My version is based on my Tuscan Sausage Pasta and Tuscan Chicken recipes, and I like to add chopped fresh spinach for extra veggies. It’s definitely safe to say we’re fans of all things Tuscan-flavored around here.
This pasta is also based on the memory of an incredible pasta with sun-dried tomatoes, chicken, and a cream sauce. It was my favorite thing to get at a little local restaurant called Tuscany’s, and funny enoughโฆ it was called Tuscan pasta!
So, my version is a blend of old memories and new trends! I know you’ll love it, and why not… it truly is the kind of pasta you might marry someone for!

Ingredients & Substitutions

- Pasta – I used penne pasta, but any shape works like rigatoni or farfalle. Wider noodles work as well, like fettuccini, linguini, tagliatelle, and pappardelle. Both regular and gluten-free pasta work in this recipe. I recommend Jovial 100% brown rice pasta for great texture.
- Chicken – boneless skinless chicken thighs or boneless skinless chicken breasts both work, but I recommend chicken thighs because they stay moist easier.
- Oil – I like to use olive oil drained from the sundried tomatoes to add more flavor. You can also use extra virgin olive oil, or butter.
- Onion & garlic – diced onion and garlic add depth of flavor to the sauce. Fresh garlic cloves give you the best flavor, and you can use a garlic press to speed up the prep.
- Seasonings – I use a mix of Italian seasoning, red pepper flakes, and ground fennel. You can omit the ground fennel if you don’t have it around, but it’s worth a try for the added flavor.
- Cream – heavy cream (at least 36% milk fat) works best for this recipe, but I have some dairy-free options listed in the dietary section.
- White wine – dry white wine adds depth of flavor to the sauce. Do not use a sweet wine, look for a dry option with lots of flavor like a sauvignon blanc.
- Sundried tomatoes – you want to use the jarred oil-packed sundried tomatoes for this recipe because they’re soft unlike the dried kind that come in packages.
- Spinach – is more traditional to ‘Tuscan’ rather than ‘Marry Me Chicken Pasta’ but we like to add the extra veggie, and it’s a great way to get more greens in.
- Parmesan cheese – freshly grated is always best for both flavor and texture.
- Basil – is optional, but if you have it, add a large handful or more for yummy flavor.
How to make this recipe step by step

Step 2: Sautรฉ the chicken in a large skillet. When the chicken is almost done but still a little pink, remove it from the pan and set it aside.

Step 3: Lower the heat and add the remaining oil along with the onions and garlic. Cook until translucent, stirring often to prevent sticking.
Add the seasonings and the dry white wine, and simmer until the wine is reduced by at least half.

Step 4: Add the heavy cream and return the sauce to a simmer. Be careful not to let the cream boil over the sides of the pan. Simmer on low heat until the sauce is lightly thickened, about 6 to 8 minutes while you cook the pasta.

Step 5: When the pasta is almost done, add the sun-dried tomatoes to the cream sauce to simmer for a couple of minutes. Season to taste with sea salt and pepper.
Add the chicken back to the cream sauce and make sure the chicken is fully cooked. If you have room in the pan, add the chopped spinach, otherwise add it to the pot with the drained pasta.

Step 6: When the pasta is cooked al dente, (reserve some cooking water) and drain it. Toss it together with the chopped fresh spinach and the sun-dried tomato cream sauce.
Cook the pasta and sauce together over medium heat until the spinach is wilted. Add a little reserved cooking water if needed to thin the sauce.
Serve with freshly grated parmesan cheese and garnish with basil.

Ways to serve this
- Add another veggie: Roasted Asparagus, Roasted Broccoli, Oven Roasted Carrots, or my Sautรฉed Green Beans for a stovetop option.
- Or add a fresh salad option like my Strawberry Spinach Salad or Apple Spinach Salad. This is also great with my Caesar Salad made without the chicken.
- For a dinner party, add my Antipasto Platter to begin the meal and finish with my Death By Chocolate or Chocolate Cake. Or try a fruit option like my Strawberry Rhubarb Crisp or Apple Crisp.
FAQ’s
I recommend heavy cream, but yes, you can use half and half, you will need to thicken it slightly with a touch of cornstarch mixed with water to form a slurry.
Marry Me Chicken Pasta has Italian flavors but was originally developed in the US and went viral on TikTok. It is not a classic Italian dish but rather has Italian flavors.
Storing leftovers
- To store – Place leftovers into an airtight container and store them in the refrigerator for up to five days.
- Make ahead – This pasta is best made fresh, but you can make the sauce ahead and refrigerate for up to three days.
- Reheating – To reheat this pasta, add leftovers into a skillet and a little water and cook over medium heat. Stir frequently, and add water as necessary so the pasta comes back together with the creamy sauce. If any oil separates, you need a little bit more water.

Tips & Tricks
- For several reasons, I like to undercook the chicken slightly in the first step and remove it from the pan when it’s still pink. It will continue to cook in the bowl as you make the rest of the pasta. Then, the chicken will get fully cooked when you add it back to the sauce. That way, you never have dry chicken!
- I buy the spice whole at the grocery store for more unusual spices like ground fennel. Then, when I need a little ground fennel, I grind up the seeds in my mortar and pestle. This way, it’s always super fresh, and you don’t have an entire jar of ground fennel sitting around losing flavor that you only use a few times a year.
Dietary Options & Substitutions
- Dairy-free – I don’t recommend using coconut milk in this recipe as a replacement for heavy cream because the chicken doesn’t cover up the flavor. Instead, you can use a little chicken broth and some Kite Hill cream cheese tossed in with the pasta at the end (see recipe card notes).
- You can also make my dairy-free version of Tuscan Sausage Pasta with coconut milk. The Italian sausage has more than enough flavor to combat any coconut flavor.

More Pasta Recipe Inspiration
I really hope you enjoy this Marry Me Chicken Pasta recipe! If you get a chance to make this recipe, I’d love to hear from you in the comments.

Marry Me Chicken Pasta
INGREDIENTS
- 1 pound boneless skinless chicken thighs - cut into bite-sized pieces, 1/2"
- 2 tbsp olive oil - I use the oil drained from the tomatoes
- 2 cups diced onion - 1/4" from 1 small onion
- 2 cloves garlic - minced
- 1.5 tsp Italian seasoning
- 1/4 tsp red pepper flakes - use more if desired
- 1/2 tsp ground fennel - optional
- 1 cup dry white wine
- 2 cups heavy cream
- 2/3 cup sundried tomatoes - packed in oil, drained & diced
- 1 tsp sea salt - more or less to taste
- 1/2 tsp black pepper
- 12 ounces pasta - regular or gluten-free, see notes
- 4 cups baby spinach - roughly chopped
- 1.5 cups parmesan cheese - grated
- 1/2 cup fresh basil - chopped, optional
INSTRUCTIONS
- Heat a large 10" cast iron skillet over medium-high heat. Add 1 tbsp of the oil and sautรฉ the cubed chicken in a large skillet.
- When the chicken is almost done but still a little pink, remove it from the pan and set it aside.
- Lower the heat and add the remaining oil along with the onions and garlic. Cook until translucent, stirring often to prevent sticking.
- Add the seasonings and the dry white wine, and simmer until the wine is reduced by at least half.
- Add the heavy cream and return the sauce to a simmer. Be careful not to let the cream boil over the sides of the pan.
- Simmer on low heat until the sauce is lightly thickened, about 6 to 8 minutes while you cook the pasta in salted water.
- When the pasta is almost done, add the sun-dried tomatoes to the cream sauce to simmer for a couple of minutes. Season to taste with sea salt and pepper.
- Add the chicken back to the cream sauce and make sure the chicken is fully cooked. If you have room in the pan, add the chopped spinach, otherwise add it to the pot with the drained pasta.
- When the pasta is cooked al dente, (reserve some cooking water) and drain it. Toss it together with the chopped fresh spinach and the sun-dried tomato cream sauce.
- Cook the pasta and sauce over medium heat until the spinach is wilted, stirring constantly, about 2 minutes. Add a little reserved cooking water if needed to thin the sauce.
- Serve with freshly grated parmesan cheese and garnish with basil.