Marry Me Chicken Pasta Recipe
My famous Marry Me Chicken Pasta is ready in 30 minutes! This recipe uses a secret shortcut—rotisserie chicken—for a foolproof, unforgettable cream sauce.
Equipment
- A Large Pot
- A Colander
- A Large, High-Walled Skillet (12-inch)
- A Box Grater
- Standard Measuring Tools
- Whisk
Ingredients
- 1 pound Rotini Pasta
- 1 tablespoon Oil from sun-dried tomato jar
- 4 cloves Garlic finely minced
- 3/4 cup Chicken Broth
- 1 1/2 cups Heavy Cream
- 1/2 cup Sun-Dried Tomatoes in Oil chopped
- 1 cup Parmesan Cheese freshly grated from a block
- 3 cups Shredded Rotisserie Chicken
- 2 packed cups Fresh Baby Spinach optional
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Red Pepper Flakes or more, to taste
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the rotini and cook according to package directions for al dente. Just before draining, carefully save about 1 cup of the starchy pasta water. Drain the pasta but DO NOT RINSE IT—the starch left on the surface is essential for helping our incredible sauce cling perfectly.
- Sizzle the Garlic: While the pasta is cooking, place your large skillet over medium heat. Add one tablespoon of oil from your jar of sun-dried tomatoes. Once shimmering, add the minced garlic and sizzle for 30-60 seconds, stirring constantly, until aromatic. Do not let it brown.
- Build the Cream Sauce: Turn the heat down to low. Pour in the chicken broth to deglaze the pan. Whisk in the heavy cream, dried oregano, and red pepper flakes. Warm gently, then slowly whisk in the freshly grated Parmesan cheese until completely melted and smooth.
- Add the Stars: Stir in the chopped sun-dried tomatoes and the shredded rotisserie chicken to heat through. If using, add the spinach and stir until it just wilts, about 1 minute.
- Combine: Add the drained rotini directly to the skillet with the sauce. Toss everything together, ensuring every spiral of pasta is coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Serve Immediately: Taste and season with salt and pepper as needed. Spoon into warm bowls and garnish with extra Parmesan or fresh parsley if desired.
Notes
- Rule #1: Use Low, Gentle Heat. The number one mistake people make with cream sauces is using high heat, which causes them to break and become greasy. Keep the heat on low when adding cream and cheese.
- Rule #2: Grate Your Own Cheese. Pre-shredded cheese contains anti-caking agents that create a gritty sauce. Grating your own from a block is essential for a silky texture.
- Rule #3: Bloom the Flavors First. Sizzling the garlic in the oil from the sun-dried tomato jar infuses the entire dish with a deeper, more complex flavor from the very start.