Marry Me Chicken Pasta
Equipment
Ingredients
Chicken
- 2 boneless chicken thighs
- salt, to taste
- ¼ tsp black pepper
- ½ tsp garlic powder
Sauce
- ½ small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup sun-dried tomatoes, chopped
- 4 basil leaves, chiffonade
- 6 oz pasta
- 1 tbsp oil
- 1 tbsp butter
- 1 tbsp tomato paste
- 1 tsp gochujang
- 2 tbsp vodka, optional, see note 1
- ½ cup chicken broth
- ½ cup heavy cream
- ½ tsp oregano
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup grated parmesan
- Optional Garnish: extra parmesan, basil
Instructions
- Season chicken thighs with salt, pepper, and garlic powder on both sides.
- Boil the pasta 1 minute before al dente and reserve some pasta water.
- In a pan, sear the chicken over medium-high heat for 3–4 minutes per side. Set aside to rest.
- In the same pan, add oil and butter. Sauté onion and garlic for 2 minutes.
- Add tomato paste and gochujang, cook for 3 minutes. Deglaze with vodka and cook for 2 minutes more.
- Pour in chicken broth and bring to a boil. Stir in heavy cream and simmer until slightly thickened.
- Add sun-dried tomatoes, oregano, paprika, salt, pepper, and basil. Simmer until thickened to your liking.
- Return the chicken to the pan and coat in the sauce.
- Add pasta and reserved water. Mix well and finish with parmesan.
- Slice the chicken, plate the pasta, and top with sliced chicken. Garnish with extra parmesan and basil if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A Bold Twist on a Viral Favorite
This isn’t your average Marry Me Chicken Pasta. Inspired by the internet-famous dish, this version turns up the flavor with gochujang and sun-dried tomatoes, bringing just the right balance of heat, tang, and richness. The chicken is pan-seared until golden, then coated in a luscious, creamy tomato-based sauce that clings to every bite of pasta. It’s comforting yet elevated. It’s the kind of dish you can serve for a special dinner or a cozy weeknight in.
The Sauce That Seals the Deal
The heart of this pasta lies in its sauce. Onion, garlic, tomato paste, and gochujang form a flavorful base, deglazed with vodka for depth and smoothed out with chicken broth and cream. Sun-dried tomatoes add a sweet-tart punch, fresh basil brings brightness, and a blend of oregano, paprika, salt, and pepper rounds it all out. It’s a sauce that’s thick, glossy, and impossible not to swipe with a piece of bread before washing your plate.
Marry Me Chicken Pasta Ingredients
Chicken
- 2 boneless chicken thighs
- Salt, to taste
- ¼ tsp black pepper
- ½ tsp garlic powder
Sauce
- ½ small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup sun-dried tomatoes, chopped
- 4 basil leaves, chiffonade
- 6 oz pasta
- 1 tbsp oil
- 1 tbsp butter
- 1 tbsp tomato paste
- 1 tsp gochujang
- 2 tbsp vodka (optional)
- ½ cup chicken broth
- ½ cup heavy cream
- ½ tsp oregano
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup grated parmesan
- Optional Garnish: extra parmesan, basil
How To Make Marry Me Chicken Pasta
Season chicken thighs with salt, pepper, and garlic powder on both sides.
Boil pasta 1 minute before al dente, reserving some pasta water.
In a pan, sear chicken over medium-high heat for 3–4 minutes per side. Set aside to rest.
In the same pan, add oil and butter. Sauté onion and garlic for 2 minutes.
Stir in tomato paste and gochujang, cooking for 3 minutes. Deglaze with vodka and cook 2 minutes more.
Pour in chicken broth and bring to a boil. Stir in heavy cream and simmer until slightly thickened.
Add sun-dried tomatoes, oregano, paprika, salt, pepper, and basil. Simmer until sauce reaches desired thickness.
Return chicken to the pan to coat in sauce.
Add pasta and reserved pasta water, tossing to coat. Finish with parmesan.
Slice chicken, plate pasta, and top with chicken. Garnish with extra parmesan and basil if desired.
Tips and Variations
For a richer flavor, use oil from the sun-dried tomato jar instead of regular olive oil. If you prefer a spicier pasta, add extra gochujang or a pinch of red chili flakes. This recipe works beautifully with penne or rigatoni if you want a more rustic, chunky bite. For a lighter version, swap the cream for half-and-half and reduce the parmesan slightly.
Chicken That Stays Juicy
Boneless chicken thighs make all the difference here. They stay moist and tender even after simmering in the sauce. Pan-searing locks in their juices, and slicing them only after cooking keeps every piece flavorful. Nestling them back into the sauce right before serving ensures they soak up even more flavor.
A Pasta Worth Falling For
Finishing the pasta directly in the sauce helps the flavors cling to every strand, creating that restaurant-style creaminess. The parmesan adds a salty, umami depth, and the fresh basil on top keeps everything tasting bright. It’s the perfect balance of indulgent and fresh, one that will have you going back for seconds.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook it, as chicken breast can dry out more easily than thighs.
Do I have to use vodka?
Nope! You can skip it entirely or replace it with a splash of chicken broth or water.
Can I make this ahead of time?
The sauce can be made in advance and reheated, but cook the pasta just before serving for the best texture.
What pasta shape works best?
Long noodles like fettuccine or spaghetti work beautifully, but shorter shapes like penne or rigatoni also hold the sauce well.
More Recipes to Try
If you’re craving more pasta nights, here are some other recipes I think you’ll love:
• For a creamy, spicy kick, my Chili Oil Vodka Pasta combines velvety sauce with the classic flavors from Chinese Chili Oil.
• When you want rich comfort, my Gochujang Alfredo is indulgent, savory, and packed with Korean-inspired flavor.
• For a lighter but still flavorful option, my Spicy Creamy Shrimp Pasta brings together juicy shrimp and a spicy, creamy garlic sauce that’s ready in minutes.
