Creamy Marry Me Chicken Pasta Recipe (With a Gorgeous Glow-Up)
Published on May 18th, 2026
Intermediate
Imagine walking into a kitchen where sweet, tangy sundried tomato oil, smoked paprika, and searing chicken are sizzling away in a hot frying pan. The aroma alone is enough to make you stop in your tracks, pour a glass of wine, and immediately decompress after a long day. That is the magic behind the internet’s most viral dish: creamy marry me chicken pasta.
Supposedly so spectacularly rich and comforting that one bite is enough to elicit a marriage proposal, this dish has earned legendary status. But today, we are giving this classic creamy tuscan chicken pasta a sophisticated, stylish glow-up.
Using ruffled-edge mafaldine pasta to catch every drop of our glossy sauce, and a clever chef’s shortcut to keep things stress-free, this is the ultimate easy weeknight chicken pasta uk home cooks will fall head-over-heels for.
Why This Chicken and Sundried Tomato Pasta Works Every Time
Traditional versions of this dish rely heavily on balancing double cream, chicken stock, and parmesan, which can easily split if your pan gets too hot. Our secret weapon? A high-quality, velvety creamy pecorino dip. It melts into a luxurious, stable sauce in seconds, wrapping around the pasta like a warm hug.
We’ve also swapped standard penne for ribbon-like mafaldine pasta. The ruffled edges act like tiny cups, trapping the sauce, shredded chicken, and bits of sundried tomatoes so that every single forkful is an absolute flavour bomb.
If you want to treat yourself to the ultimate pasta night, be sure to cook your mafaldine in a wide, high-quality pan from our Pots & Pans collection, which gives the chicken mini fillets plenty of room to get that gorgeous, deep golden crust.
Ingredients (Serves 4)
- 400g chicken mini fillets
- 1 tsp smoked paprika
- 75g sun-dried tomatoes, plus 3 tbsp of their oil
- 300g Mafaldine
- 290g leafy rainbow salad
- 170g Creamy Pecorino Dip
How to Make Marry Me Chicken Pasta (Step-by-Step)
- Pat the chicken mini fillets dry, season them generously with sea salt and cracked black pepper, and sprinkle the smoked paprika all over. Heat 2 tablespoons of the reserved sundried tomato oil in a large frying pan over a high heat. Add the chicken and cook for 3–4 minutes on each side until beautifully golden and caramelized.
- While your chicken is searing, cook your mafaldine pasta in a large pot of salted boiling water according to the packet instructions. Aim for a perfect al dente bite. Crucial pro-tip: Before draining, scoop out a mugful of the starchy pasta cooking water. This is your secret weapon for emulsifying the sauce!
- While the pasta cooks, roughly chop your sundried tomatoes and halve the tomatoes from your rainbow salad. Toss both into the pan with the golden chicken. Stir-fry for 1–2 minutes until the tomatoes soften and release their sweet juices, the chicken is cooked through (juices run clear, no pink meat), and the pan is deglazed.
- Using two forks, gently shred the tender chicken mini fillets directly in the pan into perfect, bitesized pieces. Finely chop a couple of spinach leaves from your salad bowl and set them aside. Toss the remaining leafy salad with your last tablespoon of sundried tomato oil.
- Using tongs, transfer your glossy mafaldine straight from the pot into the frying pan with the chicken. Splash in a little of your reserved pasta cooking water and toss well to coat. Remove the pan from the heat and fold in the creamy pecorino dip (saving about 4 teaspoons for the final flourish). Add a splash more pasta water to loosen the sauce until it is beautifully silky, glossy, and clings to every ruffle of the pasta.
- Divide the steaming pasta into your favourite wide bowls (we love serving this in our stoneware pieces from the Dinnerware Bowls collection). Top each portion with a teaspoon of the remaining pecorino dip, a sprinkle of the chopped raw spinach, and plenty of freshly ground black pepper. Serve immediately with the vibrant salad on the side.
Cook’s Tip: Sundried tomatoes bring incredible depth to your cooking. If you have any leftovers in the jar, try whizzing them up in a mini food processor with their herb oil, a handful of fresh flat-leaf parsley, and a few toasted walnuts. Stir in some finely grated parmesan to create a quick, rustic winter pesto that’s spectacular spread over sourdough or stirred into roasted veggies.
Frequently Asked Questions (FAQ)
What if I can't find Mafaldine pasta?
Don't worry! While mafaldine gives this marry me chicken pasta recipe an elegant aesthetic, you can easily substitute it with other shapes that hold onto creamy sauces beautifully. Try penne, rigatoni, or even tagliatelle.
Can I make this with double cream instead?
Absolutely. If you don't have a pre-made pecorino dip on hand, you can create a traditional cream sauce.
Can I make this vegetarian?
Yes! To make a vegetarian version of this chicken and sundried tomato pasta, swap the chicken fillets for pan-fried butter beans, sliced king oyster mushrooms, or chargrilled artichoke hearts. Just make sure to use a vegetarian-friendly Italian-style hard cheese dip.
How Will You Serve Yours?
There is something incredibly therapeutic about swirling glossy pasta in a beautiful bowl at the end of a hectic week. It is proof that fast food can be incredibly luxurious.
Gather your favourite people, crack open a crisp, cold white wine, and let this decadent dinner work its magic. Who knows? You might just get a proposal out of it!
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