I stumbled upon the idea of "marry me chicken" pasta while scrolling through TikTok, and I couldn’t resist trying it. It’s not authentically Italian—far from it, with cream, Cajun seasoning, and chicken taking center stage.
But that’s what makes it fun. It’s a dish that feels indulgent and comforting, perfect for when the weather turns cold, and you’re craving something hearty to warm you up.
The origins of "marry me chicken" are a bit of a mystery, but the name likely comes from the dish’s crowd-pleasing combination of creamy sauce, tender chicken, and bold flavors. This pasta version builds on that concept, with sundried tomatoes and spinach adding bursts of brightness to balance the richness of the cream.
The Cajun seasoning gives it a subtle kick, making each bite flavorful without being overwhelming. It’s a modern, fusion take on comfort food—simple yet satisfying.
If you’re looking for a cozy dinner to share with family or friends, this recipe is worth trying. It’s easy to make, customizable, and hits all the right notes for a hearty, soul-warming meal.
Plus, there’s something special about bringing a viral trend into your own kitchen and making it your own. Give it a go—you just might fall in love with it like I did!
Ingredients:
(Serve 4)
Chicken Breast Skinless Boneless, 2
Sea Salt, Pinch
Cajun Seasoning Homemade, For Rub
Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Chicken Stock Homemade, 200g
Oil From Sundried Tomatoes, 2 TBSP
Yellow Onion Finely Sliced, 1
Black Pepper, Pinch
Garlic Finely Minced, 5 Cloves
Tomato Puree, 2 TBSP
Sundried Tomatoes Coarsely Sliced, 1/2 Cup
Heavy Whipping Cream, 200g
Conchigliette, 100g Or Any Shell Pasta
Italian Seasoning, 1 TBSP
Chili Flakes, 1 TBSP
Parmigiano Reggiano, For Grating
Parsley Coarsely Chopped, A Handful
Spinach Frozen, 50g Or A Handful of Fresh Spinach
Equipment:
Cast Iron Skillet / Pan
Sauce Pot
Directions:
Please visit my "How To Make Cajun Seasoning" page for the recipe.
Please visit my "How To Make Chicken Stock" page for the recipe.
Season the chicken well with salt.
Rub the chicken with cajun seasoning.
In a skillet over medium heat, add oil.
Once the oil is well heated and smoking hot, sear the chicken breast until crispy brown on both sides.
Remove from heat and set it aside.
*I like to make use of my vegetable scraps: toss them in a sauce pot of chicken stock. Simmer for 5 mins. Cover and steep for another 5 mins. Drain and discard all the residue.*
In that same skillet over medium heat, add oil from sundried tomatoes.
Once the oil is heated, add in the onion.
Season with salt and pepper.
Saute until lightly caramelized.
Deglaze the skillet with a splash of that stock.
Add in garlic and saute until aromatic.
Followed by tomato puree.
Saute until the tomato puree is lightly caramelized.
Next, add in the sundried tomatoes.
Saute until aromatic.
Add in the cream and stock.
Stir to combine well and bring it up to a simmer.
Next, add the pasta, Italian seasoning and chili flakes.
Give it a stir to combine well.
Continue cooking until the pasta is almost al dente.
Stir occasionally to prevent burning.
While the pasta is cooking, shred the chicken breast with 2 forks.
Once the pasta is almost al dente, add in the shredded chicken.
Stir until well combined.
Cook for 1 to 2 mins or until thickened.
Taste and adjust for seasonings with salt and pepper.
Garnish with some parsley and stir in the spinach.
If you are using frozen spinach, it should almost immediately melt into the pasta.
Serve immediately.
Chickenlicious and pastalicious...
Mama Mia...
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