Florencia Baldini Last Updated on October 17, 2025This one-pan pasta dish earns its romantic name for a reason—it’s a recipe so irresistible, it might just lead to proposals! Creamy, comforting, and packed with 36g of protein per serving, this meal combines indulgence with nourishment.
Chicken, sun-dried tomatoes, and Parmesan create a flavourful base, while light coconut milk brings a velvety texture. Spinach adds a touch of greens, making it a well-rounded dish. All cooked in one pan, it’s an easy yet impressive meal perfect for any occasion.
A true crowd-pleaser, this pasta is a must-try!
What Is Marry Me Pasta and Why It Went Viral
The “Marry Me Pasta” trend took off on social media as one of those dishes said to be so good, it could make someone fall in love with you after one bite. It’s a creamy, flavour-packed pasta inspired by the viral “Marry Me Chicken,” known for its rich sauce made with sun-dried tomatoes, garlic, and Parmesan. I love trying trending recipes, but let’s be honest — about 80% of the time they don’t live up to the hype. This one, though, is a keeper! It’s indulgent yet simple, comforting, and full of flavour — the kind of recipe you’ll want to make again and again.
Cooking Pasta the Non-Traditional Way (Sorry, Nonna!)
What makes this version extra special is that it’s all cooked in one pan. I know — the Italian pasta gods would not be happy with me! As an Italian myself, I’ll admit that ten years ago I would’ve looked at this technique with pure disgrace. But after trying it, I have to say… it really works. Just like risotto, the pasta absorbs all the flavour from the sauce, making every bite extra tasty. My only tips: use a good non-stick pan, stir regularly (but not too much or the pasta may break), and if it starts to dry out, simply add a splash of hot water.
Step-By-Step Instructions
Step 1 – Heat a drizzle of olive oil in a pan and add the chicken. 
Step 2 – Add paprika, oregano, garlic, and sun-dried tomatoes. Cook for about 6 minutes, stirring often. 
Step 3 – Add the pasta and stock, then stir. Step 4 – Cover with a lid and cook for 3 minutes less than the pasta pack suggests, stirring a few times. Step 5 – Add coconut milk and Parmesan cheese. Mix. 
Step 6 – Add the fresh spinach. Stir and cook for 2–3 more minutes until creamy and hot. Step 7 – Stir and cook for 2–3 more minutes until creamy and hot.
Tips
- Use small pasta shapes like fusilli, orzo or penne. Smaller shapes cook more evenly in one-pan recipes and absorb the sauce better. I used farfalle for this version.
- Stirring the pasta a few times while it cooks ensures it doesn’t stick and helps everything cook evenly in the sauce.
- Cooking the pasta 2–3 minutes less than the packet instructions before adding coconut milk and cheese gives it time to absorb flavour without overcooking.
- Choose a non-stick pan or sauté pan with a lid so the pasta can simmer and steam properly without catching on the bottom.
Swaps
Chicken breast: Use chicken thighs for a juicier option, or swap for tofu or chickpeas for a vegetarian version. Just reduce the cooking time if needed.
Coconut milk: Use single cream, full-fat coconut milk, or even a mix of cream cheese and a splash of milk if you don’t have any tinned coconut milk.
Sundried tomatoes: If you don’t have them, try roasted red peppers or a spoon of tomato paste for depth of flavour.
Storage
Fridge:
Store in an airtight container in the fridge for up to 3 days. This dish holds up well and even tastes better the next day as the flavours develop but the pasta will soften.
Freezer:
While it’s best eaten fresh, this meal can be frozen for up to 1 month. When reheating from frozen, make sure to add a little extra stock or water to prevent the pasta from drying out.
More nibble ideas
- Pesto Broccoli Pasta
- Shell Pasta
- Caramelised Onion, Chickpeas & Feta Bake
- Pesto Rosso (Sicilian Red Pesto)
One-Pan Marry Me Chicken Pasta
Video
Ingredients
- 2 medium chicken breasts, chopped into cubes
- 2 garlic cloves
- 6 sundried tomatoes, in oil
- 1 tsp oregano
- 2 tsp paprika
- 160 g pasta, I used “farfalle” type
- 130 ml light coconut milk, from a can
- handful of spinach ~50g
- 30 g Parmesan cheese, grated
- 600 ml chicken stock, chicken stock cube + boiling water
Instructions
- Add a drizzle of olive oil to a pan and add the chicken.
- Add the paprika, oregano, garlic, and sun-dried tomatoes. Cook for about 6 minutes, stirring regularly.
- Add the pasta and stock, then stir to combine.
- Cover with a lid and cook for 3 minutes less than the time stated on the pasta packet. Stir a few times during cooking so the pasta cooks evenly.
- Add the coconut milk, Parmesan cheese, and spinach. Stir and cook for another 2–3 minutes, until the pasta is perfectly cooked and the coconut milk is hot.
- Serve with a drizzle of extra virgin olive oil and a sprinkle of pepper.
Notes
- This recipe makes 3 servings, each providing around 36g of protein.
- Cooking the pasta directly in the sauce allows it to absorb all the flavours, making it extra creamy and rich.
- Using light coconut milk keeps it lighter while still giving a silky, comforting texture.
- For best results, use a small pasta shape like farfalle or fusilli.
- A perfect one-pan meal that’s high in protein, balanced, and ready in 30 minutes — ideal for busy weeknights.
super delicious and easy to make ♥️ my son and my husband love it 😍
Thank you for such a lovely feedback Aga🤩 That makes me so happy to hear! I love that it was a hit with your family — thank you for trying it ♥️