Marry Me Chicken Pasta, gluten free
- Jun 9
- 3 min read
This gluten-free Marry Me Chicken Pasta is creamy, flavour-packed and on the table in 30 minutes. Tender chicken, sun-dried tomatoes and a velvety sauce - it's the pasta dish everyone falls in love with.
If you've never made Marry Me Chicken before, this is your sign. This gluten-free version takes everything that made the original famous: juicy chicken, a rich sun-dried tomato cream sauce, fragrant herbs and a hint of chilli, and pairs it with silky gluten-free pasta for a dish that feels indulgent but comes together in just 30 minutes.
Whether you're cooking for a crowd, meal prepping for the week, or yes, trying to impress someone special, this one delivers every single time. And for anyone who thinks gluten-free means compromising on flavour or texture - this recipe is about to change your mind.
Watch How to Make Marry Me Chicken Pasta, gluten free
FREQUENTLY ASKED QUESTIONS
Can I make this ahead for meal prep?
Yes - this reheats beautifully. Store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of warm stock or broth (or water) to loosen the sauce, as it will thicken considerably in the fridge. Reheat gently on the stovetop or in the microwave.
My sauce is too thick, what do I do?
This is completely normal as the sauce continues to thicken after you remove it from the heat. Simply add a splash of hot stock, broth, or water and stir through until you reach your desired consistency. Avoid adding cold water as it can make the sauce go gluey and dull the flavour.
Can I use chicken thighs instead of chicken breasts?
Absolutely, boneless chicken thighs work just as well and are actually a little more forgiving if you're worried about overcooking. They'll add a slightly richer flavour to the dish.
More Chicken Recipes you'll LOVE
Marry Me Chicken Pasta
Serves 4 | Prep 10 minutes | Cook 20 minutes
INGREDIENTS
1 packet Gluten Free Pasta (Bowties, Penne, Spirals or Spaghetti)
800g chicken breasts or thighs, diced into 3cm cubes
2 tablespoons extra virgin olive oil
Sea salt and pepper
Marry Me Sauce:
4 large garlic cloves, grated
160g (1 cup) semi-sundried tomato strips in oil, drained
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon chilli flakes
300ml fresh cream (or coconut cream)
300ml chicken or vegetable broth/stock
120g baby spinach
80g (1 cup) parmesan cheese (or dairy-free alternative)
INSTRUCTIONS
1. Prepare the Pasta
Bring a large pot of salted water to boil and cook pasta according to packet instructions. Drain and rinse under water for a minute to prevent further cooking and set aside. (This step is for gluten-free pasta only - rinsing stops the cooking process and prevents gluten-free pasta from becoming sticky as it sits. If you are using traditional wheat pasta, skip the rinse)
2. Cook the Chicken
While the pasta is cooking, season the chicken generously with sea salt and pepper. Add to a deep, wide pan with the extra virgin olive oil and cook over high heat for 4 minutes, stirring occasionally.
3. Make the Sauce
Add the garlic, oregano, paprika, thyme, chilli flakes and semi-sundried tomatoes. Stir to evenly coat the chicken, then pour in the fresh cream or dairy-free alternative along with the broth/stock. Once it comes to a boil, add the baby spinach and parmesan cheese (or dairy-free alternative) and stir to combine. Simmer for 1 minute.
4. Bring it Together
Add the pasta into the Marry Me Sauce and gently fold to combine and coat well, then remove from the heat - the sauce will continue to thicken upon standing. If it thickens too much, loosen it with a splash of hot water. Divide between bowls, top with extra cheese, and enjoy!
Have you tried this recipe?
Share it with me at @createcookshare on
Margaret Pahos @CreateCookShare
Comments