Marry Me Chicken Pasta Salad
Looking for a crowd-pleasing dish that’s creamy, savory, and loaded with flavor? This Marry Me Chicken Pasta Salad blends tender chicken, al dente pasta, and a tangy sun-dried tomato dressing that might just steal your heart—or someone else’s!
This recipe was inspired by the viral “Marry Me Chicken” dish—a creamy, dreamy skillet chicken recipe that’s said to be so good, it might lead to a marriage proposal.
I wanted to capture all that bold flavor and give it a summer-ready, picnic-friendly twist.
And thus, the pasta salad version was born.
It’s portable, simple to make ahead, and every bite is full of creamy goodness, sun-dried tomatoes, and cheesy love.
Why you’ll love this
- Perfect Make-Ahead Dish – Ideal for parties, picnics, or meal prep, it tastes even better after chilling.
- Bold, Irresistible Flavors – Creamy, tangy, and herby—each bite bursts with sun-dried tomato and Parmesan goodness.
- Hearty & Filling – With chicken and pasta, this salad satisfies both your hunger and your heart.
- Easy to Customize – Swap pasta shapes, add veggies, or make it spicy—it’s versatile and forgiving.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Cuisines: American, Fusion
Servings: 6
Estimated Cost: $15
Equipment:
- Large pot (for pasta)
- Skillet or pan (for chicken)
- Mixing bowl
- Whisk
- Cutting board and knife
Ingredients
For the salad:
- 3 cups cooked pasta (penne or rotini)
- 2 cups cooked chicken breast, cubed or shredded
- ½ cup sun-dried tomatoes, chopped
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ½ cup baby spinach or arugula (optional)
- ¼ cup grated Parmesan cheese
For the dressing:
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tbsp sun-dried tomato oil (from the jar)
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp grated Parmesan (for extra creaminess)
Step-by-Step Instructions
- Cook the Pasta: Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- Prepare the Chicken: If not already cooked, season chicken breasts with salt and pepper, and pan-fry in a skillet until golden and cooked through. Let cool, then cube or shred.
- Make the Dressing: In a bowl, whisk together mayonnaise, sour cream, sun-dried tomato oil, Dijon, garlic, basil, red pepper flakes, salt, pepper, and Parmesan.
- Combine Everything: In a large mixing bowl, toss together cooked pasta, chicken, sun-dried tomatoes, cherry tomatoes, red onion, greens (if using), and dressing until well coated.
- Chill: Refrigerate for at least 30 minutes to let the flavors meld.
- Garnish & Serve: Top with more grated Parmesan or fresh herbs before serving, if desired.
Tips for Success
- Don’t Overcook the Pasta – Keep it al dente to avoid a mushy salad after chilling.
- Use the Oil from Sun-Dried Tomatoes – It adds intense flavor to the dressing.
- Let It Chill – The salad tastes better after at least 30 minutes in the fridge.
- Add Crunch – Toss in some toasted pine nuts or crispy bacon for extra texture.
Nutrition Facts (Per Serving)
- Calories: 460
- Protein: 28g
- Fat: 24g
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 4g
- Sodium: 510mg
Marry Me Chicken Pasta Salad
Ingredients
For the salad
- 3 cups cooked pasta penne or rotini
- 2 cups cooked chicken breast cubed or shredded
- ½ cup sun-dried tomatoes chopped
- ½ cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- ½ cup baby spinach or arugula optional
- ¼ cup grated Parmesan cheese
For the dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tbsp sun-dried tomato oil from the jar
- 1 tbsp Dijon mustard
- 1 garlic clove minced
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes optional
- Salt and black pepper to taste
- 2 tbsp grated Parmesan for extra creaminess
Instructions
- Cook the Pasta: Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- Prepare the Chicken: If not already cooked, season chicken breasts with salt and pepper, and pan-fry in a skillet until golden and cooked through. Let cool, then cube or shred.
- Make the Dressing: In a bowl, whisk together mayonnaise, sour cream, sun-dried tomato oil, Dijon, garlic, basil, red pepper flakes, salt, pepper, and Parmesan.
- Combine Everything: In a large mixing bowl, toss together cooked pasta, chicken, sun-dried tomatoes, cherry tomatoes, red onion, greens (if using), and dressing until well coated.
- Chill: Refrigerate for at least 30 minutes to let the flavors meld.
- Garnish & Serve: Top with more grated Parmesan or fresh herbs before serving, if desired.
Notes
- Don’t Overcook the Pasta – Keep it al dente to avoid a mushy salad after chilling.
- Use the Oil from Sun-Dried Tomatoes – It adds intense flavor to the dressing.
- Let It Chill – The salad tastes better after at least 30 minutes in the fridge.
- Add Crunch – Toss in some toasted pine nuts or crispy bacon for extra texture.
Common Questions
Can I make this ahead of time?
Absolutely! It actually tastes better the next day as the flavors develop in the fridge.
Can I use rotisserie chicken?
Yes, store-bought rotisserie chicken works great and saves time.
Is it served warm or cold?
This pasta salad is best served cold or at room temperature.
Can I make it dairy-free?
Yes, substitute mayo and sour cream with dairy-free versions and skip the Parmesan or use a vegan alternative.
Thank you for stopping by and checking out this delicious twist on a viral favorite.
Whether you’re planning a romantic dinner or a casual summer gathering, this Marry Me Chicken Pasta Salad is sure to impress.
Happy cooking—and maybe, happy proposing!
