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Marry Me Chicken Soup

A soup to fall head over heels for in a white bowl

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A creamy, cozy one-pot soup inspired by the viral Marry Me Chicken recipe, loaded with tender pasta, shredded chicken, sun-dried tomatoes, spinach, and a rich Parmesan cream broth.

Ingredients

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  • 2 Tablespoons unsalted butter
  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 6 cups chicken broth (low sodium preferred)
  • 8 ounces rotini pasta (or similar medium pasta)
  • 1 ½ cups heavy cream, at room temperature
  • 1 cup Parmesan cheese, freshly grated
  • 3 cups rotisserie chicken, shredded
  • ¾ cup sun-dried tomatoes in oil, drained and finely chopped
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 2 cups baby spinach
  • Salt and black pepper, to taste
  • Fresh basil or extra Parmesan, for garnish

Instructions

1. Heat butter in a large pot over medium heat. Add onion and sauté until softened, about 4 minutes.

2. Add minced garlic and cook 1-2 minutes until fragrant. Stir in tomato paste until combined.

3. Slowly pour in chicken broth and bring to a low boil.

4. Add rotini pasta and cook for 9–10 minutes, until noodles are tender.

5. Reduce heat to low and let sit 2–3 minutes. Stir in heavy cream and Parmesan until combined.

6. Add shredded chicken, sun-dried tomatoes, Italian seasoning, garlic powder, and red pepper flakes. Season with salt and pepper.

7. Stir in baby spinach and cook until wilted.

8. Ladle into bowls and garnish with fresh basil or more Parmesan before serving.

Notes

Serve immediately for best texture, as pasta will absorb the broth over time.

If making ahead, cook the pasta separately and add just before serving.

Swap rotini with penne or bowtie if desired.

Use half-and-half instead of heavy cream for a lighter version.

Add cooked bacon or extra veggies like mushrooms or peas for variation.

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