If you have scrolled through social media lately, you have likely seen the viral “Marry Me Chicken”—a dish so good it supposedly elicits marriage proposals. This soup takes that iconic flavor profile—tender chicken, sweet sundried tomatoes, and rich parmesan cream—and transforms it into the ultimate comfort food. It is a luxurious fusion of American creamy chowders and Italian zest, featuring tender pasta shells that catch all that velvety broth. Whether you are looking to impress a date or just want to treat yourself to a spa day in a bowl, this recipe is “the one.”
Why You’ll Love This Recipe
- Viral Flavor Bomb: It captures the tangy, savory, creamy magic of the original chicken dish but in a cozy soup format.
- One-Pot Wonder: From browning the chicken to simmering the pasta, everything happens in a single Dutch oven.
- Texture Perfection: Small pasta shells cup the creamy broth, while the sundried tomatoes add a chewy, sweet contrast to the tender chicken.
- Luxurious Yet Easy: It tastes like a high-end restaurant meal but comes together in under 45 minutes.
Equipment
- Large Dutch Oven or Soup Pot: A heavy pot is best for maintaining even heat while simmering the creamy broth.
- Cheese Grater: Essential for grating fresh Parmesan Reggiano (it melts much better than pre-grated).
- Chef’s Knife: For dicing the chicken and the mirepoix (onions, carrots, celery) uniformly.
- Whisk: To stir in the flour and broth without creating lumps.
Ingredients
- Chicken: 680g (approx. 1.5 lbs) breast or thighs, diced; thighs stay juicier, but breasts work well in the creamy base.
- Chicken Broth: 1.5 – 2 Liters (approx. 6-8 cups); use a high-quality broth as it forms the foundation of the soup.
- Pasta: 170g (approx. 6 oz) Italian small pasta shells; shells are perfect for catching the sauce, but ditalini or orzo work too.
- Heavy Whipping Cream: 240ml (1 cup); creates the signature luxurious, velvety mouthfeel.
- Parmesan Reggiano: 50g (approx. ½ cup), grated; adds a salty, nutty depth that thickens the soup slightly.
- Sundried Tomatoes: 40g (approx. ⅓ cup), diced; the star ingredient that provides a concentrated burst of sweet-tart flavor.
- Fresh Spinach: 75g (approx. 2-3 cups); adds color and freshness to cut the richness.
- Mirepoix: 65g each of carrots, celery, and onions (approx. ½ cup each), diced; the classic aromatic vegetable base.
- Garlic: 3 cloves, minced; for that essential savory punch.
- Flour: 30g (approx. ¼ cup); used to make a roux to thicken the broth.
- Italian Seasoning: 2 teaspoons; a blend of basil, oregano, and thyme to season the pot.
- Olive Oil: 1 teaspoon; for browning the chicken.
Instructions
- Brown the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, half of the Italian seasoning, salt, and pepper. Sauté for 5 minutes until the chicken is browned (it doesn’t need to be fully cooked through yet).
- Sauté Aromatics: Add the diced onions, carrots, celery, minced garlic, and diced sundried tomatoes to the pot. Cook for 4 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Thicken: Sprinkle the flour over the chicken and vegetable mixture. Stir constantly for 1 minute to cook off the raw flour taste and create a roux coating.
- Add Liquid: Gradually whisk in 1.5 liters of the chicken broth, scraping the bottom of the pot to release any browned bits (fond). Bring the mixture to a boil.
- Simmer Pasta: Stir in the pasta shells and the remaining Italian seasoning. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the pasta is tender and the chicken is fully cooked.
- Finish: Stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Simmer uncovered for 5 minutes to let the spinach wilt and the cheese melt into the broth.
- Serve: Taste and adjust salt and pepper if needed. If the soup is too thick, whisk in the remaining broth until you reach your desired consistency. Serve immediately.
You Must Know
- Pasta Thirst: Pasta cooked directly in soup releases starch (good for thickening) but also drinks up the broth. If you let this soup sit on the stove for an hour after cooking, it will turn into a pasta stew. Serve it right away for the best soup consistency.
- Heat Control: Once you add the heavy cream and parmesan, do not let the soup come to a rolling boil. High heat can cause the dairy to separate or become grainy. A gentle simmer is all you need.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3-4 days. The pasta will continue to absorb liquid, so it will be much thicker the next day.
- Reheating: Add a splash of water or chicken broth when reheating on the stove to loosen the soup back to a creamy consistency.
- Freezing: Freezing is not recommended for soups with pasta and cream. The pasta tends to get mushy and the cream can separate upon thawing. If you must freeze, do so before adding the pasta and dairy.
Ingredient Substitutions
- Pasta: If you can’t find small shells, use Orecchiette, Ditalini, or even broken spaghetti pieces.
- Dairy: For a lighter version, you can use half-and-half, but be very careful not to boil it. For dairy-free, use full-fat coconut milk (though it will change the flavor profile) and vegan parmesan.
- Greens: Kale is a sturdy alternative to spinach; just add it 5 minutes earlier to ensure it tenderizes.
Serving Suggestions
- Crusty Bread: A baguette or garlic bread is non-negotiable for dipping into this rich sauce.
- Acidic Side: A crisp arugula salad with a lemon vinaigrette cuts through the richness of the heavy cream beautifully.
- Wine Pairing: A crisp Pinot Grigio or a light Chardonnay pairs wonderfully with the creamy, sun-dried tomato flavors.
Cultural and Historical Context
“Marry Me Chicken” is a viral internet phenomenon that emerged around 2016, originally a skillet chicken dish cooked in a sun-dried tomato and parmesan cream sauce. The legend goes that the dish is so delicious, it inspires marriage proposals. This soup variation adapts those same crave-worthy flavors into a comforting bowl, blending modern American viral food trends with classic Italian-American soup techniques.
Seasonal Adaptations
- Winter: This is the prime time for this soup—it’s heavy, warming, and uses pantry staples like sun-dried tomatoes when fresh tomatoes aren’t in season.
- Spring: Add asparagus tips or peas along with the pasta for a pop of spring green.
Perfect Occasions
- Date Night In: The name says it all—it’s romantic, impressive, yet cozy.
- Valentine’s Day: The red sundried tomatoes and pinkish-cream broth fit the theme perfectly.
- Comfort Craving: When you need a “pick-me-up” meal after a long, hard week.
Freezer Meal Conversion
To prep this as a raw freezer kit (without pasta/dairy): Combine the raw diced chicken, diced carrots, celery, onions, garlic, sundried tomatoes, and spices in a gallon freezer bag. Freeze. On cooking day, thaw the bag in the fridge. Sauté the contents in a pot until chicken is browned, sprinkle with flour, add broth, and bring to a boil. Add fresh pasta and cook. Finish with fresh cream and spinach.
Pro Tips
- Use the Jar Oil: If your sundried tomatoes are packed in oil, do not pour it down the drain! Use a teaspoon of that flavorful, red-hued oil in place of the regular olive oil to sauté the chicken. It adds an incredible depth of flavor.
- Parmesan Matters: Avoid the shaker can of cheese. Buy a wedge of Parmesan Reggiano and grate it yourself. It melts smoother and has a nuttier, superior flavor.
- Uniform Chopping: Take a moment to dice your carrots, celery, and onions to roughly the same size as your pasta shells. This ensures every spoonful has a perfect mix of ingredients without one chunk overpowering the bite.
FAQs About Recipes
Can I cook the pasta separately?
Yes! If you plan on having leftovers, this is actually the smarter method. Cook the pasta in a separate pot of salted water, drain, and add it to individual bowls before ladling the soup on top. This prevents the pasta from getting soggy in the fridge.
Is this soup spicy?
Not as written. However, the original skillet dish often includes red pepper flakes. If you want a kick, add 1/2 teaspoon of crushed red pepper flakes when sautéing the garlic.
Can I use rotisserie chicken?
Absolutely. Skip step 1. Sauté the vegetables, make the roux/broth, and simmer the pasta. Add the shredded rotisserie chicken at the end with the spinach just to warm it through.
Creamy Marry Me Chicken Soup
Ingredients
Equipment
Method
- Sauté chicken in oil with half the seasoning, salt, and pepper for 5 minutes in a large pot.
- Add onions, carrots, celery, garlic, and sundried tomatoes; cook for 4 minutes.
- Stir in flour and cook for 1 minute to create a roux.
- Gradually whisk in 1.5 liters of broth. Bring to a boil.
- Add pasta shells and remaining seasoning. Cover and simmer on low for 20 minutes.
- Stir in cream, spinach, and Parmesan. Simmer uncovered for 5 minutes.
- Adjust thickness with remaining broth if needed. Adjust seasoning and enjoy immediately.
