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A bowl of marry me chicken soup with pasta with spinach, topped with grated cheese, served with a slice of garlic bread. A pot of the same dish is partially visible in the background.
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Marry Me Chicken Soup Recipe

You already love the marry me chicken flavor profile — now imagine all of it swimming in a creamy, garlicky, parmesan-loaded broth with pasta that soaks up every bit of it. This soup version takes everything that made the original addictive and turns it into the kind of bowl you want to curl up with when it's cold outside. One pot, 40 minutes, and enough to feed the whole house without anyone asking what's for dinner twice.
Prep Time20 minutes
Cook Time40 minutes
Resting Time10 minutes
Total Time1 hour 10 minutes
Course: dinner, Main Course, Soup
Cuisine: American, Italian, Mediterranean
Servings: 6 servings
Calories: 481kcal
Author: Kita Roberts

Ingredients

  • 2 tablespoons olive oil or avocado oil
  • 2 chicken breasts boneless skinless , diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 small yellow onion finely diced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 8 ounces pasta Farfalle, penne, shells, or rotini
  • 1/3 cup sun-dried tomatoes chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 cups fresh spinach
  • 1/4 cup fresh basil chopped

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the diced chicken seasoned with salt and pepper and cook until lightly golden and just cooked through, then remove to a plate.
    Cubed pieces of cooked chicken breast seasoned with pepper and oil in a white pot on a light blue textured surface.
  • Add the onion to the same pot and cook until soft. Stir in the garlic and cook briefly until fragrant.
  • Add the tomato paste and cook for another minute.
    Chopped onions, herbs, spices, and tomato paste in a white pot, with a bowl of cooked chicken pieces nearby on a blue background.
  • Sprinkle in the Italian seasoning and smoked paprika and stir to coat the onions and garlic evenly.
  • Stir in the pasta and sun-dried tomatoes, then slowly pour in the chicken broth while stirring to keep the soup smooth.
    A white pot contains uncooked bow-tie pasta, sun-dried tomatoes, diced onions, and seasonings being mixed with a light blue spatula. A bowl of cooked chicken is nearby.
  • Bring to a gentle simmer and cook for about 9 minutes, stirring occasionally, until the pasta is just tender.
    A pot of soup with a ladle.
  • Lower the heat and stir in the heavy cream and parmesan cheese until smooth.
    A large white pot filled with creamy, spiced marry me soup sits on a light blue surface; a bowl of cooked chicken pieces is partially visible in the top left corner.
  • Add the spinach and basil and cook for about 3 minutes, just until the spinach is wilted and the soup is creamy.
  • Return the chicken to the pot and stir gently.
    A white pot of soup filled with cooked chicken pieces, fresh spinach leaves, and broth on a light blue surface.
  • Remove from heat and allow the soup to rest briefly before serving.
    A pot of creamy marry me chicken soup garnished with grated cheese, surrounded by fresh basil, garlic bread, spinach leaves, and kitchen utensils on a blue surface.

Notes

  • Dice the chicken evenly so it cooks at the same rate and stays juicy.
  • Cook the tomato paste until it darkens slightly — this removes raw acidity and deepens flavor.
  • Slightly undercook the pasta if you expect leftovers; it continues to soften in the broth.
  • Keep the heat low after adding cream to prevent curdling or separation.
  • Freshly grated parmesan melts smoother than pre-shredded and helps thicken the soup.
  • If the soup thickens too much when reheating, add broth a little at a time to loosen it.

Make Ahead Note

Cook the soup fully but slightly undercook the pasta. Store refrigerated up to 3 days. Add extra broth when reheating, as the pasta absorbs liquid.

Freezer Note

Freezing is not recommended once cream and pasta are added. For best results, freeze the broth base without pasta and cream, then add fresh pasta and cream when reheating.

Best Pasta Shapes

Use short, sturdy pasta like penne, shells, or rotini. Avoid delicate shapes that break apart and make the soup cloudy.

Nutrition

Serving: 1serving | Calories: 481kcal | Carbohydrates: 39g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 1273mg | Potassium: 812mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1895IU | Vitamin C: 10mg | Calcium: 153mg | Iron: 2mg