Perhaps noodles are your love language? So try this out on what my husband refers to it as a “Hallmark Holiday“ this year. The internet is rife with the Marry Me Chicken recipes, so naturally, a pasta version had to follow. My version is quick and meat-free, but I have added pan-seared chicken tenders in the past for the kids, or when I need that extra protein boost (pan cook the seasoned chicken tenders if using). 

This no chicken version can be whipped up in 20 minutes, 30 minutes, if you are using chicken, and still give you enough time to set the table, light the candles and fluff the flowers. And if he likes it, then he will probably put a ring on it. 

Even if tying the knot is not your goal,  sometimes a little mental escape is just what you need—one that whisks you away to the expansive, lush outskirts of a small Tuscan village, quaint aged stone farmhouses, and winding cobblestone walkways,  this plush pasta will make anyone at the table fall head over heels in love with it.   It’s got everything you love— a rich, creamy sauce, plenty of Parmesan, and those sweet-tangy sun-dried tomatoes that take things up a notch and if you want protein add pan seared chicken tenders work beautifully, or go the easy route with store-bought rotisserie. One forkful, and you’ll understand why people claim this dish has proposal-worthy powers.

The beauty of this recipe is in its simplicity. While the pasta boils, you sauté onions and garlic, then bring it all together with cream, Parmesan, and a luxurious sun-dried tomato sauce.  I finely chop the sun-dried tomatoes so that they blend into the sauce.  This way, the deep, slightly smoky tomato flavor weaves seamlessly through the sauce, giving it both richness and a gorgeous color.

And if you’re still roasting winter squash, you can turn this into a butternut squash pasta, creamy rich and nutty, with bold autumn flavors.  Need it fully vegetarian? Just swap in a rennet-free Parmesan. What’s more, it can easily be adapted to a gluten-free version, too.

Perfect for a cozy night in, yet impressive enough to serve guests. This is one of those recipes that welcomes adaptation, but as it stands—creamy, flavorful, comforting and indulgent, it’s pretty perfect, and so easy, even my kids can whip this up in 20 minutes!

Ingredients

• 14 ounces(1 lb) pasta – Cavatappi, Ziti, Rigatoni or Farfalle work beautifully
• 1 tablespoon olive oil or 2 tablespoons unsalted butter(optional)
• 3 cloves garlic, finely minced
• 2 tablespoons tomato paste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika(smoked or regular)
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 1/2 cup sun-dried tomatoes(plus oil), julienned
• 1 + 1/4 cups heavy cream, at room temperature
• 2 cups baby spinach (or more, if preferred)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup freshly grated Parmesan or Parmigiano-Reggiano (plus more for serving)
• Fresh basil, torn, for garnish(optional)
• 1/4 cup reserved pasta water(or as needed)
• Baguette, warmed

Method

1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package instructions. Before draining, reserve ½ cup of pasta water—you’ll need this to bring the sauce together later.
   
   
2. In a large skillet over medium heat, warm the olive oil (or butter, if using). Add the garlic, stirring constantly until fragrant, about 1–2 minutes. Stir in the tomato paste, oregano, paprika, and red pepper flakes, add the sun-dried tomatoes and oil, cooking until the tomato paste deepens in color, about 3–5 minutes.
   
   
3. Reduce the heat to low add the heavy cream, stirring to combine. Let the sauce gently simmer until it thickens enough to coat the back of a spoon, about 3–5 minutes. Season with salt and black pepper.
   
   
4. Stir in the baby spinach, letting it wilt slightly.
   
   
5. Add the drained pasta directly into the pan, followed by the Parmesan cheese and a splash of pasta water (start with ¼ cup and add more if needed). Toss everything together quickly, ensuring the pasta is evenly coated in the luscious sauce. 
   
   
6. Plate the pasta and top with extra Parmesan, torn fresh basil, and a final twist of black pepper. 
   
7. Serve with a warm, crusty baguette on the side.
   

Watch me make it here!

Butternut Squash sauce:

If peeling and cutting and roasting butternut squash feels like a chore, use pre-cut or frozen squash from the store to make things easier.

Toss the squash with olive oil, salt, and pepper, spread it out on a baking sheet or in the Air fryer and Roast for about  40 minutes in the oven or 20 minutes on 400 in the Air fryer, until the squash is tender. Once  roasted, transfer it to a blender, add some of the reserved pasta water, and blend until smooth, creamy and pourable sauce.

Notes

• Quality over quantity: Focus on sourcing a few excellent ingredients like Mutti or San Marzano tomato paste, good quality olive oil, and a great Parmesan cheese you an grate by hand.
  
  
• Simple sauce variations: Showcase and create a well-balanced sauce with acidity, sweetness, and richness which are  key to restaurant-style flavor. A basic tomato sauce can be elevated with a few additions like fresh basil, garlic, or a touch of chili flakes depending on your desired flavor profile.
  
  
• Finishing touches matter: Fresh herbs, a drizzle of good olive oil, and freshly grated Parmesan cheese, really brings your pasta dish to life.

If you make this, Don’t forget to tag me on Instagram @spicymemsahib I would love to see your creation!