Marry Me Chicken Pasta Salad

Marry Me Chicken Pasta Salad

When I first created my original Marry Me Chicken recipe, I had absolutely no idea what was about to happen.

It quickly became one of the biggest recipes I’d ever shared. Millions of people watched it, thousands made it at home, and it ended up playing a huge part in launching my publishing career. Since then, I’ve created all sorts of spin-offs, from Marry Me Chicken Gnocchi to Marry Me Chicken Pasta, and every single version has been a huge hit.

So turning it into a pasta salad felt like the obvious next step.

All those signature flavours are still here. Sun-dried tomatoes, parmesan, garlic, herbs and creamy dressing. The only difference is that everything is chilled, making it perfect for summer lunches, BBQs, picnics or meal prep.

If you already love the original, I think you’re going to love this one too.

Marry Me Chicken Pasta Salad

Everything you love about the viral Marry Me Chicken, transformed into a creamy, flavour-packed pasta salad.

Perfect for summer, meal prep and BBQ season.

The Marry Me Chicken story

If you’ve somehow missed the Marry Me Chicken phenomenon, here’s the short version.

The recipe became hugely popular because it combines simple ingredients into something that tastes surprisingly luxurious. Creamy sauce, garlic, parmesan and sun-dried tomatoes have always been a winning combination, but putting them together with juicy chicken created something people couldn’t stop making.

The name supposedly comes from the idea that the dish is so good it might inspire a marriage proposal.

Whether that’s true or not is up for debate, but one thing is certain.

People absolutely love it.

Why it works as a pasta salad

Some hot dishes don’t translate well into cold versions.

This one absolutely does.

The creamy dressing clings beautifully to the pasta, the sun-dried tomatoes become even more intense after chilling, and the chicken stays juicy thanks to the yoghurt and mayonnaise dressing.

Instead of feeling like leftover pasta, it feels like a completely different dish.

Fresh, vibrant and incredibly satisfying.

Sun-dried tomatoes are the star

Sun-dried tomatoes are doing most of the heavy lifting here.

They’re naturally sweet, intensely savoury and packed with concentrated tomato flavour.

Using both sliced sun-dried tomatoes and sun-dried tomato paste creates layers of flavour throughout the dressing.

You get little bursts of chewy tomato from the slices, while the paste blends into the dressing and gives every mouthful that signature Marry Me flavour.

It’s what makes this recipe instantly recognisable.

The dressing is rich without being heavy

The dressing combines mayonnaise and Greek yoghurt, which gives you the best of both worlds.

The mayonnaise brings richness and that classic creamy texture.

The Greek yoghurt lightens everything slightly while adding a gentle tang that balances the richness.

Then you’ve got parmesan, garlic, oregano, lemon juice and sun-dried tomato paste building layer after layer of flavour.

It’s bold enough to coat the pasta properly without feeling claggy.

Why rinsing the pasta matters

Normally I’d tell you never to rinse cooked pasta.

Pasta salads are the exception.

Running the pasta under cold water immediately stops the cooking process and cools it quickly, helping it stay firm rather than becoming soft and sticky.

It also makes it ready to absorb the dressing without continuing to steam.

For hot pasta dishes, skip this step.

For pasta salad, it’s exactly what you want.

Properly seasoned chicken makes all the difference

The chicken isn’t just plain diced breast.

Seasoning it with smoked paprika and garlic granules before cooking adds another layer of flavour that complements the dressing perfectly.

Getting a little colour on the chicken also makes a difference.

Golden chicken always tastes better than pale chicken.

Those caramelised edges add savoury depth that works beautifully against the creamy dressing.

Fresh basil brightens everything

Rich recipes always benefit from something fresh.

In this case, basil does exactly that.

Its slightly sweet, peppery flavour lifts the entire salad and keeps it tasting vibrant rather than heavy.

Adding it right at the end means it stays fresh and fragrant.

It’s a simple ingredient, but it makes a noticeable difference.

Perfect for meal prep

This is one of those recipes that’s arguably even better the following day.

As the pasta sits in the dressing, it absorbs more flavour and everything comes together beautifully.

It makes an excellent packed lunch, easy dinner or grab-and-go meal throughout the week.

If you’re making it ahead, you can always stir through a small splash of water or a spoonful of yoghurt before serving if the dressing has thickened slightly.

Ideal for BBQ season

Cold pasta salads are one of the easiest things to take to gatherings.

They travel well, can be made ahead of time, and don’t rely on being served piping hot.

This one feels a little more exciting than a standard pasta salad thanks to all those Marry Me Chicken flavours.

It works brilliantly alongside grilled chicken, burgers, sausages or simply on its own.

A proper crowd pleaser

Recipes become popular for a reason.

The combination of creamy dressing, juicy chicken, parmesan and sun-dried tomatoes is one that appeals to almost everyone.

It’s familiar enough to feel comforting, but different enough to stand out.

Whether you’re feeding family, friends or making lunches for the week, it’s one of those recipes that’s very hard to get wrong.

Ingredients

300 g pasta (I used penne)

2 chicken breasts, diced

1 tbsp olive oil

1 tsp garlic granules

1 tsp smoked paprika

150 g cherry tomatoes, halved

100 g sun-dried tomatoes, sliced

20 g fresh basil, roughly chopped

For the dressing

150 g mayonnaise

100 g Greek yoghurt

2 tbsp sun-dried tomato paste

40 g parmesan, finely grated

1 tsp dried oregano

1 garlic clove, minced

Juice of ½ lemon

Method

1. Cook the pasta according to the packet instructions until al dente. Drain, rinse under cold water and leave to cool completely.
2. Toss the chicken with the olive oil, garlic granules, smoked paprika, salt and pepper. Fry in a large pan over a medium-high heat for 6 to 8 minutes until golden and cooked through. Leave to cool slightly.
3. In a large bowl, mix together the mayonnaise, Greek yoghurt, sun-dried tomato paste, parmesan, oregano, garlic and lemon juice until smooth. Season well with salt and pepper. Add a splash of water if it needs loosening if needed.
4. Add the cooled pasta, chicken, cherry tomatoes, sun-dried tomatoes and basil to the bowl. Toss everything together until evenly coated in the dressing.
5. Dish it up, then finish with fresh basil leaves and parmesan shavings.

Equipment

Large saucepan

Large frying pan

Mixing bowl

Colander

Knife and chopping board

Wooden spoon or spatula

FAQs

Can I make this ahead of time?

Yes. In fact, it’s even better after a few hours in the fridge as the flavours have time to develop.

How long will it keep?

Store it in an airtight container in the fridge for up to 3 days.

Can I use rotisserie chicken?

Absolutely. It’s a great shortcut and works brilliantly in this recipe.

What pasta works best?

Penne, fusilli or rigatoni all work well because they hold onto the dressing nicely.

Can I make it lighter?

You can replace some of the mayonnaise with extra Greek yoghurt for a lighter version.

Is it good for BBQs?

Perfect. It travels well, can be made in advance, and is always one of the first dishes to disappear.

Final thoughts

Marry Me Chicken Pasta Salad takes everything people loved about my original viral recipe and transforms it into the perfect summer dish.

Creamy, garlicky, packed with parmesan and sun-dried tomatoes, it’s fresh enough for warm weather while still delivering all those comforting flavours that made the original such a success.

Some recipes deserve a sequel.

This is definitely one of them.