If you’ve been anywhere near the internet lately, you’ve probably seen “Marry Me Chicken”—that viral dish with chicken in a creamy sun-dried tomato Parmesan sauce that’s supposedly so good, people propose after eating it. Bold claim, right?
Well, I took those incredible flavors and turned them into soup. And honestly? This might be even better than the original. You get all that rich, garlicky, sun-dried tomato goodness in a cozy bowl with tender chicken, pasta shells, and fresh spinach. It’s comfort food that tastes like it came from a fancy Italian restaurant.
The first time I made this, my husband looked up from his bowl and said, “If we weren’t already married, I’d propose right now.” Mission accomplished. This soup is rich, indulgent, and absolutely worth every single calorie.
Why You’ll Love This Marry Me Chicken Soup
Viral Recipe Meets Soup: All the flavors that made Marry Me Chicken blow up on social media—creamy Parmesan sauce, tangy sun-dried tomatoes, garlic, and herbs—but in a cozy, spoonable form. It’s genius, if I do say so myself.
Restaurant-Quality at Home: This tastes like something you’d order at an upscale Italian bistro and pay $18 for. Rich, creamy, perfectly seasoned, with layers of flavor in every bite. But you’re making it in your own kitchen for a fraction of the cost.
Sun-Dried Tomato Magic: Those sun-dried tomatoes aren’t just a garnish—they’re the secret ingredient that makes this soup special. They add sweetness, tanginess, and a depth of flavor that regular tomatoes just can’t match.
Ready in 40 Minutes: Despite tasting like you slaved away for hours, this comes together in less than 45 minutes. Perfect for weeknight dinners when you want something special without the fuss.
Date Night Worthy: Seriously, make this for someone you want to impress. The creamy sauce, the elegant presentation, the incredible aroma—this is romance in a bowl. Light some candles, pour some wine, and watch the magic happen.
Comfort Meets Gourmet: It’s got all the coziness of chicken soup with the sophistication of fine dining. You get to feel fancy while eating soup in your pajamas. That’s the dream, honestly.
Ingredients You’ll Need
For the Soup:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 4 tablespoons butter (divided)
- 1 medium onion, diced
- 6 cloves garlic, minced (yes, six!)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
- 4 cups chicken broth
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- 2 cups pasta shells (or tortellini)
- 3 cups fresh spinach, roughly chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil for garnish
Key Notes:
Chicken Choice: Thighs are more flavorful and stay juicier, but breasts work great too. Either way, you’ll sear them first to get that golden color, then shred them into the soup. Rotisserie chicken is a fantastic shortcut if you’re in a hurry.
Sun-Dried Tomatoes: This is THE ingredient that makes it “Marry Me” soup. Use oil-packed for convenience—they’re already soft and flavorful. If using dried ones, rehydrate them in hot water for 10 minutes first. Don’t skip these!
Pasta Options: Small pasta shells are perfect because they hold the creamy sauce. Tortellini (cheese-filled) makes it even more indulgent. Orzo, ditalini, or even broken lasagna noodles work too.
Heavy Cream: This is what creates that luxurious, velvety texture. Half-and-half works if you want it lighter, but heavy cream gives you that restaurant-quality richness.
Parmesan: Use freshly grated Parmesan, not the pre-grated stuff in the shaker. Fresh Parm melts smoothly and adds so much more flavor. It’s worth the extra minute of grating.
Garlic: Yes, six cloves is intentional. This soup is bold and garlicky in the best possible way. If you’re not a huge garlic fan, start with four cloves.
Step-by-Step Instructions
Step 1: Sear the Chicken
Season the chicken breasts or thighs generously with salt, pepper, and a bit of Italian seasoning. Heat the olive oil and 2 tablespoons of butter in a large pot or Dutch oven over medium-high heat.
Add the chicken and sear for 4-5 minutes per side until golden brown. It doesn’t need to be cooked through—you’re just getting color on it. Remove the chicken to a plate and set aside.
Step 2: Sauté the Aromatics
In the same pot with all those delicious chicken drippings, add the remaining 2 tablespoons of butter. Toss in the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for another minute, stirring constantly. Your kitchen should smell absolutely incredible right now. Add the chopped sun-dried tomatoes and cook for another minute to let their flavors bloom.
Step 3: Build the Creamy Base
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Those bits are pure flavor—don’t leave them behind!
Stir in the Italian seasoning, red pepper flakes, basil, and oregano. Bring everything to a boil, then reduce the heat to medium-low.
Step 4: Cook the Chicken and Pasta
Return the seared chicken to the pot, nestling it into the broth. Cover and simmer for 15-20 minutes until the chicken is cooked through and tender.
Remove the chicken again, shred it with two forks into bite-sized pieces, and set aside. Add the pasta to the simmering broth and cook according to package directions until al dente—usually about 8-10 minutes.
Step 5: Create the Dreamy Sauce
Reduce the heat to low. Stir in the heavy cream slowly, letting it warm through gently. Don’t let it boil or it might curdle—just a gentle simmer.
Add the grated Parmesan cheese a handful at a time, stirring until it melts completely before adding more. The soup should become thick, creamy, and utterly gorgeous.
Step 6: Finish with Chicken and Spinach
Add the shredded chicken back to the pot along with the fresh spinach. Stir everything together. The spinach will wilt in just 1-2 minutes from the heat of the soup.
Taste and adjust the seasoning. It might need more salt, pepper, or even a squeeze of lemon juice to brighten everything up.
Step 7: Serve with Style
Ladle the soup into bowls while it’s hot. Top each bowl with extra Parmesan, a few ribbons of fresh basil, and a sprinkle of red pepper flakes if you like heat.
Serve immediately with crusty bread for dipping. Watch as everyone at your table falls silent except for happy eating noises. That’s when you know you’ve nailed it.
Serving Suggestions
This soup is special enough to stand on its own, but here’s how to make it even more memorable:
Bread is Non-Negotiable: Serve with warm, crusty Italian bread, ciabatta, or garlic bread. You need something to soak up that incredible creamy sauce. Cheesy garlic bread takes it over the top.
Wine Pairing for Romance: A crisp Pinot Grigio or Sauvignon Blanc complements the creamy richness beautifully. For red wine lovers, a light Chianti works well. Or go all out with Prosecco for a truly romantic dinner.
Make it a Date Night: Serve this in shallow bowls, garnish beautifully with fresh basil and shaved Parmesan, light some candles, and you’ve got yourself a restaurant-worthy romantic dinner at home.
Simple Side Salad: A Caesar salad or simple arugula salad with lemon vinaigrette provides a fresh, crisp contrast to the rich soup. Keep it light since the soup is already indulgent.
Garnish Like a Pro: Shaved Parmesan (use a vegetable peeler on a wedge of Parm) looks way fancier than grated. Add fresh basil ribbons, a drizzle of good olive oil, and cracked black pepper for that restaurant presentation.
Add More Veggies: Stir in some sautéed mushrooms, roasted red peppers, or even artichoke hearts for extra vegetables and flavor. They all complement the sun-dried tomato base beautifully.
Protein Boost: Add some white beans (cannellini or Great Northern) for extra protein and fiber. They soak up the creamy sauce and make the soup even heartier.
Storage Tips
Refrigerator: Store in an airtight container for up to 3 days. The pasta will continue absorbing liquid, so the soup gets thicker as it sits. Add a splash of cream or broth when reheating to loosen it up.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently. Add extra cream or broth as needed. Don’t boil it or the cream might separate. You can microwave individual portions, but stovetop gives better results.
The Pasta Problem: Like most pasta soups, this is best fresh. The pasta gets softer the longer it sits. For meal prep, consider cooking the pasta separately and adding it to portions as you eat them. It’s an extra step but keeps the texture perfect.
Freezing: The soup base (everything except pasta and spinach) freezes well for up to 2 months. Thaw overnight in the fridge, reheat gently, then add fresh cooked pasta and spinach when serving.
Make-Ahead Strategy: You can sear the chicken and prep all your vegetables a day ahead. Store separately in the fridge. When ready to cook, the soup comes together in about 20 minutes.
Cream Separation: If your reheated soup looks separated or grainy, whisk it vigorously while heating. You can also use an immersion blender to bring it back together smoothly.
Best Practices: Always let the soup cool to room temperature before refrigerating. Hot soup in the fridge raises the temperature and can affect other foods. For faster cooling, transfer to a shallow, wide container.
Final Thoughts
I have to be honest—when I first heard about “Marry Me Chicken,” I rolled my eyes a little. Another viral recipe with a gimmicky name, right? But then I actually made it, tasted it, and completely understood the hype. Those flavors are legitimately incredible.
Turning it into soup was one of my better ideas. You get all that rich, creamy, sun-dried tomato goodness but in a form that feels cozier and more comforting. It’s the kind of soup you make when you want to feel fancy but also want to curl up on the couch with a blanket.
My husband wasn’t kidding when he said he’d propose again. This soup is special. It’s indulgent without being heavy, sophisticated without being fussy, and absolutely packed with flavor. Every spoonful is a little taste of luxury.
Make this for someone you love—or just make it for yourself because you deserve something this good. Either way, I promise you won’t regret it.
Thanks for cooking with me. Now go make some soup worth proposing over!
With gratitude,
Kip
