A creamy, cheesy, tangy pasta salad inspired by the beloved Marry Me Chicken flavors—perfect for potlucks, meal prep, cookouts, or an easy make-ahead dinner.

If you love the rich, savory flavors of Marry Me Chicken, this pasta salad is going to be your new warm-weather favorite. It has tender chicken, roasted tomatoes, sweet roasted garlic, sun-dried tomatoes, baby spinach, mozzarella pearls, and a creamy Parmesan dressing that coats every bite. It is hearty enough to serve as a main dish, but easy enough to bring to any gathering.

Why You’ll Love This Recipe

• Big flavor, simple prep: Roasted tomatoes, garlic, Parmesan, and sun-dried tomato oil create a dressing that tastes rich and restaurant-worthy.
• Perfect make-ahead dish: The flavors get even better after chilling, making it ideal for parties and meal prep.
• Hearty and satisfying: Pasta, chicken, cheese, and vegetables make this more filling than a standard side salad.
• Easy to customize: Use your favorite short pasta shape, swap the mayo for Greek yogurt, or add extra greens.

Recipe Overview

Servings	6–8
Prep Time	20 minutes
Cook Time	20–25 minutes
Chill Time	30 minutes
Total Time	About 1 hour 15 minutes

 

Ingredients

• 1 lb cavatappi, fusilli, or campanelle pasta, cooked and cooled
• 2 cups cooked chicken breast, cubed or shredded (I use store-bought rotisserie chicken)
• 1- 2 pints cherry or grape tomatoes, roasted (depends on how many tomatoes you want)
• 6 cloves garlic, roasted
• ½ cup sun-dried tomatoes, chopped
• 2 cups baby spinach, chopped
• 8 oz mozzarella pearls
• ⅓ cup oil from the sun-dried tomato jar
• ½ cup mayonnaise or Greek yogurt
• ½ cup finely grated Parmesan cheese
• 1 tablespoon white balsamic vinegar or red wine vinegar
• 2 tsp Italian seasoning
• ½ teaspoon crushed red pepper flakes
• Salt and pepper, to taste

How to Make Marry Me Chicken Pasta Salad

1. Roast the tomatoes and garlic. Preheat the oven to 400°F. Toss the cherry or grape tomatoes and garlic cloves with a little oil, salt, and pepper. Roast for 20–25 minutes, or until the tomatoes are soft and blistered and the garlic is tender.
2. Make the creamy dressing. Add the roasted garlic, about 1 cup of the roasted tomatoes, sun-dried tomato oil, mayonnaise or Greek yogurt, Parmesan cheese, vinegar, oregano, thyme, and crushed red pepper flakes to a blender. Blend until smooth and creamy.
3. Combine the salad. In a large bowl, add the cooked pasta, chicken, remaining roasted tomatoes, sun-dried tomatoes, chopped spinach, and mozzarella pearls.
4. Toss everything together. Pour the dressing over the pasta mixture and toss until everything is evenly coated.
5. Chill before serving. Refrigerate for at least 30 minutes before serving so the flavors can blend together.

Recipe Tips

• Use short pasta with texture. Cavatappi, fusilli, and campanelle all hold the creamy dressing well.
• Do not skip the roasted garlic. It adds mellow sweetness and depth to the dressing without overpowering the salad.
• Cool the pasta before mixing. Warm pasta can wilt the spinach too much and soften the mozzarella pearls.
• Adjust the heat. Use more or less crushed red pepper depending on how spicy you like it.
• Save extra pasta water if needed. If the salad thickens after chilling, stir in a splash of water, milk, or extra vinegar to loosen the dressing.

Serving Ideas

Serve this pasta salad chilled as a main dish for lunch or dinner, or pair it with grilled bread, fresh fruit, or a simple green salad. It is also a great potluck recipe because it travels well and can be made ahead of time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a good stir before serving, and add a small splash of vinegar, milk, or reserved dressing if it needs refreshing.