Marry Me Chicken Pasta

This creamy and comforting Marry Me Chicken Pasta has taken on a vegan twist that’s every bit as rich and flavorful as the original. Crispy tofu slices replace chicken, a luscious plant-based cream brings the indulgence, and nutritional yeast steps in with its signature cheesy note. It’s my go-to when I’m craving something hearty but want to keep it fully plant-based. I’ve even made it with butter beans for a different texture, and it was just as satisfying.

I first whipped this up on a rainy weeknight with whatever I had on hand. My partner asked for it again the next day and it’s been a regular in our rotation ever since.

Ingredients

• Tofu: Use extra firm tofu for best texture and crispiness after frying or air frying
• Cornflour: Coats the tofu for a crunchy golden crust when fried
• Smoked paprika cayenne pepper garlic pepper and oregano: These bring warmth spice and layers of flavor to the tofu and sauce
• Shallots: Aromatic and slightly sweet they give the sauce a savory foundation
• Garlic: Two fresh cloves add richness and depth
• Sun dried tomatoes: Bring tangy umami flavor and form the heart of the sauce
• Tomato puree: Deepens the tomato base and enhances the color
• Vegetable stock: Creates the saucy base for the pasta and balances the richness
• Plant based cream: Gives the sauce its creamy body use Elmlea or your favorite brand
• Nutritional yeast: Adds a nutty cheesy touch and boosts the savory flavor
• Farfalle pasta: Bow tie pasta works great but you can sub in rigatoni or spaghetti
• Fresh basil: Chopped basil brightens up the finished dish and adds a fragrant finish

Step-by-Step Instructions

Sauté the Aromatics:

In a large pan heat oil over medium and sauté finely diced shallots for four to five minutes until soft and translucent. Add minced garlic and cook for one minute. Stir in tomato puree and diced sun dried tomatoes. Let everything cook together for another minute to build the flavor base

Simmer the Sauce:

Add your seasonings and pour in the vegetable stock. Stir well then add your dry pasta directly to the pan. Bring to a gentle boil then lower to a simmer. Stir frequently as the pasta cooks to avoid sticking and let it simmer for about six to seven minutes

Finish with Cream:

Once the pasta has started to soften stir in the plant based cream and nutritional yeast. Keep simmering until the pasta is tender and the sauce is thick and creamy. Add a splash of water or more stock if it gets too thick

Prep and Shape the Tofu:

While the pasta simmers drain and pat dry your tofu. Gently press it to remove excess moisture. Slice into half inch thick fillets and optionally shape into oval patties for a chicken like look

Coat the Tofu:

Mix cornflour and spices in a shallow bowl. Press each tofu piece into the coating making sure both sides are fully covered

Fry Until Crispy:

Heat oil in a skillet and fry each tofu fillet for about two to three minutes per side until golden and crispy. Remove and place on paper towels to drain excess oil

Assemble and Serve:

Slice the crispy tofu and place on top of the finished pasta. Sprinkle with freshly chopped basil and serve hot

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I love using sun dried tomatoes here they add a tangy savory flavor that punches through the creaminess. My favorite moment was serving this at a small dinner party and everyone asked for the recipe not realizing it was fully vegan

Storage Tips

Store any leftovers in an airtight container in the fridge for three to four days. Reheat in the microwave or gently on the stove. The tofu stays surprisingly crispy even after reheating which makes this great for meal prep

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Ingredient Substitutions

Instead of tofu you can use breaded vegan chicken or even crispy chickpeas. If you do not have plant based cream try full fat coconut milk or cashew cream. No nutritional yeast on hand Use vegan parmesan if you prefer

Serving Suggestions

This dish stands strong on its own but pairs beautifully with garlic bread or steamed greens like broccoli or green beans. A crisp salad with lemon vinaigrette adds freshness to the plate

Cultural Context

The original Marry Me Chicken dish went viral for being so good it might inspire a marriage proposal. This vegan version keeps the indulgent creamy tomato based flavor but reimagines it for a plant based lifestyle

Recipe FAQs

→ Is this dish spicy?

It has a moderate spice level due to cayenne pepper and paprika. You can reduce or omit those spices for a milder version.

→ Can I skip the sun-dried tomatoes?

Sun-dried tomatoes add depth, but you can substitute with roasted red peppers for a similar flavor and texture.

→ How do I make it gluten-free?

Use your favorite gluten-free pasta. Most other ingredients are naturally gluten-free, but double-check your labels.

→ Can I bake or air fry the tofu?

Yes! Air fry at 200°C (395°F) for 15 minutes or bake at 190°C (375°F) for 20 minutes with a little oil for best results.

→ What can I use instead of tofu?

Try a breaded vegan chicken cutlet or even butter beans for a softer, protein-rich option.

→ How should I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave until piping hot—the tofu stays surprisingly crispy.