This Vegan Marry Me Pasta & Chicken is rich, creamy, and packed with plant-based protein. Made with seitan chicken and a tomato cream sauce, it's a dreamy dinner that's quick enough for a weeknight but fancy enough for date night.
Marry me [insert food: pasta, chicken, chickpeas, etc.] The viral recipes have been going around. So of course I made a high protein vegan version.
The reason these "marry me" recipes are so good (so good that after one bite your partner asks you to marry them) is the creamy sauce.
And not just your basic cream sauce - the mixture of tangy tomato and the rich cream cheese. It is honestly really really good.
Good enough to propose marriage? You'll just have to try it and see!
Jump to:
What is Marry Me pasta?
Marry Me pasta or chicken is a creamy tomato dish that went viral for its bold flavor and romantic name.
In theory the dish is so delicious it could inspire a marriage proposal!
Traditionally made with cream, sun-dried tomatoes, and herbs, my vegan version keeps all the flavor while using high protein, plant-based ingredients like vegan cream cheese and seitan chicken.
Why I Love This Vegan Marry Me Pasta & Chicken
- High protein - I used my vegan seitan chicken which is packed with protein. Other vegan chicken substitutes would be great.
- Rich flavor - both creamy and tangy with vegan cream cheese and sun-dried tomatoes
- Weeknight friendly yet impressive - this dish is really quick, and is definitely a great meal-prep option. But also flavorful enough to serve to guests or your date!
- Dietary needs - this pasta is vegan - it can easily be made gluten-free and oil-free
Ingredient Notes & Substitutions
- Pasta: I used bowtie pasta, but any short pasta will work. This can also be made with gluten-free pasta or without pasta for a lower carb version
- Vegan Chicken: I used my vegan seitan chicken. Feel free to use your protein of choice - store bought chicken, tofu nuggets, chickpeas, etc.
- Yellow Onion
- Garlic: I love fresh garlic here but feel free to sub 1 teaspoon of garlic powder and add with the rest of the spices
- Spices: paprika, red pepper flakes, oregano, thyme, salt & pepper.
- Vegan Cream Cheese: I buy Kroger brand vegan cream cheese, but any store-bought cream cheese is great. For a totally WFPB option, try coconut milk.
- Nutritional Yeast: adds a slight cheesy flavor
- Tomato Paste & Sun Dried Tomatoes: yes we are using both tomato paste and sun dried tomatoes. I like that the tomato paste mixes with the cream cheese to make a sauce, and the sun dried tomatoes add little bursts of tomato flavor throughout. To make this oil-free use a sun dried tomato that is packed in water or dried.
- Fresh Spinach: feel free to throw in your favorite greens. Or another veg like broccoli or peas
Pro Tip: If you're short on time, prep the sauce or the seitan or both in advance and reheat when ready to serve.
Step-by-Step Instructions
Step 1. Prepare the chicken. If making seitan chicken, cook the chicken according to the recipe directions, wait about 10 minutes then return to this recipe for the chicken will be done in time. If making another protein, prepare according to the package instructions.
Step 2. Cook the pasta according to the package instructions. Reserve ½ cup of pasta water before draining. Rinse well with cold water to stop the cooking.
Step 3. In a large nonstick skillet, cook the onion for 3-5 minutes over medium heat until starting to soften.
Step 4. Add the garlic, chili flakes, paprika, oregano, thyme, salt, and pepper. Cook for 30 seconds.
Step 5. Add the cream cheese, tomato paste, nutritional yeast, and sun dried tomatoes. Bring to a slow simmer and let cook for 5 minutes.
Step 6. Stir in the chicken, pasta, and spinach. Cook another 1-2 minutes, to allow the spinach to wilt. Serve immediately.
Pro Tip: remember to reserve that pasta water! I like to put an empty measuring cup in the colander in my sink. That way before I dump the pasta, I see the cup and remember to grab the water.
Serving Suggestions
Serve with a side salad or roasted veggies for a complete meal. Crusty bread is a bonus.
Pro Tip: insert Pro Tip: Top with fresh basil or vegan parmesan for extra flavor. here!
FAQ & Expert Tips
Yes! Use gluten-free pasta and sub the seitan with a gluten-free protein like tofu or tempeh.
Keep in an airtight container in the fridge for up to 4 days. Reheat with a splash of non-dairy milk or pasta water.
Recipe Prayer
Thank you Lord for giving us meals that nourish our bodies and bring joy to the table. May this dish fuel us for Your work. Amen.
More High Protein Vegan Dinners
Tried this recipe?
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📖 Recipe
Vegan Marry Me Pasta
Equipment
Ingredients
- 1 Pound Bowtie Pasta
- 1 Recipe Vegan Seitan Chicken OR protein of choice - store bought chicken, tofu nuggets, chickpeas, etc.
- 1 Medium Yellow Onion diced
- 4 Cloves Garlic minced
- ½ Teaspoon Paprika
- ¼ Teaspoon Red Pepper Flakes
- ¼ Teaspoon Oregano
- ¼ Teaspoon Thyme
- ½ Teaspoon Salt
- ⅛ Teaspoon Pepper
- 8 Ounces Vegan Cream Cheese
- ½ Cup Pasta Water
- ¼ Cup Nutritional Yeast
- 3 Tablespoons Tomato Paste
- ½ Cup Sun Dried Tomatoes chopped
- 1 Cup Chopped Fresh Spinach
Instructions
- Prepare the chicken. If making seitan chicken, cook the chicken according to the recipe directions, wait about 10 minutes then return to this recipe for the chicken will be done in time. If making another protein, prepare according to the package instructions.
- Cook the pasta according to the package instructions. Reserve ½ cup of pasta water before draining. Rinse well with cold water to stop the cooking.
- In a large nonstick skillet, cook the onion for 3-5 minutes over medium heat until starting to soften.
- Add the garlic, chili flakes, paprika, oregano, thyme, salt, and pepper. Cook for 30 seconds.
- Add the cream cheese, tomato paste, nutritional yeast, and sun dried tomatoes. Bring to a slow simmer and let cook for 5 minutes.
- Stir in the chicken, pasta, and spinach. Cook another 1-2 minutes, to allow the spinach to wilt. Serve immediately.
Nutrition
Nutrition information is an estimate.
Kerstin
I made this chicken meat and loved it . No boiling , so they stay soft, because proteins, if boiled they get stringy and hard. So I made chicken Parmesan for me and it was so good. I love your recipes. Not long ago, I took your cupcakes to my Bible class , so tasty
Thank you
Addison
Hi Elizabeth! I was wondering if using coconut milk in place of the cream cheese would I still need to use 8 oz? Thank you!
Elizabeth
Hi Addison - the conversion isn't exactly 1:1 because we measure cream cheese by weight and liquids like coconut milk by volume, but 1 cup by volume in a standard liquid measuring cup should do the trick!