Tender, juicy pieces of lobster tossed in a creamy tomato sauce with linguine noodles. Prepare to be amazed by this restaurant-quality lobster pasta- each bite is a dream!

Calling all seafood lovers! If you love this lobster pasta, here are a few more recipes you need to add to the dinner lineup: lobster bisque, seafood lasagna, and reader-favorite lobster tail!

Amazing Lobster Linguine

This lobster pasta is comfort food at its finest. Fresh linguine, a creamy, cheesy tomato sauce, and tender lobster pieces all tossed together. What could be better than that? It’s a blend of flavors and textures that is absolutely dreamy.

This restaurant-quality lobster pasta is fancy enough for special occasions or date night, but also simple enough to make for a weeknight dinner. Trust me, even the people that aren’t big seafood lovers in your family will be a fan! Words can’t describe how tasty this dish is. You’ve got to try it for yourself! Here is everything you’ll need:

Ingredient List

I love that this recipe uses so many simple ingredients, even though it tastes like something you would get from a fancy restaurant! Exact measurements for each can be found in the recipe card at the end of the post.

• Linguine: This long, thin pasta helps catch the delicious sauce and lobster pieces. Cook it al dente for a perfect bite. Also, reserve some pasta water before draining for the sauce!
• Lobster Meat: Cooked and cut into bite-sized pieces. Use cooked lobster tails, claws, or knuckles – any part works!
• Unsalted Butter: Adds richness and depth of flavor.
• Chopped Shallot: Adds a mild oniony flavor without overpowering the dish. Chop it finely so it’s evenly distributed.
• Garlic Cloves: Because everything is better with garlic! Fresh minced garlic works best for adding flavor to every bite.
• Tomato Paste: Concentrated tomato flavor base for the sauce.
• Heavy Cream: Creates a luxurious, creamy sauce. Full-fat cream will give you the richest flavor, but half and half can also be used for something lighter.
• Parmesan Cheese: So the sauce has delicious cheesy flavor.
• Italian Seasoning: A blend of herbs like oregano, thyme, and basil. You can adjust the amount to your preference.
• Salt and Pepper: For seasoning the lobster pasta to taste.
• Reserved Pasta Water: This starchy water helps give the sauce a silky texture and also thins it out.
• Fresh Basil and Red Pepper Flakes: Optional, but these add extra delicious flavor!

Lobster Pasta Recipe

Grab that skillet and get ready to make a dinner that everyone will be raving about. If you really want to take things up a notch, try serving it with garlic knots or homemade breadsticks! The sauce is too good not to dip.

1. Precook Pasta: Cook the pasta according to package instructions. Cook the pasta to al-dente. Before draining the pasta, save some pasta water for the sauce.
2. Sauté Vegetables: Heat the butter in a large skillet over medium-high heat. Add the shallot and saute until translucent. Stir in the garlic and cook for another 30 seconds.
3. Add Tomato Paste: Stir in the tomato paste and then cook for 1 minute.
4. Mix in Cheese and Cream: Lower the heat and slowly add in the cream and parmesan cheese. Heat through and stir until the cheese is melted.
5. Add Seasonings and Pasta Water: Add the salt, black pepper, and Italian seasonings, and lemon zest. Add 1/2 cup of pasta water to thin the sauce. Then taste the sauce and add additional seasoning to your liking.
6. Combine: Add the cooked lobster meat and pasta. Toss to combine with the sauce. 
7. Serve: Top the pasta with fresh basil, parmesan, and red pepper flakes if desired. Then serve immediately while it’s warm. Enjoy!

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Marry Me Shrimp Pasta dazzles with robust Italian flavors. It’s ready in just 30 minutes, and the creamy sauce, brimming with fresh herbs and spices, could very well lead to a marriage proposal after your first bite!

This dish will knock anyone’s socks off. To complete the meal, you should start out with my easy bruschetta recipe as a delightful appetizer. Then serve the pasta with this copycat olive garden salad and the best homemade garlic bread. Dinner is served!

What is Marry Me Shrimp With Pasta?

Marry Me Shrimp Pasta puts a delicious spin on the classic Marry Me Chicken recipe. Picture juicy shrimp and tender linguine coming together to transport you to a cozy evening on a Venetian restaurant patio.

If you’re interested in more Marry Me recipes, I’ve got you covered. Check out my Marry Me salmon, Marry Me chicken pasta, and my Marry Me Chicken. Delicious Marry Me recipes, with their mouthwatering flavors and romantic charm, are perfect for creating memorable and impressive meals.

Ingredients Needed to Make Marry Me Shrimp with Pasta

There really aren’t that many ingredients in this pasta. Most items you probably already have in your fridge or pantry. I like to use fresh seafood when making this. Scroll down to the recipe card for exact measurements.

• Linguine pasta: Provides a hearty base and a chewy texture that compliments the shrimp.
• Peeled and deveined shrimp: Provides a sweet seafood flavor and is a great source of lean protein.
• Italian seasoning: Adds depth to the Italian flavor and enhances the overall flavor.
• Salt: Enhances each individual flavor in the dish.
• Black Pepper: Gives a peppery bite and enhances flavor.
• Olive oil: Helps create smoothness in the sauce.

Sauce

• Butter: Provides a rich cream base for the sauce.
• Minced garlic: Infuses the sauce with a robust flavor that compliments the shrimp.
• Flour: Helps thicken the sauce to get the right consistency.
• Chicken broth: Adds a depth of flavor and helps to smooth out the sauce.
• Heavy Cream: Provides a luxuriously creamy texture and flavor.
• Parmesan Cheese: Helps thicken the sauce and adds a savory, nutty warmth.
• Drained and chopped sun-dried tomatoes: Add a tangy sweetness and beautiful color to the dish.
• Fresh Basil: Provides a fresh herbal note and bright green color.
• Paprika: Adds a slight smokey flavor and makes the sauce a more edible color.
• Italian Seasoning: Provides a variety of herbs and spices that complement the other ingredients. You can use store-bought or make your own homemade Italian seasoning.
• Salt & Pepper: To taste

Marry Me Shrimp Pasta Recipe

This Marry Me Shrimp with pasta recipe comes together quickly. First, cook the pasta, then simmer the ingredients in a pan, and before you know it, dinner is ready! Just remember not to overcook your shrimp. Follow the steps below to create this amazing dish.

1. Pasta: Cook the linguine according to the package directions, then drain, and set aside.
2. Coat shrimp: Toss the shrimp in the Italian seasoning, salt, and pepper in a bowl. Then, heat the olive oil in a large skillet over medium-high heat.
3. Cook shrimp: Add the shrimp to the pan and cook until it turns pink, about 6-8 minutes. Don’t overcook the shrimp, or it will be chewy. Remove the shrimp from the pan and set aside.

Sauce

1. Saute: Melt the butter in the same pan. Saute the garlic for 30 seconds, then whisk in the flour to make a paste.
2. Whisk: Slowly whisk in the chicken broth and heavy cream. Whisk together and heat until the sauce starts to thicken.
3. Seasonings: Add the parmesan cheese, sun-dried tomatoes, basil, paprika, Italian seasoning, and salt and pepper. Whisk and heat through until you have a smooth, creamy sauce.
4. Heat everything: Add the shrimp and pasta to the sauce and toss to coat. Saute everything together for another 3-4 minutes.
5. Garnish: Top Marry Me shrimp pasta with additional basil, and enjoy fresh!

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Marry Me chicken orzo bake is a creamy one-pot pasta dinner made with chicken thighs, sun-dried tomatoes, garlic, and orzo baked in a luscious sauce.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Pasta Recipes

This Marry Me chicken orzo bake has all the classic marry me chicken vibes — garlicky, creamy, herby, and just a little fancy thanks to sun-dried tomatoes.

The twist? Instead of serving it over plain pasta, it gets baked right into a saucy orzo casserole where the pasta soaks up all that flavor. I use skinless, boneless chicken thighs to keep things juicy and a touch lighter, plus a splash of light cream to make it luscious without feeling heavy.

The chicken gets seared, then everything simmers and bakes in one pan. It’s cozy, high-protein, and crazy satisfying. And yes, I tested this a few times — and every time it turned out like a hug in a bowl.

You might also like these: crock pot Marry Me chicken, chicken pasta recipes, lemon chicken orzo pasta, boursin orzo bake, lemon chicken orzo soup, chicken asparagus risotto, other chicken and rice recipes, and even more orzo recipes here. Check out my creamy Italian sausage pasta as well.

What You’ll Need

Here is what you’ll need for this creamy chicken orzo bake recipe. Find the full measurements in the recipe card below.

For the Chicken:

• Boneless, skinless chicken thighs — juicy and flavorful, a bit lighter without the skin; chicken breast works too, but I find thighs more forgiving.
• Olive oil, salt, pepper, smoked paprika — classic flavor trio to season the chicken and add warmth.

For the Sauce & Pasta:

• Onion + garlic — your flavor base, don’t skip them!
• Sun-dried tomatoes (oil-packed) — salty, tangy, and slightly sweet. These are the flavor bombs.
• Dried Italian herbs + oregano — herby backbone. You can also use dried thyme if you don’t have mixed Italian herbs.
• Chicken stock — flavorful liquid that orzo soaks up like a sponge.
• Light cream — gives it that creamy, velvety sauce without the heaviness.
• Orzo (or risoni) — the tiny pasta that cooks like rice. Soaks up everything.
• Parmesan — salty, nutty, and so perfect melted into the sauce.
• Chili flakes (optional) — for a bit of warmth if you like a tiny kick.

To Finish:

• Fresh herbs (basil, chives, parsley) — freshness to balance all that creamy richness.
• Extra Parmesan — always.

How To Make Marry Me Chicken Orzo Bake

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this one-pot baked chicken and orzo recipe.

• Dice the onions and garlic so these are ready to go. Strain sun-dried tomatoes (if they are packed in oil) and chop them into smaller pieces. Set aside while we move onto the chicken.

• Preheat oven to 350°F (180°C fan).
• Season chicken thighs and pan-sear 2–3 minutes per side in a large oven-safe pan. I use cast iron low casserole pan.

• Remove chicken; sauté onions first and then add garlic in the same pan. Add a little extra oil if needed.
• Add chopped sun-dried tomatoes, herbs, and a pinch of chili flakes.
• Pour in chicken stock (reserving a bit), cream, and Parmesan. Simmer briefly.

• Taste the sauce and adjust seasoning; it should be salty as orzo absorbs a lot of the flavor.
• Stir in orzo and nestle chicken back in.
• Cover and bake for 15–20 minutes until orzo is tender and chicken is fully cooked. I think I did mine for 18 minutes.
• Rest a few minutes, then sprinkle with herbs and more Parmesan. Dig in!

Watch The Video

Recipe Tips

• Use an oven-safe deep pan or French (or Dutch) oven pot if you’ve got one — one less dish!
• Don’t worry if the sauce looks a bit runny at first — orzo thickens a lot as it sits. If however it looks like it’s soaked up a lot of the stock, add a few splashes at the end to thin it out.
• Want it spicier? Add more chili flakes or a pinch of cayenne.
• Chicken breast? Sure, just don’t overcook it. Bone-in thighs also work but will need more time.
• Want more veg? Stir in chopped spinach or baby kale before baking.
• Make-ahead tips: You can pre-sear the chicken and make the sauce a day ahead. Store separately or all together (without the orzo) in the fridge, then mix in orzo and bake when ready.
• Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash or two of broth or cream to loosen the orzo. Freezing is okay, but orzo can get soft. I don’t recommend.

Serving Suggestions

I love serving this with a bright, crunchy salad (lemon vinaigrette all the way – check out my asparagus salad) or simple steamed green beans, sauteed asparagus, or broccolini with garlic and lemon. It’s rich, so a little citrus on the side balances it beautifully.

If you’ve tried this Marry Me chicken orzo bake or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Pasta Recipes

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Marry Me Orzo Is So Good.

The last time I made this, I think I ate half of the batch by myself.

Here’s what makes this so good, for me:

• The flavors of shallot, garlic, thyme. Mic drop.
• A tomato cream sauce.
• Little chewy, carby, textured bits that are delightfully all the same size – the orzo and the chickpeas just WANT to be together.

The way it clings together, the luscious creaminess, max flavor with the shallot, garlic, and fresh thyme. UGH.

We use DeLallo products all over the place in this kitchen – I always love their orzo (and my friend swears by their GF orzo) and their Castelvetrano olive oil in the squeeze bottle. But for this recipe I also really love all their little jarred tomato products as an add-in – the sun-dried tomatoes if you want to keep it classic to the Marry Me flavor profile, but also the fresh tomato bruschetta (personal fave), the calabrian chiles for something different, or the roasted tomatoes for a chunkier option.

Guys, a bonus that deserves mention: this comes together in practically 20 minutes. Maybe 30, tops. It’s easy, minimal cutting board activity, but still plenty of veg and protein in there. This girl is a teeny bit fancy but she’s also weeknight-ready.

Hope you love it.

(If you want an option with another protein – like chicken – the original Marry Me Chicken is here for you!)

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This crock pot Marry Me chicken is creamy, cozy, and so easy, healthier than the classic but still wildly delicious. Just dump, slow cook, and wait for everyone to fall in love.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Chicken Dinner Recipes

This slow cooker Marry Me chicken is my healthier, easier take on the very popular dish that everyone seems to obsess over — and honestly, I get why. The chicken turns out ridiculously tender in the slow cooker, soaked in a creamy sun-dried tomato garlic‑Parmesan sauce.

I skip pan‑searing to keep things lighter and fuss‑free, and I rinse the sun‑dried tomatoes to reduce excess oil without losing that sweet-savory punch and use lighter cream. A little tomato paste adds a lovely touch of acidity, umami, and the prettiest color — something I started doing during testing and now can’t make this recipe without.

It’s simple comfort food with better macros: higher protein, lower calories, and still unbelievably satisfying. Serve it over pasta, rice, or veggies and watch how fast it disappears.

  What Is Marry Me Chicken? It’s a creamy, garlicky chicken dish (usually pan‑seared) that supposedly tastes so good it could spark a marriage proposal. It’s known for its sun‑dried tomatoes, Parmesan, and luxurious sauce. I have no idea who the original creator is, but this dish is similar to Tuscan creamy chicken or creamy sun-dried tomato chicken, so there are many similar recipes.

You might also like: Marry Me chicken orzo bake, creamy chicken pasta with pesto, creamy chicken mushroom salad, slow cooker chicken Tikka Masala, or these healthy slow-cooker chicken recipes.

What You’ll Need

Here is what you’ll need for this slow cooker marry me chicken recipe. Find the full measurements in the recipe card below.

• Chicken breasts: lean, tender, and perfect for slow cooking. You can swap for boneless thighs for extra juiciness.
• Sauce Base: chicken stock, tomato paste (my personal touch), cornstarch (to thicken the sauce while it cooks). Tomato paste isn’t always in classic marry me chicken, but here it adds acidity and color.
• For the flavor: chopped sun‑dried tomatoes add sweetness, chew, and those big Mediterranean notes. Rinsing removes excess oil to keep the recipe lighter. Fresh garlic (a must), but you can use onion powder, plus dried herbs (I used Italian mixed but you can use oregano, basil, or thyme), sweet and smoked paprika, salt, and pepper. These build the backbone of the sauce: savory, garlicky, a little smoky, and full of cozy Italian vibes.
• Finishing ingredients: light thickened cream or heavy cream, fresh Parmesan (look, you can use pantry Parmesan, but it’s not as good in my opinion), and fresh basil (if available). These create that glossy, creamy finish. The light cream keeps it healthier; Parmesan adds saltiness and umami; basil brightens everything.

How To Make Crock-Pot Marry Me Chicken

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make marry me chicken in a crock-pot (slow-cooker)

• Cut chicken breasts in half lengthwise.
• Whisk chicken stock, tomato paste, and cornstarch until smooth.
• Place chicken in the crock pot and pour the tomato mixture over the top.
• Add garlic, sun‑dried tomatoes, paprika, herbs, salt, and pepper.
• Stir gently, cover, and cook: 2.5 hours on HIGH or 3.5–4 hours on LOW.
• Add cream, Parmesan, and basil.
• Stir and cook for another 20–30 minutes on HIGH (or while you prep your sides).
• Serve and enjoy!

Watch The Video

Recipe Tips

• Don’t skip rinsing the sun‑dried tomatoes: It helps keep the sauce from being overly oily.
• Use freshly grated Parmesan: Pre‑grated won’t melt the same, and the flavor is way better.
• Thickness control: If you like a thicker sauce, stir in an extra teaspoon of cornstarch mixed with a splash of cold stock at the end, or cook without the lid in the last 20 minutes.
• Chicken option: Boneless thighs work beautifully and stay ultra‑tender.
• Make-ahead: Assemble all ingredients except cream/Parmesan/basil in the slow cooker insert and refrigerate overnight. In the morning, place it in the crock pot and cook.
• Storage: Keeps 3–4 days in an airtight container. Reheats well on the stove with a splash of stock or cream.
• Freezer-friendly: Freeze before adding cream/Parmesan (dairy doesn’t freeze well). Add them when reheating.

Serving Suggestions

I love this spooned over pasta — the sauce hugs every noodle beautifully. It’s also great with rice, mashed potatoes, quinoa, roasted veggies, or even zucchini noodles if you want to keep things lighter. A simple green salad or garlic broccoli on the side balances the richness perfectly.

If you’ve tried this marry me chicken (crock-pot) or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Chicken Dinner Recipes

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Marry me stuffed shells take the viral sauce you love and turn it into a cozy, baked pasta moment. Think creamy chicken-stuffed shells, melty cheese, and just enough sun-dried tomatoes for that extra swoon-worthy touch.

Ingredients for Marry Me Stuffed Shells

• Add Spinach: Stir 1–2 cups fresh baby spinach or 1 cup thawed, well-drained frozen spinach into the sauce during step 3 for a pop of green.
• Cooked Chicken: Rotisserie chicken works great, but leftover shredded, chopped chicken, or canned chicken works as well.
• Sun-Dried Tomatoes: I usually use julienne-cut sun-dried tomatoes packed in oil, but dry-packed works too. If using dry-packed, soak them in the chicken broth for 15–20 minutes, then strain and use both as directed.

• Want extra sauce? Go for it! If you love a really saucy pasta, make 1½ to 2 times the sauce so there’s plenty to spoon over every shell.

How to Make Marry Me Stuffed Shells

My family can’t get enough of this dish. The creamy sun-dried tomato sauce is always a hit on busy weeknights. Pair it with focaccia bread for the ultimate meal.

Shells & Filling

1. Boil the Pasta: Preheat the oven to 375ºF. Spray a 3-quart baking dish with nonstick cooking spray and set aside. Bring a large pot of salted water to a rolling boil, then cook the jumbo pasta shells according to the package directions for al dente pasta. Drain the shells and rinse them in cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive or vegetable oil to prevent sticking.
2. Mix the Filling Ingredients: Add the chicken, ricotta, mozzarella, parmesan, sun-dried tomatoes, Italian seasoning, salt, and pepper to a large bowl and mix until combined. Set aside.

Sauce & Assembly

3. Start the Sauce: Add the butter to a large skillet and melt over medium heat. Once melted, add the garlic and cook for about 30-60 seconds, until fragrant. Add flour and whisk to form a paste. 
4. Add Broth, Cream, and Cheese: Cook for 1-2 minutes before slowly whisking in the chicken broth, cream, and parmesan until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.
5. Add Tomatoes and Seasoning: Stir in the sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue to whisk the sauce for a few minutes until it thickens.
6. Start Assembly: Add about ¾ of the sauce to the bottom of the prepared baking dish. 
7. Stuff the Shells: Stuff each shell with about 2 tablespoons of the filling. Arrange the filled shells in an even layer on top of the sauce. 
8. Bake: Spoon the remaining sauce evenly over the top of the shells. Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the marry-me stuffed shells rest for about 5 minutes before garnishing with fresh basil if desired, and serving. 

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