- Why You’ll Love This Marry Me Chicken Pasta Recipe
- How to Make Marry Me Chicken Pasta
- Ingredients for One Pot Marry Me Chicken Pasta
- Recipe Tips and Substitutions
- Serving Suggestions
- How to Store and Reheat Leftovers
- Common Questions
- Your New Weeknight Favorite
One Pot Marry Me Chicken Pasta is the kind of dish you fantasize about after a long, bone-tired day. You know those nights when you come home, shoes off, and all you want is dinner that feels special without a ton of cleanup? Yeah, this is absolutely it. Savory, creamy, not fussy at all but wow does it taste like a five-star restaurant had a secret pop-up at your house. More than once, I’ve wowed friends with this, and yep, the name fits—it could actually win hearts. No shame if you use garlic bread just to scoop up that extra sauce.
Why You’ll Love This Marry Me Chicken Pasta Recipe
Let me tell you, this isn’t just another pasta dinner. First, it’s one pot. So, less mess—no extra pans lurking in the sink (thank goodness). The chicken stays tender, and something about that tomato cream sauce? It’s tangy, rich, and hugs each noodle perfectly. This dish pulls off cozy and impressive at the same time.
For anyone who, like me, sometimes craves comfort but also wants to feel a little “fancy,” this nails it. I mean, my picky cousin asked for seconds. Did I mention leftovers taste even better? There’s magic in how the flavors blend overnight.
You don’t need wild ingredients—most stuff’s sitting in your fridge or pantry. Plus, you get your protein, your carbs, rich sauce, all balanced. Feels like a cheat code for the best weeknight dinner.
“I made this for my girlfriend one Tuesday night and she said it was her new favorite. So easy but tastes like I spent hours! Highly recommend.” – Ben .
How to Make Marry Me Chicken Pasta
Here’s the game plan—no difficult steps, promise. First, brown up those chicken breasts. You want some golden edges for flavor. Next, garlic and onion take a quick sauté bath (hold back tears, but seriously, it’s worth it). All right, toss in sun-dried tomatoes. That’s the magic, folks. Don’t skip!
After those hang out, pour in chicken broth, cream, and a handful of pasta—straight into that same pot. No draining, no fuss. Let it all bubble away together. In about fifteen minutes, everything cozies up, sauce thickens, and pasta gets plump.
At the end, stir in a shower of parmesan. Salt, pepper, a few spicy red pepper flakes if your heart says yes. Top with fresh basil if you’ve got it (honestly, adds color). Serve while it’s super hot and creamy. You might want seconds, just warning you.
Ingredients for One Pot Marry Me Chicken Pasta
You don’t need a sprawling shopping list for this. Here’s what you grab:
- 2 boneless, skinless chicken breasts (or thighs if you like)
- Salt and pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 1/2 cup sun-dried tomatoes, drained and sliced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (half-and-half works for lighter)
- 8 oz short pasta (penne, rotini, or whatever)
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried Italian herbs
- Pinch red pepper flakes (optional but tasty)
- Fresh basil for garnish (optional)
I’ll say it again: nothing too wild! Most of this you’ll find in the pantry if you’re a regular pasta eater.
Recipe Tips and Substitutions
Here’s where things get fun—let’s make it work for you. If you’re out of heavy cream, no worries, half-and-half works. Greek yogurt? Also fine, just stir it in off the heat so it doesn’t split. If you hate sun-dried tomatoes (we can still be friends), try roasted red peppers. Veggie broth stands in if you skip chicken.
Don’t like parmesan? Swap in pecorino or asiago, anything sharp and salty. Need it gluten-free? Chic pea or rice pasta holds up great here, just watch the timing so it doesn’t go mushy. Oh, and don’t overcook the chicken. That’s criminal—keep it juicy!
This recipe forgives a lot, honestly. My neighbor forgot the onions one time, and it still tasted great. Trust your tastebuds, adjust as you go, and have a little fun with it.
| Ingredient Amount Notes | ||
| Boneless, skinless chicken | 2 breasts (or thighs) | Thinly sliced for quicker cooking |
| Olive oil | 2 tablespoons | For sautéing |
| Garlic, minced | 3 cloves | For flavor |
| Onion, chopped | 1 medium | Adds sweetness |
| Sun-dried tomatoes | 1/2 cup | For tangy flavor |
| Low-sodium chicken broth | 2 cups | Base of the sauce |
| Heavy cream (or half-and-half) | 1 cup | Creaminess |
| Short pasta (like penne) | 8 oz | Cooks with the sauce |
| Grated parmesan cheese | 1/2 cup | For topping |
| Italian herbs | 1 teaspoon | Enhances flavor |
| Red pepper flakes | Pinch (optional) | For heat |
| Fresh basil (optional) | To taste | Garnish for freshness |
Serving Suggestions
Okay, here’s how I usually roll with Marry Me Chicken Pasta (not that there’s only one right way, but still):
- Toss a handful of chopped arugula over the top for a peppery crunch.
- Pair with crusty bread—mop up all that sauce, don’t waste a drop.
- Add a side salad, keep things fresh and honest.
Hey, sometimes I’ll sprinkle more parmesan before serving. Crowd pleaser, every time.
How to Store and Reheat Leftovers
You made extra, didn’t you? Good thinking. Pop the leftovers in an airtight container, straight into the fridge. They’ll hold up for three days, maybe four if you’re daring. When reheating, add a splash of milk or broth before microwaving—keeps the sauce nice and creamy, not dried out.
If you’re reheating on the stove, just toss it all in a small pan with a tiny bit of water, medium heat, keep stirring. Pasta can soak up sauce as it sits, so don’t be shy with extra liquid. Never tried freezing this one—honestly, it’s always gone too fast.
Common Questions
Q: Can I use chicken thighs instead of breasts?
A: Absolutely, thighs turn out even juicier. Cut them a bit smaller if you want things to cook evenly.
Q: Is this really a one-pot recipe?
A: Yep! Everything happens in one big pan. Less cleanup, more eating.
Q: What kind of pasta works best?
A: Short shapes like penne or bowtie hold sauce great. If you only got spaghetti, break it in half before tossing it in.
Q: Can I make this meal dairy-free?
A: For sure. Use coconut cream or a good plain oat milk instead of heavy cream, and skip the cheese or use a vegan kind.
Q: I’m vegetarian – what swaps make sense?
A: Switch the chicken for mushrooms or chickpeas, and use veggie broth. Still rich, still delicious.
Your New Weeknight Favorite
Look, One Pot Marry Me Chicken Pasta is that dreamy combo of speedy, simple, and wild amounts of comfort. It’s unfussy but basically tastes like you pulled a Gordon Ramsay move in your kitchen. Everyone who’s tried my version wanted the recipe—scout’s honor.
Trust me, give it a shot—even if you swap stuff or “eyeball” a few measurements. For more ideas, check out this handy simple pasta recipe guide for kitchen inspiration. Let me know how your dish turns out, and I’m genuinely excited for you to have a new dinner hero. You’ll thank yourself when the dishes are all done in ten minutes flat!
One Pot Marry Me Chicken Pasta
Equipment
- Large Skillet or Dutch Oven
- Wooden spoon or spatula
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tbsp olive oil for sautéing
- 3 cloves garlic minced
- 1 medium onion chopped
- 0.5 cup sun-dried tomatoes drained and sliced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half for lighter version
- 8 oz short pasta penne, rotini, etc.
- 0.5 cup grated parmesan cheese
- 1 tsp Italian seasoning
- red pepper flakes optional, for a little heat
- fresh basil optional, for garnish
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add sliced chicken, season with salt and pepper, and cook until lightly browned on both sides.
- Add garlic and onion, sauté until fragrant and softened, about 2–3 minutes.
- Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using).
- Pour in chicken broth and heavy cream. Stir, then add the uncooked pasta.
- Bring mixture to a simmer. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Remove from heat, stir in parmesan cheese. Adjust seasoning with salt and pepper. Garnish with fresh basil and serve hot.