One Pot Marry Me Chicken Pasta arrives at the table with satin cream, sun-dried tomato warmth, and a whisper of basil — a simple composition that reads as refined. The dish combines tender chicken, al dente pasta, and a lusciously spiced cream sauce for impressive flavor with minimal fuss. For another skillet-forward recipe that balances garlic and Parmesan, see garlic-parmesan chicken and potatoes.
Why Make This Recipe
- Effortless Yet Elegant: One skillet, quick technique, finished with a rich, restaurant-style sauce.
- Minimal Ingredients: Pantry-friendly staples transformed into a cohesive, flavorful dish.
- Impressive Flavor: Sun-dried tomatoes and Parmesan create bright, savory layers that belie the simplicity.
This version elevates the classic by coaxing maximum flavor from a single pan: caramelized chicken fond, a properly deglazed base, and a cream sauce balanced with acid and cheese so each bite feels composed and indulgent.
Ingredients:
Base
- 12 oz (340 g) pasta (penne or rigatoni) — uncooked
- 1 lb (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil
Sauce
- 2 tbsp unsalted butter, room temperature
- 4 cloves garlic, finely minced
- 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed, drained)
- 1 cup low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan, plus extra for finishing
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Topping & Finish
- 1/4 cup fresh basil, finely chopped (room temperature herbs)
- 2 tbsp fresh parsley, finely chopped
- Zest of 1 lemon (optional, for brightness)
Precision notes: use room-temperature butter; freshly grate Parmesan for best melt and texture; chop herbs finely.
How to Make One Pot Marry Me Chicken Pasta:
- Pat the chicken dry and season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Tip: hot oil and dry chicken produce a golden crust — do not overcrowd the pan.
- Sear the chicken in batches until deeply golden on the edges and just cooked through, about 3–4 minutes per batch. Transfer to a plate. Sensory cue: look for a rich mahogany color and a firm, springy texture.
- Reduce heat to medium, add the butter to the same pan. Once melted, add the garlic and sun-dried tomatoes. Sauté until fragrant and the garlic softens, about 45–60 seconds. Mini-tip: scrape any browned bits (fond) from the pan to dissolve concentrated flavor. For guidance on searing techniques, consult garlic-parmesan chicken and potatoes.
- Pour in the chicken broth to deglaze, stirring to lift the fond; let it simmer 1–2 minutes so the liquid reduces slightly and concentrates. Sensory cue: the aroma should shift from buttery to deeply savory.
- Add the heavy cream and bring to a gentle simmer. Stir in the uncooked pasta, pushing it into the liquid so it submerges. Reduce heat to maintain a gentle simmer.
- Return the seared chicken to the pan, nestling pieces among the pasta. Cover partially and simmer, stirring occasionally, until the pasta is al dente and the sauce thickens, about 12–14 minutes. Texture cue: sauce should coat the back of a spoon and cling to the pasta.
- Stir in the grated Parmesan and red pepper flakes; adjust seasoning with salt and pepper. If the sauce seems too thick, add a splash of reserved pasta water or broth to loosen while retaining creaminess. Mini-tip: finish with off-heat stirring for a silkier emulsified sauce.
- Remove from heat, fold in basil and parsley, and finish with lemon zest if using. Plate immediately, garnishing with extra Parmesan and a few whole basil leaves.
How to Serve One Pot Marry Me Chicken Pasta:
Serve on warmed plates for an elegant feel. Twirl portions into shallow bowls to show glossy sauce and scattered sun-dried tomato ribbons. Garnish with a small herb bouquet, a fine grating of Parmesan, and a drizzle of high-quality olive oil for sheen. For a dinner party, present family-style in the pan and finish at the table with extra lemon zest.
How to Store One Pot Marry Me Chicken Pasta:
Cool to room temperature within one hour, then transfer to an airtight container. Refrigerate up to 3 days. To preserve texture, add a splash of cream or broth before reheating; reheat gently over low heat on the stovetop, stirring until warmed through. Freezing is not recommended for the cream sauce, as it may separate.
Tips to Make One Pot Marry Me Chicken Pasta:
- Use high-quality Parmesan and grate it fresh for the best melt and flavor.
- Do not rush the searing step — the fond is the backbone of the sauce.
- Adjust creaminess with reserved pasta water for superior emulsion without diluting flavor.
- Finish with room-temperature herbs to preserve their bright color and aroma.
Variation (if any):
- For a Mediterranean twist, substitute sun-dried tomatoes with roasted red peppers and add a handful of pitted Kalamata olives.
- Swap heavy cream for half-and-half plus a tablespoon of mascarpone for a lighter, silkier finish.
- Serve over grilled polenta rounds instead of pasta for a gluten-free, rustic presentation.
FAQs:
Can I use thighs instead of chicken breasts?
Yes. Boneless skinless thighs add more richness and stay juicier; adjust sear time slightly and ensure internal temperature reaches 165°F (74°C).
What pasta shape works best?
Short, ridged shapes like penne or rigatoni hold the sauce well; however, long pasta like fettuccine also pairs beautifully if you prefer a ribbon presentation.
Can I make this dairy-free?
Replace butter with olive oil, use a full-fat coconut cream or a dairy-free cream alternative, and swap Parmesan for a savory dairy-free cheese; flavor will shift but the technique remains the same.
Conclusion
This One Pot Marry Me Chicken Pasta delivers restaurant-caliber texture and brightness with the ease of everyday cooking. The interplay of golden-seared chicken, sun-dried tomato sweetness, and a silky Parmesan cream creates a composed dish that feels both luxurious and accessible. If you enjoyed this approach, explore a detailed version at One Pot Marry Me Chicken Pasta Recipe for alternate measurements and visuals. Share your variations in the comments and on social media — how would you make this dish your own?
Print
One Pot Marry Me Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Dairy
Description
A luxurious yet simple one-pan pasta dish featuring tender chicken, al dente pasta, and a rich cream sauce with sun-dried tomatoes.
Ingredients
- 12 oz (340 g) uncooked penne or rigatoni pasta
- 1 lb (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil
- 2 tbsp unsalted butter, room temperature
- 4 cloves garlic, finely minced
- 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed, drained)
- 1 cup low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan, plus extra for finishing
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil, finely chopped
- 2 tbsp fresh parsley, finely chopped
- Zest of 1 lemon (optional)
Instructions
- Pat the chicken dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Do not overcrowd the pan.
- Sear the chicken in batches until golden and cooked through, about 3–4 minutes per batch. Transfer to a plate.
- Reduce heat to medium, add the butter to the same pan. Once melted, add garlic and sun-dried tomatoes. Sauté until fragrant, about 45–60 seconds.
- Pour in chicken broth to deglaze, stirring to lift the fond; let it simmer for 1–2 minutes.
- Add heavy cream and bring to a gentle simmer. Stir in uncooked pasta, ensuring it is submerged in the liquid.
- Return seared chicken to the pan, cover partially, and simmer until pasta is al dente, about 12–14 minutes. Stir occasionally.
- Stir in grated Parmesan and red pepper flakes; adjust seasoning with salt and pepper. Add reserved pasta water if sauce is too thick.
- Remove from heat, fold in basil and parsley, and finish with lemon zest if using. Plate immediately, garnishing with extra Parmesan.
Notes
Serve on warmed plates for an elegant presentation. For best results, use fresh, high-quality ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg