One-Pot Marry Me Chicken Pasta made with chicken, garlic, sun-dried tomatoes, cream, parmesan, and pasta in a rich sauce.

I didn’t set out to make One-Pot Marry Me Chicken Pasta the first time. It was one of those nights where I wanted comfort food, but not the kind that requires six pans and a small emotional breakdown afterward. I had chicken in the fridge, pasta in the pantry, and zero patience. Sound familiar?

What I didn’t expect was how this dish would instantly feel like something special. The garlic hit the butter, the wine steamed up, and suddenly the kitchen smelled like one of those cozy Italian restaurants where the lighting is low and nobody’s in a hurry. It reminded me of those stay-in date nights—sweatpants on, phone on silent, pretending the outside world doesn’t exist for a bit. Is this pasta proposal-worthy? I mean… maybe. Or maybe it just makes a really convincing case for a second date and leftovers tomorrow. Either way, I was hooked.

Why you’ll Love this One-Pot Marry Me Chicken Pasta?

Here’s my honest take: this One-Pot Marry Me Chicken Pasta isn’t trying to be revolutionary. And that’s why it works. It’s creamy without being over-the-top, rich but not exhausting, and deeply comforting in that everything’s going to be okay kind of way.

The real magic is that everything cooks together. The pasta absorbs the sauce instead of swimming in it, the chicken stays juicy, and the sun-dried tomatoes cut through the richness just enough. Plus, one pot means fewer dishes, which—let’s be real—is sometimes the deciding factor between cooking and ordering takeout. Do you agree, or is that just me?

Ingredient Notes

Before you grab the skillet, here’s a little context—like a friend leaning on the counter giving advice.

• Chicken breasts: Pounding them evenly matters more than people admit. Uneven chicken cooks unevenly, and that’s just annoying.
• Olive oil + butter: Both have a role. Oil helps with browning, butter brings flavor. I wouldn’t skip either.
• Garlic: Fresh garlic only. This is not the moment for shortcuts.
• White wine or broth: Wine adds depth, but broth works just fine. I’ve used both depending on the day.
• Chicken broth: Low sodium is your friend here—you’ll season later.
• Heavy cream: This gives the sauce its signature richness. You can lighten it, but it won’t be the same.
• Italian seasoning & red pepper flakes: Cozy herbs with just enough warmth. Adjust based on your mood.
• Short pasta: Penne, fusilli, bowties—anything that grabs sauce. Long noodles don’t quite hit the same here.
• Sun-dried tomatoes: Sweet, tangy, and kind of the heart of the dish.
• Parmesan: Freshly grated melts better and tastes sharper. Worth the extra minute.
• Fresh basil: Brightens everything at the end and keeps it from feeling too heavy.

How to Make One-Pot Marry Me Chicken Pasta?

1. Start by patting the chicken dry and pounding it to an even thickness. Season it well with salt and pepper—this is where flavor begins, not ends.
2. Heat olive oil in a large skillet and brown the chicken on both sides. You’re not cooking it through yet; you’re just building flavor. Set it aside and lower the heat slightly. Add butter, then garlic, and cook just until fragrant. Not browned. Not rushed.
3. Pour in the wine (or broth) and scrape up the browned bits stuck to the pan. That’s flavor you earned. Stir in the chicken broth, cream, Italian seasoning, red pepper flakes, and sun-dried tomatoes. Bring everything to a gentle simmer, then add the pasta and nestle the chicken right on top.
4. Cover the pan and let it cook until the pasta is al dente and the chicken is cooked through. The pasta absorbs the sauce, thickening it naturally. Once done, remove the chicken, stir in parmesan and basil, then slice the chicken and add it back in. Taste. Adjust. Pause for a second and appreciate what you just made.

Storage Options

If you’ve got leftover One-Pot Marry Me Chicken Pasta, store it in an airtight container in the fridge for up to three days. The sauce thickens as it sits, which is normal. When reheating, add a splash of broth or cream and warm it gently. Stovetop is best, microwave works if you’re in a hurry.

Variations & Substitutions

This dish is flexible, which makes it great for real life.

• Swap chicken breasts for thighs if you like richer flavor.
• Use gluten-free pasta—just keep an eye on the liquid.
• Add spinach or mushrooms if you want vegetables involved.
• Skip the wine and use all broth if that’s your preference.
• Turn up the red pepper flakes if you’re feeling bold.

No wrong answers. Just different moods.

What to Serve With One-Pot Marry Me Chicken Pasta?

This pasta is rich, so pairing it with something fresh or crisp works really well.

• A simple green salad with vinaigrette
• Garlic bread or crusty bread for sauce scooping
• Roasted broccoli or asparagus
• A glass of white wine… or honestly, whatever’s open

FAQ:

Can I make One-Pot Marry Me Chicken Pasta ahead of time?
You can, but it’s best fresh. Reheat gently and add a little liquid to loosen the sauce.

Is it spicy?
Not really. It’s more warm than spicy. Easy to adjust either way.

Can I use milk instead of cream?
You can, but the sauce won’t be as rich. Still good—just different.

If you try this One-Pot Marry Me Chicken Pasta, I hope it becomes one of those recipes you keep in rotation—the one you make when you want comfort, flavor, and minimal cleanup without overthinking it. If you tweak it or have a strong opinion about the name (fair), I want to hear it. Would you marry this pasta… or does it just earn a very enthusiastic yes to dinner?

One-Pot Marry Me Chicken Pasta

A creamy one-pot pasta made with tender chicken, sun-dried tomatoes, garlic, and parmesan, finished in a rich, savory sauce for an elegant yet easy meal.

Print Pin Rate

Course: Main dish

Cuisine: American, Italian-Inspired

Keyword: One-Pot Marry Me Chicken Pasta

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbs olive oil
• 2 tbs unsalted butter
• 3 garlic cloves minced
• ½ c dry white wine or chicken broth
• 2 c low-sodium chicken broth
• 1 c heavy cream
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes
• 8 oz short pasta penne, fusilli, or bowties
• ½ c sun-dried tomatoes chopped
• ½ c freshly grated parmesan cheese
• Fresh basil chopped or torn, for garnish
• Kosher salt and freshly ground black pepper to taste

Instructions

• Pat the chicken breasts dry and pound them to an even thickness. Season generously on both sides with kosher salt and freshly ground black pepper.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for approximately 3 minutes per side, until lightly browned. Remove the chicken from the skillet and set aside; the chicken does not need to be fully cooked at this stage.
• Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook for approximately 30 seconds, stirring constantly, until fragrant.
• Deglaze the skillet with the white wine or chicken broth, scraping the browned bits from the bottom of the pan to incorporate them into the sauce.
• Stir in the chicken broth, heavy cream, Italian seasoning, red pepper flakes, and sun-dried tomatoes. Increase the heat slightly and bring the mixture to a gentle simmer.
• Add the pasta to the skillet and stir to combine. Nestle the chicken breasts on top of the pasta. Cover the skillet, reduce the heat to a low simmer, and cook for 15–20 minutes, or until the pasta is al dente and the chicken is fully cooked through.
• Remove the chicken from the skillet and set aside. Stir the grated parmesan cheese and fresh basil into the pasta, mixing until the cheese is fully melted and the sauce is smooth. Season with additional salt and pepper as needed.
• Slice or chop the chicken breasts and return them to the skillet. Stir gently to combine, then serve immediately.

Notes

To make this recipe gluten free, substitute the pasta with a certified gluten-free short pasta. Monitor the cooking time closely and add additional broth as needed, as gluten-free pasta may absorb liquid differently.