One-Pot Marry Me Chicken Pasta

Close-up of creamy penne pasta with chicken, spinach, and sun-dried tomatoes in a rich sauce.

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.

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Course: Main dish

Cuisine: American, Italian-Inspired

Keyword: One-Pot Marry Me Chicken Pasta

Prep Time: 5

Cook Time: 20

Servings:

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.