Introduction

One Pot Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken, sun-dried tomatoes, and cheesy pasta all cooked together in one pot. It’s perfect for a hassle-free weeknight dinner that feels special and comforting.

This dish shows a close-up view of a white bowl filled with three main layers: at the bottom, there is rigatoni pasta in a light yellow color with a slight glossy texture; on top of that, there are chunks of grilled chicken with a golden-brown, slightly charred surface, sprinkled evenly throughout; the top layer is a creamy sauce with small green herb pieces mixed in, coating the pasta and chicken, giving a rich and slightly shiny appearance. The bowl sits on a white marbled surface, and the whole image is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
8 oz (225g) penne pasta (or pasta of choice)
1/2 cup (120ml) heavy cream
1 cup (240ml) chicken broth
1/2 cup (50g) grated parmesan cheese, plus more for serving
1/3 cup (80g) sun-dried tomatoes in oil, drained and chopped
3 cloves garlic, minced
1 small onion, finely diced
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes (adjust to taste)
2 tablespoons olive oil
1 teaspoon lemon zest
1/4 cup (10g) fresh basil, chopped
Salt and freshly ground black pepper, to taste

Instructions

Step 1: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the hot oil. Cook for 3-4 minutes until golden but not fully cooked. Remove chicken to a plate and set aside.
Step 2: In the same pot, add a little more oil if needed, then add diced onions. Sauté for 2-3 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
Step 3: Add chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes to the pot. Stir to combine and cook for 1 minute to release the flavors.
Step 4: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the uncooked pasta to the pot and stir to combine.
Step 5: Bring the mixture to a boil, then reduce heat to maintain a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until the pasta is almost al dente.
Step 6: Return the partially cooked chicken to the pot, nestling it into the pasta. Continue simmering, uncovered, for 2-3 minutes until the chicken is fully cooked.
Step 7: Reduce heat to low and stir in the heavy cream and lemon zest. Allow the sauce to simmer gently for 1-2 minutes, then gradually add the grated parmesan cheese while stirring continuously.
Step 8: Once the sauce has thickened slightly and coats the pasta, remove from heat. Stir in most of the fresh basil, reserving some for garnish. Taste and adjust seasoning as needed.
Step 9: Let the dish rest for 2-3 minutes before serving. Garnish with additional grated parmesan and the reserved fresh basil.

Tips & Variations

For a creamier sauce, adjust the amount of heavy cream you use.
Make sure not to overcook the pasta; it will continue to cook once the chicken is added back in.
Use fresh or dried herbs based on what you have. If using fresh basil, add it at the end for the best flavor.
Feel free to customize with your favorite vegetables or different types of cheese.
You can substitute the chicken with shrimp or a mix of vegetables (like broccoli or spinach) for a vegetarian version.
If you want more spice, increase the red pepper flakes or add sliced jalapeños.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dish for up to 2 months, making sure it has cooled completely before freezing. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

How to Serve

A close-up of a bowl of rigatoni pasta mixed with creamy sauce, topped with several pieces of golden-brown grilled chicken that have a slightly crispy texture and are speckled with herbs. The rigatoni pasta is light yellow with ribbed texture and is coated evenly with a rich, creamy cream-colored sauce that has green herb flecks throughout. Small bits of parsley and herbs are scattered on top and mixed in, adding bright green color to the dish. The bowl holding the pasta is white, and the photo is set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes! You can use any pasta shape you like, such as fusilli or rigatoni. Just adjust the cooking time depending on the pasta you choose.

What can I do if I don’t have sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can skip them or use fresh tomatoes instead. Just chop fresh tomatoes and add them at the same step in the recipe.

Is it possible to make this dish dairy-free?

Yes! Substitute heavy cream with coconut cream or almond milk, and use nutritional yeast instead of parmesan cheese to make a dairy-free version.