If you need a quick, cozy dinner that tastes like it took all day, Marry Me Chicken Pasta is the answer – creamy, cheesy, and loaded with flavor; but cooked in just one pot. Even the pasta cooks right in the sauce!
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Why this recipe works
- One pot, zero stress: Everything cooks in one pot, so you’re not stuck with a mountain of dishes after dinner – it’s the even easier version of the popular marry me chicken!
- Big flavor, little effort: Sun-dried tomatoes, garlic, and Parmesan make the sauce rich, savory, and totally addictive.
- Kid-approved: Creamy pasta with tender chicken? Even picky eaters will be asking for seconds.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Sun-dried tomatoes: Use the oil from the jar for extra flavor when cooking the chicken. If using dry-packed tomatoes, rehydrate them in warm water first.
- Chicken breasts: Boneless, skinless breasts cook quickly and stay tender in the sauce. Chicken thighs work too for a richer flavor.
- White wine: Adds depth to the sauce, but if you don’t have any (or don’t cook with wine), just use more chicken broth.
- Heavy cream: Makes the sauce super creamy and luxurious. For a lighter option, use half-and-half, but the sauce will be less rich.
- Penne pasta: Holds the sauce well, but feel free to swap with rotini, rigatoni, or whatever you have on hand.
- Parmesan: Freshly grated is best for flavor and smooth melting. Pre-grated can be grainy, so stick with fresh if possible.
- Basil: Adds a fresh, herby finish. If fresh isn’t available, stir in a pinch of dried basil, but fresh is worth it here!
Step by step overview
1. Sauté the chicken:
2. Deglaze/add pasta:
Stir in 3 cups chicken broth, a 7-oz jar of chopped sun-dried tomatoes (drained), and 8-oz of uncooked penne pasta. Bring to a boil over medium-high heat.
3. Cook the pasta:
4. Finish and serve:
Serve immediately, garnished with extra Parmesan and basil if you like (highly recommend!).
Tips for success
- Stir often: Give the pasta a good stir while it cooks to keep it from sticking to the bottom of the pan.
- Skip pre-cooking the pasta: The pasta cooks right in the sauce, soaking up all that flavor – no need to boil it separately.
- Adjust the sauce: If your sauce feels too thick, just add a splash of chicken broth or cream until it’s just right.
- Don’t rush the cheese: Stir in the Parmesan off the heat to keep it smooth and melty, not clumpy.
- Finish with fresh herbs: Toss in fresh basil at the end for a burst of bright, fresh flavor that balances the creamy sauce perfectly.
Helpful recipe hints
Troubleshooting and storage questions
Overcooking or using too much liquid can lead to mushy pasta. Stick to the recommended pasta-to-liquid ratio and monitor the cooking time closely. Begin checking the pasta a few minutes before the suggested cooking time to prevent overcooking.
Stirring the pasta regularly during cooking helps prevent it from clumping. Additionally, using a wide, heavy-bottomed pot ensures even heat distribution and reduces sticking.
Pasta can stick if it’s not stirred enough or if the heat is too high. Maintain a gentle simmer and stir the pasta frequently to prevent it from adhering to the pot.
If your pasta isn’t cooking through, it might be due to insufficient liquid or cooking time. Ensure you’re using enough liquid – typically, a 1:2 ratio of pasta to liquid works well.
If the sauce is too thick before the pasta is done, add more liquid gradually and continue cooking until the pasta reaches your desired tenderness.
Let the pasta cool before storing it in an airtight container in the fridge for up to 3 days.
To reheat, warm it in a saucepan over medium heat with a splash of broth, cream, or water to loosen the sauce, stirring occasionally.
For a fun twist, place leftovers in a baking dish, top with extra cheese, and bake at 375°F until bubbly for an easy pasta casserole!
Serving tips
This Marry Me Chicken Pasta is best served immediately while it’s hot, creamy, and the sauce perfectly coats every bite. Garnish with extra Parmesan and fresh basil for a pop of flavor and color.
Pair it with garlic bread, a crisp green salad with Italian dressing, or roasted broccoli for a complete meal. If you’re serving guests, dish it straight from the skillet for that cozy, rustic vibe.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Marry Me Chicken Pasta
Recipe details
Ingredients
- 1 tablespoon oil preferably from the jar of sun-dried tomatoes!
- 1 tablespoon butter
- 4 boneless, skinless chicken breasts cut into ½-inch pieces (about 1 ½ pounds)
- 1 teaspoon Italian seasoning or more to taste
- ¾ teaspoon salt or to taste
- ground black pepper to taste
- 1 tablespoon minced garlic about 3 cloves
- ⅓ cup dry white wine or more chicken broth
- 3 cups chicken broth or more as needed
- 1 (7-oz) jar sun-dried tomatoes packed in oil, drained (reserve 1 tablespoon oil for cooking) and chopped
- 8 oz penne pasta uncooked
- 1 cup heavy cream
- ½ cup grated parmesan plus more for serving (optional)
- ¼ teaspoon crushed red pepper flakes optional
- 1 handful chopped basil plus more for garnish
Instructions
- Brown chicken: Heat 1 tablespoon oil (from sun-dried tomatoes, if available) and 1 tablespoon butter in a large, deep skillet (at least 3.5 quart in size) over medium-high heat. Add 4 boneless, skinless chicken breasts (diced), season with 1 teaspoon Italian seasoning, ¾ teaspoon salt or to taste and ground black pepper and cook until browned. Reduce heat to medium, stir in 1 tablespoon minced garlic and cook for one more minute.
- Add liquids, tomatoes and pasta: Add ⅓ cup dry white wine to pan, scraping any browned bits off bottom of pan. Stir through 3 cups chicken broth, 1 (7-oz) jar sun-dried tomatoes (drained, chopped) and 8 oz penne pasta. Bring to a boil over medium-high heat.
- Cook: Reduce heat to a low simmer, cook for 5 minutes stirring often. Cover pan with a lid and cook for 4-5 more minutes, uncovering and stirring 1-2 times, until pasta is almost done; add a touch more broth if pasta seems dry. Stir through 1 cup heavy cream. Uncover and finish cooking until pasta is done to your liking and sauce has thickened.
- Finish and serve: Take pan off the heat. Stir through ½ cup grated parmesan, ¼ teaspoon crushed red pepper flakes (if using) and 1 handful chopped basil. Check for seasoning, add additional splash of cream if needed. Serve immediately with extra parmesan and basil.
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