Okay, I’ve gotta tell you about this pasta dish that’s been saving my weeknights lately. You know those recipes that sound too good to be true? Well, this one actually delivers. We’re talking tender chicken, creamy sauce, and pasta all cooked together in one pot. No joke, the cleanup is practically nonexistent. I stumbled across a crock pot marry me chicken recipe a while back, and it got me thinking about how I could speed things up. That’s when I came up with this stovetop version. It’s got all those rich, savory flavors from sun dried tomatoes and garlic, but you’re sitting down to eat in about 30 minutes. The best part? Everything happens in one pot, so there’s no mountain of dishes waiting for you afterwards. What really makes this dish special is how the sauce comes together. The pasta actually cooks right in the liquid, soaking up all those amazing flavors. When I first tried it, I couldn’t believe something this easy could taste so restaurant worthy. If you’re into chicken pasta recipes that actually taste like comfort food, this one’s gonna be your new go to. Trust me on this.
Table of Contents
- 1) Key Takeaways
- 2) Easy One Pot Marry Me Chicken Pasta Recipe
- 3) Ingredients for One Pot Marry Me Chicken Pasta
- 4) How to Make One Pot Marry Me Chicken Pasta
- 5) Tips for Making One Pot Marry Me Chicken Pasta
- 6) Making One Pot Marry Me Chicken Pasta Ahead of Time
- 7) Storing Leftover One Pot Marry Me Chicken Pasta
- 8) Try these Main Course next!
- 9) One Pot Marry Me Chicken Pasta
- 10) Nutrition
1) Key Takeaways
- What makes this marry me chicken pasta different from regular chicken pasta?
- Can I use a different type of pasta shape for this recipe?
- How do I prevent the sauce from becoming too thick or too thin?
- What’s the best way to get tender, juicy chicken in one pot pasta?
2) Easy One Pot Marry Me Chicken Pasta Recipe
Listen, I’m all about recipes that don’t require me to wash fifteen different pots and pans. This comfort chicken recipes gem is exactly what we need when Tuesday night rolls around and you’re staring at the fridge wondering what magic you can pull off. The whole thing cooks in one pot, which means you’re not juggling multiple burners or timing things like some kind of circus act.
The pasta cooks right there in the sauce, soaking up every bit of flavor from those sun dried tomatoes and garlic. I know it sounds weird if you’ve never done it before, but trust me on this one. The noodles get this incredible depth of flavor that you just can’t get when you boil them separately. It’s like they’re getting a flavor bath instead of just a plain water soak.
What really sold me on this recipe was the first time I made it on a random Wednesday. I had chicken in the fridge, a box of pasta in the pantry, and honestly wasn’t feeling ambitious at all. Thirty minutes later, I’m sitting there with this creamy, restaurant quality pasta that tasted like I’d been working on it for hours. My neighbor came over and asked what fancy dinner I was making. Nope, just comfort chicken recipes at their finest.
The sauce gets this silky texture from the heavy cream and parmesan, and that little bit of lemon zest at the end? Game changer. It brightens everything up and keeps the richness from feeling heavy. You get this perfect balance of creamy, tangy, and savory that makes you want to lick the bowl clean. Not that I’ve done that or anything.
3) Ingredients for One Pot Marry Me Chicken Pasta
Boneless, Skinless Chicken Breasts
We’re using a full pound of chicken here, cut into bite sized pieces. I like cutting them about an inch thick so they cook evenly and stay juicy. If you’re in a rush or feeling lazy (no judgment), rotisserie chicken works just fine. Just shred about two cups of it and skip the whole browning step at the beginning. Save yourself some time when you need it.
Penne Pasta
Penne is my go to for this crock pot marry me chicken recipe inspired dish, but honestly? Use whatever pasta shape makes you happy. Rigatoni, fusilli, even bowtie pasta would work. Just pick something with some texture or ridges so the sauce has something to grab onto. That’s the secret to getting sauce in every single bite instead of it all pooling at the bottom of the bowl.
Heavy Cream
This is what gives us that luxurious, creamy sauce. Half and half could work in a pinch, but the heavy cream really makes it feel indulgent. We’re only using half a cup, so it’s not like we’re going overboard here. Just enough to make it feel special without needing to unbutton your pants afterwards.
Chicken Broth
The pasta cooks right in the broth, which is how we pack so much flavor into this dish. I keep boxes of low sodium broth in my pantry for exactly this reason. Low sodium means you can control the salt level yourself. Different brands vary wildly in their saltiness, so this gives you more control over the final taste.
Parmesan Cheese
Get the real stuff if you can, not the powdered kind in the green can. Fresh grated parmesan melts into the sauce so much better and gives you that nutty, salty flavor that makes this dish sing. I usually buy a block and grate it myself. Takes two extra minutes but the payoff is worth it every single time.
Sun Dried Tomatoes
These little flavor bombs are what make this chicken pasta recipes standout from all the rest. They’re sweet, tangy, and concentrated. Make sure you get the kind packed in oil and drain them well before chopping. That oil they come in can make things greasy if you’re not careful. I learned that lesson the hard way.
Garlic
Three cloves might sound like a lot, but we’re building serious flavor here. Mince it up real fine so it distributes evenly throughout the dish. If you’re a garlic lover like me, feel free to add an extra clove. If you’re cooking for someone who’s not huge on garlic, you could dial it back to two cloves and still have plenty of flavor.
Onion
One small onion, diced up nice and fine. It cooks down into the sauce and adds this subtle sweetness that balances out all the savory stuff going on. I use yellow onion most of the time, but white or even shallots would work too. Whatever you’ve got sitting in your kitchen is probably just fine.
Italian Seasoning
This blend usually has oregano, basil, thyme, and rosemary all mixed together. It’s like taking a shortcut through the spice aisle. One tablespoon gives you all those Mediterranean vibes without having to measure out five different jars. Keep a bottle in your spice cabinet and you’ll use it more than you think.
Red Pepper Flakes
Just half a teaspoon adds a gentle warmth without making things spicy. If you’re sensitive to heat, start with a quarter teaspoon. If you like things with a kick, go ahead and bump it up to three quarters. This is your dish, make it work for your taste buds.
Olive Oil
We need this for browning the chicken and cooking the aromatics. Regular olive oil works fine here. Save the fancy extra virgin stuff for drizzling over finished dishes where you can really taste it. For cooking at higher heat, regular olive oil does the job perfectly.
Lemon Zest
One teaspoon of lemon zest adds this bright, fresh note right at the end. It cuts through all that cream and cheese and wakes everything up. If you don’t have fresh lemon, you could skip it, but I really encourage you to grab one next time you’re at the store. Makes a bigger difference than you’d expect.
Fresh Basil
A quarter cup of chopped fresh basil goes in at the end for that pop of color and fresh herb flavor. The heat from the pasta wilts it just slightly and releases all those aromatic oils. If you only have dried basil, use about a tablespoon instead. It won’t be quite the same, but it’ll still taste good.
Salt and Black Pepper
Season throughout the cooking process. Start with the chicken, adjust after you add the cream, then taste one more time before serving. Building flavor in layers like this gives you way better results than trying to fix everything at the end. Keep your pepper grinder handy and give it a few good cracks whenever things need a little something extra.
4) How to Make One Pot Marry Me Chicken Pasta
Step 1. Get your large skillet or Dutch oven heating up over medium high heat with that olive oil. Pat your chicken pieces dry with a paper towel, then hit them with some salt and pepper on all sides. When the oil starts shimmering, add the chicken in a single layer. Don’t crowd the pan or they’ll steam instead of brown. Cook them for about three to four minutes, flipping once, until you get that nice golden color on the outside. They don’t need to be cooked all the way through yet, we’re just building flavor here. Pull them out and set them aside on a plate.
Step 2. Check your pot and see if you need more oil. If things look dry, drizzle in another tablespoon. Toss in those diced onions and let them cook for two to three minutes, stirring occasionally. You want them soft and see through, maybe even starting to get a little golden on the edges. Now add your minced garlic and stir it around for about thirty seconds. Your kitchen should smell amazing right about now. Don’t let the garlic burn or it’ll taste bitter, so keep an eye on it and keep things moving.
Step 3. Time to add those chopped sun dried tomatoes, Italian seasoning, and red pepper flakes to the pot. Give everything a good stir to combine and let it cook for about a minute. This lets the dried herbs bloom and release their oils, and the tomatoes start to soften up a bit. The whole mixture should smell incredible, like you’re standing in an Italian grandmother’s kitchen. That’s when you know you’re doing it right.
Step 4. Pour in the chicken broth and grab a wooden spoon. Scrape the bottom of the pot to get all those brown bits that are stuck there. That’s called fond in fancy cooking terms, but really it’s just concentrated flavor waiting to make your sauce better. Add the dry pasta straight into the pot and stir everything together so the noodles are mostly submerged in the liquid. Don’t stress if a few pieces are sticking up, they’ll soften and sink as things cook.
Step 5. Crank the heat up a bit to bring everything to a full boil. Once it’s bubbling away, drop it back down to a simmer and put a lid on the pot. Let it cook for eight to ten minutes, but don’t just walk away. Come back and give it a stir every couple minutes to keep the pasta from sticking to the bottom. You’re looking for the pasta to be almost tender, maybe just slightly firmer than you’d normally want to eat it. It’ll finish cooking in the next step.
Step 6. Take the lid off and nestle those chicken pieces back into the pasta. Just push them down into the noodles so they’re mostly covered. Keep everything at a gentle simmer for another two to three minutes. The chicken will finish cooking through and absorb some of that delicious sauce flavor. You can cut into one of the bigger pieces to check if it’s done. If it’s still pink in the middle, give it another minute or two.
Step 7. Turn your heat down to low. This is when we add the heavy cream and lemon zest. Stir them in gently and let the sauce bubble quietly for a minute or two. Now start adding your parmesan cheese. I like to add it in three or four additions, stirring between each one. This keeps it from clumping up into a weird cheese ball. The sauce should start looking glossy and coating the back of your spoon. That’s when you know it’s ready.
Step 8. Kill the heat and stir in most of your chopped basil. Save a little handful for sprinkling on top when you serve it. Now’s the time to taste and see what it needs. Maybe more salt? Another crack of pepper? A tiny squeeze of lemon juice if you have one handy? Make it perfect for your taste. This marry me chicken recipe video worthy dish should taste exactly how you want it.
Step 9. Let the whole pot sit for two to three minutes before you dig in. I know it’s hard to wait when it smells this good, but this resting time lets the sauce thicken up just a touch more and lets everything settle into itself. The pasta will keep absorbing flavor, the sauce will get creamier, and you won’t burn your tongue. Dish it up into bowls, top with that reserved basil and some extra parmesan if you’re feeling generous, and get ready for one seriously satisfying meal.
5) Tips for Making One Pot Marry Me Chicken Pasta
Let’s talk about getting your sauce consistency just right. Different pasta shapes absorb liquid at different rates, so what works for penne might not work for rigatoni. Keep an extra cup of chicken broth nearby while you’re cooking. If things start looking too thick or the pasta’s soaking up all the liquid before it’s cooked through, add broth in quarter cup increments. You can always add more liquid, but you can’t take it away once it’s in there. The finished sauce should coat your spoon but still be saucy enough to pool slightly around the pasta when you dish it up.
The biggest mistake people make with one pot pasta is cooking the chicken all the way through in the first step. Don’t do it. You want to sear the outside for color and flavor, then pull it out while it’s still a little pink inside. The chicken finishes cooking in the sauce later, which keeps it tender and juicy. If you cook it completely at the beginning, then simmer it in the sauce for another five minutes, you’ll end up with dry, rubbery chicken. Nobody wants that in their keto marry me chicken recipe inspired meal.
Here’s something I learned after making this whole chicken recipes style dish about fifty times. Don’t skip the step where you scrape the bottom of the pot after adding the broth. Those brown bits stuck to the bottom are pure flavor, and if you don’t scrape them up, they can burn and make the whole dish taste bitter. Use a wooden spoon and really get in there. The broth will help loosen everything up. This single step makes the difference between good pasta and great pasta.
Fresh parmesan cheese melts so much better than pre shredded. The pre shredded stuff has anti caking agents that can make your sauce grainy instead of smooth. I buy blocks of parmesan and grate them myself using the small holes on a box grater. Takes an extra three minutes but your sauce will be silky smooth instead of separated and weird looking. If you can only get pre shredded, it’ll still work, just add it slowly and stir like your life depends on it.
6) Making One Pot Marry Me Chicken Pasta Ahead of Time
Real talk, this dish is best fresh out of the pot. But life gets busy and sometimes you need to prep things in advance. If you’re planning to make this ahead for meal prep or a dinner party, here’s what works. You can cut up all your ingredients the night before. Chop the onion, mince the garlic, dice the sun dried tomatoes, cut the chicken into pieces. Store everything in separate containers in the fridge. When it’s time to cook, you’ll fly through the recipe in no time.
If you want to fully cook it ahead, undercook the pasta by about two minutes. The noodles will keep soaking up sauce as they sit, so if you cook them perfectly the first time, they’ll be mushy when you reheat. Store the finished pasta in an airtight container for up to three days. Don’t add the fresh basil until you’re ready to serve. Basil turns black and slimy when it sits too long, and that’s just not appetizing on anyone’s plate.
Reheating is where things can go sideways if you’re not careful. The pasta keeps absorbing liquid even when it’s cold, so your leftovers might look dry and thick. Before reheating, stir in a quarter cup of chicken broth or cream. Heat it gently on the stove over medium low, stirring frequently. You could microwave it, but stovetop gives you better control over the texture. Add fresh basil and a little grated parmesan right before serving to make it taste fresh again.
One thing I’ve started doing is cooking the chicken separately from the pasta when I know I’m making this for meal prep. Cook and season the chicken, then store it separately from the pasta and sauce. When you’re ready to eat, reheat them together. This keeps the chicken from getting overcooked and dry. Sure, it’s technically two containers instead of one, but your future self will thank you when you’re eating tender chicken instead of hockey pucks.
7) Storing Leftover One Pot Marry Me Chicken Pasta
Pop any leftovers into an airtight container as soon as they’ve cooled down to room temperature. Don’t let it sit out for more than two hours, or you’re asking for food safety issues. The pasta will keep in the fridge for three to four days max. After that, the texture starts getting weird and the dairy in the sauce can turn. I’ve pushed it to five days before and lived to tell the tale, but I can’t officially recommend that.
When you store it, the sauce will thicken up considerably as it sits in the fridge. That’s totally normal. The pasta keeps absorbing moisture even when cold. Some people think this means the dish is ruined, but it’s an easy fix. When you’re ready to eat, add some liquid back in. I usually use chicken broth for this, maybe a quarter to half cup depending on how much pasta I’m reheating. Heat it slowly and stir often so everything loosens up again.
If you want to freeze this, I’ve got mixed feelings about it. The pasta texture changes when frozen and reheated. It gets kind of mushy and loses that nice al dente bite. The sauce can also separate and get grainy. But if your choice is between freezing it or throwing it away, go ahead and freeze it. It’ll last about two months in the freezer. Thaw it overnight in the fridge, then reheat on the stovetop with extra broth. It won’t be quite as good as fresh, but it beats wasting food.
For reheating single portions at work, transfer one serving to a microwave safe container and add a tablespoon of broth or water. Cover it loosely with a damp paper towel to keep moisture in. Heat in thirty second bursts, stirring between each one. The paper towel trick keeps it from drying out under those harsh microwave rays. Top with a little fresh parmesan and maybe some dried basil if you’ve got some at your desk. Makes even leftover chicken recipes taste almost as good as the original.
8) Try these Main Course next!
9) One Pot Marry Me Chicken Pasta
Comfort Chicken Recipes: One Pot Marry Me Chicken Pasta
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1 inch pieces
- 8 oz penne pasta (or your favorite shape)
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese, plus extra for serving
- 1/3 cup 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 your taste)
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1/4 cup fresh basil, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Heat that olive oil in a large, deep skillet or Dutch oven over medium high heat. Season your chicken pieces with salt and pepper, then toss them in. Cook for about 3 to 4 minutes until they’re golden on the outside but not quite done in the middle. Pull them out and set aside on a plate.
- In the same pot (see, we’re already keeping dishes to a minimum), add a splash more oil if things look dry. Toss in the diced onions and let them cook for 2 to 3 minutes until they’re soft and see through. Add the garlic and cook for just 30 seconds. You want it fragrant, not burned.
- Now add those chopped sun dried tomatoes, Italian seasoning, and red pepper flakes. Give everything a good stir and let it cook for about a minute so all those flavors wake up and mingle together.
- Pour in the chicken broth and grab a wooden spoon to scrape up any tasty browned bits stuck to the bottom of the pot. That’s flavor gold right there. Add your uncooked pasta and stir everything together.
- Crank up the heat to bring everything to a boil, then dial it back down to a gentle simmer. Pop a lid on top and let it cook for 8 to 10 minutes, stirring now and then to keep the pasta from sticking. You’re looking for the pasta to be almost tender.
- Time to bring back that chicken. Nestle the pieces right into the pasta and keep simmering without the lid for another 2 to 3 minutes. The chicken should be cooked through by now.
- Turn the heat down to low and stir in the heavy cream and lemon zest. Let the sauce bubble gently for a minute or two, then start adding the parmesan cheese bit by bit while you keep stirring. This keeps it from clumping up.
- Once that sauce has thickened up enough to coat the pasta nicely, take it off the heat. Stir in most of your fresh basil, saving a little for the top. Taste it and add more salt and pepper if you think it needs it.
- Let the whole thing sit for 2 to 3 minutes before you serve it. This gives the sauce a chance to settle down and get even creamier. Top with the rest of that basil and some extra parmesan.
10) Nutrition
Serving Size: 1/4 of recipe, Calories: 485, Sugar: 3.2 g, Sodium: 720 mg, Fat: 18.5 g, Saturated Fat: 8.1 g, Carbohydrates: 46 g, Fiber: 2.5 g, Protein: 32 g, Cholesterol: 95 mg
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