As the weather gets colder, I like to eat more warm, comforting food. I love a good, one-pot meal that is easy and filling. This One Pot Marry Me Chicken Pasta does not disappoint, just like my One Pan Creamy Chicken Gnocchi. It is a flavorsome to enjoy for lunch or as a main dish. Lightly crispy golden brown chicken breasts with a creamy sun-dried tomato sauce, finished with a sprinkle of fresh basil. This one-pot creamy chicken pasta is one you can make any night of the week! They say that one bite will convince your significant other to marry you. 

There is no doubt it’s a flavor-packed recipe that will impress your family and friends!

WHY YOU’LL LOVE THIS One Pot Marry Me Chicken Pasta

• Easy to Make. This chicken pasta dish comes together in 10 minutes. The longest part is letting the flavors marry together as the pasta cooks, but it’s so worth it.
• Flavorful + Filling. With winter right around the corner, give me all the easy, filling, and flavorful dishes. This One Pot Marry Me Chicken Pasta checks all those boxes. The seasoned and crispy chicken, the rich creamy sauce, and the fresh ingredients are savory with every bite.
• Crowd pleaser. This one-pot creamy chicken dish will quickly become a staple dinner in your home. It’s that good!

INGREDIENTS

Chicken Breasts- Wash and pat dry the chicken to allow flour and seasonings to stick to the chicken.

All-Purpose Flour- The flour dredge of the chicken brings a crispy and flavorful coating to the chicken.

Butter/Olive Oil- These two fats add richness and taste to the sauce and chicken.

Garlic– The minced garlic adds another layer of flavor to this one-pot dish.

Chicken Broth- The flavorful broth brings the creamy sauce together.

Heavy Cream- The creaminess in this dish comes together with the rich heavy cream.

Sun-Dried Tomatoes- This robust flavor of the julienne sun-dried tomatoes brings additional layers of flavor to this dish.

Penne Pasta- Any favorite pasta of your choice will work with this recipe.

Parmesan Cheese- Freshly shredded parmesan cheese makes this dish so creamy and rich in flavor.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Wash and pat chicken breasts dry—season with salt and pepper and dredge through flour. Shake off excess flour.
2. In a large pot, heat olive oil over medium-high heat and brown chicken on both sides. Once the chicken is browned, remove it from the pan and set aside. The chicken will not be cooked through at this point.
3. Reduce the heat to medium and add butter to the pot, followed by garlic and crushed red pepper flakes. Sauté for 1-2 minutes. Then add chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Increase the heat to medium-high and stir, scraping up browned bits from the bottom of the pan.
4. Once the broth and cream mixture starts to simmer, stir in the uncooked pasta and top with chicken breasts. Cover and reduce heat to medium-low. Cook for about 20 minutes, until the pasta is tender and the chicken breasts reach 165℉.
5. Remove chicken breasts from pan and set aside to rest. Reduce heat to low and stir in parmesan cheese and fresh basil. Slice or dice chicken breasts, stir into pasta and serve. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Switch up the pasta. Not a fan of penne pasta? No biggie you can use your favorite pasta in this dish.
• Add additional spice. If you like spice, mix in a few more teaspoons of crushed red pepper flakes.

Tips/STORAGE

If you would prefer to make the pasta separately, just cook the pasta in a large pot as directed on the box, drain well, then add cooked pasta to the sauce.

Let cool and store tightly covered in the refrigerator for up to three days.

The best method for reheating will be over the stovetop. Reheat gently over medium-low heat adding more cream or half and half to loosen the sauce as it reheats. Alternatively, you can add more cream and reheat in the microwave at half power stirring often. Whichever method you use, gentle reheating will keep the creamy sauce from breaking.

One Pot Marry Me Chicken Pasta

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• Author: Michelle Powell
• Total Time: 40 minutes
• Yield: 8

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Description

This One Pot Marry Me Chicken Pasta Recipe is the perfect combination of creamy goodness and tender chicken breast. It’s an easy pasta dinner when I want something comforting but fast enough for any busy night. If you love chicken pasta recipes or are looking for a new favorite, this one’s a keeper.

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Ingredients

• 1 pound chicken breasts
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1/4 tsp crushed red pepper flake
• 4 cups low-sodium chicken broth
• 2 cups heavy cream
• 1/2 cup julienne sun-dried tomatoes in oil drained
• 1/2 tsp Italian seasoning
• 16 oz gluten-free penne, uncooked
• 1 cup parmesan cheese, freshly shredded
• 3 tbsp fresh basil, chopped 
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

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Instructions

1. Wash and pat chicken breasts dry—season with salt and pepper and dredge through flour. Shake off excess flour.
2. In a large pot, heat olive oil over medium-high heat and brown chicken on both sides. Once the chicken is browned, remove it from the pan and set aside. The chicken will not be cooked through at this point.
3. Reduce the heat to medium and add butter to the pot, followed by garlic and crushed red pepper flakes. Sauté for 1-2 minutes. Then add chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Increase the heat to medium-high and stir, scraping up browned bits from the bottom of the pan.
4. Once the broth and cream mixture starts to simmer, stir in the uncooked pasta and top with chicken breasts. Cover and reduce heat to medium-low. Cook for about 20 minutes, until the pasta is tender and the chicken breasts reach 165℉.
5. Remove chicken breasts from pan and set aside to rest. Reduce heat to low and stir in parmesan cheese and fresh basil. Slice or dice chicken breasts, stir into pasta, and serve. Enjoy!

Notes

• If you would prefer to make the pasta separately, cook it in a large pot according to the directions on the box, drain it well, and then add it to the sauce.
• Let cool and store tightly covered in the refrigerator for up to three days.
• The best method for reheating will be over the stovetop. Reheat gently over medium-low heat adding more cream or half and half to loosen the sauce as it reheats. Alternatively, you can add more cream and reheat in the microwave at half power stirring often. Whichever method you use, gentle reheating will keep the creamy sauce from breaking.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

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