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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This One Pan Creamy Chicken Gnocchi is the perfect comfort dish for those cold nights. I love a good creamy dish and this one is hits the flavor charts. The best part is you can make it all in one pan! Winning.

The juicy chicken and tender gnocchi blend perfectly with the sun-dried tomatoes. Plus, it’s to easy to make and taste incredible just like my Crispy Potato Tacos.

This One Pan Creamy Chicken Gnocchi comes together so easily that you can make up a batch to have for Sunday dinner or any gathering where people will be over. This Creamy Chicken Gnocchi is sure to be a favorite and crowd-pleaser.

WHY YOU’LL LOVE THIS One Pan Creamy Chicken Gnocchi

Customizable. One of the best things about this One Pan Creamy Chicken Gnocchi is the flexibility to adapt the recipe as you wish. You can easily switch out the type of gnocchi, herbs, or sauce ingredients. See the variation section below for more detailed ideas.

Great for Entertaining/Gathering. One Pan Creamy Chicken Gnocchi is a great dish for gatherings, cookouts, and family dinners. Since it comes together in pan, you don’t need to worry about keeping ingredients separate. It also is a dish that comes together quickly.

INGREDIENTS

Chicken- The juicy and flavorful chicken makes for a delicious bite every time.

Onion- The base of the creamy sauce.

Garlic- The hint of garlic helps create a balance of flavors in the sauce.

Butter- Adds flavor and brings the sauce together.

Chicken Stock- Used for flavoring and depth of the creamy sauce.

Heavy Whipping Cream- The star of the cream sauce that is so luxurious.

Sun-Dried Tomato- Adds flavor and texture to the dish.

Grated Parmesan- The salty and cheesy flavor the creamy sauce needs.

Gnocchi- Fluffy and tender gnocchi makes this recipe comforting.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Boil gnocchi according to instructions and set aside when done. 
2. In a cast iron, add olive oil over medium heat. Add chicken and season with salt and pepper. Cook through and set aside chicken on a plate or pan.
3. Next, add the diced onions to the same cast iron and render them down over low to medium heat. Then add the pressed garlic and cook 1-2 minutes.
4. Add butter and ½ chicken stock in the cast iron and mix. Then, add heavy whipping cream and parmesan to the sauce. Add in more stock to desired consistency. 
5. Next, add the cooked chicken, gnocchi, and sundried tomatoes to the cast iron and place in the oven for 15 minutes. Top with parsley and enjoy.

VARIATIONS

Use different gnocchi- You can swap out the gnocchi for diced potatoes like golden potatoes or a penne pasta for a flavoral and texture change to the dish. Just be sure to cook either one to al dente as it will continue to cook in the oven.

Use different herbs- This recipe only scratches the surface on herbs. You can use any variety you like based on preference. Some other types of herbs that go great with Creamy Chicken Gnocchi are: oregano, rosemary and cayenne pepper (for spice).

Use dairy-free alterative- If you prefer a dairy-free dish, try canned coconut milk or coconut heavy whipped cream in place of the heavy whipping cream.

Tips/STORAGE

I like to boil the gnocchi to al dente and then let it finish cooking in the oven once all combined.

Store leftovers in a sealed container and in the fridge for 2-3 days.

One Pan Creamy Chicken Gnocchi

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• Author: Michelle Powell
• Total Time: 40 minutes
• Yield: 4-6

Pin Recipe

Print Recipe

Description

This 40-minute One Pan Creamy Chicken Gnocchi is made with juicy chicken breast, fluffy and tender gnocchi, and sun-dried tomatoes, all brought together in a luxurious cream sauce. It’s easy, super comforting, and a dinner option you’ll want to devour again and again.

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Ingredients

• 2 tbsp olive oil
• 1–2 lbs chicken
• salt and pepper to taste
• 1 onion, diced
• 4 cloves garlic, pressed
• 1 stick of butter
• 1 qt chicken stock
• 1/2 quart heavy whipping cream
• 1 package sun-dried tomato
• 1 cup fresh grated parmesan
• 1 lb gnocchi

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Instructions

1. Preheat the oven to 350 degrees. Boil gnocchi according to instructions and set aside when done. 
2. In a cast iron, add olive oil over medium heat. Add chicken and season with salt and pepper. Cook through and set aside chicken on a plate or pan.
3. Next, add the diced onions to the same cast iron and render them down over low to medium heat. Then add the pressed garlic and cook 1-2 minutes.
4. Add butter and ½ chicken stock in the cast iron and mix. Then, add heavy whipping cream and parmesan to the sauce. Add in more stock to desired consistency. 
5. Next, add the cooked chicken, gnocchi, and sundried tomatoes to the cast iron and place in the oven for 15 minutes. Top with parsley and enjoy.

Notes

• I boiled the gnocchi to al dente and let it finish cooking in the oven when all combined.
• Store leftovers in a sealed container and in the fridge for 2-3 days.

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

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