One Pot Marry Me Chicken Pasta Recipe

Okay, first things first—this dish has a name for a reason. One bite, and it might just spark some serious relationship-level commitment! The creamy sauce, tender chicken, and perfectly cooked pasta come together in a single pot, and trust me, it’s as easy as it is impressive. Whether you’re making dinner for your partner, your family, or just treating yourself to a cozy night in, this is the kind of meal that says, “I put some love into this.” And the best part? You’ll only have one pan to clean up afterward. Let’s just say, this recipe is designed to make your kitchen (and your life) a whole lot simpler.

this RECIPE

🍝 A story of love at first bite

I remember the first time I made this dish, I was looking for something that felt a little fancy but didn’t involve a million steps. You know those kinds of nights when you’re in the mood for something indulgent but don’t have the energy to make a mess in the kitchen? That was me. I’d heard whispers about the legendary “Marry Me Chicken,” but I wanted to make it a bit more substantial by tossing in some pasta (because, well, pasta makes everything better, right?). As soon as I took the first bite, I knew I had stumbled upon something special. The richness of the sauce, the tang from the sun-dried tomatoes, the perfectly cooked pasta—it was all there. Since then, this dish has become a regular in my kitchen, and every time I make it, it’s met with a chorus of “Wow” from whoever’s lucky enough to be at the table.

The origin story (or, why this dish became a legend)

“Marry Me Chicken” has an interesting backstory. The original dish, known simply as Marry Me Chicken, earned its name because it’s supposedly so good that anyone who tries it will want to marry the cook. It’s been around for a while, but it’s evolved into all kinds of variations, like this pasta version. Adding pasta makes it heartier and turns it into a full meal in one go. With Italian-inspired flavors like garlic, parmesan, and sun-dried tomatoes, it brings a little bit of the Mediterranean into your home. It’s like a cozy, creamy pasta dinner with a touch of romance—what’s not to love?

Let’s talk ingredients: chicken, cream, and a few secrets

Every ingredient in this dish plays a role in creating the perfect balance of flavor and texture. Here’s a quick rundown of what you’ll need and why:

• Chicken breasts: These are the star of the show. I like to slice them thin for faster cooking, but you could also pound them out to an even thickness. If you don’t have chicken breasts on hand, boneless chicken thighs would work too—they’ll just be juicier.
• All-purpose flour: Dredging the chicken in flour helps create a light crust and thickens the sauce as it cooks. You could swap this out for a gluten-free flour blend if needed.
• Garlic: Because no good pasta dish is complete without a healthy dose of garlic. Fresh is best, but in a pinch, garlic powder works.
• Sun-dried tomatoes: These add a burst of tangy sweetness that balances the richness of the cream. If you’re out of sun-dried tomatoes, roasted red peppers or cherry tomatoes could be a fun twist.
• Heavy cream: The key to that luxurious sauce. For a lighter version, you can use half-and-half, but I say go all in with the cream for this one.
• Parmesan cheese: Freshly shredded is the way to go here. It melts into the sauce and gives it that nutty, salty kick. Pre-grated cheese won’t melt as well, so it’s worth the extra effort.
• Penne pasta: I love how penne holds onto the sauce, but feel free to swap in whatever pasta you have—rigatoni, fusilli, or even spaghetti would work!

Kitchen gear: what you need (and what you can totally skip)

The beauty of this dish is that it’s made in one pot, so the clean-up is blissfully minimal. Here’s what you’ll need:

• Large skillet or sauté pan with a lid: This is key for getting the pasta to cook evenly. If you don’t have a pan with a lid, you can improvise with a sheet of foil.
• Tongs: These are perfect for flipping the chicken and tossing everything together at the end. If you don’t have tongs, a large spoon or spatula works, too.
• Microplane or grater: To get that freshly grated parmesan magic happening. Trust me, this little tool is a game-changer for grating cheese and zesting lemons, so it’s worth having in your kitchen arsenal.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Let’s break it down, step by step. I’m right here with you in the kitchen, so let’s do this together!

1. Season and dredge the chicken: Start by patting the chicken dry (this helps it brown better), then season it with a good pinch of kosher salt and pepper. Dredge each piece in flour, shaking off the excess. This creates that light crust we’re after. I’ve skipped the flour once, and while it’s still tasty, the sauce doesn’t thicken up quite as nicely.
2. Brown the chicken: Heat your olive oil in the skillet over medium-high heat. Once the oil is shimmering, add the chicken. Brown it on both sides, but don’t worry about cooking it all the way through—that’ll happen later. Remove the chicken and set it aside for now.
3. Build the sauce: Lower the heat to medium and melt the butter in the same pan (hello, extra flavor!). Toss in the garlic and crushed red pepper flakes, and sauté for about a minute—just until fragrant. Then, pour in the chicken broth and heavy cream. Scrape up any browned bits from the bottom of the pan (that’s flavor gold).
4. Add the pasta and chicken: Once the broth and cream are simmering, stir in the uncooked pasta. Nestle the chicken back into the pan on top of the pasta, cover, and reduce the heat to medium-low. Let everything cook together for about 20 minutes, stirring once or twice to prevent sticking. If the pasta isn’t done after 20 minutes, just give it a couple more minutes until tender.
5. Finish it off: Remove the chicken, stir in the parmesan cheese, and let it melt into the sauce. Add some fresh basil for that pop of brightness. Slice or dice the chicken and toss it back into the pan. And that’s it! Dinner is ready.

Variations: how to make it your own

One of the best things about this dish is how adaptable it is. You can easily tweak it to suit your preferences or dietary needs. Here are a few ideas:

• Gluten-free: Simply swap the all-purpose flour and pasta for gluten-free versions. I’ve tried this with gluten-free penne, and it works like a charm.
• Vegan version: Replace the chicken with plant-based protein, like tofu or tempeh. Use coconut cream in place of the heavy cream, and opt for a dairy-free cheese alternative.
• Vegetarian twist: Ditch the chicken and add more veggies! Mushrooms, spinach, or even artichoke hearts would be delicious.
• Low-carb: If you’re avoiding carbs, you can skip the pasta and serve the chicken and sauce over sautéed zucchini noodles or spaghetti squash. It’s still just as flavorful!
• Seasonal swaps: In the summer, toss in fresh cherry tomatoes and a handful of arugula. In the winter, stir in some roasted butternut squash for a cozy vibe.

Serving suggestions: how to make it look fancy (with minimal effort)

When it comes to serving, I like to keep things simple but beautiful. You can plate the pasta in individual bowls, with slices of chicken on top for a restaurant-style presentation. A sprinkle of freshly grated parmesan and some extra basil leaves make the dish pop. If you want to get fancy, a drizzle of high-quality olive oil over the top is always a nice touch. And for sides? A simple green salad with a light vinaigrette complements the richness of the pasta perfectly.

beverages that pair perfectly

If you’re looking for the perfect drink to complement this dish, a few options work beautifully:

• Sparkling water with lemon: The acidity from the lemon balances out the creaminess of the pasta.
• Iced tea: A refreshing iced tea with a hint of citrus or herbal notes pairs really well.
• Cucumber-infused water: This is light and hydrating, with a fresh flavor that’s perfect alongside the chicken and pasta.

Leftovers? Here’s how to store and reheat

If you somehow end up with leftovers (not likely, but it happens), store them in an airtight container in the fridge. They’ll keep well for about 3 days. When reheating, add a splash of chicken broth or cream to loosen up the sauce, as it tends to thicken in the fridge. You can reheat it on the stove over low heat or pop it in the microwave for a quick meal. Just be careful not to overheat the chicken, as it can dry out.

Scaling the recipe for more (or fewer) servings

This recipe easily scales up or down depending on how many people you’re feeding. If you want to make more, just double the ingredients and use a larger skillet. If you’re cooking for one or two, halve the recipe. One thing I’ve learned: when scaling up, make sure the pan is big enough for everything to cook evenly, and you might need a little extra cooking time for the pasta.

Potential pitfalls (and how to avoid them)

• Dry chicken: If your chicken ends up dry, it’s probably been overcooked. Remember, you’re just browning it at the beginning, not cooking it all the way through. Let the pasta finish the job.
• Runny sauce: If your sauce feels too thin, let it simmer uncovered for a few minutes after stirring in the parmesan. That’ll thicken it right up.

Ready to fall in love with this recipe?

I hope you’re as excited to try this one pot marry me chicken pasta as I am to share it with you! It’s the kind of meal that’ll have everyone at the table asking for seconds (and maybe even thirds). Feel free to put your own spin on it, and don’t forget to let me know how it turns out!

Frequently asked questions

Can I use a different type of pasta?
Absolutely! Any short pasta like rigatoni, fusilli, or farfalle would work well.

What can I substitute for heavy cream?
Half-and-half is a lighter option, or for a dairy-free version, use coconut cream.

Can I make this ahead of time?
You can, but the pasta might absorb more of the sauce as it sits. Just add a splash of chicken broth or cream when reheating.

Can I freeze this?
This dish doesn’t freeze well due to the cream-based sauce, but it’ll last in the fridge for up to 3 days.

What can I use instead of sun-dried tomatoes?
Roasted red peppers or fresh cherry tomatoes are great alternatives.

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