One Pot Marry Me Chicken Pasta Recipe

If you’re looking for a meal that’s equal parts comforting, indulgent, and just the right amount of impressive, this “Marry Me” Chicken Pasta has your name on it! It’s all made in one pot (hello, minimal cleanup!) and combines tender chicken, al dente pasta, a creamy garlic sauce, and a rich pop of sun-dried tomatoes for that irresistible touch. Some say it’s called “Marry Me” chicken because it’s so good, it’ll make anyone fall in love with the chef. Whether that’s true or not, it’s certainly a dish that feels special enough for date night but is simple enough for a cozy weeknight in.

This dish became a go-to for me after I made it one chilly Saturday night. I was craving something warm and decadent but didn’t want to spend ages in the kitchen. One pot, a few pantry staples, and 30 minutes later, I had a pasta dish that made me feel like a five-star chef. Now, it’s one of those recipes I pull out anytime I need a little “wow” factor without the fuss.

Ready to bring some love to your table? Let’s dive in!

this RECIPE

The story behind “Marry Me” chicken

The origin of “Marry Me” chicken isn’t entirely clear, but the name speaks for itself—this dish is so delicious, it’s said to inspire marriage proposals. While it’s hard to pinpoint exactly where the name came from, the dish typically involves chicken in a creamy, sun-dried tomato sauce. Originally, it was just a skillet-cooked chicken recipe, but creative cooks have expanded it over time, adding pasta to make it a one-pot meal. It’s perfect for when you’re short on time but still want a little indulgence. The creamy, garlicky sauce and tender pasta really make this recipe feel like an Italian-inspired comfort dish that belongs in everyone’s rotation.

Let’s talk ingredients: flavor-packed and flexible

Each ingredient here is thoughtfully chosen to bring out the best in this creamy, dreamy dish. Here’s how they all come together:

• Chicken breasts – Sliced thin, the chicken cooks quickly and stays tender. If you’re out of chicken breasts, chicken thighs are a great substitute; they’ll add even more richness.
• All-purpose flour – Dredging the chicken in flour before browning adds a light crust that helps the sauce cling to each piece. Gluten-free flour works here too if needed!
• Olive oil and butter – This combo gives the dish a deeper flavor and helps the chicken brown beautifully. Olive oil alone can work, but the butter really adds that next-level richness.
• Garlic and crushed red pepper flakes – Garlic is the backbone of the sauce, while the red pepper flakes add just a hint of heat to balance out the creaminess.
• Low-sodium chicken broth – This provides a savory base without overpowering the other flavors. Regular broth works too; just go easy on the added salt.
• Heavy cream – For that silky, luxurious sauce. If you’re looking to lighten it up, half-and-half can work, though the sauce won’t be quite as thick.
• Sun-dried tomatoes – These add a burst of tangy, concentrated flavor. If you’re not a fan, you could substitute roasted red peppers, but you’ll miss a bit of that distinctive “Marry Me” flavor.
• Italian seasoning – A blend of herbs that brings everything together. You can make your own mix if you prefer, using a combo of dried basil, oregano, and thyme.
• Penne pasta – A sturdy pasta that holds up well in the sauce. Feel free to swap for other shapes like rigatoni or farfalle if that’s what you have on hand.
• Parmesan cheese – Freshly grated Parmesan melts beautifully into the sauce, adding a savory depth. Skip the pre-shredded stuff if you can—it doesn’t melt as smoothly.
• Fresh basil – Adds brightness to balance the richness. If you don’t have basil, parsley works in a pinch.

Essential kitchen gear: no fuss, just basics

One of the best things about this recipe is that it doesn’t require anything fancy—just your basic kitchen tools:

• Large skillet or pot – You’ll need something big enough to hold all the ingredients, including the pasta as it cooks. A 12-inch skillet or a medium-sized Dutch oven works perfectly.
• Tongs – For flipping the chicken and later tossing everything together. Tongs give you a lot of control, especially when dealing with tender chicken breasts.
• Wooden spoon – Ideal for stirring, scraping up those browned bits, and making sure nothing sticks to the bottom of the pot.

That’s it! Nothing over-the-top, just good, solid kitchen tools that you probably already have.

Step-by-step: my foolproof method for perfect “Marry Me” chicken pasta

Let’s get cooking! Here’s how to pull it all together.

1. Prep the chicken – Start by patting the chicken breasts dry and seasoning them generously with salt and pepper. Dredge them in flour, shaking off any excess. This little flour coating is what helps the chicken brown up nicely.
2. Brown the chicken – Heat your olive oil in the skillet over medium-high heat. Once it’s hot, add the chicken and let it cook until golden brown on each side. It won’t be cooked through yet—that’s okay! You’ll finish it off in the sauce. Set the chicken aside on a plate.
3. Build the sauce – Lower the heat to medium and add the butter. When it’s melted, toss in the garlic and red pepper flakes. Sauté for about a minute until the garlic is fragrant. Then pour in the chicken broth and cream, using your spoon to scrape up all those lovely browned bits from the bottom of the pan (they’re full of flavor!).
4. Add pasta and chicken – Once the broth and cream mixture starts to simmer, add the pasta and place the chicken on top. Cover the pot, lower the heat, and let everything cook for about 20 minutes. The pasta will absorb the sauce, becoming tender and flavorful, while the chicken cooks through to juicy perfection.
5. Finish with cheese and basil – When the pasta is done, remove the chicken and set it aside. Stir in the Parmesan cheese until the sauce becomes creamy and smooth, then add a handful of fresh basil for a burst of freshness. Slice or dice the chicken and stir it back into the pasta.

And that’s it! Your one-pot masterpiece is ready to be devoured.

Variations and adaptations: make it your own!

Want to tweak this dish to suit your tastes or dietary needs? Here are a few ideas:

• Make it gluten-free – Swap the all-purpose flour for a gluten-free flour blend and use gluten-free pasta. It’s just as delicious and still one-pot magic.
• Add veggies – Stir in some spinach or kale at the end for a boost of greens. You could also add diced zucchini or bell peppers along with the garlic for extra color and flavor.
• Lighter version – Use half-and-half instead of heavy cream to cut back on the richness, and reduce the Parmesan by half. You’ll still get a creamy sauce, just a bit lighter.
• Spice it up – If you’re a spice lover, add more red pepper flakes or even a dash of cayenne to the sauce.
• Switch up the herbs – Basil is lovely, but you can also try fresh thyme or rosemary for a more earthy flavor.

How to serve and present your pasta

For an extra-special presentation, sprinkle a bit more fresh Parmesan and basil on top before serving. I love to serve this pasta straight from the skillet—it has a rustic, comforting vibe that makes it perfect for sharing. Pair it with a simple green salad and some crusty bread to mop up that sauce. If you’re entertaining, you can transfer it to a large, shallow serving dish for a bit more flair.

Drink pairings

This creamy pasta pairs beautifully with a glass of crisp white wine—try a Chardonnay or Sauvignon Blanc to balance the richness of the sauce. If you prefer red, go for a light Pinot Noir. And for those who aren’t drinking, sparkling water with a twist of lemon adds a refreshing contrast.

Storing and reheating

Got leftovers? Lucky you! Store any remaining pasta in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or milk to loosen the sauce before warming it up on the stove over low heat. This will help it stay creamy and prevent it from drying out.

Adjusting for different serving sizes

This recipe serves about four, but it’s easy to adjust. If you’re cooking for two, just halve the ingredients. If you’re feeding a crowd, double everything and use a larger pot. Keep in mind that cooking times may vary slightly, especially if you increase the quantity, so keep an eye on the pasta’s doneness.

FAQs

1. Can I use pre-cooked chicken?
Yes, but add it at the end to avoid overcooking. You’ll miss out on the flavor from browning the chicken, but it still works.

2. What pasta shapes work best?
Penne is classic, but rigatoni or even rotini are great too—they all hold the sauce well.

3. Can I freeze this dish?
Cream-based sauces don’t freeze well, so I wouldn’t recommend it. It’s best enjoyed fresh.

4. What if my sauce is too thick?
Just add a bit more broth or milk until you reach the desired consistency.

5. How can I make it dairy-free?
Use coconut milk instead of cream and a dairy-free Parmesan substitute. It’ll have a slightly different flavor but still delicious!

Print