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One Pot Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken breast and penne pasta in a rich sun-dried tomato sauce. Inspired by the viral Marry Me Chicken recipe, this one-pot version is quick, delicious, and perfect for impressing family and friends on any occasion.
Pure Kitchen Magic
I fell in love with this recipe the first time I made it. The way the pasta soaks up all those amazing flavors while cooking in the same pot as the chicken is pure genius. And that sauce! The combination of sun-dried tomatoes cream and Parmesan creates something so incredibly rich and delicious that everyone always asks for seconds.
What You'll Need
- Chicken Breasts: Thinly sliced for quick, even cooking.
- All-Purpose Flour: Coats the chicken for a crispy exterior.
- Olive Oil: For browning the chicken.
- Butter: Adds richness to the sauce.
- Garlic: Freshly minced for bold flavor.
- Crushed Red Pepper: A touch of heat to balance the creamy sauce.
- Italian Seasoning: A blend of savory herbs for an Italian flair.
- Chicken Broth: Forms the base of the sauce.
- Heavy Cream: Creates a thick, luscious texture.
- Sun-Dried Tomatoes: Sweet and tangy, cut into thin strips.
- Parmesan Cheese: Freshly grated for smooth melting.
- Penne Pasta: Uncooked, cooked directly in the sauce for extra flavor.
- Fresh Basil: Essential for a fresh and aromatic finish.
Let's Make It Together
- Prep the Chicken
- Slice chicken breasts, season with salt and pepper, and dredge in flour.
- Brown the Chicken
- Heat olive oil in a skillet and cook chicken until golden on both sides. Remove and set aside.
- Sauté Aromatics
- Add butter, garlic, and red pepper flakes to the skillet and cook for 1-2 minutes.
- Create the Sauce
- Add chicken broth, cream, sun-dried tomatoes, and Italian seasoning. Simmer and scrape browned bits from the pan.
- Cook Pasta and Chicken
- Stir in uncooked pasta and top with chicken. Cover and simmer for 20 minutes until pasta is tender and chicken is fully cooked.
- Finish the Dish
- Remove chicken, dice or slice, and stir Parmesan cheese and fresh basil into the sauce. Combine chicken with pasta and serve.
Making It Perfect
Through many attempts at perfecting this dish I've learned that slicing the chicken evenly is crucial for perfect cooking. Don't rush the browning process those golden bits at the bottom of the pan create incredible flavor in the sauce. And fresh basil at the end isn't just garnish it transforms the whole dish with its aromatic finish.
Keeping It Fresh
While this pasta is always best fresh it does reheat beautifully. I store leftovers in an airtight container and when reheating I add a splash of cream to bring back that silky sauce texture. A gentle warmup on the stovetop works best but the microwave does fine too just stir it occasionally to keep the sauce smooth.
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Frequently Asked Questions
- → Why dredge the chicken in flour?
- Dredging creates a light coating that browns nicely and helps thicken the sauce. Shake off excess flour to prevent the sauce from becoming too thick.
- → Why cook the pasta in the same pot?
- Cooking the pasta in the sauce allows it to absorb the flavors while its starch helps thicken the sauce naturally. It also means fewer dishes to clean.
- → Why remove the chicken while pasta cooks?
- Setting the chicken aside after it reaches temperature allows it to rest properly while preventing it from overcooking in the residual heat.
- → When should I add the cheese?
- Add the parmesan at the end on low heat, along with the basil. This prevents the cheese from becoming grainy and helps create a smooth sauce.
- → Can I use pre-grated parmesan?
- Fresh shredded parmesan is recommended for the best melting and flavor. Pre-grated cheese often contains anti-caking agents that can affect the sauce texture.