Marry Me Chicken Pasta (One Pot Recipe)
This irresistible one-pot Marry Me Chicken Pasta features tender golden-seared chicken breasts simmered in a silky sun-dried tomato cream sauce with perfectly cooked pasta — all in a single pot. Rich, comforting, and ready in under 40 minutes, it's the kind of meal that earns a marriage proposal at the dinner table.
Equipment
- Large pot (5-quart) or wide high-sided skillet
- Cutting board and sharp knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Meat thermometer
- Tongs
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken breasts patted dry
- 2 tbsp olive oil for browning
- salt and black pepper to taste
For the Sauce and Pasta
- 1 lb penne or linguine pasta dry
- 4 tbsp unsalted butter
- 1 tbsp olive oil for sautéing aromatics
- 6 garlic cloves minced
- 1 cup sun-dried tomatoes oil-packed, drained and chopped
- 28 oz crushed San Marzano tomatoes 1 can
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional
- 1 fresh lemon juiced
- 1/2 cup fresh basil torn, or 2 tbsp dried
- 1/2 cup Parmesan cheese freshly grated
Instructions
- Trim any excess fat from the chicken breasts and pat them completely dry with paper towels. Mince all 6 garlic cloves and set aside. Chop sun-dried tomatoes into bite-sized pieces. Measure out the cream, chicken broth, and crushed tomatoes into separate containers. Tear fresh basil by hand and grate Parmesan cheese fresh if possible.
- Season both sides of the chicken breasts generously with salt and black pepper. Heat 2 tablespoons of olive oil in your large pot over medium-high heat. Once the oil shimmers, carefully place the chicken breasts in the pot without crowding. Brown for 4–5 minutes on the first side without moving them, then flip and brown the other side for another 4–5 minutes. Transfer chicken to a clean plate — it does not need to be fully cooked through at this stage.
- Add the remaining 1 tablespoon of olive oil and 4 tablespoons of butter to the same pot over medium heat. Add the minced garlic and cook for 45–60 seconds until fragrant but not browned. Add the chopped sun-dried tomatoes and stir for 1 minute. Pour in the crushed tomatoes and Italian seasoning, then stir well, scraping up all the browned bits from the bottom of the pot. Simmer for 2 minutes to blend the flavors.
- Pour the chicken broth into the pot and stir thoroughly. Return the browned chicken breasts to the pot, nestling them into the liquid. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for 8 minutes, allowing the flavors to meld and the chicken to begin cooking through.
- Break the dry pasta in half if needed to fit comfortably in the pot. Stir the simmering liquid to create a small whirlpool, then add all the pasta to the center. Stir gently to separate the pasta and ensure it is submerged in the liquid. Return to a gentle simmer — do not cover. Stir every 2 minutes to prevent sticking.
- Cook the pasta for 9–12 minutes, stirring every 2–3 minutes, until it is tender with just a slight bite. Check the chicken by cutting into the thickest part — it should reach an internal temperature of 165°F (74°C). If the pot looks too dry at any point, add an extra 1/4 cup of broth. Once pasta is cooked to your liking, reduce heat to medium-low.
- Pour the heavy cream slowly into the pot while stirring continuously. Stir for 1–2 minutes to fully incorporate. Add the fresh lemon juice and red pepper flakes (if using), then taste and adjust salt and pepper as needed. Simmer uncovered for 2–3 more minutes to allow the sauce to thicken slightly and the flavors to marry.
- Remove the pot from heat and let it rest for 2 minutes. Using tongs, transfer the chicken breasts to a cutting board and slice against the grain into 1/2-inch thick pieces. Return the sliced chicken to the pot and stir gently to combine. Stir in half of the torn fresh basil. Serve immediately in shallow bowls, topped with the remaining basil and a generous sprinkle of freshly grated Parmesan cheese.
Notes
For the juiciest result, do not fully cook the chicken during the browning stage — it will finish cooking in the sauce. Always use freshly grated Parmesan as pre-grated varieties contain anti-caking agents that prevent smooth melting. If your sauce is too thin after adding the cream, simmer uncovered for an additional 3–5 minutes. Leftovers keep well in an airtight container in the refrigerator for 3–4 days; reheat gently on the stovetop with a splash of broth. This dish does not freeze well due to the cream-based sauce.