Boneless chicken, pasta, cream, garlic, parmesan, and sun-dried tomatoes—all in one pan. Cozy, creamy, totally swoon-worthy.
I don’t know what your Tuesdays look like, but mine are usually some strange mix of “I should be productive” and “let’s just survive.” It’s not the glamorous day for experimenting in the kitchen. But here we are.
I’d had one of those days—you know the kind. Everything feels slightly off. Not awful. Just… meh. I had chicken in the fridge, a random half-box of pasta I kept moving around in the pantry, and a jar of sun-dried tomatoes I’d opened for something I forgot to finish. I wasn’t really in the mood to cook, but I also didn’t want takeout. Again.
So I threw this together with very low expectations. And something weirdly magical happened.
Half an hour later, I was sitting at the kitchen table with a bowl of this creamy, garlicky One-Pot Marry Me Chicken Pasta in front of me, trying to act casual while my husband took the first bite. He blinked. Looked at me. Took another bite.
“You should really write this one down,” he said, mid-chew. “Like, actually write it down.”
And just like that, it became a staple. Our “I want something special but can’t be bothered with dishes” meal. The “I love you but I’m tired” kind of dinner. The “I need to feel good tonight” pasta.
Not saying it’ll change your life. But… it changed mine a little.
Why You’ll Love This One-Pot Marry Me Chicken Pasta Recipe?
There’s a lot of pasta in the world. I know that. But this one? It’s different.
For starters, it’s actually a one-pot meal. Not a “one-pot but also a strainer and a second saucepan” kind of lie. You cook the pasta in the sauce. The chicken sears in the same pan. Everything soaks up the flavor together. It’s cozy. It’s creamy. It tastes like you tried harder than you did.
And let’s be honest—some nights, you want something a little romantic, even if your idea of romance is eating on the couch in sweatpants while watching reruns of The Office. (No judgment. That’s my kind of date night too.)
But here’s the thing that really gets me: this pasta has layers. The sun-dried tomatoes add this tangy sweetness that cuts through the richness. The garlic keeps things grounded. The red pepper flakes? Just enough kick to make it interesting. And the parmesan and basil? Pure drama.
It’s not just pasta. It’s a moment.
Ingredient Notes:
No weird ingredients here. Just good, solid pantry staples and a couple fridge regulars.
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Chicken Breasts: I use boneless, skinless ones. If I’m feeling fancy, I’ll pound them flat. If I’m tired? I don’t. It still works. You could definitely use thighs too—juicier, a little more forgiving, maybe a bit sexier, if chicken can be sexy.
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Olive Oil + Butter: The oil gets that nice sear. The butter brings the flavor home. You need both. Like yin and yang, or peanut butter and chocolate, or coffee and mornings.
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Garlic: Don’t skimp. I sometimes use five cloves. Sometimes six. Depends on the day. You know your limits.
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White Wine or Broth: I usually reach for wine, unless I’m out or already drank it. Chicken broth works great though—low-sodium, always. It keeps the sauce from getting too salty, which can definitely happen if you’re heavy-handed with the cheese like I am.
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Heavy Cream: It makes the sauce lush and rich. I tried using half-and-half once and it was… okay? But honestly, just go with the cream. You deserve it.
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Sun-Dried Tomatoes: These are non-negotiable. They add so much flavor. I chop them up into little tangy bits and stir them right in. It’s like instant depth.
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Pasta: Penne’s great. Bowties work. Fusilli’s fun. Just don’t use spaghetti or linguine—it gets weird and clumpy in one-pot situations. Trust me, I’ve tried.
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Parmesan Cheese: Freshly grated is best, but if you’ve got a green can of pre-grated stuff and you’re hungry? Use it. No shame.
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Basil: Optional but lovely. Fresh herbs always make me feel like I know what I’m doing, even when I don’t.
How To Make One-Pot Marry Me Chicken Pasta?
Step 1: Chicken First.
Dry it, season it, and if you’ve got the energy, pound it a little. I don’t always. Sear it in olive oil until golden—about 3 mins per side. It won’t be cooked through yet, and that’s fine. Pull it out and set it aside.
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Step 2: Get Saucy.
Melt butter in the same pan. Toss in your garlic—don’t walk away, it burns fast—and let it get fragrant. Pour in the wine or broth. Scrape all the brown bits from the bottom. That’s where the flavor lives.
Step 3: Cream Dream.
Add the rest of the broth, heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Bring it to a simmer and stir in your pasta. Nestle the chicken back on top. Cover and simmer on low for about 15–20 minutes. The pasta cooks right in there. It’s wild.
Step 4: Final Touches.
Remove the chicken again (sorry, it’s a little back and forth). Stir parmesan and basil into the pasta. Taste it. Salt, more cheese, more pepper—do what feels right. Slice the chicken and serve it on top.
Dinner. Is. Done.
Storage Options:
Store any leftovers in a sealed container in the fridge. I reheat mine with a splash of broth or cream to bring the sauce back to life. Microwave works. Stove’s better. Eat straight from the pan if it’s one of those days.
Variations and Substitutions:
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Chicken thighs? Yes. Delicious. Do it.
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Add spinach at the end if you want to pretend it’s healthy.
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No sun-dried tomatoes? Roasted red peppers will do. Different, but still good.
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More heat? More flakes. Or a little hot sauce. Go wild.
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Gluten-free pasta? Yep, just be gentle and check the cook time.
What to Serve with One-Pot Marry Me Chicken Pasta?
Besides a cozy blanket and no responsibilities? Try these:
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Garlic bread. Always.
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Simple salad. Arugula with lemon and olive oil is chef’s kiss.
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Roasted asparagus or green beans, if you want to feel balanced.
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Wine. White, rosé, red—you do you. Just pour something and enjoy.
Frequently Asked Questions:
Can I make it ahead?
Sort of. Make the chicken and sauce ahead. Reheat gently and add fresh basil and cheese right before serving.
Can I skip the wine?
Of course. Use broth. It’s still amazing. You won’t lose much.
Is it really that good?
Well… let’s just say I’ve never seen anyone not finish their plate. One friend made it and said it was the best pasta she’d had all year. Another said it made her cry. So… maybe?
One-Pot Marry Me Chicken Pasta is more than a recipe. It’s comfort food with just enough flair to feel a little romantic—even if you’re making it alone in your pajamas at 8:30 p.m. with Netflix paused in the background.
It’s easy. It’s cozy. It’s creamy. And it’s one of those meals that somehow tastes like effort… even when it’s not.
Make it when you’re tired. Make it for someone you love. Or make it for yourself on a Tuesday night when the world feels a little wobbly.
If it makes someone fall in love with you? Bonus. But honestly? Falling in love with your own cooking is kind of the goal.
Let me know how it turns out—and if you cried, too.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
One-Pot Marry Me Chicken Pasta
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- ½ cup dry white wine or low-sodium chicken broth
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes optional
- 8 oz pasta penne, fusilli, or bowtie recommended
- ½ cup sun-dried tomatoes chopped
- ½ cup freshly grated parmesan cheese
- Fresh basil chopped or torn, for garnish
- Kosher salt and freshly ground black pepper to taste
Instructions
Prepare the Chicken:
- Pat the chicken breasts dry using paper towels and, if necessary, pound to an even thickness. Season generously on both sides with kosher salt and freshly ground black pepper.
Sear the Chicken:
- In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken and sear for approximately 3 minutes per side, or until golden brown. The chicken does not need to be fully cooked through at this stage. Remove from the skillet and set aside.
Sauté the Garlic:
- Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and sauté for about 30 seconds until fragrant.
Deglaze the Pan:
- Pour in the white wine (or substitute chicken broth) and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
Build the Sauce:
- Stir in the remaining chicken broth, heavy cream, Italian seasoning, red pepper flakes, and chopped sun-dried tomatoes. Mix until well combined and bring the mixture to a gentle simmer.
Add Pasta and Chicken:
- Stir the dry pasta into the simmering sauce. Nestle the seared chicken breasts on top. Cover the skillet with a tight-fitting lid, reduce the heat to low, and allow to simmer gently for 15–20 minutes, or until the pasta is al dente and the chicken is fully cooked through.
Finish the Dish:
- Remove the chicken breasts from the skillet and set aside briefly. Stir in the grated parmesan cheese and chopped basil until the sauce is creamy and well blended. Adjust seasoning with additional salt and pepper, if necessary.
Serve:
- Slice the chicken and return it to the skillet, or plate the pasta and arrange the sliced chicken on top. Serve immediately, garnished with additional basil or parmesan as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
