One-Pot Marry Me Chicken Pasta
A creamy, flavorful one-pot chicken pasta made with sun-dried tomatoes, garlic, parmesan, and herbs. Quick, comforting, and elegant enough for any occasion.
4 Servings
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
To prepare a gluten-free version of this dish, substitute the regular pasta with a gluten-free alternative such as rice-based penne or chickpea pasta. Be sure to check the labels of the chicken broth, sun-dried tomatoes, and parmesan cheese to confirm they are gluten-free and free from cross-contamination. Adjust the cooking time slightly, as gluten-free pasta may cook faster or become softer than wheat-based varieties. Stir gently to prevent breakage.