Marry Me Chicken Pasta: Irresistible, Easy One-Pot Recipe

One-Pot Marry Me Chicken Pasta With Sun-Dried Tomatoes

Marry me chicken pasta works best as a true one-pot dinner, with the pasta cooked directly in the seasoned broth before cream and Parmesan finish the sauce. The starch released by the pasta gives the sauce body, while sun-dried tomatoes contribute concentrated sweetness and acidity.

The timing matters. Chicken should leave the pan before the pasta goes in, cream belongs near the end, and Parmesan should be stirred in after the pan comes off the heat. This method keeps the chicken tender and prevents the dairy from scorching or turning grainy.

Getting the Liquid Ratio Right

For 12 ounces (340 grams) of short pasta, begin with 3 1/2 cups (830 milliliters) of chicken broth. Keep another 1/2 cup (120 milliliters) nearby in case the pan dries out before the pasta is tender.

Several conditions affect how much liquid the pasta needs:

• A broad skillet loses more moisture through evaporation than a narrow Dutch oven.
• Thick pasta shapes often require a little more cooking time.
• A vigorous boil reduces the broth too quickly.
• Brands made with different wheat blends may absorb liquid at different rates.

Use a steady simmer and stir every minute or two, especially toward the end. If the pasta is still firm and little liquid remains, add reserved broth in small amounts. The pan should contain a shallow layer of starchy liquid when the pasta is nearly done. That liquid becomes the base of the creamy sauce.

Heavy cream is not part of the initial cooking ratio. Adding it too early increases the chance of scorching and can leave the sauce excessively thick before the pasta cooks through.

Short Pasta Shapes That Hold the Sauce

Penne, rigatoni, cavatappi, medium shells, and fusilli all suit this one-pot pasta recipe. Their ridges, tubes, and curves catch pieces of sun-dried tomato and hold the Parmesan sauce.

Penne is particularly dependable because it cooks evenly and is easy to stir in a crowded pan. Cavatappi produces a slightly looser, more textured dish, while shells collect small pockets of sauce. Very large rigatoni may need additional broth and a longer cooking time.

Long noodles are less practical here. Spaghetti and fettuccine can clump before they soften enough to settle into the liquid, and stirring them around pieces of chicken is awkward. Small shapes such as orzo cook quickly but release starch rapidly, which makes the sauce easier to overthicken.

One-Pot Marry Me Chicken Pasta Recipe

Description: Tender chicken, short pasta, garlic, and sun-dried tomatoes cooked in one pan and finished with heavy cream, Parmesan, and basil.

• Yield: 6 servings
• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Total time: 45 minutes
• Course: Dinner
• Cuisine: Italian-American

Equipment

• Large, deep 12-inch skillet with a lid, or a 5-quart Dutch oven
• Instant-read thermometer
• Wooden spoon or silicone spatula
• Fine grater for the Parmesan

Ingredients

• 1 1/4 pounds (570 grams) boneless, skinless chicken breasts or thighs
• 3/4 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons oil from the sun-dried tomato jar or olive oil
• 1 small yellow onion, finely chopped, about 1 cup (150 grams)
• 4 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes, optional
• 4 ounces (115 grams) oil-packed sun-dried tomatoes, drained and sliced
• 12 ounces (340 grams) dry penne, cavatappi, or another short pasta
• 3 1/2 cups (830 milliliters) low-sodium chicken broth
• Up to 1/2 cup (120 milliliters) additional broth, if needed
• 1 cup (240 milliliters) heavy cream
• 3 ounces (85 grams) Parmesan, finely grated, about 1 cup loosely packed
• 1 teaspoon lemon juice, optional
• 1/4 cup loosely packed fresh basil leaves, sliced

Instructions

1. Prepare the chicken. Cut the chicken into pieces about 1 inch thick. Pat them dry, then season with the salt, black pepper, and Italian seasoning.

2. Brown the chicken. Heat the sun-dried tomato oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer. Cook in batches if necessary so the pieces brown rather than steam. Turn occasionally and cook until the thickest pieces reach 165°F (74°C). Transfer the chicken to a clean plate.

3. Cook the aromatics. Reduce the heat to medium. Add the onion and cook for 3 to 4 minutes, scraping up the browned bits left by the chicken. Stir in the garlic and red pepper flakes. Cook for about 30 seconds, just until fragrant.

4. Add the tomatoes and pasta. Stir in the sliced sun-dried tomatoes, dry pasta, and 3 1/2 cups of chicken broth. Bring the liquid to a boil, then reduce it to a steady simmer.

5. Simmer the pasta. Cook uncovered, stirring frequently, until the pasta is almost al dente. Follow the package time as a general reference, but judge the pasta by texture. Add reserved broth a few tablespoons at a time if the liquid disappears before the pasta is nearly tender.

6. Add the cream. When the pasta is still slightly firm in the center and a small amount of starchy broth remains, stir in the heavy cream. Return the chicken and any juices from the plate to the pan. Simmer gently for about 2 minutes, until the pasta is tender and the chicken is hot.

7. Finish with Parmesan. Remove the skillet from the heat. Add the grated Parmesan gradually while stirring. Let the pasta stand for 2 to 3 minutes so the sauce can settle and thicken. Stir in the lemon juice, if using, followed by the basil. Taste before adding more salt because the broth, cheese, and sun-dried tomatoes may already provide enough.

Why the Chicken Cooks Separately

Leaving the chicken in the skillet for the entire pasta cooking time often produces dry, firm pieces. Small pieces of chicken need far less time than dried pasta. Browning them first develops flavor, but they should then be removed as soon as they reach a safe internal temperature.

Chicken thighs are more forgiving than breasts because they retain moisture well, though either works. If using breast meat, keep the pieces similar in size and avoid cutting them too small. Crowding the skillet also works against browning, so two quick batches are preferable to one overloaded pan.

The cooked chicken returns only after the cream is added. At that point, it needs to warm through and absorb some sauce, not cook for another 10 minutes.

Adding Cream and Parmesan Without Breaking the Sauce

Heavy cream can tolerate gentle heat, but prolonged boiling reduces it quickly and may make the finished creamy chicken pasta feel heavy. Adding it during the final few minutes provides enough time for the flavors to combine without sacrificing control over the consistency.

Parmesan needs gentler treatment. Finely grated cheese melts more evenly than coarse shreds, particularly if it comes from a block rather than a package of pre-shredded cheese. Remove the pan from direct heat and add the cheese gradually. High heat can tighten its proteins and produce clumps or a greasy sauce.

The sauce may look slightly loose before resting. That is preferable to reducing it until thick in the skillet, since both pasta starch and Parmesan continue absorbing moisture as the dish sits.

Substitutions and Adjustments

Boneless chicken thighs can replace chicken breasts without changing the method. For a stronger tomato flavor, add 1 tablespoon of tomato paste after the onion softens and cook it for about a minute before adding the garlic.

Oil-packed sun-dried tomatoes are preferable in this recipe because they are soft and ready to slice. Dry-packed tomatoes should be softened in hot water, drained, and patted dry before use.

Half-and-half can replace heavy cream, though the sauce will be thinner and should not be boiled aggressively. Milk is more likely to produce a watery sauce and does not provide the same stability. Pecorino Romano may replace part of the Parmesan, but it is saltier, so seasoning should be adjusted accordingly.

Storing and Reheating Leftovers

Refrigerate leftover marry me pasta in a covered container within two hours of cooking and use it within three to four days. The pasta will continue absorbing sauce in the refrigerator, so leftovers will be considerably thicker than the freshly cooked dish.

For each serving, add 1 to 2 tablespoons of broth, milk, or water before reheating. Warm it in a covered skillet over low heat, stirring as the sauce loosens. Add more liquid only if needed.

A microwave also works. Place one serving in a microwave-safe bowl, add a small splash of liquid, and cover loosely. Heat in short intervals, stirring between each one, until the chicken and pasta reach 165°F (74°C). High heat for an extended period can separate the sauce and toughen the chicken, so shorter intervals give better control.