Can I use boneless chicken thighs instead of breasts?

Absolutely! Boneless thighs work beautifully in this recipe and often stay juicier than breasts. The cooking time should be similar, but always make sure they reach an internal temperature of 165°F before serving.

What if I don't have sun-dried tomatoes?

While sun-dried tomatoes provide a distinctive sweet-tart flavor that's signature to this dish, you could substitute roasted red peppers or even fresh cherry tomatoes in a pinch. Each will give a different but still delicious result. If using fresh tomatoes, add them during the last 5 minutes of cooking.

Can I make this vegetarian?

Certainly! Skip the chicken and use vegetable broth instead of chicken broth. Consider adding sautéed mushrooms, roasted bell peppers, or artichoke hearts for substance. You might want to increase the pasta slightly to maintain the proper ratio of ingredients.

Why is my sauce too thin/thick?

Pasta brands vary in how much liquid they absorb. If your sauce is too thin after cooking, remove the chicken and pasta, then simmer the sauce uncovered for a few minutes to reduce. If it's too thick, add a splash more broth or cream until you reach your desired consistency.

One-Pot Marry Me Chicken Pasta Recipe

Name: One-Pot Marry Me Chicken Pasta Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 1 lb boneless skinless chicken breasts; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons butter; 3 cloves garlic, minced; 1/2 cup dry white wine (or chicken broth); 2 cups low sodium chicken broth; 1 cup heavy cream; 1 teaspoon Italian seasoning; 1/4 teaspoon red pepper flakes; 8 oz medium pasta (penne, fusilli, bowties, etc.); 1/2 cup sun-dried tomatoes, chopped; 1/2 cup parmesan cheese, freshly grated; Fresh basil, chopped or torn, for serving

Description

This One-Pot Marry Me Chicken Pasta combines tender chicken breasts, creamy pasta, and the punchy flavor of sun-dried tomatoes in a single skillet. With minimal cleanup and maximum flavor, this dish is a quick and comforting meal that’s perfect for weeknights or a cozy yet elegant dinner. The rich parmesan sauce, seasoned to perfection, gracefully coats the al dente pasta, making every bite irresistible.

Ingredients

Units Scale

For the Chicken

1 lb boneless skinless chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil

For the Sauce and Pasta

2 tablespoons butter
3 cloves garlic, minced
1/2 cup dry white wine (or chicken broth)
2 cups low sodium chicken broth
1 cup heavy cream
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
8 oz medium pasta (penne, fusilli, bowties, etc.)
1/2 cup sun-dried tomatoes, chopped
1/2 cup parmesan cheese, freshly grated
Fresh basil, chopped or torn, for serving

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Instructions

Prepare the Chicken
Pat the chicken breasts dry and pound them to an even thickness to ensure even cooking. Season liberally with kosher salt and freshly ground black pepper on both sides.
Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear on each side for about 3 minutes until golden brown. Note that the chicken doesn’t need to be fully cooked at this stage. Remove and set aside on a plate.
Prepare the Base for the Sauce
Reduce the skillet heat to medium and add the butter. Once melted, stir in the minced garlic and sauté for 30 seconds until fragrant. Deglaze the pan by adding white wine (or chicken broth), scraping the bottom to release any browned bits.
Make the Sauce
Stir in the chicken broth, heavy cream, Italian seasoning, red pepper flakes, and chopped sun-dried tomatoes. Increase the heat to bring the mixture to a simmer.
Cook the Pasta and Chicken
Add the pasta to the skillet, ensuring it’s fully submerged in the liquid. Nestle the chicken breasts on top of the pasta. Cover the skillet and reduce the heat to low. Allow everything to cook for 15-20 minutes, or until the pasta is al dente and the chicken is cooked through.
Finish the Dish
Remove the chicken from the skillet and stir the freshly grated parmesan and basil into the pasta. Adjust the seasoning with more salt and pepper if needed. Slice or chop the chicken into pieces, stir it into the pasta, and serve immediately. Enjoy your meal!

Notes

For best flavor: Allow the sauce to simmer for a couple of minutes before adding the pasta. This helps the flavors develop.
Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for added richness, and blot them lightly with paper towels before chopping if they’re too oily.
Pasta options: You can use other types of short pasta like rigatoni or cavatappi if desired. Ensure the pasta is submerged and adjusts cooking time as needed.
Make it lighter: Use half-and-half instead of heavy cream for a lighter version of the dish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 570
Sugar: 4g
Sodium: 450mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 35g
Cholesterol: 145mg