Description
This One Pot Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken breasts with sun-dried tomatoes, garlic, and Parmesan cheese in a rich, savory sauce. Cooked all in one pan, this recipe is perfect for an easy weeknight dinner with minimal cleanup, delivering Italian-inspired comfort in every bite.
Ingredients
Chicken
- 1 pound chicken breasts, sliced thin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
Sauce and Pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/4 cup julienne sun-dried tomatoes in oil, drained
- 1/2 teaspoon Italian seasoning (no salt added)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 oz penne pasta, uncooked
- 1 cup Parmesan cheese, freshly shredded
- Fresh basil, for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season them with salt and pepper. Dredge the chicken slices in all-purpose flour, shaking off any excess flour to avoid clumping during cooking.
- Brown the Chicken: Heat olive oil over medium-high heat in a large pan. Add the floured chicken slices and brown them on both sides until a golden crust forms. The chicken will not be fully cooked at this stage. Remove the browned chicken from the pan and set aside.
- Sauté Aromatics: Reduce the heat to medium and add butter to the pan. Once melted, add minced garlic and crushed red pepper flakes. Sauté for 1–2 minutes until fragrant but not browned.
- Add Liquids and Seasonings: Pour in chicken broth and heavy cream, then add the drained sun-dried tomatoes, Italian seasoning, kosher salt, and black pepper. Increase heat to medium-high and stir, scraping any browned bits from the bottom of the pan to enhance flavor.
- Simmer and Add Pasta: When the broth and cream mixture begins to simmer, stir in the uncooked penne pasta. Nestle the browned chicken breasts on top of the pasta. Cover the pan and reduce the heat to medium-low.
- Cook Until Done: Allow the dish to cook for about 20 minutes, or until the pasta is tender and the chicken reaches an internal temperature of 165℉ (75℃).
- Finish the Sauce and Serve: Remove the chicken breasts from the pan and set aside to rest. Reduce heat to low, then stir in the freshly shredded Parmesan cheese and chopped fresh basil into the pasta sauce until melted and combined. Slice or dice the rested chicken and return it to the pan with the pasta. Serve warm, garnished with extra basil if desired.
Notes
- Use thinly sliced chicken breasts to ensure even cooking and faster cooking time.
- Do not overcook the pasta; check for tenderness at about 18 minutes to avoid mushiness.
- For a lighter version, substitute heavy cream with half-and-half but expect a slightly less creamy sauce.
- Sun-dried tomatoes packed in oil add extra flavor; drain them well to avoid excess oiliness.
- Freshly grated Parmesan cheese melts better and provides richer flavor compared to pre-grated varieties.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
