Treat yourself to this comforting One-Pot Marry Me Chicken Pasta! Dry pasta cooks up perfectly tender in a luscious sauce with tender chicken and sun-dried tomatoes in this one pot wonder that is perfect for a busy weeknight or for a cozy date night-in.
Say hello to my one-pan marry me chicken pasta, a simple yet irresistible spin on the classic “Marry Me” chicken recipe. Juicy chicken breast nestled in a luscious sun-dried tomato cream sauce is tossed with tender pasta to create pure magic. Equal parts casual and elegant, this hearty meal comes together quickly in one pan, delivering all the cozy, comforting vibes we all crave this time of year.
If you’ve never heard of “marry me” chicken, also known as Creamy Tuscan Chicken, let me fill you in. The legend goes that it’s so incredible, anyone lucky enough to taste it might just propose on the spot. Variations exploded all over the internet but whether or not the legend holds true, one thing is certain: this dish is absolutely mouthwatering. One bite in, and you’ll understand why this recipe has been such a hit!
A few of my other favorite one-pan chicken dinners are this Arroz con Pollo, One-Pan Chicken with Lemon Orzo, and this simple and delicious Chicken and Chorizo Rice.
Key Ingredients And Notes
Here’s an overview of the ingredients you will need. For a complete list of ingredients and measurements, scroll down to the recipe card.
- Chicken breasts: For my one-pot marry me chicken pasta I like to use boneless, skinless chicken breasts. The meat pieces cook quickly and they easily soak up the delicious, rich sauce so they turn out tender and juicy.
- Yellow onion: Adds a savory base to the sauce.
- Garlic: For a super flavorful and aromatic sauce, I like to add 5 cloves of minced garlic. You can use as little as two garlic cloves, if you wish.
- Chicken broth: Because we are cooking the pasta in the same pan as the chicken, you will need at least 4 cups of broth. In a pinch, you could use water but the sauce will not be as flavourful.
- Heavy cream: Creates a luscious and creamy sauce. You can use half and half, or a mix of whole milk and heavy cream, if you wish.
- White wine: For my marry me chicken pasta, I like to use about 1/2 cup of dry white wine to deglaze the pan. White wine’s acidity cuts through the rich, creamy, sauce preventing it from feeling too heavy. If avoiding alcohol, you can use 1/2 cup chicken broth with a tablespoon of apple cider vinegar when deglazing the pan.
- Tomato paste: Helps give the sauce more depth of flavor.
- Sundried tomatoes: Often packed in oil with herbs, sun-dried tomatoes bring an extra layer of depth and complexity to the dish.
- Pasta: I like to use a short pasta which is easier to cook in a shallow pan. Here I used farfalle but penne, fusilli or similar, will all work.
- Parmesan cheese: Can’t have a luscious pasta sauce without some parm! For the best rich flavor, try and use freshly grated Parmesan.
- Italian seasoning: A blend of herbs that enhances the overall flavor. If you don’t have Italian seasoning, use a teaspoon each of dried oregano and dried thyme.
- Red pepper flakes (optional): Adds a gentle heat to the dish.
- Salt and pepper: Essential for seasoning the chicken and sauce.
- Lemon juice: This is optional but adds a lot of fresh, bright flavors that help cut through the richness of the dish.
- Fresh basil: For a delicious and fragrant finishing touch.
Variations And Substitutions
Chicken —> I’ve used chicken breasts in this recipe but you can use boneless, skinless chicken thighs, if you wish. They will take a little longer to cook so make sure the internal temperature reaches 165ºF. You could also make this pasta dish with any pre-cooked chicken you may have on hand.
Add extra veggies —> Fresh spinach, sliced mushrooms, green peas, or red peppers would all be great additions to this pasta dish.
Make it gluten-free —> Use your favourite gluten-free pasta to make this completely gluten-free.
For a dairy-free version —> You can use cashew milk which is really creamy but my favorite dairy-free option for this marry me chicken pasta is coconut milk. The sauce turns out just as rich and creamy as if you were using heavy cream. If you’re worried the sauce may taste too much like coconut, it truly doesn’t. There’s enough savory flavors in the dish to mask all the coconut flavor. In fact, I alternate between making it with cream and coconut milk and in my household, no one has ever noticed the difference…shhhh…
Make it vegan —> Use any of the dairy-free recommendations above and use cubed tofu! Simply toss the tofu cubes with 2 tablespoons of cornstarch and fry them in two tablespoons of oil until golden and crispy. Remove from pan and follow recipe as written.
Cherry tomatoes instead of sun-dried tomatoes —> If you aren’t a fan of sun-dried tomatoes, cherry tomatoes would be a great substitution.
How to Make One-Pan Marry Me Chicken Pasta
Prepare the chicken. Slice two or three chicken breasts in half lengthwise so you have 4 or 6 thinner breasts (no need to pound them). Season chicken breasts on both sides with salt and pepper. (Alternatively, you can cut the chicken into bite-sized pieces.)
Brown the chicken. In a large sauce pan, heat olive oil over medium-high heat (TIP: add a splash of sun-dried tomato oil for more flavor). Sear the chicken until golden brown and no longer pink, about 4 minutes on each side, then transfer to a plate. When cool enough to handle, cut into bite-sized pieces.
Sauté garlic and tomato paste: Reduce heat to low, add the minced garlic and cook until fragrant. Next, add the tomato paste and cook, stirring constantly, until the paste has darkened, about 1-2 minutes. Add the Italian seasoning ad red pepper flakes, if using.
Deglaze the pan. Increase heat to medium and add the wine, scraping up any brown bits on the bottom of the pan. Cook until wine slightly reduces, about 2 minutes. Pour in the chicken broth and bring to a gentle boil.
Cook the pasta. Add the pasta to the pot, ensuring it is submerged in the liquid. Cover with a lid and cook according to the package instructions, stirring occasionally to prevent sticking (mine was al dente at about 13 minutes).
Finish the dish: Once the pasta is al dente, add the sun-dried tomatoes, heavy cream and grated Parmesan cheese. Stir to combine, then add the chicken pieces. Let it simmer for an additional 4 minutes until chicken is warmed through the sauce thickens slightly.
Serve and enjoy: Garnish with plenty of fresh basil, and serve the pasta warm with extra Parmesan on the side.
Helpful Tips
Stir the pasta while it cooks: The pasta is getting cooked with a minimal amount of liquid so make sure you give it a good stir every so often to ensure it isn’t sticking to the bottom of the pan.
Don’t overcook the pasta: Keep an eye on the cooking time to ensure the pasta stays al dente.
Use fresh Parmesan: Grating your own Parmesan cheese will give you a creamier and fresher flavor compared to pre-packaged options.
Try not to omit the fresh basil. It adds a bright, slightly sweet, and peppery flavor that complements the richness of the pasta sauce.
Recipe FAQs
Similar to the other infamous “engagement chicken”, the idea behind the name is meant to be playful, suggesting that a meal this good could win over anyone’s heart. The origin of “Marry Me Chicken” stems from its reputation as a dish so delicious that it might inspire a marriage proposal. The name, originally coined by Laura Funston and her colleague, gained popularity as the recipe circulated online, particularly in food blogs and social media, where it was praised for its creamy sauce, bold flavors, and romantic appeal.
Absolutely! Cooking the pasta in the same pan makes clean-up a little easier but if you’re more comfortable with cooking the pasta separately, please do! You could even use leftover plain pasta to make this dish. Just add it in after the you have added the cream, but before you add the parmesan cheese so it absorbs some of the sauce.
This creamy sauce is at its best when served immediately. That said, if you’re serving this pasta dish to guests, which I highly recommend you do, there’s a few things you can do to get ahead. The chicken can be cooked as per recipe instructions, then once cooled store in the refrigerator for up to 3 days. The pasta can be cooked ahead and stored in the refrigerator for up to 2 days. With the chicken and pasta cooked ahead, this dish can come together in about 15 minutes!
Serving Suggestions
- Salad: Pair this one-pan marry me chicken pasta with a crisp side salad dressed in a tangy vinaigrette to balance the creaminess of the dish. My favorite is tossing baby spinach with a simple balsamic vinaigrette.
- Bread: Serve with warm garlic bread or crusty baguette slices for soaking up the sauce.
- Vegetable: This lemon broccolini would be wonderful alongside this creamy pasta dish.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen the sauce.
- Reheat: For best results, reheat gently on the stovetop, adding a splash of chicken broth or cream to loosen the sauce.
- Freezer: Freeze the pasta in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Just be aware that when a cream-based sauce is frozen, it might curdle when reheated.
More Pasta Dishes To Love
Did you try this recipe?
Let us know your thoughts on this One-Pan Marry Me Chicken Pasta by leaving a star rating below!
Thank you!~Sandra
One-Pan Marry Me Chicken Pasta
Ingredients
- 3 chicken breasts (about 1 1/2 pounds)
- Kosher salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 5 cloves garlic, minced (can use less garlic to taste)
- 2 tablespoons tomato paste
- 1 1/2 teaspoon Italian seasoning (or 1/2 teaspoon each dried oregano and dried thyme)
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1/2 cup dry white wine (optional – see notes)
- 4 cups chicken broth
- 12 ounces short pasta such as farfalle, penne, fusilli, etc.
- 3/4 cup sun-dried tomatoes packed in oil, drained and roughly chopped
- 1/2 cup freshly grated parmesan cheese plus more for serving
- 1 cup heavy cream or half & half
- 1-2 tablespoons lemon juice (optional)
- fresh basil, torn, to taste
Instructions
- Slice chicken breasts in half lengthwise so you have 6 thinner breasts (no need to pound them). Pat the chicken dry with paper towels and season on both sides with salt and a just a pinch of black pepper. (Alternatively, you can cut the chicken into bite-sized pieces.)
- In a large sauce pan, heat olive oil over medium-high heat (TIP: add a splash of the sun-dried tomato oil for more flavor). Sear the chicken until golden brown and no longer pink, about 4 to 5 minutes on each side, then transfer to a plate. When cool enough to handle, cut into bite-sized pieces.
- Reduce heat to low, add the garlic and cook for 1 minute, stirring often. Add the tomato paste and cook, stirring constantly, until the paste has darkened, about 1-2 minutes. Stir in the Italian seasoning and red pepper flakes, if using.
- Increase the heat to medium, add the wine, scraping up any brown bits on the bottom of the pan. Cook until wine slightly reduces, about 2 minutes. Pour in the chicken broth and bring to a gentle boil.
- Add the pasta to the pot, ensuring it is mostly submerged in the liquid. Cover with a lid and simmer, stirring occasionally to prevent sticking, until pasta is al dente about 12-14 minutes (my farfalle was al dente at about 13 minutes).
- Once the pasta is al dente, add the sun-dried tomatoes, grated Parmesan cheese, the heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine, then add the chicken pieces. Let it simmer for an additional 3 to 4 minutes until the chicken is warmed through and the sauce has slightly thickened.
- Remove from heat and drizzle with lemon juice (if using) and top with plenty of fresh basil. Serve warm with extra Parmesan on the side, if desired.
Bryanne
I have made a few Tuscan Chicken dishes in my day, but this is absolutely one of the best. Heck, I was tempted to marry myself! And altho I didn’t get around to making a nice vegetable side, the suggestion of having garlic bread to mop up the sauce was genius!
Loved it!
Sandra Valvassori
Haha this comment just made my week! So happy to hear you enjoyed the recipe, Bryanne, and thank you so much for your kind review!