One Pot Marry Me Chicken Pasta
Tender chicken and penne pasta simmered together in a rich, creamy sun-dried tomato sauce. An easy one-pot comfort dish ready in under 25 minutes.
Ingredients
- 1 pound chicken breasts sliced thin
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/4 cup all-purpose flour for coating
- 2 tablespoons olive oil extra virgin preferred
- 2 tablespoons butter
- 4 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes adjust to taste
- 2 cups low-sodium chicken broth
- 1 cup heavy cream full-fat
- 1/4 cup sun-dried tomatoes in oil drained and julienned
- 1/2 teaspoon Italian seasoning no salt added
- 8 oz penne pasta uncooked
- 1 cup freshly shredded Parmesan cheese
- Fresh basil to taste (for mixing and garnish)
Instructions
- Prepare the Chicken:
- Slice chicken breasts about 1/2 inch thick. Season generously with kosher salt and black pepper. Dredge in flour, shaking off excess.
- Brown the Chicken:
- Heat olive oil in a large skillet over medium-high. Add chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden brown but not fully cooked through. Transfer to a plate.
- Build Aromatic Base:
- Reduce heat to medium. Melt butter in the same skillet. Add garlic and red pepper flakes; cook 1–2 minutes until fragrant.
- Create the Sauce:
- Pour in chicken broth, scraping up browned bits. Stir in heavy cream, sun-dried tomatoes, and Italian seasoning. Bring to a gentle simmer.
- Cook Pasta and Chicken Together:
- Stir in uncooked penne pasta. Nestle browned chicken on top. Cover and simmer 12–15 minutes, stirring occasionally, until pasta is al dente and chicken reaches 165°F.
- Finish the Dish:
- Remove chicken and dice or slice. Stir Parmesan cheese into the sauce until smooth. Return chicken to the pan and fold in fresh basil. Adjust seasoning with salt and pepper.
Notes
If the sauce is too thick, add a splash of extra chicken broth or cream.
Always use freshly shredded Parmesan for the best melting.
For added heat, increase crushed red pepper flakes.
This dish keeps well refrigerated for 3 days but doesn’t freeze well due to the cream sauce.
Reheat gently on the stovetop with a little cream to loosen.