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One Pot Marry Me Chicken Pasta Recipe

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4 from 53 reviews

A creamy, flavorful one-pot meal featuring tender chicken breasts cooked with penne pasta in a garlic-infused, sun-dried tomato cream sauce, topped with freshly shredded Parmesan and basil. This easy-to-make dish combines protein and pasta in a rich, comforting sauce perfect for a weeknight dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 1 pound chicken breasts, sliced thin
  • 1/4 cup all-purpose flour
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Cooking and Sauce

  • 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

Pasta and Garnish

  • 8 oz penne pasta, uncooked
  • 1 cup freshly shredded Parmesan cheese
  • Fresh basil, for garnish

Instructions

  1. Prepare the chicken: Pat chicken breasts dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Dredge each piece through the all-purpose flour, shaking off any excess flour to ensure a light coating.
  2. Brown the chicken: Heat olive oil in a large skillet or pan over medium-high heat. Add the floured chicken breasts and brown them on both sides until golden but not fully cooked through, about 3-4 minutes per side. Remove the chicken from the pan and set aside on a plate.
  3. Sauté aromatics: Lower the heat to medium and add the butter to the same pan. Once melted, add minced garlic and crushed red pepper flakes. Sauté for 1 to 2 minutes until fragrant but not browned.
  4. Create the sauce base: Pour in the low-sodium chicken broth and heavy cream. Add the drained sun-dried tomatoes, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Increase the heat to medium-high and stir well, scraping up browned bits from the bottom of the pan to incorporate their flavor into the sauce.
  5. Cook pasta and finish chicken: When the sauce mixture begins to simmer, stir in the uncooked penne pasta evenly. Nestle the browned chicken breasts on top of the pasta. Cover the pan with a lid, reduce heat to medium-low, and cook for about 20 minutes, or until the pasta is tender and the chicken reaches an internal temperature of 165°F (74°C).
  6. Finish and serve: Remove the chicken breasts from the pan and set aside to rest briefly. Stir fresh basil and freshly shredded Parmesan cheese into the pasta sauce on low heat until the cheese is melted and the sauce is creamy. Slice or dice the rested chicken breasts and fold them into the pasta. Serve immediately garnished with additional basil if desired.

Notes

  • Make sure to use thinly sliced chicken breasts so they cook evenly with the pasta.
  • Use low-sodium chicken broth to better control the salt level in the dish.
  • Covering the pan during the pasta cooking process is crucial to ensure the pasta cooks properly in the sauce.
  • Feel free to substitute penne with other pasta shapes like rigatoni or fusilli.
  • For a dairy-free option, substitute heavy cream with coconut cream and Parmesan with a vegan cheese alternative.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://ellarecipe.com/one-pot-marry-me-chicken-pasta-recipe/