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This One Pot Marry Me Chicken Pasta brings together juicy chicken breast chunks and penne in a creamy sun-dried tomato blend. Taking cues from the trending Marry Me Chicken, this simplified one-pot method delivers amazing flavor fast – it's bound to wow your dinner guests any night of the week.
Kitchen Wonder Moment
I couldn't believe how good this turned out my first try. There's something magical about letting the pasta soak up all the flavors right alongside the chicken in one pot. The sauce is something else too! When sun-dried tomatoes, cream and Parmesan come together, they create this incredibly deep, rich taste that has everyone at the table asking for more.
Your Ingredients
- Chicken Breasts: Cut thin so they cook quickly and evenly.
- All-Purpose Flour: Gives your chicken that nice crispy outside.
- Olive Oil: Used to get that golden color on your chicken.
- Butter: Makes the sauce extra delicious.
- Garlic: Fresh minced for the best punch of flavor.
- Crushed Red Pepper: Just enough spice to cut through the creaminess.
- Italian Seasoning: Herb mix that adds that authentic Italian touch.
- Chicken Broth: The foundation for our amazing sauce.
- Heavy Cream: Creates that smooth, indulgent texture.
- Sun-Dried Tomatoes: Thinly sliced for sweetness with a tang.
- Parmesan Cheese: Grate it fresh for the best melt.
- Penne Pasta: Added dry to soak up all those amazing flavors.
- Fresh Basil: Adds that burst of freshness at the end.
Cooking Steps
- Get Your Chicken Ready
- Cut chicken into thin slices, add salt and pepper, then coat with flour.
- Get Some Color
- Warm up olive oil in your pan and cook the chicken until it's golden brown. Take it out and set it aside.
- Build Flavor Base
- Throw in butter, garlic, and red pepper flakes and let them cook for a minute or two.
- Mix Up Your Sauce
- Pour in chicken broth, cream, sun-dried tomatoes, and Italian seasoning. Let it bubble while you scrape up the tasty bits from the pan.
- Everything Together
- Add your dry pasta to the sauce and place chicken on top. Cover and let it simmer about 20 minutes until pasta gets tender and chicken cooks through.
- Last Touches
- Take out the chicken, cut it up, then stir Parmesan and fresh basil into your pasta. Add the chicken back and you're ready to eat.
Tips For Success
I've made this dish tons of times now and learned that cutting chicken into even pieces really matters for cooking it right. Don't skip the browning step either – those little browned bits in the pan pack so much flavor into your sauce. And always throw in fresh basil at the end. It's not just for looks – it totally changes the dish with its amazing smell and taste.
Storing Leftovers
This pasta tastes amazing right away but leftovers work great too. I keep mine in a sealed container and when I'm warming it up, I add a little splash of cream to bring the sauce back to life. Heating it slowly on the stove works best but you can use the microwave too – just stir it a few times so the sauce stays nice and smooth.
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Frequently Asked Questions
- → What’s the purpose of dredging chicken in flour?
- It lightly coats the chicken for browning while helping to thicken the sauce. Just dust off extra flour so the sauce doesn’t get too thick.
- → Why cook pasta in the same pot?
- It soaks up the sauce's flavor while its starch thickens the dish. Plus, it saves cleanup time!
- → Why take chicken out before cooking the pasta?
- Resting the cooked chicken keeps it juicy and avoids overcooking while the pasta finishes up.
- → When’s the perfect time for cheese?
- Stir the parmesan on low heat right at the end with basil. This keeps it silky and avoids lumps.
- → Is pre-grated parmesan okay to use?
- Freshly shredded parmesan melts better without the added anti-caking agents that affect texture.