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Savory skillet-style Marry Me chicken pasta noodles tossed in garlic cream sauce and topped with pan-seared chicken breast pieces and fresh Italian parsley
Tarek Rakhiess

Marry Me Chicken Pasta: The Creamy One Pot Dinner

A creamy, Italian-inspired one-pot dinner made with tender chicken breast, sun-dried tomatoes, garlic parmesan sauce, heavy cream, and fresh basil. Ready in 35 minutes. Impressive enough for date night, easy enough for any weeknight.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts halved lengthwise
  • Salt black pepper, garlic powder (for seasoning)
  • 2 tablespoons olive oil
  • 4 garlic cloves minced
  • 1/2 cup sun-dried tomatoes chopped
  • 1 teaspoon red pepper flakes optional
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup grated Parmesan cheese plus more for serving
  • 8 oz penne or rigatoni pasta
  • Fresh basil for topping

Equipment

  • Large deep skillet or sauté pan
  •  pot for boiling pasta
  • Meat thermometer
  • Cutting board
  • Sharp knife

Method
 

  1. Season chicken breast on both sides with salt, pepper, and garlic powder.
  2. Sear in olive oil over medium-high heat, 4 to 5 minutes per side. Remove and rest.
  3. In the same pan on medium, cook garlic 60 seconds. Add sun-dried tomatoes, cook 1 minute.
  4. Add heavy cream and chicken broth. Simmer gently.
  5. Stir in parmesan cheese until melted into a smooth garlic parmesan sauce.
  6. Slice chicken and return to pan. Cover, cook on low 6 to 8 minutes to 165 F internal temp.
  7. Boil pasta noodles separately until al dente. Drain and toss into sauce.
  8. Top with fresh basil and extra parmesan cheese. Serve ho

Notes

 
  • For a healthier “Marry Me Chicken Pasta,” substitute heavy cream with half-and-half and use whole wheat pasta noodles.
  • For crockpot “Marry Me Chicken Pasta,” cook the chicken on low for 6 hours with broth and seasonings, then stir in the cream and Parmesan at the end.
  • The sauce can be stored in the refrigerator for up to 3 days.
  • It can be frozen for up to 2 months, but freeze without the pasta noodles.