One Pot Marry Me Chicken Pasta is a dish that’s bound to impress—both you and whoever you serve it to! I stumbled upon this recipe in a cozy corner of the internet and instantly fell in love with its combination of tender chicken, al dente pasta, and a creamy sauce that warms your soul. This dish isn’t just a means to fill your stomach; it’s an experience—a comforting meal that suits all occasions, from spontaneous weeknight dinners to festive family gatherings. Once you try this dish, you’ll understand the secret behind its name; it might just make you swoon!
Reasons to Try It
There are countless reasons to dive into making this One Pot Marry Me Chicken Pasta. For starters, it’s a true crowd-pleaser, combining rich flavors that even the pickiest eaters will adore. The best part? It all comes together in one pot, saving you time on cleanup—which is an absolute win for busy weeknights!
"I made this for my family last week, and they couldn’t stop raving about it! It’s now a staple in our house."
Your weeknight dinners just got a major upgrade with this recipe. It’s comforting, quick to prepare, and bursting with flavor, which makes it perfect for lazy Sundays or family get-togethers. Imagine everyone gathering around the table, sharing laughter and good food—that’s the vibe you’ve been looking for!
Step-by-Step Overview
This dish truly embodies simplicity and satisfaction. Start by searing the chicken perfectly to lock in flavors, then move on to creating a creamy garlic sauce studded with sun-dried tomatoes. After that, you’ll introduce the pasta to the mix, allowing it to absorb all that delicious sauce while cooking to al dente perfection. In just one pot, you’re set for a delightful meal that leaves the dishes behind with minimal fuss.
What You’ll Need
- 5 lbs chicken breasts (pounded to 1/4 inch thickness)
- 12 oz dry angel hair pasta
- 2 tablespoons all-purpose poultry seasoning (I use cajun seasoning)
- 2 tablespoons butter
- 1/2 onion, minced
- 5 cloves garlic, minced
- 3/4 cup sun dried tomatoes, oil drained
- 2 cups chicken stock
- 1 1/2 cups milk (room temp)
- 1/3 cup heavy cream (room temp)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 cup parmesan cheese, freshly grated
- 1/3 cup basil leaves, chiffonade
Feel free to swap out chicken for something leaner like turkey, or try a plant-based chicken substitute for a vegetarian version. Just be mindful of cooking times!
Directions to Follow
- Coat the chicken with 2 tablespoons of olive oil and season liberally with salt and pepper.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chicken to the skillet and cook for 3 minutes. Flip it just once for an even sear.
- Lower the heat and cook for an additional 3-4 minutes, or until the chicken reaches an internal temperature of 165°F. Remove and tent with foil on a plate to keep warm.
- In the same skillet, add the butter and the minced onions. Sauté until they start to become translucent, about 2 minutes.
- Stir in the garlic and sun-dried tomatoes, mixing for about 30 seconds.
- Pour in the chicken stock, room temperature milk, and heavy cream. Add the seasonings and bring the mixture to a low boil.
- Add the pasta to the sauce, allowing it to soften for about a minute. If desired, break the pasta in half to fit better in the skillet.
- Maintain a low simmer and let the pasta cook to al dente, about 8-10 minutes.
- Once the pasta is tender, stir in the grated parmesan cheese and fresh basil. Adjust with any additional salt and pepper as needed.
- Finally, incorporate the chicken back into the pan, and serve warm with extra parmesan and basil for garnish.
How to Plate and Pair
For the best presentation, twirl a generous serving of the pasta onto the plate, and place the succulent pieces of chicken atop. A sprinkle of fresh basil and a dusting of parmesan will create an appealing visual. Pair this dish with a light salad or roasted vegetables to create a deliciously balanced meal. If you’re feeling fancy, a chilled glass of white wine, like a crisp Sauvignon Blanc, can elevate your dining experience.
Keeping Leftovers Fresh
If you find yourself with leftovers—lucky you! Store them in an airtight container in the fridge, where they’ll keep for about 3-4 days. When you’re ready to enjoy them again, reheat gently on the stove over low heat, adding a splash of milk or chicken stock to bring back the creamy texture.
Pro Chef Tips
- Ensure the chicken is pounded evenly to help it cook uniformly.
- Use room temperature dairy ingredients; this helps prevent curdling and promotes a smoother sauce.
- Don’t rush the sautéing process; developing flavors in the onions and garlic is crucial for depth.
Recipe Variations
Feel free to get creative with this dish! Consider adding vegetables such as spinach or bell peppers for added nutrition and color. For those who enjoy a spicy kick, increase the red pepper flakes or add a few splashes of hot sauce. You can also substitute the pasta with a healthier option like whole wheat or gluten-free.
Your Questions Answered
1. How long does it take to prepare?
Prep time is about 10 minutes, with a cooking time of around 20-30 minutes, making it a speedy meal overall.
2. Can I use other pasta?
Absolutely! While angel hair pasta cooks quickly, you can substitute it with your favorites, just be mindful of the cooking times.
3. What’s the best way to reheat leftovers?
Reheat gently on the stove over low heat, adding a little milk or chicken stock to maintain that creamy texture.
One Pot Marry Me Chicken Pasta
A delightful and comforting chicken pasta dish with a creamy sauce and sun-dried tomatoes, perfect for weeknight dinners and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Paleo
Ingredients
- 5 lbs chicken breasts (pounded to 1/4 inch thickness)
- 12 oz dry angel hair pasta
- 2 tablespoons all-purpose poultry seasoning
- 2 tablespoons butter
- 1/2 onion, minced
- 5 cloves garlic, minced
- 3/4 cup sun-dried tomatoes, oil drained
- 2 cups chicken stock
- 1 1/2 cups milk (room temp)
- 1/3 cup heavy cream (room temp)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 cup parmesan cheese, freshly grated
- 1/3 cup basil leaves, chiffonade
Instructions
- Coat the chicken with 2 tablespoons of olive oil and season liberally with salt and pepper.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chicken to the skillet and cook for 3 minutes. Flip it just once for an even sear.
- Lower the heat and cook for an additional 3-4 minutes, or until the chicken reaches an internal temperature of 165°F. Remove and tent with foil on a plate to keep warm.
- In the same skillet, add the butter and the minced onions. Sauté until they start to become translucent, about 2 minutes.
- Stir in the garlic and sun-dried tomatoes, mixing for about 30 seconds.
- Pour in the chicken stock, room temperature milk, and heavy cream. Add the seasonings and bring the mixture to a low boil.
- Add the pasta to the sauce, allowing it to soften for about a minute. If desired, break the pasta in half to fit better in the skillet.
- Maintain a low simmer and let the pasta cook to al dente, about 8-10 minutes.
- Once the pasta is tender, stir in the grated parmesan cheese and fresh basil. Adjust with any additional salt and pepper as needed.
- Finally, incorporate the chicken back into the pan, and serve warm with extra parmesan and basil for garnish.
Notes
For healthier options, you can use turkey or plant-based chicken substitutes. Add vegetables like spinach or bell peppers for extra nutrition.