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This creamy Marry Me Chicken Pasta is a one-pot dream dinner bursting with sun-dried tomato flavor and tender chicken. Ready in 30 minutes, and perfect for date night or weeknight comfort. It’s the kind of one-pot chicken pasta that’s rich, flavorful, and surprisingly simple.
Why You’ll Love This Marry Me Chicken Pasta Recipe
Creamy pasta with a garlicky sun-dried tomato sauce? Say no more. This one-pan meal is inspired by the internet-famous “Marry Me Chicken” and adds gluten-free penne and spinach to the mix for a dinner that’s simple enough for a busy weeknight, but special enough for a romantic dinner at home.
If you love cozy chicken pasta recipes that come together with minimal fuss, this skillet chicken pasta recipe is a must-try. We're using bite-sized chicken breasts, pantry-friendly spices, and a splash of half & half (or dairy-free Nutpods!) for a sauce that tastes rich and indulgent without being fussy. Think of it as your new favorite creamy tomato chicken pasta.
If you love this recipe, you'll also love my Creamy Tuscan Chicken Skillet, Creamy Boursin Chicken Pasta, or Chicken and Broccoli Alfredo (Without Cream) for more weeknight comfort.
Note: While all of Mary's Whole Life recipes are gluten-free, this recipe still works great with regular pasta! If you have family members who aren't gluten-free, feel free to swap for regular penne.
Ingredients You’ll Need
- Boneless skinless chicken breasts: Cut into 1-2" cubes. Chicken thighs can be used for a juicier alternative.
- Salt and pepper: To season and balance the sauce.
- Butter (or ghee) and olive oil: Add richness and help brown the chicken.
- Minced garlic: Fresh garlic gives this pasta its deep, savory base. Garlic powder can be used in a pinch.
- Chicken broth: Adds savory depth and helps cook the pasta. Low-sodium, bone broth, or even vegetable broth work.
- Gluten-free penne pasta: I love the Jovial Foods brand. Regular penne or any short pasta works well here, too.
- Oregano, thyme, and red pepper flakes: These give the dish that signature Italian chicken pasta flavor. Adjust heat to taste.
- Sun-dried tomatoes: Bring a punch of sweet-tart umami. Don't skip these!
- Raw spinach: Wilts into the hot pasta for a nutrient boost.
- Half & Half or Original Nutpods: Makes the sauce creamy. Heavy cream also works if you’re not dairy-free. Nutpods is perfect if you love pasta with heavy cream but want a lighter option.
- Grated parmesan cheese: Adds umami and creaminess. Use vegan parm or omit if needed.
- Fresh basil: Optional, but brightens the dish beautifully.
How to Make Marry Me Chicken Pasta
Step 1: Heat the butter and olive oil in a large skillet over medium-high heat. Add cubed chicken and sprinkle generously with salt and pepper.
Step 2: Cook for 4-6 minutes until browned and cooked through. Remove and set aside.
Step 3: Add minced garlic and stir for 30 seconds until fragrant.
Step 4: Pour in the broth and stir to deglaze the pan, scraping up browned bits. Add uncooked pasta, red pepper flakes, oregano, thyme, and remaining salt. Stir and bring to a boil.
Step 5: Cook for 11-12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
Step 6: Return the chicken to the skillet.
Step 7: Add in the sun-dried tomatoes and spinach. Simmer until spinach wilts.
Step 8: Remove from heat and stir in half & half and parmesan. Mix until creamy. Top with basil and more Parmesan cheese if desired.
Substitutions + Swaps
- Want to make it lighter? Use low-fat milk or broth and skip the cheese. The sun-dried tomato cream sauce is still bold and rich!
- Looking for a dairy-free version of this recipe? Use Nutpods, vegan butter, and dairy-free parmesan. The sauce will still be creamy and flavorful.
- Need to keep it gluten-free? Stick with a certified GF penne brand like Jovial.
Storage & Reheating Tips
- Store leftovers in an airtight container in the fridge for 3-4 days.
- To reheat, warm on the stovetop with a splash of broth or water to loosen the sauce. It reheats beautifully!
Recipe FAQs
It's a creamy sun-dried tomato pasta dish inspired by the original Marry Me Chicken recipe. Chicken breast is simmered with garlic, herbs, and cream, then combined with penne and spinach for a cozy, one-pan meal.
Legend has it that this dish is so good, it'll win you a marriage proposal! While I can't guarantee that, I can promise it's one of the most delicious chicken and sun-dried tomato pasta recipes out there.
Absolutely. Chicken thighs work great and add richness. If using rotisserie chicken, stir it in at the end to warm through. It also makes a great rotisserie chicken pasta shortcut.
This creamy tomato chicken pasta has become a go-to in our house, and I hope it will in yours, too. Whether you're planning a cozy dinner or need an easy weeknight pasta idea, this one-pot dish delivers comfort and flavor in every bite.
Don't forget to check out my One Pot Chicken Parmesan Pasta Recipe for another family favorite!
More Comforting Chicken + Pasta Dinner Ideas
One Pot Marry Me Chicken Pasta
Equipment
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-2 inch pieces
- 1 tsp salt, divided
- ½ tsp pepper
- 1 tbsp butter, or ghee
- 1 tbsp olive oil
- 3 cloves minced garlic
- 4.5 cups chicken broth
- 12 oz gluten free penne pasta, I like Jovial Foods brand
- 1 tsp oregano
- 1 tsp thyme
- ½ tsp red pepper flakes
- 7 oz sun-dried tomatoes, drained and roughly chopped
- 3 cups raw spinach
- ¾ cup Original Nutpods, or Half & Half
- ½ cup grated parmesan cheese
- Fresh basil leaves, chopped, for garnish
Instructions
- Sprinkle the cubed chicken generously with ½ tsp salt and ½ tsp pepper.
- Heat the butter and olive oil in a skillet over medium high heat. Add the chicken and cook for 4-6 minutes until browned and cooked through. Remove from the pan and set aside.
- Add in the minced garlic and stir for 30 seconds until fragrant.
- Pour in the chicken broth and stir to deglaze the bottom of the pan, scraping up any browned bits.
- Add in the uncooked penne pasta, red pepper flakes, oregano, thyme, and remaining ½ tsp salt. Stir, then bring to a boil. Cook for 11-12 minutes, stirring occasionally, or until the pasta is cooked (I like it al dente) and a lot of the broth has been absorbed.
- Add the chicken back into the pan along with the sun-dried tomatoes and spinach. Stir over medium heat for a minute until the spinach welts.
- Remove from heat and stir in the half & half (or Nutpods) and parmesan until you have a creamy sauce. Serve topped with fresh basil and more fresh grated parmesan. Enjoy!
Notes
- Keep in mind that you do not need to cook the pasta ahead of time. You'll add the uncooked pasta in step 5, making this recipe an easy, one-pan dish.
- If you're dairy-free, substitute your favorite non-dairy alternatives for the butter and cream. Garnish with vegan parmesan cheese or omit.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat over the stovetop with a little butter or a splash of water/chicken stock to break up the pasta and sauce. Serve warm with fresh basil and red pepper flakes.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
So good and easy to make!
Loved this recipe! So easy and delicious.
Delicious! I subbed regular pasta and also heavy cream (only did 1/2 cup and added a little extra broth) because that is what I had. Everyone in the house loves it.
My whole family loved it, even my teen!!!