One Pot Marry Me Chicken Pasta

Marry me chicken pasta in a skillet with a wooden spoon

4.93 from 13 votes

One Pot Marry Me Chicken Pasta

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: people

Author: Mary Smith

Equipment

large skillet

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