I love making this creamy, flavorful pasta dish that combines tender chicken, sun-dried tomatoes, and a rich parmesan sauce all in one pot. It’s comforting, indulgent, and perfect for an easy yet impressive meal.
Why You’ll Love This Recipe
I enjoy how everything cooks in one pot, which makes cleanup simple and stress-free. The sauce turns incredibly creamy and coats the pasta perfectly, while the chicken stays juicy and full of flavor. I also like how the sun-dried tomatoes add a slightly tangy, savory depth that makes the dish feel special.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
2 large chicken breasts, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 cups chicken broth
1 cup heavy cream
250 g penne pasta (uncooked)
1 cup grated parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 cup fresh spinach
2 tablespoons butter
directions
I start by heating olive oil in a large pot over medium heat. I season the chicken pieces with salt, pepper, garlic powder, and paprika, then cook them until golden and fully cooked. I remove the chicken and set it aside.
In the same pot, I add a bit more oil if needed, then sauté the minced garlic and sun-dried tomatoes for about a minute until fragrant.
I pour in the chicken broth and heavy cream, stirring to combine. Then I add the uncooked penne pasta, making sure it’s submerged in the liquid. I bring it to a gentle simmer and let it cook, stirring occasionally, until the pasta is tender and the sauce thickens.
Once the pasta is cooked, I return the chicken to the pot. I stir in the parmesan cheese, butter, oregano, and red pepper flakes.
Finally, I add the fresh spinach and let it wilt into the sauce. I taste and adjust seasoning if needed, then serve it warm.
I sometimes swap chicken breasts for chicken thighs for extra juiciness. When I want a lighter version, I use half-and-half instead of heavy cream. I also like adding mushrooms or roasted red peppers for more depth. Occasionally, I use different pasta shapes like rigatoni or fusilli depending on what I have.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I add a splash of milk or broth and warm it gently on the stove to bring back the creamy texture. The microwave works too, but I stir halfway through to keep the sauce smooth.
FAQs
Can I use a different type of pasta?
Yes, I use any short pasta I have on hand, just adjusting the cooking time slightly if needed.
Can I make this dish dairy-free?
I replace the cream with a dairy-free alternative and skip the parmesan or use a plant-based version.
What are sun-dried tomatoes adding to the dish?
I find they bring a tangy, slightly sweet flavor that balances the creamy sauce.
Can I freeze this pasta?
I can freeze it, but I notice the sauce texture changes slightly when reheated.
How do I keep the sauce from getting too thick?
I add a bit more broth or cream while reheating to loosen the sauce.
Conclusion
I find this One Pot Marry Me Chicken Pasta incredibly satisfying and full of flavor. It’s simple to prepare, requires minimal cleanup, and always feels like a special meal when I serve it.
