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Marry Me Chicken Pasta recipe

Marry Me Chicken Pasta

Marry Me Chicken Pasta is an incredibly satisfying and easy one-pot meal, perfect for busy weeknights or when you want to impress without a fuss. This recipe delivers a rich, creamy, and flavorful experience that will quickly become a favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Prep Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon red pepper flakes optional, for a touch of heat
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 12 ounces dried pasta such as penne, rotini, or fettuccine
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/4 cup chopped fresh basil or parsley for garnish

Equipment

  • Large skillet or Dutch oven

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until golden brown, but not cooked through. Remove the chicken from the skillet and set aside.
    1 tablespoon olive oil, 1.5 pounds boneless, skinless chicken breasts or thighs, 1 teaspoon salt, divided, 1/2 teaspoon black pepper, divided
  2. Reduce the heat to medium. Add the chopped onion to the same skillet, scraping up any browned bits from the bottom. Cook for 5-7 minutes, or until the onion is softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
    1 medium yellow onion, 3 cloves garlic, 1/2 teaspoon red pepper flakes
  3. Pour in the can of diced tomatoes with their juices and the chicken broth. Bring the mixture to a simmer, stirring to combine.
    1 (14.5 ounce) can diced tomatoes, undrained, 4 cups low-sodium chicken broth
  4. Add the dried pasta to the simmering liquid. Stir well to ensure the pasta is submerged. Return the seared chicken pieces to the skillet with the pasta and sauce. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
    12 ounces dried pasta, 1.5 pounds boneless, skinless chicken breasts or thighs, 1 teaspoon salt, divided, 1/2 teaspoon black pepper, divided
  5. Bring the mixture back to a gentle simmer. Cover the skillet and cook for 12-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking. If the sauce seems too thick, you can add a splash more chicken broth or water.
  6. Stir in the heavy cream and grated Parmesan cheese. Continue to stir until the sauce is smooth and creamy and the cheese has melted. Taste and adjust seasoning if needed.
    1/2 cup heavy cream, 1/2 cup grated Parmesan cheese
  7. Garnish generously with fresh chopped basil or parsley. Serve hot, with extra Parmesan cheese on the side if desired.
    1/4 cup chopped fresh basil or parsley, 1/2 cup grated Parmesan cheese

Notes

Allow the pasta to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Freezing is optional and can be for up to 1-2 months.