Make this rich and creamy Marry Me Chicken Pasta in a single pot for easy cleanup. This recipe delivers restaurant-quality flavor quickly.
Author:Lena Maxwell
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 small yellow onion, chopped
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
4 cups chicken broth
12 ounces pasta (penne or rotini work well)
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped (for garnish)
Instructions
Season the chicken pieces lightly with salt and pepper.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and chopped sun-dried tomatoes and cook for 1 minute until fragrant.
Pour in the chicken broth. Add the pasta, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, stirring occasionally, until the pasta is cooked al dente and most of the liquid is absorbed.
Return the cooked chicken to the pot. Stir in the heavy cream and grated Parmesan cheese. Cook uncovered for 2-3 minutes, stirring constantly until the sauce thickens and coats the pasta.
Remove from heat. Garnish with fresh basil before serving.
Notes
For extra richness, you can add 2 tablespoons of butter along with the heavy cream.
If the sauce seems too thick, add a splash of milk or extra broth until you reach your desired consistency.
Use good quality Parmesan cheese for the best flavor in the sauce.