Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and often stay more tender throughout the cooking process. They typically require about the same cooking time but are more forgiving if slightly overcooked. The richness of thigh meat actually complements the creamy sauce wonderfully.

What can I substitute for heavy cream?

For a lighter version, you can use half-and-half, though the sauce won't be quite as rich. For a dairy-free option, full-fat coconut milk works surprisingly well. Avoid milk or low-fat dairy products as they're prone to curdling when simmered for extended periods.

Can I make this ahead for a dinner party?

This dish is best prepared shortly before serving, but you can prep components ahead of time. Brown the chicken and refrigerate it, and measure out all ingredients. When ready to serve, simply pick up at the sauce-building step. The dish holds well on low heat for about 30 minutes if your timing is off.

Why is my sauce too thin/thick?

Sauce consistency can vary based on pasta type, cooking temperature, and even the pan you use. If too thin, remove the lid and simmer for a few extra minutes. If too thick, add a splash of broth or cream. Remember that the sauce will continue to thicken as it cools, so it's better to err on the slightly thin side when cooking.

One-Pot Marry Me Chicken Pasta Recipe

Description

This One-Pot Marry Me Chicken Pasta is the perfect combination of creamy, savory, and hearty flavors all cooked in one skillet! Juicy chicken, al dente pasta, rich heavy cream, tangy sun-dried tomatoes, and fresh Parmesan cheese come together to create a meal that’s both indulgent and easy to prepare. It’s ideal for a comforting weeknight dinner or a cozy gathering with family and friends.

Ingredients

Units Scale

For the Chicken:

1 lb boneless skinless chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Sauce and Pasta:

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 cup dry white wine or chicken broth
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
8 oz medium pasta (penne, fusilli, bowties, etc.)
1/2 cup sun-dried tomatoes, chopped
1/2 cup parmesan cheese, freshly grated

For Garnish:

Fresh basil, chopped or torn

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Instructions

Prepare the Chicken
Pat the chicken breasts dry using paper towels. Pound them to an even thickness to ensure even cooking. Then, generously season both sides with salt and pepper.
Cook the Chicken
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 3 minutes per side. Remove the chicken from the skillet and set it aside on a plate. (Note: The chicken does not need to be fully cooked at this point.)
Make the Base for the Sauce
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Then, pour in the white wine (or chicken broth) to deglaze the skillet, scraping up the browned bits from the bottom.
Prepare the Creamy Sauce
Stir in chicken broth, heavy cream, Italian seasoning, red pepper flakes, and the chopped sun-dried tomatoes. Increase the heat slightly to bring the mixture to a gentle simmer.
Add the Pasta and Chicken
Stir the pasta into the simmering sauce to ensure it’s coated evenly. Nestle the chicken breasts on top of the pasta. Cover the skillet with a lid and reduce the heat to low, allowing the dish to simmer for 15-20 minutes. The pasta should be al dente, and the chicken should be fully cooked through.
Finish the Dish
Remove the chicken from the skillet and set it aside. Stir the grated Parmesan cheese and fresh basil into the pasta directly in the skillet. Season the dish to taste with additional salt and pepper as needed.
Slice and Serve
Slice the cooked chicken or chop it into bite-sized pieces and mix it back into the pasta. Serve immediately, garnished with more basil and freshly grated Parmesan if desired. Enjoy!

Notes

Pasta Options: Use a medium-shaped pasta like penne, fusilli, or bowties to allow the sauce to cling to each piece, ensuring every bite is flavorful.
Substitutions: If you don’t have heavy cream, you can substitute with half-and-half for a lighter option, but the result will be less creamy.
Wine Substitute: If you prefer not to use wine, chicken broth works just as well to deglaze the pan and enhance flavor.
Make-Ahead Tip: You can prepare and sear the chicken up to a day in advance and store it in the refrigerator. Reheat in the skillet as you prepare the sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat, adding a splash of chicken broth or cream to loosen the sauce if necessary.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 6g
Sodium: 650mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 42g
Cholesterol: 150mg