Things I love: the popularity of the “Marry Me” food trend, one-pot meals, and dinners that make everyone happy. So, I decided to combine all three into this creamy Marry Me Chicken Pasta recipe. The chicken sears until golden, then onions, garlic, and oil-packed sundried tomatoes build a sweet-savory base for the creamy Parmesan sauce. The penne simmers in the sauce until tender, before I finish everything with heavy cream, frozen spinach, and Parmesan. It’s an easy, budget-friendly, one-pot meal that might just lead to a proposal!
One Pot Creamy Marry Me Chicken Pasta
If you’re wondering what the “Marry Me” craze is, it’s a popular creamy sundried tomato and Parmesan sauce made famous by Marry Me chicken, a skillet chicken recipe so good it supposedly makes anyone who takes one bite say, “I’d marry you for this!” I took things a step further by making this Marry Me chicken pasta a one-pot meal, so when there’s only one dirty pot to wash, they really will want to marry you!
I used oil-packed sundried tomatoes in this easy recipe because I prefer their flavor to the pouch or bagged kind, and I make the most of the oil by searing the chicken and sautéing the onions, garlic, and tomatoes in it. The pasta cooks right in the same pot, soaking up the broth, sundried tomato oil, garlic, and Parmesan flavor until the sauce turns creamy, silky, and rich. I also like to add frozen spinach to my Marry Me sauce to set it apart, add a little color, and sneak in some greens without adding any extra prep!
Recipe Success Tips
- Use a heavy-bottomed pot (and a similar-sized burner). We’ve made a lot of one-pot pastas over the years here on Budget Bytes, so we know a thing or two about getting them just right! I find that a thick-bottomed skillet or Dutch oven makes a big difference. Thin-bottomed pots can create hot spots and cook the penne unevenly. I also like to use a burner close in size to the bottom of the pot to help the heat spread evenly, so everything cooks at a steady simmer.
- Pat the chicken dry. I always pat the chicken dry and sear it over medium-high heat so it browns instead of steams, which helps lock in moisture and build more flavor for the sauce.
- Keep the lid on. The trapped steam helps the penne cook through while the broth turns into a glossy sauce. I only lift the lid to stir and check for sticking, then I cover it again.
- Don’t add too much liquid at the start. The broth does not need to fully cover the pasta for it to cook, so resist the urge to add extra water or broth right away. Too much liquid can make the finished sauce loose instead of creamy.
- Check and adjust near the end. After the penne has simmered for 20 minutes, check the pasta for doneness and look at how much liquid is left. If the pasta is tender but the sauce looks too loose, simmer it uncovered for a few minutes. If the pot looks dry and the pasta still needs time, add a small splash of hot broth or water.
- Heavy cream makes the best sauce. I use heavy cream because its higher fat content gives this Marry Me chicken pasta the richest, most stable consistency. You can use half-and-half, but the sauce will be lighter and less rich. Cream cheese also works, like we use in our one-pot Cajun chicken pasta, though it adds more tang and thickness, while heavy cream is more common for classic Marry Me sauces!
Marry Me Chicken Pasta
Equipment
- Dutch Oven or Large Skillet (with lid)
Ingredients
- 2 Tbsp sundried tomato oil from jar divided, (or olive oil) $0.00
- 1 lb. chicken breasts cut into 1-inch cubes (2 breasts, 453g) $2.57*
- 1 tsp salt divided, $0.04
- 1 tsp black pepper divided, (freshly cracked) $0.16
- ½ onion small dice, (1 cup, 155g) $0.30
- 4 garlic cloves minced, (2 Tbsp) $0.24
- ½ cup sundried tomatoes packed in oil, (thinly sliced, 90g) $1.97
- 2 Tbsp tomato paste $0.16
- 2½ cups chicken broth 20oz., $0.33**
- 8 oz. penne pasta uncooked, $0.49***
- 1½ tsp Italian seasoning $0.30
- ½ cup heavy cream room temperature, (4oz.) $0.62
- ⅓ cup frozen spinach thawed and pressed, (80g) $0.30****
- ½ cup Parmesan cheese grated, (40g) $0.96
Instructions
- Gather and prepare all ingredients.
- In a large skillet or Dutch oven, over medium-high heat, add 1 tablespoon of sundried tomato oil. Pat the chicken dry with paper towels and season evenly with ½ teaspoon of salt and ½ teaspoon of pepper.
- Once hot, add the cubed chicken to the skillet in an even layer. Sear in batches if needed. Cook the chicken undisturbed for 3 minutes, then flip, and cook for another 3 minutes. Remove the chicken from the skillet and set it aside.
- Turn the heat to medium and add the remaining sundried tomato oil, onions, garlic, and sliced sundried tomatoes. Cook for about 3 minutes, stirring occasionally, until the onions soften.
- Add the tomato paste and stir for about 1 minute.
- Add the chicken broth, penne pasta, remaining salt and pepper, Italian seasoning, and the chicken with any of their drippings to the skillet. Stir to combine.
- Bring the pot to a boil, then reduce to a medium simmer. Place a lid on top and cook for 10 minutes.
- After 10 minutes, stir the ingredients, making sure nothing is sticking to the bottom. Place the lid back on and continue cooking for an additional 10 minutes.
- Remove the lid and check on the doneness of the pasta. Add an additional splash of chicken broth if they are not fully cooked and the pan gets dry. Once cooked, turn off the heat.
- Stir in the heavy cream and frozen spinach until warmed and combined.
- Sprinkle on the fresh Parmesan and enjoy.
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Notes
Nutrition
how to make Marry Me Chicken Pasta step-by-step photos
Gather all of your ingredients.
Season the chicken: Heat 1 Tbsp sun-dried tomato oil in a large skillet or Dutch oven over medium-high heat. Pat 1 lb. cubed chicken breast dry with paper towels, then season it evenly with ½ tsp salt and ½ tsp freshly cracked black pepper. Drying the chicken helps it brown nicely in the pan.
Sear the chicken: Once the oil is hot, add the chicken in an even layer. Cook undisturbed for about 3 minutes, then flip and cook for another 3 minutes, until lightly golden on the outside. Work in batches if the pan is crowded. The chicken does not need to be fully cooked yet, since it will finish cooking with the pasta. Transfer the chicken to a clean plate and set aside.
Cook the aromatics: Reduce the heat to medium and add the remaining 1 Tbsp sun-dried tomato oil, ½ diced onion, 4 minced garlic cloves, and ½ cup sliced sun-dried tomatoes to the pot. Cook for about 3 minutes, stirring occasionally, until the onion begins to soften and the garlic smells fragrant.
Add the tomato paste: Stir in 2 Tbsp tomato paste and cook for about 1 minute, stirring constantly. This helps deepen the tomato flavor and takes away the raw edge from the paste.
Add the pasta and liquid: Pour in 2½ cups chicken broth, then add 8 oz. uncooked penne pasta, the remaining ½ tsp salt, remaining ½ tsp black pepper, 1½ tsp Italian seasoning, and the seared chicken with any juices from the plate. Stir well, making sure the pasta is mostly submerged in the broth.
Simmer the pasta: Bring the pot to a boil, then reduce the heat to a medium simmer. Cover with a lid and cook for 10 minutes.
After 10 minutes, remove the lid and stir well, scraping the bottom of the pan to prevent sticking. Cover again and continue cooking for another 10 minutes, or until the penne is tender and the chicken is cooked through.
Check the pasta: Remove the lid and check the pasta. If the penne needs more time but the skillet looks dry, add a splash of extra chicken broth and continue simmering for a few minutes. Once cooked, turn off the heat. Stir in ½ cup room-temperature heavy cream and ⅓ cup thawed, pressed frozen spinach until combined and warmed through.
Finish with Parmesan: Sprinkle in ½ cup grated Parmesan cheese and stir until melted into the sauce. Taste and adjust the salt and pepper if needed. I add fresh basil as a garnish because it gives the creamy pasta a bright, aromatic finish, but is totally optional! Chives, parsley, or oregano would also work if you want a different fresh herb on top.
Serve warm and enjoy!
What Else Can I Add?
This creamy Marry Me chicken pasta is already savory and hearty, but it’s also easy to tweak with extra vegetables, cheese, or herbs. If you’re adding fresh vegetables, I’d sauté them with the onions so they have time to soften and build flavor before the pasta simmers. Here are some easy swaps or additions I love:
- Peas: Stir frozen peas near the end with the cream and spinach so they stay sweet and bright.
- Mushrooms: Sauté sliced mushrooms with the onions until they release their moisture and start to brown for a deeper, savory flavor.
- Zucchini or squash: Dice them small and sauté with the onions. They’ll make the pasta feel a little lighter and add mild sweetness!
- Asparagus: Cut it into 1-inch pieces and sauté it with the onions for a fresh flavor perfect for spring!
- Broccoli: Chop it small so it cooks evenly and adds a fresh, earthy flavor to balance the creamy sauce.
- Bell peppers: Sauté diced bell peppers with the onions for a sweeter, more colorful pasta. Red, yellow, or orange peppers will add the most sweetness.
- Roasted red peppers: They add a smoky-sweet flavor and make the sauce taste even richer without much extra work.
- Swap the Parmesan: I add fresh-grated Parmesan at the end for a salty, savory finish, but you can omit it or swap in another cheese, like goat cheese, mozzarella, or provolone.
Serving Suggestions
This Marry Me chicken pasta is hearty enough to serve as a full meal on its own, but I always love adding something simple on the side. Pair it with homemade garlic bread to go with the creamy Parmesan and sundried tomato sauce, or keep the meal fresh and crisp with a Caesar salad. For a veggie side, roasted Brussels sprouts or roasted broccoli both balance the rich and savory Marry Me flavors really well.
Storage & Reheating
Store leftover Marry Me chicken pasta in an airtight container in the refrigerator for 3-4 days. The pasta will continue to soak up the sauce as it sits, so don’t be surprised if it thickens in the fridge! Reheat leftovers gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring often. If the sauce looks dry, add a splash of milk, heavy cream, or broth to loosen it back up and bring back that creamy texture.
You can freeze this pasta for 3-4 months, but just know the texture may change. Creamy sauces can sometimes separate after freezing, and the penne may soften a bit once thawed and reheated.
Love One-Pot Chicken Pastas? Try These Next:
- I LOVE this One Pot Creamy Cajun Chicken Pasta because you can adjust the heat and make it as mild or spicy as your family likes!
- One Pot Creamy Pesto Chicken Pasta is a quick weeknight pasta with Alfredo-style creaminess and a bright pop of basil pesto.
- Our Buffalo Chicken Pasta is ready in about 30 minutes and tastes like a game-day dip turned into dinner.
More Marry Me Recipes
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Hello, my name is SURESH KUMAR. I'm a 50 year old self-employed Pirate from the Caribbean. 
