Amazing 30-Minute Marry Me Chicken Pasta

Oh, doesn’t everyone just dream about taking a flavor vacation straight to a fancy Italian restaurant without leaving their dining room table? I know I do, especially when life gets hectic! That’s why I’m absolutely thrilled to share what I’ve perfected: the **Marry Me Chicken Pasta**. Seriously, this dish has everything! It’s outrageously creamy, loaded with tender chicken and those gorgeous sun-dried tomatoes, and the best part? It’s all done in one pot in about 30 minutes. Coming from someone who knows exactly how tough weeknights can be, this recipe is my personal secret weapon for bringing quick, soulful comfort food back into the rotation. Trust me, once you try this version, you’ll see why it’s quickly becoming the staple in my kitchen, and soon, yours too! We all need easy weeknight dinners.

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Why This One-Pot Marry Me Chicken Pasta Is Your New Favorite

I know you’re busy, so let’s talk about why this **Creamy Chicken Pasta** is about to knock every other **Easy Chicken Dinner Recipe** you have out of the door. It really delivers that restaurant-quality taste with almost zero stress. Honestly, the fact that it’s one of those magical **One Pot Pasta Meals** is worth the price of admission alone! If you loved that technique on my creamy one pot ground beef pasta, you’ll adore this one too.

Speed and Simplicity: A True 30 Minute Chicken Dinner

If you’re hunting for **Quick Weeknight Dinner Ideas**, this is it. We’re talking 30 minutes total! Because everything cooks right there in that one big skillet, you aren’t juggling multiple pots and pans. Just one pot to clean up later—that’s a huge win when you have a million other things to do.

Restaurant Style Chicken Pasta Flavor Profile

Don’t let the speed fool you; this tastes incredibly gourmet. That rich, silky-smooth sauce is everything! You get incredible tender chicken nestled next to bright, chewy sun-dried tomatoes, all swimming in that thick, glorious Parmesan cream sauce. It’s seriously impressive, the kind of dish you’d happily order out!

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Gathering Ingredients for Your Marry Me Chicken Pasta

You won’t believe how simple the ingredient list is for this incredible feast. I designed this recipe using things I almost always have stocked, so you can pivot to making this incredible **Italian Inspired Pasta** on a whim! No need for a huge grocery haul.

Ingredient Clarity and Preparation Notes

To make sure your sauce comes out perfect, a few steps are mandatory. Make sure you grab 1 pound of boneless, skinless chicken breasts cut into bite-sized pieces, and remember the pasta: I specify 8 ounces of dry pasta—penne absolutely sings here, but rotini works just as well! And listen closely: when you chop those sun-dried tomatoes, make sure they were packed in oil, and drain off that extra oil before you toss them in. That little bit of oil is magic later on!

Expert Tips for the Best Marry Me Chicken Pasta

Okay, now that you have the grocery list, let me give you the insider secrets—the things that take this from good to seriously unforgettable. As a home cook, I learned fast that technique matters way more than fancy ingredients, especially with a **Parmesan Cream Sauce Pasta**. If you want that super smooth sauce, pay close attention to how you finish it up. You can check out my quick creamy garlic sauce recipe for more sauce secrets!

Achieving the Perfect Parmesan Cream Sauce Pasta Consistency

This is a big one, so lean in! When you go to stir in that gorgeous grated Parmesan cheese at the very end, you absolutely MUST take the pan off the direct heat first. If you add the cheese while it’s violently boiling, it gets stringy and lumpy, and nobody wants that heartbreak! The residual heat and the starchy liquid left over from cooking the pasta in the broth are what melt that cheese into a silky dream. Just stir gently until it’s perfectly smooth.

Chicken Searing for Maximum Flavor

I know, I know, it’s a one-pot meal, so why bother cooking the chicken first? Because we are making something that tastes like a fancy Friday night! Searing the chicken cuts—even if they are just bite-sized—creates those little brown crispy bits on the bottom of the pan. We call that ‘fond,’ and it’s pure gold flavor! When you later deglaze that pan with the broth, all that flavor comes up right into your sauce. Don’t skip that initial sear, even if you’re in a rush!

Step-by-Step Instructions for Your Marry Me Chicken Pasta

Alright, let’s get cooking! This whole process moves so quickly once you’re rolling, so have everything prepped and ready to go—this is what makes achieving that 30-minute mark possible for this **Restaurant Style Chicken Pasta**. If you want to see how I handle flavorful little bites like this, check out my garlic butter chicken bites recipe for another weeknight win!

Searing the Chicken and Building the Flavor Base

First things first: grab your chicken and season those pieces up with the basic Italian seasoning, salt, and pepper. Heat a good glug of olive oil in that big, deep skillet over medium-high heat. Toss the chicken in and sear it until it’s nicely browned on all sides—that takes about 4 to 5 minutes. Don’t cook it all the way through; you just want that color! Pop the chicken out and set it aside for later. Now, drop the heat just a bit and toss in the garlic along with those chopped sun-dried tomatoes. Let them sizzle for just one minute until you can smell that amazing fragrance. You’re building your flavor foundation right there!

Cooking the Pasta and Finishing the Creamy Marry Me Chicken Pasta

Time for the liquid magic! Pour in the 3 cups of chicken broth and scrape up all those yummy brown bits stuck to the bottom. That’s flavor! Now, add your dry pasta and stir everything so it doesn’t stick. Cover it up and let it bubble away for about 10 to 12 minutes, stirring now and then, until the pasta is almost done swelling. Next, stir in the heavy cream and return that seared chicken to the pot. Let it simmer uncovered for 2 or 3 more minutes so that sauce thickens up nicely around the pasta. Crucially, take the whole skillet OFF the heat before you mix in the Parmesan cheese. Stir until it’s smooth, taste for salt, and garnish with fresh basil. Dinner is served!

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Making Substitutions in Your Creamy Chicken Pasta

I totally get it—sometimes you look at the pantry and realize you’re missing one thing or another. That’s okay! This dish is super flexible. If you don’t have heavy cream on hand, you can definitely use half-and-half; just know you might need to let it simmer uncovered for an extra minute or two to thicken up. Also, if searing chicken breasts feels like too much work on a Tuesday, feel free to swap in some pre-cooked rotisserie chicken! Seriously, just toss it in when you add the cream back in. For more simple dinner swaps, check out how I change things up in my chicken chow mein recipe!

Serving Suggestions for this Italian Inspired Pasta

Since this **Marry Me Chicken Pasta** is so rich and creamy—truly a decadent **Comfort Food Dinner**—you need something bright and fresh on the side to cut through all that amazing richness! I usually keep it simple. A big, crisp green salad is always my go-to; something with a sharp vinaigrette really balances things out beautifully. If you ever need an easy green that tastes way better than it looks, you have to try my Italian grinder salad recipe!

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And of course, you need something to sop up every last drop of that garlic cream sauce, right? A crusty, chewy loaf of Italian bread, maybe lightly toasted with a little garlic butter, does the trick perfectly. Enjoy this **Italian Inspired Pasta**!

Storage and Reheating Instructions for Leftover Marry Me Chicken Pasta

The best part about this dish? It reheats wonderfully! After your amazing date night, save any extra **Creamy Chicken Pasta** in a good airtight container and keep it tucked in the fridge for up to three days. If you look at it later and feel like it’s gotten a little stiff—which happens when the pasta absorbs all that glorious cream—don’t panic! Just heat it slowly on the stovetop over low heat. I always add a tiny splash—maybe a tablespoon—of extra chicken broth or milk while stirring gently. This brings back that dreamy, silky texture we loved on day one. For more tips on using up extras, you might want to see how I handle leftovers on my mashed potato cakes recipe!

Frequently Asked Questions About Marry Me Chicken Pasta

I always get so many great questions when folks try a new staple recipe! It’s just wonderful to see what creative swaps you all are making in your own kitchens. Here are a few things I hear most often when people are making this fantastic **Marry Me Chicken Pasta** for the first time.

Can I use a different type of pasta in this Marry Me Chicken Pasta?

Yes, absolutely! That’s the beauty of a one-pot situation. I love penne because it holds the sauce inside its tubes, but rotini or even shells work great. The most important thing is to use a short pasta. Don’t try throwing spaghetti in there unless you want to fight your pot! Long noodles tend to clump up and won’t cook evenly in this specific liquid ratio we’re using.

How do I adjust the spice level for this Creamy Chicken Pasta?

If you like a little kick, this **Creamy Chicken Pasta** is super easy to spice up! Honestly, my favorite way is to toss in about half a teaspoon of red pepper flakes right when you sauté the garlic and tomatoes. That bloom of heat is gorgeous! Alternatively, some stores sell jars of marinated sun-dried tomatoes that are packed with chili flakes—those work like a charm too, just be aware they might punch a little harder than planned!

What if I don’t have sun-dried tomatoes? Oh, you can still make this! Use half a cup of chopped roasted red peppers instead. It won’t have that lovely chewy texture, but you’ll still get that essential sweetness and color base that makes the dish so good. If you’re looking for other great dinner ideas, check out my recipe for chicken salad chick grape salad recipe, which is a total crowd-pleaser!

Share Your Ultimate Creamy One-Pot Marry Me Chicken Pasta Experience

Now that you’ve got the recipe and hopefully the kitchen smells amazing, I really, truly want to hear from you! Cooking is all about sharing, right? Did this **Marry Me Chicken Pasta** live up to the hype? Did your family actually agree to marry you all over again after tasting that sauce? I hope so!

Please hop down to the comments section below and tell me how it went! Let me know what pasta shape you used, or if you added any little twists of your own. A rating helps other home cooks know it’s a winner, too! And if you snap a quick picture of your beautiful, creamy masterpiece, tag me when you share it online. I absolutely love seeing my recipes come to life in your homes. Happy cooking, everyone! Don’t forget to check out the rest of the blog for more everyday dinner inspiration!

Ultimate Creamy One-Pot Marry Me Chicken Pasta (Ready in 30 Minutes)

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Make this restaurant-style Marry Me Chicken Pasta in one pot for minimal cleanup. You get tender chicken, sun-dried tomatoes, and a rich Parmesan cream sauce, ready fast enough for any weeknight.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian Inspired
• Diet: Vegetarian

Ingredients

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• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
• 3 cups chicken broth
• 1 cup heavy cream
• 8 ounces dry pasta (penne or rotini work well)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup fresh basil, chopped (for garnish)

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Instructions

1. Season the chicken pieces with Italian seasoning, salt, and pepper.
2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 4 to 5 minutes. Remove the chicken and set it aside.
3. Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant.
4. Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
5. Add the dry pasta to the skillet. Stir well, cover the skillet, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is nearly tender.
6. Stir in the heavy cream and return the cooked chicken to the pot. Continue to simmer uncovered for 2 to 3 minutes, allowing the sauce to thicken slightly.
7. Remove the skillet from the heat. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
8. Taste and adjust salt and pepper if needed. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

Notes

• For a thicker sauce, let the pasta simmer uncovered for the last few minutes, allowing more liquid to evaporate.
• If you do not have heavy cream, you can substitute with half-and-half, but the sauce will be slightly thinner.
• This dish tastes great with rotisserie chicken if you want to skip the initial searing step.

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 5
• Sodium: 750
• Fat: 35
• Saturated Fat: 18
• Unsaturated Fat: 12
• Trans Fat: 1
• Carbohydrates: 45
• Fiber: 3
• Protein: 40
• Cholesterol: 140