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One Pot Marry Me Chicken Pasta

One Pot Marry Me Chicken Pasta: Love at First Bite

One Pot Marry Me Chicken Pasta promises irresistible flavors that spark love at first bite, making it the perfect dish for special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Lean protein helps create a juicy and flavorful base.
  • ½ cup All-Purpose Flour Dredging chicken ensures a crispy surface; substitute with gluten-free flour for a gluten-free option.
  • 2 tablespoons Olive Oil Adds flavor and helps brown the chicken; use canola oil as a substitute.
For the Sauce
  • 2 tablespoons Butter Enhances the sauce's richness; can be replaced with more olive oil for a dairy-free option.
  • 3 cloves Garlic Provides depth of flavor; garlic powder works in a pinch if fresh is unavailable.
  • 1 teaspoon Crushed Red Pepper Flake Adds a touch of heat; adjust the amount to suit your spice preference.
  • 2 cups Low-Sodium Chicken Broth Offers flavor without excessive salt; vegetable broth can be a substitute.
  • 1 cup Heavy Cream Creates a creamy texture; replace with half-and-half for a lighter alternative.
  • ½ cup Sun-Dried Tomatoes Infuses a tangy flavor; opt for oil-packed for an extra flavor boost.
  • 1 tablespoon Italian Seasoning Enhances the flavor profile; dried herbs can be used if fresh isn't available.
For the Pasta
  • 12 ounces Penne Pasta A hearty and filling base; feel free to substitute with another pasta shape.
  • ½ cup Parmesan Cheese Adds savory depth; use nutritional yeast for a dairy-free topping.
  • ¼ cup Fresh Basil Brightens the dish; substitute with parsley if basil is unavailable.
  • 1 teaspoon Kosher Salt Essential for enhancing flavor; adjust to taste.
  • 1 teaspoon Black Pepper Essential for enhancing flavor; adjust to taste.

Equipment

  • Large sauté pan

Method
 

Step-by-Step Instructions
  1. Pat the chicken breasts dry with a paper towel, season generously with kosher salt and black pepper, and dredge in all-purpose flour. Set aside.
  2. Heat olive oil in a large sauté pan over medium-high heat. Sear the dredged chicken breasts for 5-6 minutes on each side until golden brown and cooked through. Remove and set aside.
  3. Add butter to the same pan over medium heat, then add minced garlic and crushed red pepper flakes, stirring for 1-2 minutes until fragrant.
  4. Stir in low-sodium chicken broth and heavy cream, followed by sun-dried tomatoes and Italian seasoning. Simmer for 3-4 minutes.
  5. Add uncooked penne pasta into the sauce, ensuring it’s submerged. Place the browned chicken on top, cover, and simmer over medium-low heat for about 20 minutes.
  6. Remove chicken, slice or dice it, and stir in Parmesan cheese and fresh basil into the pasta. Return the chicken back to the pasta, mix well, and serve hot.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 250mgIron: 3mg

Notes

For best results, use fresh ingredients and season to taste. This dish pairs well with garlic bread or a side salad.

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