Name: Marry Me Chicken Pasta {One Pot Recipe}
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 650 g Boneless & skinless chicken breast Cut into bite-sized pieces; 1 tbsp Olive oil See notes; 3 Garlic cloves Peeled and crushed; 170 g Sun dried tomatoes Drained and very finely chopped; 1 tsp Oregano; 2 tsp Paprika; 250 g Dried pasta See notes; 650 ml Chicken stock (bouillon cube See notes); 150 ml Double cream (heavy cream (US/CAN or (AUS) thickened cream)); 50 g Parmesan Grated; 120 g Spinach; Freshly ground black pepper

There’s something deeply satisfying about a dinner that comes together in one pan, with minimal fuss and maximum flavor. This marry me chicken pasta one pot is exactly that kind of recipe: creamy, savory, and ready in about half an hour. I’ve made it on busy weeknights and for guests who ended up asking for the recipe before dessert. It’s become a staple because it delivers restaurant-level richness without the cleanup.

Why this recipe works

The magic here is in the layering. Browning the chicken first builds a fond—those browned bits stuck to the pan—that flavors the whole dish. Sun-dried tomatoes bring tangy sweetness and umami, while garlic, oregano, and paprika create a warm, aromatic base. Cooking the pasta directly in the stock lets it absorb that seasoned liquid, so every bite tastes cohesive. The cream and Parmesan at the end turn everything silky without weighing it down.

I do this because it prevents bland pasta: cooking the noodles in the broth instead of plain water means they soak up the chicken and tomato flavors as they soften.

Ingredients

650 g boneless, skinless chicken breast, cut into bite-sized pieces
1 tbsp olive oil (or use some oil from the sun-dried tomatoes jar for extra flavor)
3 garlic cloves, peeled and crushed
170 g sun-dried tomatoes, drained and very finely chopped
1 tsp oregano
2 tsp paprika
250 g dried pasta
650 ml chicken stock (bouillon cube)
150 ml double cream (heavy cream in the US/Canada, thickened cream in Australia)
50 g Parmesan, grated
120 g spinach
Freshly ground black pepper

A note on the tomatoes: if you’re not keen on their texture, chop them very small. They’ll melt into the sauce and still deliver that deep, sweet-tart punch.

Step-by-step method

Heat the oil in a large, deep frying pan over medium heat. Once it’s shimmering, add the chicken pieces and a generous sprinkle of black pepper. Cook for about 5 minutes, stirring now and then, until the chicken is lightly colored on all sides. It doesn’t need to be fully cooked yet—it’ll finish later.

Lower the heat and stir in the garlic, sun-dried tomatoes, oregano, and paprika. Let this cook gently for 3–5 minutes, just until the garlic softens and the spices smell toasted. This step matters because it blooms the flavors before liquid goes in.

Add the dry pasta and chicken stock. Stir well, making sure no pasta is stuck to the bottom, then cover with a lid. Simmer for 15–20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. One-pot pastas can vary in timing depending on your stove and pasta shape, so keep an eye on it. If it looks dry before the pasta is done, add a splash of boiling water.

Turn the heat to the lowest setting. Stir in the spinach and cream, mixing thoroughly for 1–3 minutes until the spinach wilts and the cream warms through. Check that the chicken is cooked through; if needed, season with a bit more salt and pepper.

Turn off the heat and fold in the grated Parmesan. It will melt into the sauce, making it glossy and rich.

Common mistakes and how to avoid them

Pasta sticks or burns: Stir every few minutes while it simmers, especially near the bottom of the pan. If it looks too dry before the pasta is tender, add a little boiling water.
Sauce too thin: Let it simmer uncovered for a minute or two at the end; the starch from the pasta will help thicken it.
Chicken overcooked: Cutting it into even, bite-sized pieces helps it cook uniformly. Because it finishes in the sauce, it stays juicy.
Bland flavor: Don’t skip browning the chicken or blooming the spices. Those steps build the backbone of the taste.

Substitutions and adjustments

Chicken: Thighs work beautifully here and stay extra moist.
Pasta: Short shapes like penne or fusilli hold the sauce well. If using gluten-free pasta, check the package timing and be ready to add a bit more liquid.
Cream: Half-and-half can work in a pinch, though the sauce will be lighter. For dairy-free, try a full-fat coconut cream.
Greens: Kale or arugula can replace spinach; just give kale a minute longer to soften.
Cheese: Pecorino or a sharp Asiago can stand in for Parmesan if that’s what you have.

Serving suggestions

This dish is rich enough to stand on its own, but a few simple sides round it out nicely:

A crisp green salad with lemon vinaigrette to cut the creaminess
Warm crusty bread for scooping up extra sauce
Steamed broccoli or green beans for a quick veggie boost

Storage and reheating notes

Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock or water to loosen the sauce. The pasta will continue to absorb liquid as it sits, so don’t be shy about adding a little more when warming it up.

Freezer instructions

This one-pot pasta is best fresh, but you can freeze it for up to 2 months. Cool completely, then store in an airtight container. Thaw overnight in the fridge before reheating. Add a bit of cream or stock when reheating to refresh the sauce’s texture.

FAQ

Can I make this without cream?
Yes. Stir in a spoonful of cream cheese or mascarpone at the end for richness, or use a bit of starchy pasta water plus extra Parmesan to create a lighter emulsion.

What if my sauce breaks or looks grainy?
Lower the heat and whisk in a tablespoon of warm stock or cream. Gentle heat and steady stirring usually bring it back together.

Can I add vegetables?
Absolutely. Sliced mushrooms, zucchini, or bell peppers can go in with the garlic and tomatoes. Just give them a minute or two to soften before adding the liquid.

Is this spicy?
Not as written, but a pinch of red pepper flakes with the paprika adds a pleasant warmth without overwhelming the creamy balance.

This marry me chicken pasta one pot has earned its place in my regular rotation because it’s dependable, deeply flavorful, and forgiving. It’s the kind of dinner that makes a ordinary night feel a little special, with just one pan to wash when you’re done.

Ethan Brooks

Marry Me Chicken Pasta {One Pot Recipe}

This one pan Marry Me Chicken Pasta is a mouthwatering family favourite – creamy, dreamy flavour and ready in about 30 minutes. A quick and easy midweek meal that tastes a bit special.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings: 4

Course: Pasta

Cuisine: Italian

Ingredients Method Notes

Ingredients

650 g Boneless & skinless chicken breast Cut into bite-sized pieces
1 tbsp Olive oil See notes
3 Garlic cloves Peeled and crushed
170 g Sun dried tomatoes Drained and very finely chopped
1 tsp Oregano
2 tsp Paprika
250 g Dried pasta See notes
650 ml Chicken stock bouillon cube See notes
150 ml Double cream heavy cream (US/CAN or (AUS) thickened cream)
50 g Parmesan Grated
120 g Spinach
Freshly ground black pepper

Method

In a large, deep frying pan, heat the oil over a medium heat. When it’s hot, carefully add the chicken pieces and a good sprinkling of pepper. Cook for 5 minutes stirring occasionally until all sides are starting to colour.
Reduce the heat and add the garlic, sun dried tomatoes, oregano and paprika. Stir for 3-5 minutes until the garlic is softened.
Add the pasta and stock and give everything a good stir and put the lid on. Cook for 15-20 minutes, stirring occasionally, until the pasta is cooked and most of the liquid has been absorbed.
Turn the heat to the lowest setting add the spinach and cream and stir very well for 1-3 minutes until the spinach is wilted and the cream is heated through. Check the chicken is cooked through and add more salt and pepper if needed.
Turn off the heat and stir in the parmesan.
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Notes

Oil: Use olive oil, or use some of the oil from the sun dried tomatoes jar. This adds heaps of extra flavour.

Cooking time: The cooking time for One Pot Pastas can vary a lot, depending on the heat and the pasta shape. Just keep an eye on it as it cooks and allow to cook for longer if needed. If you do need to cook for longer, you may need to add a splash or two of more boiling water.

Sun-dried tomatoes: If you (or your family) don’t love the texture of these just cut them up very very small, they melt into the sauce and add heaps of flavour.

Double cream: Double cream is known as heavy cream if you’re in USA or Canada or thickened cream if you’re in Australia.