This Creamy One Pot Marry Me Chicken Pasta takes the bold, tangy flavors of the famous skillet chicken and turns it into a complete one-pan weeknight dinner.

Tender pieces of chicken simmer with sun-dried tomatoes, garlic, and pasta in a rich Parmesan cream sauce, all in a single pot. Cleanup is quick, and the flavor is anything but basic.

Why This Marry Me Chicken Pasta is a Weeknight Favorite

I reach for this when I want something that tastes a little special but doesn’t need a pile of pans. The sauce is velvety and savory, with a bright tang from the sun-dried tomatoes that cuts right through the cream.

Cooking the pasta directly in the sauce means every piece soaks up all that richness, and the whole thing lands on the table in about half an hour. It is the kind of dinner that gets asked for again before the plates are even cleared.

Ingredients

1 lb boneless skinless chicken thighs, cut into bite-sized pieces: thighs stay juicy, but boneless breasts work too.
2 tbsp olive oil: for browning.
4 cloves garlic, minced: you want that deep savory hum.
½ cup oil-packed sun-dried tomatoes, drained and chopped: the star, bring the tang.
1 tsp dried oregano: classic herb that marries everything.
½ tsp red pepper flakes: gives a gentle warmth, skip if you like it mild.
3 cups chicken broth: the cooking liquid for the pasta.
1 cup heavy cream: creates that signature creamy finish.
8 oz dried penne pasta: holds the sauce in all its ridges.
½ cup finely grated Parmesan cheese: salty, nutty umami.
2 cups fresh baby spinach: wilts right into the sauce at the end.
Salt and black pepper to taste.
Fresh basil, for garnish: a bright finish.

Variations / Substitutions

Swap the protein: Shrimp works beautifully; add it in the last 3 minutes of simmering until pink. Chicken breasts can be used but cook them just until opaque.
Make it dairy-free: Use full-fat coconut milk instead of heavy cream and a dairy-free Parmesan alternative. The sauce will be slightly thinner but still luscious.
Change the herb: Fresh thyme or a pinch of dried rosemary gives a different cozy note.
Add more veggies: Sliced mushrooms or halved cherry tomatoes can go in with the garlic.

Marry Me Chickpeas are another dinner you’d probably love if you enjoy this pasta.

How to Make Creamy One Pot Marry Me Chicken Pasta

Step 1: Brown the Chicken

Heat the 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the 1 lb chicken pieces with a pinch of salt and pepper, then add them to the hot pan in a single layer. Cook for about 5 minutes, turning once, until the outside is deeply golden.

The chicken should be browned on the surface but not cooked through; it will finish gently in the sauce later. You are building flavor on the bottom of the pan right now, so let it get a nice sear.

Step 2: Sauté the Aromatics

Lower the heat to medium and toss in the 4 cloves minced garlic, the ½ cup chopped sun-dried tomatoes, the 1 tsp dried oregano, and the ½ tsp red pepper flakes. Stir constantly for about 1 minute, just until the garlic becomes fragrant and the tomatoes start to release their oil.

The kitchen will smell incredible at this point, the sun-dried tomatoes intensifying everything with their concentrated savory sweetness. Be careful not to let the garlic burn; if the pan looks dry, add a tiny splash of oil.

Step 3: Simmer the Pasta

Pour in the 3 cups chicken broth and the 1 cup heavy cream, then bring the mixture to a boil. Stir in the 8 oz dried penne and return the browned chicken to the pot. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender and the sauce has thickened, about 12 to 15 minutes.

You will know it is ready when the pasta is al dente and the sauce coats the back of a spoon. Stir often to keep anything from sticking to the bottom, because the starch from the pasta thickens the liquid into a glossy sauce.

Step 4: Stir in the Spinach and Serve

Remove the pot from the heat and add the ½ cup grated Parmesan and the 2 cups fresh baby spinach. Stir gently for about 1 minute, just until the spinach wilts and the cheese melts into a creamy finish.

Ladle the pasta into bowls right away and top with more Parmesan and a few torn basil leaves. Serve while the sauce is still loose and silky.

A Few Notes Before You Start

Use a heavy-bottomed pot: A wide Dutch oven or deep straight-sided skillet helps the liquid reduce evenly and prevents scorching.
Don’t skip the sun-dried tomatoes: Their tang is what balances the cream, giving the dish its signature bright flavor.
Check pasta doneness early: Different brands can cook a minute or two faster, so start tasting around the 10-minute mark.
Loosen leftover sauce: The pasta will soak up liquid as it sits. When reheating, add a splash of broth or water to bring it back to a creamy consistency.

Pasta shapes and their approximate simmer times in this sauce:

Pasta Shape	Simmer Time
Penne	12-15 mins
Rigatoni	13-16 mins
Farfalle	11-13 mins
Rotini	10-12 mins

Storing Leftovers

Refrigerate: Keep in an airtight container for up to 3 days. The pasta will absorb more liquid as it sits, so it will be thicker the next day.
Reheating: Warm gently on the stovetop over medium-low heat with a splash of broth or water, stirring often, until heated through.

What to Serve With This Creamy Pasta

A handful of peppery arugula tossed with lemon juice and a little olive oil cuts the richness perfectly. Garlic bread or a crusty baguette is never a bad idea for mopping up the last of the sauce, and a side of roasted broccoli or green beans adds a nice crisp snap.

Frequently Asked Questions

Can I use boneless chicken breasts?

Yes, cut them into small bite-sized pieces and cook them until just opaque, about 3 to 4 minutes per side. They cook faster than thighs, so pull them from the pan a minute sooner to avoid drying out.

Can I make this dairy-free?

You can. Replace the heavy cream with full-fat coconut milk and use a dairy-free Parmesan substitute. The sauce will be a bit thinner but still rich and savory.

What if my sauce ends up too thin?

Let it simmer uncovered for a few extra minutes. The pasta will continue to release starch, which naturally thickens the sauce. Stir occasionally so it does not catch.

Can I double this recipe?

Yes, use a pot that holds at least 5 quarts and increase the simmer time by 2 to 3 minutes to make sure all the pasta cooks evenly through the larger volume.