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Angel hair pasta is bathed in a lightened up sun-dried tomato-filled cream sauce, all made in one pot in this Marry Me Chicken Pasta recipe.
If you’re looking for more easy pasta recipes to add to your dinner rotation, check out my Creamy Sausage Alfredo Bake, Lemon Parmesan One-Pan Pasta, or my Chicken Scampi Stuffed Shells.
Marry Me Chicken Pasta Recipe
This Marry Me chicken pasta is quick to throw together, dirtying just one pot, for an easy 30-minute meal. Plus, it’s lightened up swapping cups of heavy cream for milk and chicken broth making this great for weeknight meals when you aren’t wanting to indulge.
Don’t worry about compromising flavor. Although this Marry Me Pasta is lightened up, it’s still full of mouthwatering flavors like sun-dried tomatoes, lots of garlic, onions, parmesan cheese and basil.
Key Ingredients
Here is a list of what you’ll need to make this easy lightened up marry me chicken pasta recipe.
Chicken – I use boneless skinless breasts. Be sure to pound them to an even 1/4 inch thickness so they cook evenly.
Angel Hair Pasta – use your favorite long pasta, our favorite is the delicate tenderness of angel hair pasta.
Seasonings – Italian seasoning, all-purpose poultry seasoning (of your choice – I use cajun seasoning), red pepper flakes, paprika, salt and pepper
Chicken Stock – more flavorful than broth, stock helps add liquid to the sauce without too much heaviness.
Milk – to impart creaminess.
Splash of Cream – just 1/3 cup of cream or half and half adds just a little decadence to richen up this pasta without making it too heavy.
Butter – just two tablespoons is all you need.
Aromatics – freshly minced garlic and minced onion add lots of flavor.
Sun-Dried Tomatoes – tangy and add so much interest to this pasta. Plus, they are quintessential in marry me pasta.
Parmesan Cheese – besides adding flavor, the parmesan will help thicken up the pan sauce.
Basil – fresh basil adds the herbiness.
How to Make Marry Me Chicken Pasta
Cook The Chicken
Add seasoned chicken to a large skillet over medium heat, flipping just once, just each side about 3 minutes each. The chicken is cooked once internal temp reaches 165 degrees.Set aside on a plate tented with foil.
Make the Sauce
Reduce heat to medium low, and in the same skillet, add the butter and onions. Cook until the onions are slightly translucent, about 2 minutes. Add in the garlic and sun-dried tomatoes and continue to stir about 30 seconds. Pour in the chicken stock, room temp milk and cream and seasonings and bring to a low boil.
Add Pasta
Into the sauce, add in the pasta and once it softens slightly (1 minute), it should be flexible enough to nestle it into the pan and submerge in the liquid (or you can break the pasta in half if you prefer). Keep the sauce on a low simmering boil, allowing the pasta to cook through to al dente, about 8-10 minutes.
Finish The Pasta
Once pasta is tender, add in the parmesan cheese, fresh basil and any extra salt and pepper needed. Mix until parmesan is melted and sauce has thickened (it will continue to thicken as pasta sets). Add in the chicken and serve warm with extra parmesan and basil if you prefer.
Looking for More Pasta Recipes?
Blackened Chicken Alfredo
One-Pan Lemon Garlic Parmesan Pasta
I hope you enjoyed this recipe for this Marry Me Chicken Pasta recipe. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
One Pot Marry Me Chicken Pasta Recipe
Ingredients
- 1.5 lbs chicken breasts pounded to 1/4 inch thickness
- 12 oz dry angel hair pasta
- 2 tablespoons all-purpose poultry seasoning I use cajun seasoning
- 2 tablespoons butter
- 1/2 onion, minced
- 5 cloves garlic, minced
- 3/4 cup sun dried tomatoes, oil drained
- 2 cups chicken stock
- 1 1/2 cups milk room temp
- 1/3 cup heavy cream room temp
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
- 1 cup parmesan cheese, freshly grated
- 1/3 cup basil leaves, chiffonade
Instructions
- Coat chicken with 2 tablespoons olive oil, season liberally. Add remaining 2 tablespoons olive oil to a large skillet over medium heat.
- Add in chicken and cook for 3 minutes, flip just once. Reduce heat to low and cook an additional 3-4 minutes. The chicken is cooked once internal temp reaches 165 degrees. Set aside on a plate tented with foil to keep warm.
- In the same skillet, add the butter and onions. Cook until the onions are slightly translucent, about 2 minutes.
- Add in the garlic and sun-dried tomatoes and continue to stir about 30 seconds. Pour in the chicken stock, room temp milk and cream and seasonings and bring to a low boil.
- Into the sauce, add in the pasta and once it softens slightly (1 minute), it should be flexible enough to nestle it into the pan and submerge in the liquid (or you can break the pasta in half if you prefer).
- Keep the sauce on a low simmering boil, allowing the pasta to cook through to al dente, about 8-10 minutes.
- Once pasta is tender, add in the parmesan cheese, fresh basil and any extra salt and pepper needed. Mix until parmesan is melted and sauce has thickened (it will continue to thicken as pasta sets).
- Add in the chicken and serve warm with extra parmesan and basil if you prefer
Notes
This is delicious. Im not sure what I did wrong- I followed all instructions but the pasta quickly turned into a gummy blob. It’s all just kind of stuck together. Any tips would be appreciated, if still tastes so good
Hi Megan – I have never heard of this before nor have I experienced it. Did you use standard pasta? It wasn’t like gluten free or any substitute pasta type?
Tried this last night and turned out so good. Used broth instead of stock and it still turned out so tasty. Will be making again!
Absolutely loved this recipe. Turned out so good
This was delicious. It was creamy. Not too spicy, and worthy of my husband who is a great cook. Only change I made was more heavy cream than milk. Will absolutely make it again.
My family enjoyed this dish. The only change I made was adding a couple cups of roughly chopped spinach to the pan with the roasted tomatoes. I cooked it until the spinach wilted. When I make this again I’ll use less Cajun spice (it’s salty) and less oil. I didn’t add any salt to the dish and it was plenty salty with the Cajun seasoning and Parmesan cheese. Also, it comes together pretty quickly once you add the angel hair to the sauce. I only had to cook it about 5 or 6 minutes and it was al dente and had absorbed most of the sauce.
Flavor was great but next time I will cook pasta separately and serve with the sauce. I found the pasta kept cooking while sitting in the pan.