One-Pot Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken and pasta in a rich tomato-cream sauce, all cooked together for easy cleanup and maximum taste. It’s the perfect comfort meal, especially when served alongside warm, cheesy garlic bread.
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🍶 The Ingredients
The simple, readily available ingredients in this recipe make it a versatile dish that you can easily adapt to suit your tastes. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Protein – Chicken breast works wonderfully, but boneless, skinless chicken thighs are also great options. Ground turkey is a wonderful substitution.
- Pancetta – This pork product is similar to bacon and can usually be found in the cured meats area of most well-stocked supermarkets. Actual bacon, or prosciutto, can be substituted. Or, you can omit it, and still have a delicious dish.
- Mushrooms – If you don’t like mushrooms, simply leave them out. We like baby Bella, but any variety (or a combination of them) works well. This includes white button, cremini, shiitake, and porcini.
- Sun-dried tomatoes – We like the ones that are packed with oil, but you can use fresh or packed in water. If using fresh, you’ll need to add them to a bowl of warm water for about 20 minutes. Diced tomatoes can be substituted for the sun-dried tomatoes.
- Spinach – We recommend mature spinach that has been washed and stems removed. Baby spinach can be substituted. If using frozen, be sure it’s completely thawed and squeezed of excess liquid. We don’t recommend canned spinach.
- Pasta – Any short pasta will work, including shells, elbows, ziti, penne, fusilli, or bow-tie. Long pasta, such as spaghetti, can be substituted if you prefer.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
For a major flavor boost, we use some of the oil from the sun-dried tomatoes to sauté the chicken and mushrooms. You won’t need all of it for the dish. We save the remaining oil and add a pinch of dried herbs and red pepper flakes for a wonderful dipping oil for fresh bread.
👩🏼🍳 How to Make One-Pot Marry Me Chicken Pasta
- Step 1: Heat the oil in a skillet and sauté the seasoned chicken until cooked through.
- Step 2: Remove the chicken and then cook the pancetta until crispy.
- Step 3: Remove the pancetta and sautée the mushrooms and garlic. Add a little more oil, if needed. If desired, deglaze the pan with white wine before adding mushrooms.
- Step 4: Add the broth and bring to a simmer, and then stir in the pasta. Cover the pan and simmer until the pasta is al dente.
- Step 5: Stir in the seasonings, tomatoes, chicken, and spinach.
- Step 6: Add the cream and cook until the spinach is wilted. Stir in the grated Parmesan just before serving.
🍽️ How To Serve, Store, and Reheat
- This one-pot wonder is perfect when served straight from the skillet. However, for a beautiful presentation, transfer it to a large pasta bowl.
- Be sure to have plenty of extra grated Parmesan for passing at the table.
- Serve with crusty Italian bread or easy homemade dinner rolls.
- Keep leftovers in an air-tight container with a lid in the fridge for up to 5 days.
- Leftovers are even better the next day. Reheat on the stove with a splash or two of broth.
🙋🏽♂️ Frequently Asked Questions
Can I use a different type of pasta for One-Pot Marry Me Chicken Pasta?
Yes, you can substitute with any pasta you prefer, such as penne, fusilli, or rigatoni—just adjust the cooking time as needed.
Is it possible to make One-Pot Marry Me Chicken Pasta dairy-free?
Absolutely! Use dairy-free cream and cheese alternatives to enjoy a creamy, dairy-free version of this dish.
Can I prepare One-Pot Marry Me Chicken Pasta ahead of time?
While best enjoyed fresh, you can make it ahead and refrigerate for up to 2 days; reheat gently with a splash of cream or milk to restore creaminess.
How spicy is One-Pot Marry Me Chicken Pasta?
The recipe has a mild spice level, but you can easily adjust the heat by adding more or less red pepper flakes or your favorite spicy seasonings.
😋 Other One-Pot Wonder Recipes
Ready to make the best one-pot wonder dish in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
One-Pot Marry Me Chicken Pasta
One-Pot Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken and pasta in a rich tomato-cream sauce, all cooked together for easy cleanup and maximum taste.
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Servings: 4
Calories: 575kcal
Video
Equipment
- 1 large skillet with lid 12-inch is ideal
Ingredients
- 1 7 oz jar sun-dried tomatoes in oil, chopped or julienned
- 1½ lbs chicken breast boneless, skinless, cut into bite-size pieces
- salt and pepper
- 2 teaspoon oregano dried, divided
- 4 oz pancetta cubed
- ¼ cup white wine optional
- 8 oz mushrooms sliced
- ¼ teaspoon red pepper flakes more for extra heat
- 2 teaspoon garlic minced
- 3 cups chicken broth
- 2 cups dried pasta such as medium shells
- ½ teaspoon smoked paprika
- 1 cup heavy cream
- 2 cups spinach fresh, washed, and stems removed
- 3 tablespoon Parmesan cheese grated, plus extra for garnish.
Instructions
- Drain the tomatoes and hold onto the oil. Season the chicken with salt, pepper, and 1 teaspoon of dried oregano.1 7 oz jar sun-dried tomatoes, 1½ lbs chicken breast, salt and pepper, 2 teaspoon oregano
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chicken and cook, stirring often, until cooked through, about 5 to 8 minutes. Remove the chicken from the pan, place it on a plate, and set it aside.
- Add the pancetta to the pan and cook, stirring often, until crispy, about 5 minutes. Use a slotted spoon to transfer the pancetta next to the chicken.4 oz pancetta
- Add the wine to the skillet and use a wooden spatula to scrape up the bits in the skillet. (or use an extra splash of broth). Let simmer until nearly evaporated, about 1 to 2 minutes.¼ cup white wine
- Add the mushrooms and sauté until softened and beginning to release their liquid, about 4 to 5 minutes. Season with a pinch of salt, pepper, and red pepper flakes. Add the garlic and sauté, stirring often, for another 30 seconds.8 oz mushrooms, ¼ teaspoon red pepper flakes, 2 teaspoon garlic
- Stir in the broth and bring to a simmer. Add the pasta and stir. Lower the heat slightly and cover the pan. Cook until the pasta is tender and al dente, usually about 10 minutes. Stir the pasta every few minutes.3 cups chicken broth, 2 cups dried pasta
- Remove the lid and stir in the sun-dried tomatoes, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon oregano, paprika (1 tsp), cooked chicken, and pancetta. Stir until combined.½ teaspoon smoked paprika
- Stir in the heavy cream and then the spinach. Stir until the spinach has wilted.1 cup heavy cream, 2 cups spinach
- Remove from the heat and stir in 3 tablespoon of grated Parmesan. Serve at once with extra Parmesan passed at the table.3 tablespoon Parmesan cheese
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
Olive oil can be substituted for the sun-dried tomato oil.
If you don’t want to deglaze the pan with wine, add a splash of broth. You may need to add a little more oil when sautéing the mushrooms if they seem a bit dry.
If you prefer more of a sauce, add a splash more broth after the pasta has cooked and is tender.
Leftovers can be stored in an air-tight container with a lid in the fridge for up to 5 to 6 days. The dish is amazing the next day. Reheat in a skillet on the stove over medium heat with a splash or two of broth.
The dish can be frozen for up to 2 to 3 months. The sauce and pasta may break down somewhat after thawing, but it will still be very tasty.
Nutrition
Calories: 575kcal | Carbohydrates: 7g | Protein: 46g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 201mg | Sodium: 698mg | Potassium: 1087mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2555IU | Vitamin C: 8mg | Calcium: 138mg | Iron: 2mg
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