One-Pot Marry Me Chicken Pasta

Course: Entree

Cuisine: American / Italian

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 575kcal

Author: Kris Longwell

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.

Print Recipe

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

Video

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