One Pot Marry Me Chicken Pasta
One Pot Marry Me Chicken Pasta is a creamy, sundried tomato chicken pasta that's not only mouthwateringly good but also incredibly easy to make. It’s packed with tender chicken, sun-dried tomatoes, and a luscious creamy sauce that’s sure to have your family (or your SO!) swooning!
Servings: 8
Calories: 452kcal
Ingredients
- 2 large chicken breasts boneless, skinless, cut into bite-sized pieces
- ¼ cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter divided
- 1 medium shallot minced
- 6 garlic cloves minced
- 2 tablespoon tomato paste
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 2 ½ cups chicken stock
- 14 oz pasta (short noodles work best here)
- ¾ cup heavy cream
- 1 cup sun-dried tomatoes
- ½ cup fresh basil roughly torn
- 1 handful Parmesan cheese shredded, for garnish
Instructions
- Cook the chicken. Cut the chicken into bite-sized pieces and place them in a bowl. Add the flour and toss the chicken until the chicken pieces are coated. Remove the pieces from the bowl with a slotted spoon, shaking off the excess flour. (Reserve the remaining flour for later). Heat the oil in a large pot over medium heat and add 1 tablespoon of butter. Carefully add the chicken to the pot and cook until the chicken pieces are golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate.
- Reduce the heat of the pot and add the remaining butter and minced shallots to the pot. Cook for about one minute, then add the minced garlic and cook for one minute more. Add the tomato paste and, stirring constantly, cook for two minutes. Stir in the Italian seasoning and red pepper flakes.
- Add the stock and bring the pot to a boil, making sure to scrape up any bits from the bottom of the pan. Add the pasta and cook for about 10-12 minutes - just a minute or two shy of it being al dente.
- Add the cream, parmesan and sun-dried tomatoes and stir well until incorporated. Cook until the mixture has thickened slightly. (If the pasta sauce is not quite as thick as you’d like add a small sprinkle of the reserved flour you used to coat the chicken in.)
- Add the cooked chicken back to the pot and stir well. Remove from heat.
- Add the torn basil and stir to incorporate. Serve immediately with extra fresh basil and parmesan cheese for garnish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave, or in the oven at 380 degrees for 30 minutes.
Nutrition
Calories: 452kcal | Carbohydrates: 53g | Protein: 24g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 232mg | Potassium: 964mg | Fiber: 4g | Sugar: 9g | Vitamin A: 717IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 3mg
