If there’s one dish that lives up to its name, it’s this “One-Pot Marry Me Chicken Pasta.” With creamy, sun-dried tomato-infused sauce, tender pasta, and juicy chicken, each bite is a comforting balance of savory and slightly tangy flavors. Perfect for a date night or a cozy family dinner, this dish brings restaurant-quality taste to your home kitchen in just 30 minutes.
Why You’ll Love This Recipe:
- One-Pot Wonder: Minimal cleanup with everything cooked in one pot.
- Quick & Easy: Ready in about 30 minutes—ideal for busy weeknights.
- High-Protein: With lean chicken breast, each serving is packed with protein.
- Flavor-Packed Sauce: Sun-dried tomatoes, Italian herbs, and a touch of creaminess make the sauce unforgettable.
Here are the Main Ingredients you will Need:
Step-by-Step Instructions:
In a large skillet or pot, heat olive oil over medium heat. Season the chicken pieces with salt and pepper, then cook for 5-6 minutes until browned and fully cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes, oregano, red pepper flakes, Italian seasoning, onion powder, and paprika. Add 180ml of chicken broth, almond milk, and the light cream cheese, stirring until the cream cheese melts and combines into a smooth sauce.
Add the pasta directly to the skillet, ensuring it’s submerged in the sauce. Cover and simmer on low heat for 10-12 minutes, stirring occasionally. If the pasta absorbs too much liquid, add additional broth as needed, 60ml (¼ cup) at a time, until the pasta is cooked to an al dente texture.
Once the pasta is cooked, mix the cornstarch with 2 tbsp of cold water until dissolved. Stir this slurry into the sauce, cooking for another 1-2 minutes until the sauce thickens to your desired consistency.
Return the chicken to the skillet and add the fresh spinach. Stir until the spinach wilts into the sauce and the chicken is coated.
Garnish with parmesan and fresh basil. Serve warm and enjoy!
Recipe Notes and Modifications:
- For extra nutrition, add sliced mushrooms, bell peppers, or zucchini with the garlic for a more robust veggie profile.
- Make It Spicier: Increase red pepper flakes to ½ tsp or add a dash of cayenne pepper.
- Gluten-Free Option: Use a gluten-free pasta like chickpea or lentil pasta. Adjust the cooking time based on the package instructions, as some GF pastas cook faster.
- Place the pasta in an airtight container and refrigerate for up to 3-4 days. To keep it from drying out, add a little extra chicken broth or almond milk when reheating to maintain the creamy texture.
- While pasta dishes don’t always freeze perfectly, you can freeze this meal for up to 1 month if needed. Freeze in individual portions for easier thawing. When ready to eat, let it thaw in the fridge overnight, then reheat on the stove or microwave with a splash of broth or milk.
Other Recipes you May Enjoy:
This “Marry Me Chicken Pasta” is the perfect blend of rich flavors and easy comfort, making it a staple for cozy nights or romantic dinners. Each bite is like a warm embrace that might just convince anyone to say “yes” to a second helping!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Marry Me Chicken Pasta
4
Servings10
minutes20
minutes412
kcal275 grams
30
minutesTo track this recipe on My Fitness Pal, search TBB Marry Me Chicken Pasta
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
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Ingredients
400 g uncooked chicken breast, cut into strips or cubes (about 2 medium breasts)
225 g pasta (bowtie or penne) (about 2 cups)
330 ml – 390 ml chicken broth, low-sodium (about 1 ⅓ cups to start)
180 ml unsweetened almond milk (about ¾ cup)
60 g light cream cheese (about ¼ cup)
40 g sun-dried tomatoes, drained, rinsed, and chopped (about ¼ cup)
60 g fresh spinach (about 2 cups)
25 g grated parmesan, optional for topping (about ¼ cup)
2 cloves garlic, minced
1 tsp dried oregano
1/4 tsp red pepper flakes, optional for a little heat
1 tsp Italian seasoning
1/2 tsp onion powder
1/4 tsp paprika
10 ml olive oil (2 tsp)
Salt and pepper, to taste (be generous)
2 tsp cornstarch, mixed with 2 tbsp cold water (to thicken sauce)
Fresh basil, for garnish
Directions
- In a large skillet or pot, heat olive oil over medium heat. Season the chicken pieces with salt and pepper, then cook for 5-6 minutes until browned and fully cooked through. Remove the chicken from the pan and set aside.
- In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes, oregano, red pepper flakes, Italian seasoning, onion powder, and paprika. Add 180ml of chicken broth, almond milk, and the light cream cheese, stirring until the cream cheese melts and combines into a smooth sauce.
- Add the pasta directly to the skillet, ensuring it’s submerged in the sauce. Cover and simmer on low heat for 10-12 minutes, stirring occasionally. If the pasta absorbs too much liquid, add additional broth as needed, 60ml (¼ cup) at a time, until the pasta is cooked to an al dente texture.
- Once the pasta is cooked, mix the cornstarch with 2 tbsp of cold water until dissolved. Stir this slurry into the sauce, cooking for another 1-2 minutes until the sauce thickens to your desired consistency.
- Return the chicken to the skillet and add the fresh spinach. Stir until the spinach wilts into the sauce and the chicken is coated.
- Garnish with parmesan and fresh basil. Serve warm and enjoy!
Recipe Notes & Modifications
- For extra nutrition, add sliced mushrooms, bell peppers, or zucchini with the garlic for a more robust veggie profile.
- Make It Spicier: Increase red pepper flakes to ½ tsp or add a dash of cayenne pepper.
- Gluten-Free Option: Use a gluten-free pasta like chickpea or lentil pasta. Adjust the cooking time based on the package instructions, as some GF pastas cook faster.
- Place the pasta in an airtight container and refrigerate for up to 3-4 days. To keep it from drying out, add a little extra chicken broth or almond milk when reheating to maintain the creamy texture.
- While pasta dishes don’t always freeze perfectly, you can freeze this meal for up to 1 month if needed. Freeze in individual portions for easier thawing. When ready to eat, let it thaw in the fridge overnight, then reheat on the stove or microwave with a splash of broth or milk.
Nutrition Facts
- Serving Size: 275g
- Total number of serves: 4
- Calories: 412kcal
- Carbohydrates: 45.8g
- Protein: 35.2g
- Fat: 9.2g
- Fiber: 2.8g
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