Let Me Tell You About My Quirky Romance with Marry Me Chicken Pasta

You ever make a recipe so much that your family starts asking for it by code word? In our house, it’s the pasta that got Mom to say yes (okay, maybe I’m exaggerating, but only a little). The first time I made this, my kitchen looked like a minor tornado hit it. But the smell? My neighbor actually popped over, uninvited but bearing wine, so you bet that was a win. Anyway, this is the One Pot Marry Me Chicken Pasta that I’ve, not gonna lie, accidentally eaten cold out of the pan at 1am. Zero regrets. If that isn’t love, what is?

Why I Keep Coming Back to This (and Maybe You Will Too)

I make this when I want everyone at the table, phones flipped, barely talking except for the occasional “pass the bread”. My family goes absolutely bananas for the creamy, tangy sauce (even when I accidentally drop an extra chili in, which okay, happened more than once). I used to get annoyed with recipes that needed like seven pans; this one’s blissfully lazy—everything in one big pot! Plus, if I’m honest, it hides a multitude of sins—overcooked Chicken, too much garlic (is there really such a thing?), you name it—it just works.

Gathering Your Ingredients (With Some Wiggle Room)

2–3 chicken breasts (or boneless thighs—actually, thighs taste richer but I only remember to buy them half the time)
Salt and plenty of black pepper (I go wild with the pepper)
2 tablespoons olive oil (regular or that fancy infused stuff you forgot you had)
4 garlic cloves, minced (I used to cheat with garlic powder when I was out, and it’s…fine)
1 teaspoon chili flakes (optional, or swap in a little smoked paprika if you want more color than heat)
1/2 cup sun-dried tomatoes, chopped (My gran swore by the oil-packed ones from Sainsbury’s, but honestly Aldi’s jar works just as good—don’t tell her)
2 cups chicken broth (those little stock pots are handy, or use veggie if you fancy)
1 cup heavy cream or double cream (single works too, it’s just lighter)
300g pasta—short shapes like penne or rigatoni are easiest; but, hand on heart, I’ve used broken spaghetti before
2/3 cup freshly grated parmesan (or that pre-shredded kind, judgement-free zone here)
A handful of fresh basil, torn up (dried will do in a pinch; but try for fresh—just smells like summer, you know?)
Extra: baby spinach, a squeeze of lemon, or any cheese ends found in your fridge—I once tossed in feta, and it was surprisingly delish

Time to Cook—Or Just Have a Go

Slice your chicken—not too thick, not too thin, Goldilocks-style—then sprinkle with salt and pepper. Heat your biggest pan (or Dutch oven, if feeling fancy) with oil over medium-high. Brown the chicken until golden but not cooked through (don’t panic if a piece sticks; it happens, just scrape and carry on).
Push chicken to the edge. Drop in garlic and chili flakes. Stir for a minute—this is when I usually inhale deeply and think, “Yup, that’s the stuff.”
Stir in sun-dried tomatoes and your chicken broth. I tend to dump in the pasta now, so it soaks up all the flavor, but you can wait another minute if you want (I never do).
Pour in the cream and mix in all the pasta. Give it a shimmy and press down so nothing’s dry. Chuck a lid on if you have it, then reduce to a low simmer. Stir every few minutes so nothing clumps or burns. Don’t worry if it looks a bit weird halfway—it smoothes out. Promise. Actually, this is where I tend to sneak a taste (for science).
Once pasta’s al dente (usually 13–15 min, but check after 10 ’cause pots have moods), stir in parmesan, basil, and if you’re feeling wild, add a squeeze of lemon. Toss in spinach if you want, stir till wilted.
Serve straight from the pot—with extra parm for effect.

Random Notes That Might Save Your Sanity

I’ve found the pasta soaks up way more liquid than expected, so sometimes I top up with extra broth halfway through. Just eyeball it.
If you forget to salt as you go, the cheese at the end covers your tracks (learned that the hard way).
Some days, I do all the stirring with a wooden spoon I inherited—except the one time it snapped and I just swapped to a spatula, no drama.

Variations I’ve Actually Attempted (Successes and the Not-So-Great)

Tossed in mushrooms for a bit of earthiness (works great, but they do shrink a lot; throw in more than you think).
Once, I swapped in turkey instead of chicken. Not my best moment—got a bit dry, need more sauce if you try it.
Vegetarian version? Skip the meat, up the spinach, and add a handful of roasted peppers.

No Dutch Oven? No Biggie!

I always say this recipe needs a big pot, but honestly, I’ve split the batch in two saucepans before when my big one was mysteriously missing (probably at my mum’s). It all ends up together on your plate anyway.

How Long Does This Oddly Magical Pasta Keep?

In theory, up to 3 days in the fridge, maybe longer, but in my hungry flat, it just disappears overnight. If you want to reheat, a little water during microwaving helps. Or just slyly eat it cold at midnight; I won’t tell a soul.

If You Want to Go All Out Serving-Wise

We eat this with garlic bread (a shop-bought baguette, let’s be honest) and sometimes a green salad if I’m pretending to be healthy. Sometimes I just plop the whole pot on the table and let everyone serve themselves—less washing up, more time to sneak dessert.

Actual Pro Tips Learned by Error (and Panic)

Don’t crank up the heat to “get it done faster”. I did that once and ended up with weird, gloopy sauce. Low and slow wins.
If you don’t stir the pasta every couple of minutes, there’s a 40% chance it’ll stick. Or 60%. Who’s counting?
Try to grate your cheese fresh—sometimes the pre-grated one can be a bit clumpy, though if you’re in a rush, it still works, promise.

People Actually Ask Me These Things

Can I use whole wheat pasta?
Yep, but add extra broth and keep tasting. I’ve found it gets a bit stodgy if you don’t watch it.
Is this spicy?
Mine can be! But you can totally leave out the chili flakes if you want it milder. My mate Lisa can’t handle spice and always asks for a no-chili batch.
Can I double the recipe?
You can, but make sure your pot is truly massive, or you’ll be mopping up overflow (ask me how I know…).
Can I freeze it?
Technically, yes. But dairy-based sauces can get a bit grainy. Still edible, just not as dreamy.

Quick side note, since we’re chatting—if you’re looking for a nifty basil plant that basically waters itself (magic, I know), Joyus Garden has some fun guides. Oh, and if you want a crash course on how to slice chicken safely (I always check, just to be safe), Serious Eats does a step-by-step I actually share with my kid.

Now, go make this One Pot Marry Me Chicken Pasta! Or get halfway through and realize you’ve run out of sun-dried tomatoes at the worst possible time. That’s just how it goes in my kitchen.

One Pot Marry Me Chicken Pasta