Dinner

One Pot Marry Me Chicken Pasta Recipe

ByBen Miller October 30, 2025October 30, 2025

Introduction

One Pot Marry Me Chicken Pasta is a creamy, flavorful dish that comes together quickly with minimal cleanup. Packed with tender chicken, sun-dried tomatoes, and fresh basil, it’s perfect for a satisfying weeknight meal that feels special.

This image shows a white bowl filled with creamy ravioli pasta topped with finely shredded green herbs and a sprinkling of grated white cheese. The ravioli has a soft yellow color with visible folds and a smooth texture, mixed with pieces of browned chicken or mushrooms. The bowl rests on a rustic wooden surface partially covered by a cloth with a cream and orange pattern. A silver fork is placed on the right side of the bowl, the pasta overflowing slightly at the edges, all lit softly from the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup oil-packed sun-dried tomatoes, oil drained
1 pound boneless chicken breasts or thighs, cubed
Salt and black pepper, to taste
4 teaspoons Italian seasoning, divided
2 tablespoons salted butter
2 cloves garlic, chopped
3/4 to 1 pound short cut pasta
2 cups whole milk
2 ounces cream cheese
2 cups chopped baby spinach
1/2 cup grated Parmesan cheese
1/2 cup fresh chopped basil

Instructions

Step 1: In a large pot over medium-high heat, cook the oil from the sun-dried tomato jar with the cubed chicken and 2 teaspoons of Italian seasoning. Season with salt and pepper. Cook for about 5 minutes until the chicken is cooked through. Remove the chicken from the pot and set aside.
Step 2: Add butter, chopped garlic, and the remaining 2 teaspoons of Italian seasoning to the pot. Cook for about 2 minutes until fragrant.
Step 3: Add the pasta and 2 cups of water to the pot. Cook, stirring often, until the pasta is al dente, about 8 minutes.
Step 4: Stir in the milk, cream cheese, and Parmesan cheese, mixing until the sauce is creamy and smooth.
Step 5: Return the cooked chicken to the pot. Add the chopped spinach and sun-dried tomatoes. Gently mix everything together.
Step 6: Remove the pot from heat and stir in the fresh chopped basil. Serve immediately with extra Parmesan and basil if desired. Enjoy!

Tips & Variations

Swap baby spinach for kale or arugula for a different leafy green.
Use chicken thighs for juicier, more flavorful meat.
For a lighter version, substitute half-and-half or milk for whole milk.
Try adding a pinch of red pepper flakes for a touch of heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk to loosen the sauce if it has thickened.

How to Serve

A white bowl is filled with pasta made of square ravioli pieces that are pale yellow and slightly glossy from sauce. Mixed in are browned, cooked mushrooms and greens, some leafy and chopped, scattered on top and throughout. The dish is garnished with shredded white cheese and thin green herb strips layered on top. A silver fork rests inside the bowl on a white marbled textured surface, with a textured cloth partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for this recipe?

Yes, short cut pasta like penne, rigatoni, or fusilli works best, but feel free to use your favorite shape. Just adjust the cooking time as needed.

Is it necessary to use oil-packed sun-dried tomatoes?

Oil-packed sun-dried tomatoes add extra flavor and richness from the oil, but if you only have dry-packed tomatoes, rehydrate them in hot water before using and add a bit of olive oil to the pot for extra flavor.