One-Pot Marry Me Chicken Pasta

One-Pot Marry Me Chicken Pasta brings juicy chicken, tender shells, spinach, and sun-dried tomatoes together in one luxuriously creamy skillet. The pasta cooks directly in seasoned chicken broth, so every shell absorbs plenty of savory flavor while releasing starch that naturally thickens the sauce.

Parmesan and cream make it comforting, while Dijon and fresh lemon add just enough brightness. Meanwhile, tomato paste, garlic, basil, and a touch of smoked paprika create deeper flavor without overpowering the signature sun-dried tomatoes. Chicken thighs remain especially tender and forgiving, making this an excellent choice for busy home cooks.

It feels special enough for company, yet the entire dinner comes together in one pan. Add warm bread or a crisp green salad, and you have a cozy meal that tastes far more complicated than it was to make.

Recipe Yield: 6 servings

INGREDIENTS

12 oz medium pasta shells
1 1/4 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 packed cups baby spinach
1/4 cup thinly sliced fresh basil, divided
1 cup finely grated Parmesan cheese, about 3 oz, plus more for serving
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
3 1/2 cups low-sodium chicken broth
1 medium shallot, finely chopped
4 garlic cloves, minced
1 1/4 tsp kosher salt, divided
1/2 tsp black pepper
2 tbsp oil from jarred sun-dried tomatoes, divided
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes
1/2 cup hot water, as needed
3/4 cup heavy cream
1 tsp Dijon mustard
2 tsp fresh lemon juice

INSTRUCTIONS

1. Season the chicken:
Pat the chicken dry. Season it evenly with 3/4 tsp salt and the black pepper.

2. Brown the chicken:
Heat 1 tbsp sun-dried tomato oil in a large, heavy-bottomed deep skillet or Dutch oven over medium-high heat. Add the chicken in one layer and cook for 6–8 minutes, turning occasionally, until browned and cooked to 165°F. Transfer it to a plate.

3. Build the flavor base:
Reduce the heat to medium and add the remaining oil. Cook the shallot for 2 minutes. Then, add the sun-dried tomatoes, garlic, tomato paste, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 1 minute, stirring constantly.

4. Cook the pasta:
Pour in the chicken broth and scrape up the browned bits. Stir in the pasta and remaining 1/2 tsp salt. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook partially covered for 10–12 minutes, stirring every 2 minutes, until the pasta is barely al dente. Add hot water 2 tbsp at a time only if the pan becomes dry before the pasta is tender.

5. Finish the sauce:
Reduce the heat to low. Stir in the cream, Dijon, spinach, chicken, and any collected juices. Cook gently for 1–2 minutes, just until the spinach wilts and the chicken is hot. Do not let the cream sauce boil rapidly.

6. Add the Parmesan:
Remove the skillet from the heat. Gradually stir in the Parmesan until melted and smooth. Add the lemon juice and half the basil. Let the pasta rest for 3 minutes so the sauce can thicken.

7. Serve:
Stir the pasta and adjust the seasoning as needed. If the sauce becomes too thick, loosen it with a small splash of hot water. Finish with the remaining basil and additional Parmesan, then serve warm.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use a wide, heavy pan: A deep 12-inch skillet or 5–6 qt Dutch oven distributes heat evenly and gives the pasta enough room to cook without clumping.
• Let the pasta guide the liquid: Different pasta brands absorb broth differently. Add hot water only when the shells are still firm and very little liquid remains.
• Add Parmesan away from direct heat: Stirring finely grated Parmesan into the skillet after removing it from the burner keeps the sauce smooth instead of oily or grainy.
• Taste before adding more salt: Parmesan, broth, and sun-dried tomatoes all contribute salt. Let the finished sauce rest, taste it, and then adjust the seasoning.