One Pot Marry Me Chicken Pasta
This creamy, cheesy, and comforting one pot chicken pasta features tender cubed chicken, tangy sun-dried tomatoes, and a silky sauce made with whole milk and cream cheese. Perfect for a quick and flavorful dinner for six.
Ingredients
Main ingredients
- ½ cup oil-packed sun-dried tomatoes oil drained
- 1 pound boneless chicken breasts or thighs cubed
- salt
- black pepper
- 4 teaspoons Italian seasoning
- 2 tablespoons salted butter
- 2 cloves garlic chopped
- ¾-1 pound short cut pasta penne or rigatoni
- 2 cups whole milk
- 2 ounces cream cheese
- 2 cups chopped baby spinach
- ½ cup grated parmesan cheese
- ½ cup fresh chopped basil
Instructions
Instructions
- In a large pot set over medium-high heat, cook the oil from the sun-dried tomato jar with the chicken and 2 teaspoons of Italian seasoning. Cook for 5 minutes until the chicken is cooked through. Scoop the chicken out of the pot and set aside.
- Add the butter, garlic, and 2 teaspoons of Italian seasoning. Cook until fragrant, about 2 minutes.
- Add the pasta and 2 cups of water. Cook, stirring often, until the pasta is al dente, about 8 minutes.
- Stir in the milk, cream cheese, and parmesan. Mix until creamy.
- Slide the chicken into the pasta, add the spinach, sun-dried tomatoes, and parmesan, and gently mix.
- Cook until spinach is wilted, about 2 to 3 minutes. Season with salt and pepper as you taste, adjust till it’s just right.
- Remove from the heat and stir in the basil.
- Serve the pasta immediately with fresh parmesan and basil. Enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of milk on medium heat, stirring to maintain creaminess. Freeze portions in freezer bags, thaw overnight in the fridge before reheating. Keep parmesan and fresh basil separate and add before serving again for best flavor.