If you have spent any time on food TikTok or Instagram in the last couple of years, you have almost certainly seen marry me chicken.
The sauce that is so good it could convince someone to propose. The recipe that has been made millions of times across every corner of the internet.
And now it is a one pot pasta. With penne. And it is even better than the original.
This version takes everything that makes marry me chicken so irresistible — that creamy, sun-dried tomato, garlic, parmesan sauce with a kick of red pepper flakes — and cooks the penne right in the same pot so the pasta absorbs every single drop of that incredible flavour as it cooks. No separate pot for the pasta. No draining. No extra washing up. Just one pot, one incredible dinner, and about 30 minutes of your time.
The name is not an exaggeration. Make this once and people will genuinely be asking you to make it again before they have even finished the first bowl.
Why This Recipe Went Viral
Marry me chicken has been around for a while but the one pot pasta version is the evolution that the internet really fell in love with — and it is easy to understand why.
The sauce is deeply creamy and rich but not heavy. The sun-dried tomatoes add bursts of concentrated, almost jammy sweetness that cuts right through the cream. The parmesan melts into the sauce and gives it body. The garlic and shallots build a savoury base. The red pepper flakes add just enough heat to keep things interesting without overwhelming anything. And because the penne cooks directly in the sauce, it soaks up all of those flavours from the inside out — which you simply cannot achieve by cooking pasta separately and adding it at the end.
Every single component of this dish works together perfectly. That is why it went viral. That is why people keep making it.
Ingredients You Will Need
For the chicken:
- 2 large boneless skinless chicken breasts, sliced into thin cutlets or cut into bite-sized chunks
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
For the sauce and pasta:
- 3 garlic cloves, minced
- 2 shallots, finely diced
- ½ cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 tsp red pepper flakes (adjust to your heat preference)
- 1 tsp dried Italian seasoning
- 1 tsp dried thyme
- 1 tbsp tomato paste
- 1½ cups chicken broth
- 1½ cups heavy cream
- 12 oz penne pasta, dry
- ½ cup parmesan cheese, freshly grated, plus extra to serve
- 2 cups fresh baby spinach (optional but highly recommended)
- Fresh basil to garnish
- Salt and pepper to taste
How To Make One Pot Marry Me Chicken Pasta
Step 1 — Season and sear the chicken
Pat the chicken dry with paper towels — this is what gives you a proper golden sear rather than steaming. Season generously on both sides with Italian seasoning, garlic powder, smoked paprika, salt, and pepper.
Heat olive oil in a large, deep skillet or wide Dutch oven over medium-high heat. The pan needs to be big enough to eventually hold the pasta and sauce too so choose your largest one.
Add the chicken and sear without moving it for 3–4 minutes until a deep golden crust forms. Flip and cook another 3–4 minutes. The chicken does not need to be completely cooked through at this stage — it will finish cooking in the sauce. Remove and set aside.
Step 2 — Build the sauce base
Reduce the heat to medium. In the same pan add a small drizzle of the sun-dried tomato oil from the jar — it is packed with flavour and worth using.
Add the diced shallots and cook for 3 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant. Add the chopped sun-dried tomatoes and stir for 1 minute.
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and starts to stick to the bottom of the pan. This step is important — cooking the tomato paste properly removes the raw flavour and adds depth to the whole sauce.
Add the red pepper flakes, Italian seasoning, and thyme. Stir everything together.
Step 3 — Add liquid and pasta
Pour in the chicken broth first and use a wooden spoon to scrape up any golden bits stuck to the bottom of the pan — that is flavour. Pour in the heavy cream and stir to combine.
Bring the liquid to a gentle boil then add the dry penne pasta directly into the pan. Stir well to submerge the pasta in the liquid.
Return the seared chicken to the pan, nestling it into the pasta and sauce.
Step 4 — Cook the pasta
Reduce heat to medium-low. Cook uncovered for 12–15 minutes, stirring frequently — especially in the last few minutes — until the pasta is al dente and has absorbed most of the liquid and the sauce has thickened into a creamy, glossy coating.
If the liquid absorbs too quickly before the pasta is cooked, add a splash of chicken broth or water and continue cooking. If the pasta is done but the sauce still looks thin, cook uncovered for 2–3 more minutes, stirring, until it thickens.
Step 5 — Finish and serve
Remove the pan from heat. Stir in the freshly grated parmesan until it melts completely into the sauce. Taste and adjust seasoning with salt and pepper.
If using spinach, stir it in now and let the residual heat wilt it — about 1 minute.
Garnish with fresh basil, extra parmesan, and a pinch of red pepper flakes if you like extra heat. Serve straight from the pan.
Why It Tastes So Good
The one pot method is not just convenient — it actually makes the pasta taste better. When pasta cooks directly in a broth and cream mixture it releases starch into the liquid which thickens the sauce naturally without any cornstarch or flour. The pasta also absorbs the flavour of everything around it — the garlic, the sun-dried tomatoes, the cream — rather than just sitting in the sauce on top.
The sun-dried tomatoes are the ingredient that makes this sauce. They are intensely sweet, slightly chewy, and have a concentrated tomato flavour that fresh tomatoes cannot match. Do not skip them and do not swap them for fresh tomatoes — it would be a completely different dish.
The red pepper flakes give the sauce a subtle warmth that keeps it from being too rich and heavy. You can adjust the amount to your preference but do not leave them out entirely — they are part of what makes this sauce so perfectly balanced.
Tips for the Best One Pot Marry Me Chicken Pasta
Use a wide, deep pan. A wide surface area means more of the pasta is submerged in the liquid from the start and the sauce reduces more evenly. A large deep skillet, a sauté pan, or a wide Dutch oven all work perfectly.
Do not overcrowd the chicken when searing. If your pan is not big enough to fit the chicken pieces without them touching, sear in two batches. Overcrowding causes steaming rather than searing and you will miss out on that golden crust.
Stir the pasta frequently as it cooks. Unlike oven baked pasta or regular boiling, pasta cooked in a cream sauce needs attention. Stir every 2–3 minutes to prevent the pasta from sticking to the bottom of the pan.
Use freshly grated parmesan only. Pre-grated parmesan from a packet contains anti-caking agents that prevent it from melting smoothly. A block of parmesan grated fresh will melt into the sauce and give you a silkier result.
Taste and season at the end. The salt level depends on your chicken broth and parmesan so always taste the finished dish and adjust seasoning before serving.
Do not walk away from it in the last few minutes. The sauce thickens quickly towards the end of cooking and if you are not stirring it the pasta can catch and stick on the bottom. Stay close and keep stirring.
Variations
Add mushrooms — Slice cremini or button mushrooms and sauté them with the shallots for an earthy, meaty addition that works beautifully in this sauce.
Make it spicier — Double the red pepper flakes or add a pinch of cayenne for a dish with more of a kick.
Use chicken thighs — Boneless skinless chicken thighs stay juicier than breasts and have more flavour. Cut into chunks and sear exactly the same way.
Add artichoke hearts — A drained tin of artichoke hearts roughly chopped and added with the sun-dried tomatoes gives the dish a lovely briny, Mediterranean flavour.
Make it lighter — Substitute half the heavy cream for chicken broth to reduce the richness while keeping the sauce creamy.
Add fresh mozzarella — Tear fresh mozzarella over the top right before serving and let it melt slightly into the warm pasta. Completely over the top and absolutely worth it.
What To Serve With It
This pasta is a complete meal all on its own but if you want to round it out, here are the best sides.
Garlic bread or a warm crusty baguette to mop up every last drop of sauce from the bowl — do not skip this.
A simple arugula salad with lemon and olive oil to cut through the richness of the cream sauce.
Roasted asparagus or broccolini alongside for some greenery without any added fuss.
A glass of white wine — a crisp Pinot Grigio or a buttery Chardonnay both pair beautifully with this sauce.
Make-Ahead and Storage
This pasta is best eaten fresh while the sauce is at its most creamy and glossy. However leftovers are still delicious.
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat with a generous splash of chicken broth or cream stirred in — the sauce will tighten up in the fridge and needs liquid to loosen back to its original silky consistency. Do not microwave without adding extra liquid or it will be dry and disappointing.
The dish does not freeze well due to the cream sauce — it will separate and become grainy when thawed.
Frequently Asked Questions
Can I use a different pasta shape? Penne works best for one pot pasta because it is sturdy, has ridges that hold the sauce, and takes roughly the same time to cook as the sauce takes to develop. Rigatoni and ziti also work well. Avoid thin pasta like spaghetti or angel hair — they cook too quickly and will be mush before the sauce is ready.
Why is my sauce too thick? Add a splash of chicken broth or warm water and stir vigorously over low heat until it loosens to the right consistency.
Why is my sauce too thin? Cook uncovered over medium heat for a few more minutes, stirring constantly, until it reduces and thickens. The pasta starch will continue to thicken it as it reduces.
Can I use half and half instead of heavy cream? You can but the sauce will be thinner and less luxurious. If using half and half cook the sauce a little longer to help it reduce and thicken.
Can I make this without the sun-dried tomatoes? Technically yes but the dish will taste significantly different. The sun-dried tomatoes are a core flavour component — not just a garnish. If you absolutely cannot use them, try roasted red peppers from a jar as a substitute, though the result will not be the same.
