One-Pot Marry Me Chicken Pasta Recipe

One-Pot Marry Me Chicken Pasta

This One-Pot Marry Me Chicken Pasta is creamy, cosy and packed with flavour, all made in one pot for an easy weeknight dinner. It has tender chicken, sun-dried tomatoes, garlic, parmesan and pasta simmered in a rich, savoury broth. It is the kind of comfort food that feels a little bit fancy, but still simple enough to make after a busy day.

PREP TIME

10 minutes

COOK TIME

30 minutes

SERVES

4

Ingredients

2 tbsp olive oil
500g chicken thigh fillets, cut into bite-sized pieces
1 tsp sea salt, plus extra to taste
½ tsp cracked black pepper
1 brown onion, finely diced
4 garlic cloves, finely chopped
2 tbsp tomato paste
½ cup sun-dried tomatoes, drained and roughly chopped
1 tsp dried oregano
½ tsp chilli flakes, optional
1.25 litres chicken stock
250g short pasta, such as risoni, small shells or macaroni
¾ cup thickened cream
¾ cup finely grated parmesan, plus extra to serve
1 tbsp lemon juice
Fresh basil leaves, to serve

METHOD

1. Sear the chicken

Heat the olive oil in a large stock pot over medium-high heat. Add the chicken, salt and pepper, then cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly golden. It does not need to be fully cooked at this stage. Transfer the chicken to a plate and set aside.

2. Build the flavour base

Reduce the heat to medium. Add the onion to the same pot and cook for 3 to 4 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds, or until fragrant.

3. Add the tomato and herbs

Stir in the tomato paste and cook for 1 minute to deepen the flavour. Add the sun-dried tomatoes, oregano and chilli flakes, then stir to combine.

4. Simmer the soup

Pour in the chicken stock and scrape the base of the pot to lift up any golden bits. Return the chicken to the pot and bring the soup to a gentle simmer.

5. Cook the pasta

Add the pasta and stir well. Simmer for 10 to 12 minutes, stirring occasionally, until the pasta is just tender and the chicken is cooked through.

6. Make it creamy

Reduce the heat to low. Stir in the thickened cream and parmesan until the soup is creamy and smooth.

7. Finish and serve

Stir through the lemon juice, then taste and adjust the seasoning if needed. Serve with extra parmesan, fresh basil and a little cracked black pepper.

NOTES

For the best texture, use a short pasta that holds its shape well, such as small shells, macaroni or risoni. If you are making this ahead, cook the pasta separately and add it just before serving, as pasta will continue to absorb liquid as it sits.