The flavors behind the famous “marry me” chicken — sun-dried tomatoes, garlic, Italian herbs, and a Parmesan cream sauce — deserve a faster weeknight format. This one-pot version skips the oven entirely. The chicken sears first, then the penne cooks directly in the same pot in a mix of broth and milk, soaking up flavor as the sauce thickens around it. Thirty minutes later you’re twirling creamy, tangy, restaurant-style pasta out of a single pot.
Why you’ll love it
- One pot, no draining. The penne cooks right in the sauce base, so every piece tastes like the sauce instead of water.
- Marry-me flavor, weeknight timeline. Sun-dried tomatoes, garlic, Italian seasoning, and Parmesan deliver the rich, tangy comfort without a 45-minute simmer.
- ~44g protein per serving (estimated), from chicken breast plus Parmesan — one of the highest-protein pastas on the site.
- Naturally saucy. The pasta’s starch thickens the cream sauce to a silky finish, no flour roux needed.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tsp Italian seasoning
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 tbsp oil from the sun-dried tomato jar, or olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 3/4 cup oil-packed sun-dried tomatoes, drained and sliced
- 2 tbsp tomato paste
- 1/2 tsp red pepper flakes
- 12 oz penne pasta, uncooked
- 2 1/2 cups low-sodium chicken broth
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese, plus more for serving
- 4 cups fresh baby spinach
- Fresh basil leaves, for serving
Equipment
A large deep skillet with a tight-fitting lid (12-inch) or a Dutch oven, and a wooden spoon or spatula.
Instructions
- Sear the chicken. Pat the chicken pieces dry and toss with the Italian seasoning, 1/2 teaspoon salt, and the black pepper. Heat the sun-dried tomato oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear until golden on two sides and mostly cooked through, about 6 minutes. Transfer to a plate (it finishes in the sauce later).
- Soften the aromatics. Reduce the heat to medium. Add the onion and cook until softened, about 2 minutes. Stir in the garlic, sun-dried tomatoes, tomato paste, and red pepper flakes; cook 1 minute more, until the tomato paste darkens slightly and everything smells fragrant.
- Add pasta and liquids. Pour in the chicken broth and milk, scraping up any browned bits from the bottom. Stir in the penne and the remaining 1/2 teaspoon salt. Bring to a lively simmer.
- Simmer covered. Cover and cook, stirring once or twice to keep the pasta from sticking, until the penne is al dente and the sauce has thickened, about 10 minutes.
- Go creamy. Uncover and stir in the heavy cream. Remove from the heat and stir in the Parmesan a handful at a time until melted and silky. Add the spinach a couple handfuls at a time, stirring until wilted.
- Return the chicken and serve. Fold the seared chicken (plus any juices on the plate) back into the pasta and warm through for 1 minute. Shower with fresh basil and extra Parmesan, and serve straight from the pot.
Doneness cues: Chicken pieces must reach 165°F internally — the sear plus the warm-through at the end gets them there easily. The penne is done when tender with a slight bite; the sauce should look creamy and cling to the pasta rather than pooling. If it thickens too much off the heat, loosen with a splash of warm broth.
30-Minute Creamy Sun-Dried Tomato Chicken Pasta
Ingredients
Equipment
Method
- Pat the chicken pieces dry and toss with the Italian seasoning, 1/2 teaspoon salt, and the black pepper. Heat the sun-dried tomato oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear until golden on two sides and mostly cooked through, about 6 minutes. Transfer to a plate (it finishes in the sauce later).
- Reduce the heat to medium. Add the onion and cook until softened, about 2 minutes. Stir in the garlic, sun-dried tomatoes, tomato paste, and red pepper flakes; cook 1 minute more, until the tomato paste darkens slightly and everything smells fragrant.
- Pour in the chicken broth and milk, scraping up any browned bits from the bottom. Stir in the penne and the remaining 1/2 teaspoon salt. Bring to a lively simmer.
- Cover and cook, stirring once or twice to keep the pasta from sticking, until the penne is al dente and the sauce has thickened, about 10 minutes.
- Uncover and stir in the heavy cream. Remove from the heat and stir in the Parmesan a handful at a time until melted and silky. Add the spinach a couple handfuls at a time, stirring until wilted.
- Fold the seared chicken (plus any juices on the plate) back into the pasta and warm through for 1 minute. Shower with fresh basil and extra Parmesan, and serve straight from the pot.
Notes
Nutrition note
Protein is estimated at about 44g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Short pasta swaps: rigatoni, ziti, or rotini work 1:1; adjust the simmer 1–2 minutes for very small shapes.
- Half-and-half instead of cream: use it in the same amount for a lighter sauce; add it in step 5 and warm gently.
- Chicken thighs: boneless thighs swap in 1:1 and stay juicy, though protein drops slightly.
- Dairy-free: use unsweetened oat milk, a coconut-cream substitute, and dairy-free Parmesan-style shreds; the sauce stays rich from the tomato base.
- Don’t add the Parmesan over heat. Off-heat melting is what keeps the sauce silky instead of grainy.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium-low heat with a splash of milk or broth, stirring, until steaming (165°F) — the sauce re-creams as it warms. The pasta keeps drinking sauce as it sits, so expect leftovers to be thicker; a splash of liquid fixes it. Freezing isn’t recommended (cream sauces separate and the pasta goes mushy).
Frequently asked questions
Can I use whole wheat or gluten-free pasta? Whole wheat penne works — add 1–2 minutes to the simmer and an extra 1/4 cup broth. Gluten-free penne also works; stir more often since it releases more starch, and check for doneness at 8 minutes.
Is the spinach flavor noticeable? Barely. It wilts down to ribbons of color and adds nutrients without changing the sauce’s flavor — picky eaters rarely notice it.
Can I use the chicken breast whole instead of cubed? Yes. Sear two whole breasts 5–6 minutes per side, rest, then slice and return in step 6. Make sure they reach 165°F at the thickest point.
Why did my sauce get grainy? Parmesan added over direct heat is the usual culprit. Take the pot off the heat first, then stir the cheese in gradually — it melts smoothly every time.
Can I add the cream with the broth instead? You can, but the sauce is more likely to simmer too hard and separate. Adding it off-heat at the end keeps it silky.
More creamy one-pan dinners
For another creamy one-pan chicken dinner, try our 30-Minute Creamy Tuscan Chicken Skillet. Love shrimp pasta night? Our 25-Minute Garlic Chili Shrimp & Broccoli brings the heat. Craving a cozy skillet dinner? Our 30-Minute Chicken & Dumpling Skillet is pure comfort.