One-Pot Marry Me Chicken Pasta
One-Pot Marry Me Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless, cubed
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Pasta Sauce Base
- 1 tablespoon olive oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/2 cup sun-dried tomatoes, chopped, oil-packed
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 3 cups chicken broth
For the Pasta and Vegetables
- 12 ounces shell pasta, uncooked (conchiglie)
- 1 red bell pepper, chopped
- 1 zucchini, diced
For Finishing
- 5 ounces fresh spinach
- 1/2 cup heavy cream
- 1 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for serving
Instructions
- 1
In a medium bowl, combine the cubed chicken breast with 1 teaspoon paprika, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 3
Reduce the heat to medium. Add another 1 tablespoon of olive oil to the same skillet. Add the diced red onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Stir in 1/2 teaspoon dried oregano, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon red pepper flakes. Cook for 1 minute, stirring constantly.
⏱️ 1 min
- 5
Add the chopped sun-dried tomatoes and tomato paste to the skillet. Stir well and cook for 2 minutes to deepen the flavors.
⏱️ 2 min
- 6
Pour in the dry white wine and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
⏱️ 3 min
- 7
Add the uncooked shell pasta, chopped red bell pepper, and diced zucchini to the skillet. Stir to ensure the pasta is submerged in the liquid. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 20 min
- 8
Once the pasta is cooked, remove the lid. Stir in the fresh spinach until it wilts, about 1-2 minutes. Pour in the heavy cream and stir in 1 cup of grated Parmesan cheese until melted and combined.
⏱️ 3 min
- 9
Return the cooked chicken to the skillet and stir to combine and heat through. Finally, stir in 1/4 cup of chopped fresh basil.
⏱️ 2 min
- 10
Serve immediately in bowls, garnished with additional grated Parmesan cheese and fresh basil, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Marry Me Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless, cubed
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Pasta Sauce Base
- 1 tablespoon olive oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/2 cup sun-dried tomatoes, chopped, oil-packed
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 3 cups chicken broth
For the Pasta and Vegetables
- 12 ounces shell pasta, uncooked (conchiglie)
- 1 red bell pepper, chopped
- 1 zucchini, diced
For Finishing
- 5 ounces fresh spinach
- 1/2 cup heavy cream
- 1 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for serving
Instructions
- 1
In a medium bowl, combine the cubed chicken breast with 1 teaspoon paprika, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 3
Reduce the heat to medium. Add another 1 tablespoon of olive oil to the same skillet. Add the diced red onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Stir in 1/2 teaspoon dried oregano, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon red pepper flakes. Cook for 1 minute, stirring constantly.
⏱️ 1 min - 5
Add the chopped sun-dried tomatoes and tomato paste to the skillet. Stir well and cook for 2 minutes to deepen the flavors.
⏱️ 2 min - 6
Pour in the dry white wine and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
⏱️ 3 min - 7
Add the uncooked shell pasta, chopped red bell pepper, and diced zucchini to the skillet. Stir to ensure the pasta is submerged in the liquid. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
⏱️ 20 min - 8
Once the pasta is cooked, remove the lid. Stir in the fresh spinach until it wilts, about 1-2 minutes. Pour in the heavy cream and stir in 1 cup of grated Parmesan cheese until melted and combined.
⏱️ 3 min - 9
Return the cooked chicken to the skillet and stir to combine and heat through. Finally, stir in 1/4 cup of chopped fresh basil.
⏱️ 2 min - 10
Serve immediately in bowls, garnished with additional grated Parmesan cheese and fresh basil, as desired.
⏱️ 1 min