One-Pot Marry Me Chicken Pasta

Prep: 15 mins

Cook: 30 mins

Difficulty: Intermediate

Servings: 6 Servings

One of my favorite parts about this recipe is that the pasta cooks right in the sauce. Not only does it save dishes, but it also helps the sauce cling to every bite of pasta. I almost always use rotisserie chicken here because it makes dinner so much faster — especially on weeknights when I want to save some time. Add a simple salad or some garlic bread on the side, and dinner’s done!

Ingredients

1 tablespoon sun-dried tomato oil
1 medium shallot, finely chopped (1/4 cup)
4 cloves garlic, minced
3/4 cup drained sun-dried tomatoes packed in olive oil, coarsely chopped
1/4 cup tomato paste
1 teaspoon dried oregano
1 (32-ounce) carton low-sodium chicken broth (4 cups)
2 cups heavy cream
1 pound dried short pasta, such penne or farfalle
2 teaspoons kosher salt, plus more as needed
1/4 teaspoon red pepper flakes (optional), plus more for serving
1 pound cooked, boneless chicken, diced (about 3 cups)
1 ounce Parmesan cheese, finely grated (1/4 cup), plus more for serving
1/2 cup coarsely chopped fresh basil leaves (about 4 sprigs), plus more for garnish

Instructions

Heat 1 tablespoon sun-dried tomato oil in a large pot or Dutch oven over medium heat until shimmering. Add 1 finely chopped medium shallot and 4 minced garlic cloves. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in 3/4 cup coarsely chopped sun-dried tomatoes, 1/4 cup tomato paste, and 1 teaspoon dried oregano. Cook, stirring often, until the tomato paste is darkened in color, 3 to 4 minutes.
Stir in 1 (32-ounce) carton low-sodium chicken broth, 2 cups heavy cream, 1 pound dried short pasta, 2 teaspoons kosher salt, and 1/4 teaspoon red pepper flakes if using. Bring to a boil, then reduce the heat to a simmer. Cook, adjusting the heat as needed to maintain a simmer and stirring occasionally, for 1 minute less than the pasta package directions for al dente.
Reduce the heat to low. Stir in 1 pound diced cooked chicken and 1 ounce finely grated Parmesan cheese. Cook, stirring occasionally, until the chicken is warmed through, 1 to 2 minutes.
Turn off the heat. Stir in 1/2 cup coarsely chopped fresh basil leaves. Taste and season with kosher salt as needed. Serve garnished with more Parmesan, red pepper flakes, and fresh basil leaves.