One-Pot Merry Me Chicken Pasta Creamy Dinner Recipe Easy and Delicious

Introduction

Cooking has always been more than just a way to fill hungry bellies—it’s a way to keep memories alive and connect with the people we love. Some of my fondest moments in the kitchen come from watching a family member, quietly moving around the stove, stirring a pot here, adjusting the heat there. Those old recipes, passed down through generations, are sprinkled with unspoken stories and a whole lot of heart. There’s always that little bit of magic that happens when you cook something made with love, even if it doesn’t look perfect or turn out exactly like the picture. I remember one afternoon, trying to recreate a creamy chicken pasta that was my grandmother’s specialty. The kitchen quickly turned into a bit of a disaster zone — pots on every burner, noodles boiling over, sauce thickening too fast. But in the chaos, there was something so comforting. The smells of garlic and herbs mingling with rich cream filled the air, and the anticipation of sharing that meal with family made all the mess worth it. Food is a way of telling a story, each ingredient playing a part in the narrative. This recipe embraces that same spirit—a simple one-pot dinner that brings together creamy sauce, tender chicken, and pasta, all cooked in one pot to save time and cleanup. It’s perfect for those busy weeknights when you want something satisfying but not complicated. And while there might be a few little mishaps along the way, like sauce sticking to the bottom or pasta getting a bit softer than planned, it’s all part of the charm. In the end, cooking these dishes is really about honoring tradition, but also making the recipe your own—adding a pinch of creativity and a whole lot of love. It’s about gathering around the table, sharing stories, laughter, and a meal that feels like home. This creamy chicken pasta recipe is a delicious reminder that the best dinners aren’t always fancy—they’re the ones that bring people together.

why you should love this recipes :

Sometimes, after a day full of running errands or chasing little ones around, you just need a meal that feels like a big warm hug — something creamy, comforting, and packed with flavors that remind you of Sunday dinners with family. That’s exactly what this Merry Me Chicken Pasta delivers. It’s one of those dishes where everything comes together in one pot (well, almost, since we do the pasta separately, but who’s counting?). And honestly? It feels like cheating the system — like you’re eating gourmet food, but the cleanup won’t ruin your evening. Plus, with tender chicken, gooey cheese, and those bursty sun-dried tomatoes, every bite hits the perfect note between indulgence and “wow, I made this.” Let’s be real, some nights we wanna impress without sweating over a dozen pots and pans. This is it.

Ingredients and measurement :

1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes 10 ounces penne pasta ½ teaspoon salt ¼ teaspoon black pepper 1 tablespoon olive oil 3 tablespoons butter 2 teaspoons garlic, minced 3 tablespoons all-purpose flour 2 cups chicken broth 1 cup heavy cream 1 cup grated Parmesan cheese 1 cup sun-dried tomatoes, drained 1 teaspoon paprika 2 teaspoons dried Italian seasoning Salt and pepper to taste Fresh basil leaves, chopped (for garnish)

Preparing time

About 15 minutes — mostly chopping and getting things ready before the pan hits the heat.

Cooking time

Around 25 minutes — enough time to feel like you’re really making something special without the usual fuss.

Instructions :

Step 1: Cook the Pasta

Get a big pot of salted water boiling, then toss in your penne pasta. Stir occasionally so nothing sticks. Cook just until al dente — you want a little bite, not mush. Drain it like a pro, but don’t forget to save a splash of that pasta water, just in case the sauce needs thinning later. Set the pasta aside and try not to snack on it while you do the rest.

Step 2: Prepare the Chicken

Pat your chicken cubes dry and sprinkle on the salt and pepper. Heat that olive oil in a large skillet over medium-high heat — when it shimmers, dump the chicken in. Let it sear and get golden, stirring now and then so the pieces don’t clump. I like to pretend I’m flipping steaks here, even if it’s just chicken bits. After 6 to 8 minutes, when they’re cooked through, scoop ’em out and set aside. Try not to burn the garlic earlier in the pan, like I almost did once — it’s a quick mistake!

Step 3: Make the Sauce

Reduce the heat to medium and toss in the butter — let it melt completely. Then garlic goes in; a quick 30-second sizzle until it smells irresistible. Stir in your flour and cook for about a minute, whisking so it doesn’t clump — this is your roux, the magic base. Slowly pour in chicken broth and heavy cream while whisking like your life depends on it, because lumps are the enemy here. Once smooth, add that salty, nutty Parmesan and stir ’til melty and dreamy. Sun-dried tomatoes, paprika, Italian seasoning join the party next — let it bubble gently until the sauce thickens up just right. Taste test now; add salt and pepper as needed.

Step 4: Combine Everything

Dump the chicken back into the skillet, then the pasta. Toss it all around until every piece is swimming in creamy sauce. If it feels a little thick, surprise splash some reserved pasta water or broth to loosen it up. Resist the urge to eat it straight from the pan (okay, maybe one tiny forkful).

Step 5: Garnish & Serve

Scatter fresh basil over the top — because that little pop of green makes it look as amazing as it tastes. If you’re feeling fancy (or just EXTRA hungry), sprinkle some more Parmesan. Serve immediately, preferably to eager friends or hungry family, and watch those satisfied smiles grow.

Notes :

Sun-dried tomatoes

I always keep a jar of these in the pantry because they add such an unexpected burst of flavor. If they’re packed in oil, drain ’em well; otherwise, they can overwhelm the sauce.

Chicken alternative

Feel free to swap chicken breasts for thighs if you like a juicier, more forgiving cut. Just adjust cooking time accordingly—thighs might need a couple more minutes to get perfect.

Make it dairy-free

If you want to skip the cream and butter, coconut milk leftovers and olive oil work surprisingly well — but the sauce won’t be quite as thick or rich.

Mess alert

Honestly, this dish feels complicated but isn’t — except when the sauce bubbles too hard and threatens to scorch. Keep an eye on the heat and whisk often to keep the creamy goodness smooth and luscious.

Leftovers

This is definitely a “best fresh” kind of dish, but leftovers reheat great in a skillet with a splash of broth to loosen the sauce. Just don’t expect the same sauce magic the next day — it loses a little of that fresh brightness.

Cooking tips : Perfectly Cooking the Chicken

How to get juicy, golden chicken cubes

Make sure your chicken pieces are about the same size so they cook evenly—nobody wants some bites raw and some dry! Don’t overcrowd the pan; cook in batches if needed. When you hear that satisfying sizzle and see the golden crust forming, you’re on the right track. Resist the urge to stir constantly—let the chicken hang out a minute on each side to brown properly before flipping.

Cooking tips : Creamy Sauce Magic

Getting that silky, dreamy sauce

When making the roux, stir the flour and butter together until it’s bubbly and just starting to turn a tiny bit golden—this little cooking step avoids a floury taste. Slowly whisk in your broth and cream; rushing it can cause lumps and instant frustration. Parmesan melts best in a warm sauce, so add it off-heat or at the very end to keep it smooth and cheesy. If your sauce gets too thick, a splash of broth or cream revives it.

Cooking tips : Pasta Perfectness

How to avoid mushy penne

Don’t trust the clock blindly; taste the pasta a minute before the suggested cooking time. Al dente means it has just the right amount of bounce—not crunchy, but with a little bite. Salt the pasta water generously because it’s your only chance to flavor the noodles deep down.

FAQ

Can I use chicken thighs instead of breasts?

Yes! Just cut them into similar-sized pieces, and shorten cooking time slightly since thighs can cook faster and stay juicy.

What’s the best substitute for heavy cream?

If you want it lighter, use half-and-half or full-fat milk plus a tablespoon of flour to keep the sauce thick.

Can I prepare this ahead of time?

You can cook everything separately and combine right before serving. Sauce might thicken in fridge, so loosen with a splash of broth when reheating.

How do I store leftovers?

Store in an airtight container in the fridge up to 3 days. Reheat gently on the stove with a bit of broth or cream to bring back that silky texture.

Can I add vegetables?

Definitely! Spinach, mushrooms, or peas stirred in near the end brighten the dish and add freshness. Just don’t add too much liquid or it might mess with your creamy sauce balance. Print

Conclusion

There’s something unbelievably cozy about a creamy chicken and pasta dish that hits just right after a long day. This recipe brings together tender chicken pieces, perfectly cooked penne, and a luscious sauce that’s just bursting with flavor from sun-dried tomatoes and Italian herbs. Honestly, sometimes I get a little impatient waiting for the sauce to thicken and end up stirring a bit too much — oops! But hey, that’s part of the fun, right? It’s that kind of meal that feels fancy enough for guests but easy enough for a weeknight when your energy’s running low. The fresh basil on top? Absolute game changer, like a little green hug on your plate. I love how it all melds together, creating something rich and comforting without being overwhelming. Give yourself permission to enjoy the messy kitchen moments, the minor sauce mishaps, and the extra Parmesan sprinkled on—because that’s what makes sharing food so special.

Suggestions of another similar recipes

Sun-Dried Tomato Chicken Alfredo

Try swapping out the paprika for a touch of red pepper flakes if you’re feeling adventurous. This one blends creamy Alfredo sauce with tender chicken and sun-dried tomatoes for a twist on a classic, minus any alcohol or pork, perfect for your next cozy dinner night.

Garlic Herb Chicken with Fettuccine

A simple, fresh combo of garlic, herbs, and olive oil tossed with fettuccine and juicy chunks of chicken. Light, flavorful, and easy to whip up after a busy day when you want something a bit less creamy but still deeply satisfying.

Lemon Basil Chicken Pasta

Brighten things up with lemon zest and fresh basil stirred through penne and chicken. It’s zesty and fresh, a wonderful change if you’re craving something uplifting but still sticking to familiar, comforting flavors.

Chicken Pesto Pasta Bake

Mix cooked chicken and penne with a generous dollop of pesto, then bake it all with mozzarella on top until bubbling and golden. It’s a crowd-pleaser with minimal fuss and zero alcohol, making weeknight dinners feel a little more special.