This 15 minute marry me chicken pasta is the ultimate one pan pasta recipe when you need something quick, creamy and packed with flavour. Made using uncooked pasta and leftover roast chicken, everything cooks together in one pan — no boiling, no draining, and minimal effort. The result? A rich, creamy sauce with perfectly cooked pasta that tastes like it took way longer than 15 minutes.
Ingredients
- 400ml chicken stock
- 300ml double cream
- 180g cooked chicken (leftover roast chicken works perfectly)
- 100g chopped sun-dried tomatoes
- 1 tsp dried chilli flakes
- 1 tbsp dried mixed herbs
- Freshly grated parmesan, to taste
- Fresh basil, to serve
- 200–250g pasta or 7 fettuccine nests (uncooked)
Instructions
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Add the uncooked pasta to a large, deep pan or skillet, spreading it out evenly.
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Scatter over the cooked chicken and chopped sun-dried tomatoes, then sprinkle in the chilli flakes and mixed herbs.
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Pour over the chicken stock followed by the double cream, making sure most of the pasta is submerged in the liquid.
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Bring to a gentle simmer, then cover with a lid and cook for around 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
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Remove the lid, stir through freshly grated parmesan until melted and creamy, then finish with fresh basil.
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Serve immediately while hot, with extra parmesan on top if you like.
