This one-pan pasta dish earns its romantic name for a reason—it’s a recipe so irresistible, it might just lead to proposals! Creamy, comforting, and packed with 36g of protein per serving, this meal combines indulgence with nourishment.
Chicken, sun-dried tomatoes, and Parmesan create a flavourful base, while light coconut milk brings a velvety texture. Spinach adds a touch of greens, making it a well-rounded dish. All cooked in one pan, it’s an easy yet impressive meal perfect for any occasion.
A true crowd-pleaser, this pasta is a must-try.
Tips
- Use small pasta shapes like farfalle, fusilli, or penne so they cook evenly and quickly in one pan. Avoid long pasta like spaghetti for this method.
- Stirring the pasta a few times while it cooks ensures it doesn’t stick and helps everything cook evenly in the sauce.
- Cooking the pasta 2–3 minutes less than the packet instructions before adding coconut milk and cheese gives it time to absorb flavour without overcooking.
- Choose a non-stick pan or sauté pan with a lid so the pasta can simmer and steam properly without catching on the bottom.
Swaps
Chicken breast: Use chicken thighs for a juicier option, or swap for tofu or chickpeas for a vegetarian version. Just reduce the cooking time if needed.
Coconut milk: Use single cream, full-fat coconut milk, or even a mix of cream cheese and a splash of milk if you don’t have any tinned coconut milk.
Sundried tomatoes: If you don’t have them, try roasted red peppers or a spoon of tomato paste for depth of flavour.
Storage
Fridge:
Store in an airtight container in the fridge for up to 3 days. This dish holds up well and even tastes better the next day as the flavours develop.
Freezer:
While it’s best eaten fresh, this meal can be frozen for up to 1 month. When reheating from frozen, make sure to add a little extra stock or water to prevent the pasta from drying out.
More nibble ideas
- Pesto Broccoli Pasta
- Shell Pasta
- Caramelised Onion, Chickpeas & Feta Bake
- Pesto Rosso (Sicilian Red Pesto)
One-Pan Marry Me Pasta
Ingredients
- 300 g chicken breast chopped into cubes
- 2 garlic cloves
- 6 sundried tomatoes
- 1 tsp oregano
- 2 tsp paprika
- 160 g pasta it has to be small, I used “farfalle” type
- 130 ml light coconut milk tinned
- handful of spinach ~50g
- 30 g Parmesan cheese grated
- 600 ml chicken stock
Instructions
- In a pan add a drizzle of olive oil and chicken.
- Add: paprika, oregano, garlic and sundried tomatoes. Cook for ~6 mins, stirring regularly.
- Add the pasta, stock and stir.
- Cook with the lid.
- Important: Cook for 3 mins less than what the pasta instructions tells you.
- Stir a few times during this time so the pasta cook evenly.
- Add coconut milk, Parmesan cheese and spinach. Stir and cook for 2-3 mins more until the pasta is perfectly cooked and the coconut milk hot.
- Add spinach and mix.
- Serve with a drizzle of extra virgin olive oil and pepper.