This creamy, one-pot Marry Me Chicken Pasta is a total weeknight win — cozy, flavorful, and packed with protein, fiber, and iron. Made with chickpea pasta, rotisserie chicken (or any leftover chicken you have), and some cream, it all comes together in under 20 minutes using just one pot. Even better? It’s a fun and easy way to introduce spinach to your cheesy pasta-loving toddler. If you’re looking for a no-fuss dinner that checks everyone’s boxes — this is your new go-to!
I’ve always loved cooking with sun-dried tomatoes — they add this deep, savory flavor that instantly makes a simple dish taste elevated. I keep a jar in my fridge at all times because they’re so versatile! I’ll toss them into pasta sauces (like this one!), mix them into grain bowls, blend them into hummus, or even chop them into egg muffins (add some crumbled feta + chopped spinach, so good) for a quick breakfast. In this recipe, they bring a bold punch of flavor that pairs perfectly with the creamy sauce and chicken — no extra seasoning needed.
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Ingredients
- chickpea pasta – high in protein + fiber + iron, great for toddlers
- chicken bone broth – adds flavor and extra protein, choose low-sodium or dilute broth with water to reduce sodium concentration for littles
- rotisserie chicken (or any cooked chicken) – quick, easy, and tender
- sun-dried tomatoes – big flavor with zero effort
- heavy cream or coconut milk (DF option) – makes it creamy and comforting
- parmesan cheese – adds salty, cheesy goodness
- garlic – flavor foundation
- onion powder – simple seasoning for depth
- fresh spinach – easy veggie add-in for iron and color
- olive oil or butter – optional boost of flavor
- salt + pepper – optional, taste before adding
See recipe card for quantities.
Instructions
- Step 1: Heat a little olive oil or butter in a large pot over medium heat. Add the garlic and cook for about 1 minute until fragrant.
- Step 2: Add chickpea pasta, bone broth, onion powder, paprika, salt, and pepper. Bring to a boil, then lower the heat and let it simmer uncovered for 8–10 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.
- Step 3: Lower the heat. add in the cream or coconut milk, sun-dried tomatoes, shredded rotisserie chicken, and parmesan (if using). Stir until everything is warm and creamy. If it gets too thick, add a splash more broth or cream.
- Step 4: Stir in fresh spinach and cook for 1–2 more minutes until wilted. taste and adjust seasoning as needed. Serve warm and enjoy!
Hint: Don’t overcook the chickpea pasta — it can turn mushy fast. Keep an eye on it and taste a piece around the 8-minute mark. You want it just tender, since it’ll keep softening as it sits in the sauce.
Substitutions
This is already naturally gluten-free if using chickpea noodles, here are some other substitutions you can use:
- heavy cream – sub with full-fat coconut milk (for dairy-free option) or half and half
- parmesan cheese – can use nutritional yeast or dairy-free parm
- spinach – swap for chopped kale, peas, or broccoli rice
- chickpea pasta – lentil pasta, whole wheat pasta, brown rice pasta, any pasta of choice!
- chicken bone broth – any chicken or vegetable broth will work
- chicken – sub with shrimp, salmon, chicken tenders, etc.
Variations
Feel free to adjust this recipe to fit your family’s taste buds!
- spicy – add chili pepper flakes
- extra cheesy – stir in ¼ cup shredded mozzarella
- vegetarian – omit the chicken, can sub with shrimp or salmon
Equipment
You will just need one large pot and measuring utensils to make this.
Storage
Fridge: Store in an airtight container for up to 4 days
Freezer: Best frozen without the spinach added. Reheat and stir in fresh before serving
Reheat: Add a splash of broth or milk before microwaving or warming on the stovetop to keep it creamy
Tiff’s Tip
If your toddler throws a FIT when there is anything green touching the noodles, then serve a piece of spinach off to the side for them to explore on their own. You can also have them help you cook the dinner for extra exposure!
FAQ
Definitely! sub the cream with full-fat canned coconut milk or unsweetened cashew cream, and skip the parmesan or use a dairy-free version.
Yes! Lentil or whole wheat pasta works too — just adjust the liquid and cooking time a bit. avoid regular white pasta here, as it can get mushy cooking in broth.
Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or milk to keep it creamy.
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Pairing
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Recipe
One-Pot Marry Me Chicken Pasta
Equipment
- one large pot
Ingredients
- 2-3 cups shredded rotisserie chicken or any cooked chicken
- 8 oz chickpea pasta penne, rotini, or any shape of choice
- 3 cups chicken bone broth or any chicken broth, add more as needed
- ½ cup chopped sun-dried tomatoes oil-packed, drained
- ½ cup heavy cream or full-fat canned coconut milk for dairy-free (+ more depending on consistency preference)
- ⅓ cup grated Parmesan cheese or use dairy-free or nutritional yeast
- 1 teaspoon garlic minced
- ½ teaspoon onion powder
- salt + pepper to taste
- 1 tablespoon olive oil or butter optional
- 1-2 cups fresh spinach
Instructions
- In a large pot or deep skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add chickpea pasta, bone broth, onion powder, paprika, salt, and pepper. Bring to a boil, then lower to a simmer. Stir occasionally and cook uncovered for 8–10 minutes until the pasta is just tender and most of the broth is absorbed.
- Lower heat. Stir in the cream, sun-dried tomatoes, Parmesan, and shredded chicken. Let it simmer gently for 2–3 minutes, until warm and creamy. If it thickens too much, add a splash more broth or cream.
- Add spinach and stir until wilted, about 1–2 minutes.
- Adjust seasoning to taste. Serve warm and top with extra cheese or herbs if you’d like!
Did you try this recipe?! I would love to see how it turned out & if your fam liked it! Tag me (@toddlerdietitiantiff) on Instagram and leave a 5 ⭐️ review below!
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