One-Pan Marry Me Chicken Meatballs With Sun-Dried Tomatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 lb (454 g) store-bought chicken meatballs (raw or fully cooked)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• 1/3 cup (30 g) finely grated Parmesan, plus more to serve
• 1/3 cup (55 g) chopped oil-packed sun-dried tomatoes, drained
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional)
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil
• To serve: 12 oz (340 g) pasta or 4 cups (about 600 g) cooked microwave rice

Do This

• 1. Heat olive oil in a large skillet over medium-high; brown meatballs 6–8 minutes.
• 2. Add garlic and tomato paste; cook 30–60 seconds until fragrant.
• 3. Stir in broth; scrape up browned bits. Add cream, sun-dried tomatoes, seasoning, salt, pepper, and red pepper flakes.
• 4. Simmer over medium-low 8–10 minutes until meatballs reach 165°F (74°C) and sauce thickens.
• 5. Turn off heat; stir in Parmesan until smooth. Add basil.
• 6. Spoon over cooked pasta or microwave rice; top with extra Parmesan and basil.

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Why You’ll Love This Recipe

• One pan, weeknight-friendly: the sauce and meatballs cook together for minimal cleanup.
• Big “restaurant-y” flavor from garlic, Parmesan, and sun-dried tomatoes without complicated steps.
• Flexible shortcut: works with store-bought meatballs (raw or pre-cooked) or quick-rolled homemade.
• Great over pasta or microwave rice, so dinner adapts to what you have on hand.

Grocery List

• Produce: garlic, fresh basil
• Dairy: heavy cream, Parmesan cheese
• Pantry: olive oil, tomato paste, low-sodium chicken broth, oil-packed sun-dried tomatoes, Italian seasoning, crushed red pepper flakes (optional), kosher salt, black pepper, pasta or microwave rice

Full Ingredients

Meatballs

• Shortcut option: 1 lb (454 g) store-bought chicken meatballs (raw or fully cooked)
• Optional quick-rolled homemade option (if you don’t have store-bought): 1 lb (454 g) ground chicken, 1/3 cup (30 g) panko breadcrumbs, 1 large egg, 2 tbsp (20 g) grated Parmesan, 1/2 tsp kosher salt, 1/4 tsp black pepper (roll into 16 meatballs, about 1 1/2 tbsp each)

Creamy “Marry Me” Sauce

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• 1/3 cup (55 g) chopped oil-packed sun-dried tomatoes, drained
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional)
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/3 cup (30 g) finely grated Parmesan, plus more to serve
• 2 tbsp chopped fresh basil, plus more to serve

For Serving (Choose One)

• Pasta: 12 oz (340 g) dried pasta (penne, rigatoni, or fettuccine), cooked and drained
• Microwave rice: 4 cups (about 600 g) cooked microwave rice (typically 2 packets, depending on brand)

Step-by-Step Instructions

Step 1: Get set up and (optionally) cook your base

Set a large, deep skillet (12-inch works well) on the stove. Mince the garlic, chop the sun-dried tomatoes, and measure out the cream, broth, and Parmesan so they’re ready to go.

If serving with pasta, start a pot of salted water now and cook the pasta according to package directions. If serving with microwave rice, you can heat it while the sauce simmers (Step 6).

Step 2: Brown the meatballs

Heat 2 tbsp olive oil in the skillet over medium-high heat for 1 minute. Add the meatballs in a single layer.

Cook for 6–8 minutes, turning occasionally, until nicely browned on multiple sides. (They do not need to be fully cooked yet if they’re raw; they’ll finish in the sauce.)

Step 3: Build the flavor base with garlic and tomato paste

Reduce heat to medium. Add the minced garlic to the skillet and stir for 30 seconds until fragrant.

Add 1 tbsp tomato paste and stir continuously for 30–60 seconds to toast it slightly (this deepens the flavor and helps the sauce taste slow-cooked, fast).

Step 4: Deglaze, then add the cream and sun-dried tomatoes

Pour in 1/2 cup (120 ml) chicken broth and stir, scraping up any browned bits stuck to the bottom of the pan. Those bits are flavor.

Stir in 1 cup (240 ml) heavy cream, chopped sun-dried tomatoes, Italian seasoning, salt, pepper, and crushed red pepper flakes (if using). Bring the sauce to a gentle simmer.

Step 5: Simmer until the meatballs are cooked through and the sauce thickens

Reduce heat to medium-low so the sauce bubbles gently (avoid a rolling boil, which can make cream sauces separate). Cover partially with a lid and simmer for 8–10 minutes, stirring once or twice.

If your meatballs started raw, confirm doneness with an instant-read thermometer: the center should reach 165°F (74°C). If your meatballs are fully cooked, simmer for 5–7 minutes to heat through and thicken the sauce.

Step 6: Finish with Parmesan and basil (and heat your rice if needed)

Turn off the heat. Stir in 1/3 cup (30 g) finely grated Parmesan until melted and silky. Taste and adjust with a pinch more salt and pepper if needed.

Stir in 2 tbsp chopped basil.

If serving with microwave rice, heat it now according to package directions (typically 90 seconds to 3 minutes total), then fluff.

Step 7: Serve

Spoon meatballs and plenty of creamy sun-dried tomato sauce over pasta or microwave rice. Finish with extra Parmesan and a little more fresh basil.

If the sauce thickens too much as it sits, loosen it with a splash of warm broth (1–2 tbsp at a time) or a splash of pasta water.

Pro Tips

• Use finely grated Parmesan (the powdery, fluffy kind) for the smoothest melting. Coarsely shredded Parmesan can clump.
• Keep the simmer gentle. Cream sauces thicken best over medium-low heat; boiling can make them split.
• Drain (or blot) sun-dried tomatoes if they’re very oily, so the sauce doesn’t become greasy.
• For raw meatballs, check 165°F (74°C). Browning adds flavor, but temperature is how you know they’re safely cooked.
• Want extra sauce? Add an additional 1/4 cup (60 ml) broth and 2 tbsp (10 g) Parmesan at the end to keep it creamy and spoonable.

Variations

• Add greens: Stir in 2 packed cups (60 g) baby spinach during the last 2 minutes of simmering until wilted.
• Make it lighter: Swap heavy cream for 1 cup (240 ml) half-and-half; simmer an extra 2–3 minutes to thicken.
• Make it lemony: Add 1 tsp lemon zest and 1–2 tsp lemon juice right at the end to brighten the rich sauce.

Storage & Make-Ahead

Cool leftovers to room temperature (about 30 minutes), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave at 50% power in 45-second bursts, stirring between bursts. Add a splash of broth or water (1–2 tbsp) if the sauce has thickened.

To freeze, store meatballs and sauce (without pasta/rice) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.

Nutrition (per serving)

Approximate, calculated for 1/4 of the meatballs and sauce served over 1/4 of 12 oz (340 g) dried pasta: 870 calories, 34 g protein, 65 g carbs, 48 g fat, 3 g fiber, 980 mg sodium.