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I’ve always loved the rich, creamy flavors of Marry Me Chicken, so turning it into a one-pot pasta dinner felt like an easy win. The original dish was developed by The Kitchn’s very own Editor-in-Chief, Lindsay Funston, and this version keeps all the same cozy flavors. With sun-dried tomatoes, Parmesan, garlic, and a silky cream sauce, it comes together with surprisingly little effort.One of my favorite parts about this recipe is that the pasta cooks right in the sauce.
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