Marry Me Chicken Pasta combines tender, golden chicken bites, hearty rigatoni, and a creamy Parmesan sauce flavored with garlic, Italian seasoning, and sun-dried tomatoes. The sauce is rich and savory, with a gentle tang from the tomatoes and a little warmth from red chili flakes. Every piece of pasta gets coated in the flavorful sauce, making each bite satisfying and delicious.
This comforting chicken pasta is a wonderful choice for a cozy family dinner, a weekend meal, or a special evening when you want something that feels a little more indulgent without requiring complicated techniques. The chicken is seasoned and lightly coated in flour before being cooked in olive oil and butter, while the sauce comes together in the same skillet with garlic, tomato paste, chicken broth, cream, and Parmesan. Serve everything together while warm for a hearty meal that brings creamy pasta and perfectly seasoned chicken to the table.
Why You’ll Love This Marry Me Chicken Pasta
- Creamy, flavorful sauce: Heavy cream and grated Parmesan create a rich sauce, while sun-dried tomatoes add a concentrated tomato flavor that balances the creaminess.
- Tender, seasoned chicken: Bite-sized chicken breast pieces are coated in seasoned flour and cooked until golden, giving the dish satisfying texture and plenty of flavor.
- Rigatoni holds the sauce beautifully: The pasta’s ridges and hollow centers help catch the creamy sauce, garlic, cheese, and small pieces of tomato.
- Easy ingredients to find: Chicken breast, pasta, cream, broth, Parmesan, and pantry seasonings form the foundation of this comforting meal.
- Adjustable heat: Red chili flakes let you control how much warmth you want in the finished sauce.
- Ideal for a satisfying dinner: Chicken, pasta, and a creamy sauce make this a filling main course that can be served with a simple vegetable side or salad.
Preparation and Tools
A few basic kitchen tools make this recipe easier to prepare. You’ll need a large pot for boiling the rigatoni, a colander for draining the pasta, a cutting board and sharp knife for preparing the chicken, and a large skillet or sauté pan for cooking the chicken and making the sauce.
A wide skillet is especially useful because it gives the chicken enough room to brown and provides space to combine the pasta with the sauce at the end. If your skillet is small, cook the chicken in batches rather than crowding the pan.
Before you begin, cube the chicken into bite-sized pieces, mince the garlic, drain and chop the sun-dried tomatoes if needed, and grate the Parmesan cheese. Measure the flour and seasonings into a bowl so the chicken can be coated quickly. Having the broth, cream, and tomato paste ready nearby also makes it easier to prepare the sauce without rushing.
Preparation Tips for the Best Results
Cut the Chicken Into Even Pieces
Try to cut the chicken breast into similarly sized cubes. Even pieces cook at a more consistent rate, helping you avoid chicken that is dry on the outside but undercooked in the center. Bite-sized pieces also make the finished pasta easier to eat because the chicken can be mixed evenly throughout the rigatoni.
Coat the Chicken Lightly and Evenly
Combine the all-purpose flour with the salt, pepper, Italian seasoning, onion powder, garlic powder, and paprika. Toss the chicken in this mixture until the pieces are coated. Shake off any excessive flour before adding the chicken to the skillet.
The coating helps create a lightly golden exterior and gives the chicken a pleasant texture. Avoid leaving thick clumps of dry flour on the pieces, as they may cook unevenly.
Grate the Parmesan Freshly
Freshly grated Parmesan is a good choice for a smooth, flavorful sauce. Finely grated cheese melts more readily into the warm cream mixture than large shreds. Add it gradually and stir well so the cheese blends into the sauce instead of collecting in clumps.
Keep the Sauce at a Gentle Simmer
Once the cream and broth are combined, avoid boiling the sauce aggressively. Gentle heat helps the ingredients blend while the sauce thickens. Stir regularly, particularly after adding the Parmesan, and lower the heat if the sauce begins bubbling too vigorously.
Cook the Pasta Until Just Tender
Rigatoni should be cooked according to the package directions until al dente, meaning tender but still slightly firm in the center. Since the pasta will be combined with hot sauce, this texture helps it retain its shape instead of becoming overly soft.
Ingredients for Marry Me Chicken Pasta
The recipe uses two groups of ingredients: seasoned chicken and creamy sun-dried tomato pasta.
Chicken Ingredients
Chicken breast — 1 lb: Boneless chicken breast provides lean, tender pieces that cook relatively quickly. Cutting it into bite-sized cubes helps it brown evenly and makes it easy to distribute throughout the pasta.
Salt — 1 teaspoon, and black pepper — ½ teaspoon: These seasonings form the basic flavor foundation for the chicken. They also complement the savory cheese and aromatic ingredients in the sauce.
All-purpose flour — ½ cup: Flour coats the chicken and encourages a lightly golden exterior as it cooks. It also helps give the finished chicken a satisfying surface texture.
Italian seasoning — 1½ teaspoons: This dried herb blend adds a familiar Italian-inspired flavor to the chicken and works well with the herbs used in the sauce.
Onion powder — 1 teaspoon and garlic powder — 1 teaspoon: Both seasonings distribute their flavor evenly across the chicken without adding moisture to the flour coating.
Paprika — ½ teaspoon: Paprika adds mild warmth and color to the coating, helping the chicken develop an appealing golden appearance.
Olive oil — 2 tablespoons and butter — 2 tablespoons: Olive oil supports cooking at skillet temperatures, while butter contributes richness and flavor. Together, they help brown the chicken.
Pasta Ingredients
Rigatoni — 10 oz, uncooked: Rigatoni’s sturdy shape and ridged surface are ideal for thick, creamy sauces. Penne can be an alternative if necessary, although rigatoni is the specified pasta for this recipe.
Olive oil — 2 tablespoons: This is used to cook the garlic and begin building the sauce’s flavor.
Garlic — 2 cloves, minced: Fresh garlic provides an aromatic base that pairs naturally with cream, Parmesan, and sun-dried tomatoes.
Sun-dried tomatoes — ½ cup, drained: These tomatoes contribute concentrated sweetness and tangy, savory flavor. Draining them helps keep excess oil from changing the consistency of the sauce.
Tomato paste — 2 tablespoons: Tomato paste deepens the tomato flavor and gives the creamy sauce a richer color. Cooking it briefly with the other sauce ingredients helps distribute its flavor.
Chicken broth — 1 cup: Broth adds savory depth and helps balance the richness of the heavy cream. It also gives the sauce enough liquid to coat the pasta.
Heavy whipping cream — 1 cup: Cream creates the smooth, rich foundation of the sauce. It softens the tanginess of the tomatoes and complements the salty Parmesan.
Italian seasoning — 1 teaspoon and dried parsley — ½ teaspoon: These herbs bring the sauce together with an Italian-inspired flavor. The parsley adds a mild herbal note.
Salt — ½ teaspoon, more or less to taste: This seasons the sauce. Because Parmesan and chicken broth can already contain salt, taste the sauce before adding more.
Red chili flakes — to taste: Chili flakes add optional heat. Start with a small amount if you prefer a milder pasta, then adjust to your taste.
Parmesan cheese — 1 cup, grated and divided: Parmesan provides salty, nutty flavor and helps give the sauce its cheesy finish. Dividing the cheese allows some to melt into the sauce while the remainder can be reserved for finishing the dish.
How to Make Marry Me Chicken Pasta
Step 1: Cook the Rigatoni
Bring a large pot of water to a boil and cook the 10 ounces of rigatoni according to the package directions. Aim for an al dente texture so the pasta remains firm enough to hold its shape when tossed with the creamy sauce.
Drain the pasta in a colander and set it aside while you prepare the chicken and sauce. Avoid leaving it in the hot cooking water after it reaches the desired texture, as it will continue softening.
Step 2: Season and Coat the Chicken
In a bowl, combine the 1 teaspoon of salt, ½ teaspoon of pepper, ½ cup of all-purpose flour, 1½ teaspoons of Italian seasoning, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and ½ teaspoon of paprika.
Add the cubed chicken breast and toss until the pieces are evenly coated. Separate any pieces that stick together so the flour mixture reaches all sides.
The coating should look light and even rather than thick or clumpy. Set the prepared chicken aside while you heat the skillet.
Step 3: Cook the Chicken Until Golden
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter has melted and the skillet is hot, add the coated chicken in a single layer.
Cook the chicken, turning the pieces as needed so they brown on multiple sides. Work in batches if necessary to avoid overcrowding the pan, which can cause the chicken to steam instead of brown.
Continue cooking until the chicken is golden on the outside and fully cooked in the center. The safest way to confirm doneness is to check that the thickest pieces reach an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a clean plate and set it aside while you prepare the sauce. Keep the flavorful browned bits in the skillet, as they contribute to the finished dish.
Step 4: Sauté the Garlic and Sun-Dried Tomatoes
Add 2 tablespoons of olive oil to the skillet used for the chicken. Add the 2 minced garlic cloves and cook briefly, stirring frequently, until fragrant.
Be careful not to let the garlic burn, as burnt garlic can give the sauce a bitter flavor. Add the ½ cup of drained sun-dried tomatoes and stir to combine.
Cook the tomatoes briefly so their concentrated flavor mixes with the garlic and the savory residue in the pan. This creates a flavorful base for the creamy sauce.
Step 5: Add the Tomato Paste and Liquids
Stir in the 2 tablespoons of tomato paste, mixing it thoroughly with the garlic and sun-dried tomatoes. Add the 1 cup of chicken broth and stir to loosen and incorporate the ingredients from the bottom of the skillet.
Pour in the 1 cup of heavy whipping cream, stirring until the broth, cream, and tomato paste form a consistent sauce.
Add the 1 teaspoon of Italian seasoning, ½ teaspoon of dried parsley, ½ teaspoon of salt, and red chili flakes to taste. Stir well and allow the sauce to reach a gentle simmer. Let it cook until the flavors combine and the sauce begins to thicken slightly.
Keep the heat moderate and stir occasionally. The sauce should look creamy and cohesive rather than rapidly boiling.
Step 6: Melt in the Parmesan
Add part of the 1 cup of grated Parmesan cheese to the warm sauce, reserving the remainder for finishing. Stir until the cheese melts and blends into the cream mixture.
The sauce should become richer and slightly thicker as the Parmesan incorporates. If it starts thickening too quickly, reduce the heat and stir gently to maintain a smooth consistency.
Taste the sauce before adding any extra salt. The Parmesan and chicken broth contribute savory saltiness, so the final seasoning will depend on the ingredients you use.
Step 7: Combine the Chicken and Pasta
Return the cooked chicken to the skillet and stir gently to coat the pieces in the creamy sun-dried tomato sauce. Add the drained rigatoni and toss until the pasta is evenly coated.
Continue stirring over low heat just long enough to warm the chicken and pasta through and bring the ingredients together. Avoid prolonged cooking, which can make the pasta too soft and the chicken less tender.
Finish with the reserved Parmesan cheese and adjust the red chili flakes or salt to taste. Serve the Marry Me Chicken Pasta while warm, with the chicken distributed throughout the creamy rigatoni and the sun-dried tomatoes visible in the sauce.
What to Serve With Marry Me Chicken Pasta
Marry Me Chicken Pasta is rich, creamy, and full of savory flavor, so it pairs especially well with fresh vegetables, crisp salads, and simple sides that balance the sauce without competing with it.
1. Garlic Bread
Garlic bread is a natural companion to this pasta. Its crisp edges and buttery garlic flavor complement the creamy Parmesan sauce, and the bread is perfect for scooping up any sauce left on the plate. Serve warm slices alongside the pasta for a comforting dinner.
2. Fresh Green Salad
A simple green salad provides a refreshing contrast to the rich cream sauce. Toss mixed greens, cucumber, and cherry tomatoes with a light vinaigrette. The fresh vegetables and gentle acidity help balance the savory chicken, Parmesan, and sun-dried tomatoes.
3. Roasted Broccoli
Roasted broccoli adds color, texture, and a slightly earthy flavor to the meal. Roast the florets until tender with lightly browned edges, then serve them alongside the pasta. You can also add the broccoli directly to individual plates for an easy way to round out dinner.
4. Sautéed Green Beans
Green beans make a simple side when you want something fresh without adding another heavy dish. Cook them until tender-crisp and season lightly with salt and pepper. Their clean, slightly sweet flavor works well with the garlicky tomato cream sauce.
5. Roasted Asparagus
Roasted asparagus is another excellent option, especially for a dinner that feels a little more special. Its tender texture and mild vegetal flavor complement the Parmesan and Italian seasoning. Keep the seasoning simple so the pasta remains the main attraction.
6. Extra Parmesan and Fresh Herbs
For an easy finishing touch, offer additional grated Parmesan at the table. A small sprinkle adds more savory flavor to each serving. If you have fresh parsley available, a little chopped parsley can also brighten the presentation without changing the character of the dish.
Storage Instructions
Marry Me Chicken Pasta is best enjoyed freshly prepared, when the chicken is tender, the rigatoni holds its shape, and the Parmesan cream sauce is smooth. If you have leftovers, store them properly to enjoy another meal without sacrificing too much of the original texture.
How to Refrigerate Leftovers
Allow the pasta to stop steaming heavily, then transfer it to a clean, airtight container. Refrigerate within two hours of cooking, or within one hour if the surrounding temperature is above 90°F (32°C).
Keep the leftovers refrigerated at 40°F (4°C) or below and consume them within 3–4 days. For easier reheating, divide a large quantity into smaller portions so it cools and reheats more evenly.
The sauce may thicken in the refrigerator because the pasta absorbs some of the liquid and the cream and cheese firm up as they cool. This is normal and can be corrected when reheating.
How to Reheat Marry Me Chicken Pasta
The stovetop is a good option for reheating this creamy pasta.
- Transfer the desired portion to a skillet.
- Add a small splash of water or chicken broth to loosen the sauce.
- Warm over low to medium-low heat, stirring gently and occasionally.
- Continue heating until the pasta and chicken are hot throughout.
Avoid heating the sauce too aggressively, as high heat can cause the creamy mixture to separate or become oily. Add liquid gradually until the sauce reaches your preferred consistency.
You can also reheat an individual serving in the microwave. Place it in a microwave-safe container, cover loosely, and heat in short intervals, stirring between intervals. Add a little water or broth if the sauce becomes too thick. Make sure the chicken reaches 165°F (74°C) when reheated.
Can You Freeze Marry Me Chicken Pasta?
Freezing is possible, but it is not the best option for preserving the original texture. Cream-based sauces containing Parmesan may separate after thawing, while cooked rigatoni can become softer.
If you decide to freeze leftovers, place them in a freezer-safe, airtight container and freeze promptly. For the best quality, aim to use them within about two months. Thaw overnight in the refrigerator and reheat gently with a splash of broth or water, stirring to bring the sauce back together as much as possible.
For better results when planning ahead, you can prepare the chicken and sauce separately and cook the pasta fresh when you’re ready to serve. This helps the rigatoni retain its texture and reduces the time the pasta spends absorbing the sauce.
Can You Make It Ahead?
You can prepare the chicken in advance and refrigerate it in an airtight container once it has cooled. The garlic and sun-dried tomatoes can also be prepared ahead of time and stored separately.
For the freshest result, cook the rigatoni and finish the cream sauce shortly before serving. Combine everything in the skillet at the end, allowing the Parmesan to melt into the sauce and the chicken to warm through.
If you make the complete dish ahead of time, expect the sauce to thicken as it sits. Add a little broth during reheating and stir gently to restore a creamy consistency.
Estimated Nutrition
The following figures are estimates for one serving, assuming the recipe makes four servings and includes the listed ingredients in their entirety. Actual values depend on the specific chicken, cream, Parmesan, broth, and other ingredients used.
| Nutrient | Estimated amount per serving |
|---|---|
| Calories | 850–1,000 kcal |
| Protein | 45–55 g |
| Carbohydrates | 60–75 g |
| Fat | 40–55 g |
| Saturated fat | 18–25 g |
| Fiber | 3–5 g |
| Sodium | Varies by ingredients |
The heavy cream, Parmesan, butter, and olive oil contribute much of the dish’s fat and calories, while the chicken and cheese provide a substantial amount of protein. Rigatoni supplies most of the carbohydrates.
These numbers are approximate rather than laboratory-verified nutritional values. The final calorie count will depend on the exact products used, how much sauce remains in the pan, and the number of portions served.
Frequently Asked Questions
Why Is It Called Marry Me Chicken Pasta?
The name refers to a popular style of creamy chicken dish associated with a rich sauce made with ingredients such as cream, Parmesan, garlic, and sun-dried tomatoes. The name is playful and reflects the dish’s reputation as an especially appealing dinner. Adding rigatoni turns it into a hearty pasta meal.
Can I Use a Different Pasta Shape?
Yes. Although rigatoni is specified in this recipe, penne, fusilli, or another sturdy pasta shape can work. Choose pasta that holds creamy sauce well, and cook it according to the package directions until al dente. Keep the quantity at 10 ounces to maintain the intended balance between pasta and sauce.
Can I Make the Sauce Less Spicy?
Absolutely. Red chili flakes are added to taste, so you can use a small pinch or leave them out. The garlic, Italian seasoning, sun-dried tomatoes, and Parmesan will still provide plenty of flavor without the additional heat.
What If My Sauce Is Too Thick?
Stir in a small splash of chicken broth or water over low heat until the sauce loosens. Add the liquid gradually, mixing well after each addition. The pasta naturally absorbs sauce as it rests, so a little extra liquid may also be helpful when reheating leftovers.
What If My Sauce Looks Too Thin?
Let the sauce simmer gently for a little longer before combining it with the pasta, stirring occasionally. The Parmesan also helps thicken the mixture as it melts. Avoid adding too much cheese at once or boiling the cream aggressively in an attempt to thicken it quickly.
How Can I Tell When the Chicken Is Fully Cooked?
The most reliable method is to use an instant-read thermometer. Check the thickest chicken pieces and make sure they reach 165°F (74°C). Cutting the chicken into evenly sized cubes makes it easier to cook the pieces consistently.
A Creamy Pasta Dinner Worth Making Again
Marry Me Chicken Pasta brings together golden chicken, tender rigatoni, sun-dried tomatoes, garlic, and a rich Parmesan cream sauce in one satisfying meal. Serve it with a crisp salad or warm garlic bread for a complete dinner, and keep a little extra Parmesan nearby for finishing each plate. With its familiar ingredients and straightforward preparation, this is a comforting recipe to keep in your regular dinner rotation.
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Marry Me Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Marry Me Chicken Pasta features tender, seasoned chicken breast, rigatoni, sun-dried tomatoes, and a rich, creamy Parmesan sauce with garlic and Italian herbs. This comforting chicken pasta makes a satisfying dinner for weeknights or special occasions.
Ingredients
For the Chicken
- 1 lb chicken breast, cubed into bite-sized pieces
- 1 tsp salt
- ½ tsp pepper
- ½ cup all-purpose flour
- 1 ½ tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- 2 tbsp olive oil
- 2 tbsp butter
For the Pasta
- 10 oz rigatoni, uncooked
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained
- 2 tbsp tomato paste
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1 tsp Italian seasoning
- ½ tsp dried parsley
- ½ tsp salt, more or less to taste
- Red chili flakes, to taste
- 1 cup Parmesan cheese, grated, divided
Instructions
- Cook the rigatoni according to the package directions until al dente. Drain and set aside.
- In a bowl, combine the salt, pepper, flour, Italian seasoning, onion powder, garlic powder, and paprika. Add the cubed chicken and toss until evenly coated.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the chicken in a single layer, working in batches if needed. Cook, turning the pieces, until golden and fully cooked to an internal temperature of 165°F (74°C). Transfer to a plate.
- Add 2 tablespoons olive oil to the skillet. Add the minced garlic and cook briefly until fragrant, stirring frequently.
- Stir in the drained sun-dried tomatoes and tomato paste. Add the chicken broth and stir to combine, scraping up any flavorful browned bits from the pan.
- Pour in the heavy whipping cream. Add the Italian seasoning, dried parsley, salt, and red chili flakes to taste. Stir and bring to a gentle simmer. Cook until the sauce begins to thicken slightly.
- Add part of the grated Parmesan, reserving the remainder for serving. Stir until the cheese melts into the sauce.
- Return the cooked chicken to the skillet. Add the drained rigatoni and toss until the pasta and chicken are evenly coated. Warm gently until heated through.
- Finish with the reserved Parmesan cheese. Taste and adjust the seasoning as needed, then serve warm.
Notes
- Cut the chicken into evenly sized pieces to help it cook consistently.
- Keep the sauce at a gentle simmer to help the cream and Parmesan blend smoothly.
- Add a small splash of chicken broth or water when reheating leftovers if the sauce has thickened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 900 kcal
Keywords: Marry Me Chicken Pasta, creamy chicken pasta, sun-dried tomato chicken pasta, Parmesan chicken pasta, rigatoni with chicken, easy chicken pasta dinner
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