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
Scale
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