Marry Me Chicken Pasta
A creamy and flavorful dish combining tender chicken and pasta, perfect for busy weeknights that the whole family will love.
Ingredients
For the Chicken
- 1 lb chicken breast (cubed into bite-sized pieces)
- 1 tsp Salt
- ½ tsp Pepper
- ½ cup All-purpose flour
- 1½ 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)
For the Sauce
- 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
Preparation
- In a bowl, combine the cubed chicken with salt, pepper, flour, Italian seasoning, onion powder, garlic powder, and paprika. Toss until chicken is evenly coated.
Cooking the Chicken
- In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Cooking the Pasta
- In a large pot, cook the rigatoni according to package instructions until al dente. Drain and set aside.
Making the Sauce
- In the same skillet, add 2 tbsp of olive oil and minced garlic. Cook for about 1 minute until fragrant, stirring frequently.
- Add the sun-dried tomatoes and tomato paste, stirring to combine. Pour in the chicken broth, then the heavy cream. Mix well and bring it to a simmer.
Combining and Finishing
- Stir in Italian seasoning, dried parsley, salt, and red chili flakes. Add the cooked chicken and drained pasta to the sauce, tossing to coat everything evenly.
- Sprinkle in half of the Parmesan cheese, stirring until melted and creamy.
Serving
- Divide the Marry Me Chicken Pasta into bowls and top with the remaining Parmesan cheese. Enjoy your delicious meal!
Notes
For best results: Make sure not to overcrowd the chicken in the skillet; cook in batches if necessary to achieve that perfect golden color. Easy swaps: Use chicken thighs instead of breasts for a more flavorful dish or swap the rigatoni for gluten-free pasta to suit dietary needs. For a lighter option: Consider using half-and-half instead of heavy cream. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of chicken broth to help restore creaminess.