Print

Marry Me Chicken Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 90 reviews

Marry Me Chicken Pasta is a creamy, flavorful Italian-inspired dish featuring tender bite-sized chicken pieces sautéed to golden perfection and tossed with al dente rigatoni pasta in a rich sauce made from sun-dried tomatoes, garlic, chicken stock, heavy cream, and Parmesan cheese. With a perfect balance of spices and fresh herbs, this comforting one-pan meal comes together in just 30 minutes, making it ideal for busy weeknights or special dinners.

Ingredients

Pasta

  • 1 pound rigatoni pasta

Chicken

  • 1 lb boneless, skinless chicken breasts (cut into bite-sized cubes)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt (divided)
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

Sauce & Aromatics

  • 1 small onion, diced
  • 2 teaspoons minced garlic
  • ½ cup julienned sun-dried tomatoes
  • 1 teaspoon Italian seasoning
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil or parsley (optional)
  • 1 pinch red pepper flakes (optional)

Instructions

  1. Cook the Pasta: Heat a large pot of salted water according to package directions. Add the rigatoni pasta and cook until al dente. Reserve about half a cup of pasta water before draining. Set the cooked pasta aside.
  2. Prepare the Chicken Coating: In a medium bowl, toss the diced chicken pieces with the all-purpose flour, half teaspoon of kosher salt, paprika, and black pepper until they are evenly coated.
  3. Cook the Chicken: Heat extra virgin olive oil in a large skillet over medium-high heat. Add the coated chicken cubes and cook for 7-8 minutes, stirring occasionally, until they are golden brown and fully cooked with an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
  4. Sauté Aromatics: In the same skillet, add the diced onion and remaining half teaspoon of kosher salt. Sauté for 3-4 minutes until the onion starts to soften. Add the minced garlic and julienned sun-dried tomatoes, cooking for an additional 1 minute to release their flavors.
  5. Deglaze and Simmer: Pour the chicken stock into the skillet, scraping the bottom to loosen any browned bits. Stir in the Italian seasoning and bring the mixture to a low simmer.
  6. Add Cream and Cheese: Reduce the heat to medium-low and add the heavy cream along with the grated Parmesan cheese. Stir continuously until the sauce is warm and the cheese has melted completely, creating a smooth, creamy sauce.
  7. Combine Pasta and Chicken: Add the cooked rigatoni and the cooked chicken back into the skillet with the sauce. Stir well to combine everything evenly. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until you reach your desired consistency.
  8. Garnish and Serve: Finish by garnishing with chopped fresh basil or parsley, a pinch of red pepper flakes, and additional sun-dried tomatoes if desired. Serve the pasta warm immediately for best flavor.

Notes

  • For extra spice, increase the amount of red pepper flakes according to taste.
  • Reserve pasta water adds starch which helps to thin out the sauce and make it cling to the pasta better.
  • Ensure chicken is cooked to 165°F internally for safety.
  • Fresh herbs like basil or parsley add a nice freshness but can be omitted if unavailable.
  • This dish can be made gluten free by substituting regular rigatoni and flour with gluten-free versions.

Find it online: https://justsosavory.com/marry-me-chicken-pasta-recipe/