The aroma of sizzling chicken mingling with creamy sauce can fill any kitchen and spark joy. Marry Me Chicken Pasta combines tender chicken, rich flavors, and al dente pasta for a delightful dish that takes less than 30 minutes to prepare. It stands out for its comforting creaminess and is sure to impress anyone at your dinner table.
This recipe is perfect for busy weeknights or special occasions. You can make it easily for family gatherings or a romantic date night. Plus, if you’re short on time, prepare the chicken and sauce ahead of time; it’ll still taste fantastic when reheated.
Why You’ll Love This Recipe
- Juicy chicken bites coated in a delectable creamy sauce.
- The pasta absorbs flavors beautifully, creating the perfect bite.
- Quick preparation time makes it ideal for any occasion.
- A versatile recipe that can be tailored to your taste.
What You’ll Need
Before you get started, gather the ingredients listed below.
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
For the Sauce
- 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
For the best flavor, use fresh Parmesan.
Substitutions & Swaps
- Chicken breast can be replaced with thighs.
- Rigatoni may be swapped for penne.
- Heavy cream can be substituted with half-and-half.
- Sun-dried tomatoes can be exchanged for fresh tomatoes.
How to Make It
Follow these easy steps to create your delicious meal.
Prepare the Chicken
-
Season and coat the chicken: In a bowl, combine salt, pepper, flour, Italian seasoning, onion powder, garlic powder, and paprika. Toss the cubed chicken in the flour mixture until well-coated.
-
Sauté the chicken: In a large skillet, heat olive oil and butter over medium heat. Add the coated chicken and cook until golden, around 5-7 minutes, stirring occasionally.
Cook the Pasta
- Boil the pasta: While the chicken cooks, bring a pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve a cup of pasta water and drain.
Make the Sauce
-
Prepare the sauce: In the same skillet with the chicken, add minced garlic and sun-dried tomatoes, sautéing for about 1-2 minutes until fragrant. Stir in the tomato paste and chicken broth, simmering for 3-4 minutes.
-
Add cream and seasonings: Pour in the heavy whipping cream, Italian seasoning, dried parsley, salt, and red chili flakes. Stir well and bring to a simmer, allowing the sauce to thicken for about 3-5 minutes.
-
Combine pasta and sauce: Add the cooked rigatoni to the skillet, tossing to coat evenly. If needed, add reserved pasta water for a creamier consistency. Garnish with half of the grated Parmesan cheese and mix well.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, but sauce may separate when thawed.
Reheat: Use the stovetop over medium heat for 5-7 minutes.
Tips for Best Results
- Ensure the chicken is bite-sized for even cooking.
- Don’t skip reserving pasta water for the sauce.
- Let the dish sit for a minute before serving to let flavors meld.
- Adjust seasonings to match your personal taste preferences.
Serving Suggestions
- Pair it with a crisp green salad for a refreshing contrast.
- Serve with garlic bread to soak up the extra sauce.
- Enjoy with a glass of white wine for a perfect evening.
Leave a Comment