The Best Marry Me Chicken Pasta

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The Ultimate Marry Me Chicken Pasta

A rich, creamy rigatoni skillet dish packed with seared chicken, garlic, and sun-dried tomatoes.

★★★★★ 4.9 / 5 (482 reviews)

Prep Time15 Mins

Cook Time25 Mins

Total Time40 Mins

Ingredients

• – 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
• – 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

1. 1
   Prepare and Season Poultry: Season 1 lb chicken with 1 tsp salt and 1/2 tsp pepper.
2. 2
   Coat the Chicken: In a gallon-sized resealable plastic bag, combine 1/2 cup all purpose flour with the 1 1/2 tsp Italian seasoning, 1 tsp onion powder, 1 tsp garlic powder, and 1/2 tsp paprika. Place the cubed chicken in the flour and shake the bag to coat evenly. Remove the chicken from the flour and shake off any excess. Reserve 1 tablespoon of the flour mixture.
3. 3
   Sear the Meat: In a large skillet, melt 2 tbsp olive oil and 2 tbsp butter. Add the chicken into the skillet and allow it to cook until it browns on one side (about 3-4 minutes). Then turn it and cook until it browns on the other side and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
4. 4
   Rest the Chicken: Once cooked, remove the chicken to a separate plate and set aside.
5. 5
   Boil the Rigatoni: Cook 10 oz rigatoni according to the box instructions. Drain, then set aside.
6. 6
   Sauté Aromatics: In your skillet add the 2 tbsp olive oil and 2 cloves minced garlic and saute for 1-2 minutes or until fragrant.
7. 7
   Build Sauce Base: Add 1/2 cup sun-dried tomatoes, 2 tbsp tomato paste, 1 cup chicken broth, and 1 cup heavy whipping cream. Stir to combine.
8. 8
   Add Herbs and Spice: Add the 1 tsp Italian seasoning, 1/2 tsp parsley, 1/2 tsp salt and red chili flakes to taste. Stir to combine again.
9. 9
   Thicken the Mixture: In a small, separate bowl, combine 1 tablespoon of the reserved flour mixture with 3 tablespoons of the sauce mixture from the pan. Stir until a paste is formed, then add that paste back into the saucepan along with ½ cup of parmesan cheese. Stir until the sauce thickens up.
10. 10
    Toss the Pasta: Add the cooked rigatoni into the pan and stir for 1 minute or until everything is warm.
11. 11
    Incorporate and Melt: Add the chicken back into the skillet and top with the remaining ½ cup of parmesan. Mix to combine and allow it to cook, uncovered, for another few minutes until fully thickened into a sauce.
12. 12
    Portion and Enjoy: Serve and enjoy!

Frequently Asked Questions

Why is it called "Marry Me Chicken"? The name implies that the dish is so incredibly delicious and comforting that anyone you cook it for will want to marry you on the spot! It features a classic combination of creamy sauce, garlic, parmesan, and sun-dried tomatoes.

Can I substitute rigatoni with another shape of pasta? Absolutely. While rigatoni is phenomenal for catching the thick cream sauce inside its ridges, you can easily substitute it with penne, fusilli, cavatappi, or even long pasta shapes like fettuccine.

How can I lighten up the sauce without losing the texture? To lower the fat content while maintaining a velvety finish, you can swap out the heavy whipping cream for half-and-half or whole milk mixed with an extra tablespoon of the reserved flour slurry to ensure proper thickening.

What is the best way to reheat leftovers? Because pasta naturally absorbs liquid as it sits, add a small splash of chicken broth or milk when reheating. Warm it gently in a skillet over low heat, or microwave it in short 30-second bursts, stirring frequently to keep the cream base unified.