Indulge in this Marry Me Chicken Pasta recipe made with tender seared chicken, creamy sun-dried tomato sauce, and rigatoni pasta. It's perfect for date night or weeknight dinners!
Why You Will Love This Marry Me Chicken Pasta Recipe
- Creamy and Flavorful: The combination of heavy cream, chicken broth, Parmesan cheese, and sun-dried tomatoes creates a rich and indulgent sauce that coats every bite of pasta.
- Easy Weeknight Meal: With simple ingredients and straightforward instructions, this recipe is perfect for any meal without spending hours in the kitchen.
- Impressive Presentation: This delicious chicken recipe is perfect for entertaining or special occasions! Serve it up to guests and they'll be impressed by the elegant flavors and beautiful presentation.
- Balanced Flavors: The combination of sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes adds layers of flavor to the dish, striking a perfect balance between savory, sweet, and spicy.
If you love this creamy pasta recipe you've got to try this Creamy Boursin Pasta or this Risotto Pasta.
Ingredients
Here's a look at what you need to gather together to make this easy weeknight dinner.
- Chicken Breasts: Tender chicken breasts provide a hearty and satisfying element to this dish. Swap them for boneless chicken thighs or even tofu for a vegetarian option. If your boneless chicken breast is too thick, feel free to pound it with a meat mallet. This will help the chicken cook quickly and evenly.
- Rigatoni Pasta: The tubular shape of rigatoni pasta holds the creamy sauce really well, ensuring that every bite is packed with flavor. Penne pasta or bowtie (farfalle) can be used as well.
- Sun-Dried Tomatoes: These tomatoes add a concentrated sweetness and tanginess to the dish, elevating its flavor. If you don't have them, tomato paste or canned diced tomatoes can be used instead but you will lose the unique flavor of the sun-dried tomatoes.
- Olive Oil: Used for cooking the chicken and sautéing the onions and garlic. It also adds a rich flavor to this Marry Me Chicken recipe. You can use avocado oil, canola, unsalted butter, or vegetable oil instead.
- Heavy Cream: Provides creaminess and richness to the sauce. Cream cheese, half-and-half, Greek yogurt, or coconut milk can be used instead though they may change the flavors and consistency slightly.
- Chicken Stock: Adds depth of flavor to the sauce and helps to balance the richness of the cream. Chicken broth, vegetable stock, or water can be used as an alternative.
- Parmesan Cheese: The salty and nutty flavor of Parmesan cheese enhances the creaminess of the sauce and adds a delicious flavor to it. You can also use Asiago or Pecorino Romano.
- Fresh Basil Leaves: Fresh basil adds a pop of color and a hint of freshness to the dish. You can use dried basil as a substitute but it doesn't have the same impact.
- Minced Garlic: Adds aromatic flavor to the sauce.
- Red Pepper Flakes: Provide a subtle heat to the dish, balancing the richness of the cream and cheese. You can omit it if you are not into spicy foods.
- Italian Seasoning: This blend of herbs including oregano, basil, and thyme adds depth of flavor to the dish.
- Diced Onion: It enhances this Marry Me Chicken Pasta recipe by providing a sweet and savory flavor to it. Shallots, leeks, scallions, red onions, or onion powder can be used as substitutes.
See the recipe card below for the full ingredient list and exact quantities of each ingredient.
Variations
- Vegetables: Add sautéed mushrooms, spinach, or roasted bell peppers for added flavor.
- Herbs: Experiment with different fresh herbs such as fresh parsley, thyme, or rosemary to customize the flavor profile.
- Pasta: Feel free to use other pasta shapes such as penne, fettuccine, bowtie, or spaghetti.
How to Make Marry Me Chicken Pasta
This dish goes together in a snap. Here's a look at the main steps.
Step 1: Cook the pasta to al dente according to the package instructions. Drain the pasta and set it aside.
Step 2: Season your chicken breasts with salt and pepper on both sides.
Step 3: Brown the seasoned chicken for about 3-4 minutes per side in a large skillet with olive oil until they turn golden brown. Remove the chicken from the skillet.
PRO TIP: The chicken doesn't need to be fully cooked at this stage as we will cook it again later on. Cook just to brown the sides.
Step 4: Cook the onions in the same skillet with a bit more olive oil until they are soft and translucent. Add the fresh garlic, red pepper flakes, Italian seasoning, and sun-dried tomatoes to the skillet, and cook for an additional 1-2 minutes.
Step 5: Pour the heavy cream, chicken broth, and Parmesan cheese into the skillet. Return the partially cooked chicken breasts to the skillet, nestling them into the creamy sun-dried tomato sauce.
Step 6: Simmer the chicken and sauce over medium heat for 10-12 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
Step 7: After checking the temperature of the chicken, remove it from the skillet again. Taste the sauce and adjust the seasoning as desired.
Step 8: Add the cooked pasta to the creamy sauce and stir to combine.
Step 9: Return the chicken to the skillet and let it rest for 5-6 minutes before serving. Slice and serve the chicken on top of the saucy rigatoni pasta and enjoy!
⭐️ Hint: The best way to determine if your chicken is done cooking is to check the internal temperature using a thermometer.
If you love chicken recipes like this one, you may also enjoy this Buffalo Chicken Pasta, Easy Crock Pot Salsa Chicken, Crockpot Apricot Chicken, Chicken Casserole with Cream of Mushroom Soup, Oregano Chicken or our Air Fryer Chicken Tenders with Flour recipe.
Storage
- Storing: Transfer the cooled pasta and chicken to an airtight container and refrigerate it for up to 3 days. You can freeze it in a freezer-safe container for up to 2-3 months. Be sure to thaw it overnight in the fridge before reheating.
- Reheat: I recommend reheating individual portions in the microwave or on the stovetop until they are heated through.
- Make Ahead: You can prepare the sauce ahead of time and store it separately in the refrigerator. I recommend cooking the pasta and chicken just before serving for the best texture and flavor.
Serving Suggestions
This delicious dish makes a hearty dish for dinner, so it makes sense that it pairs with all the sides we enjoy with most pasta recipes. Try this pasta with:
- Enjoy a chilled side salad like this asparagus salad or bell pepper salad.
- Breadsticks or garlic bread: Crispy garlic bread in the air fryer or air fryer frozen garlic bread are great for soaking up all the delicious sauce. Turn it into some cheesy garlic bread or try these pizza dough breadsticks instead.
- Add a simple side dish such as these balsamic green beans, sauteed zucchini and onions, or sauteed cauliflower.
Recipe Tips
- Properly Season the Chicken: Make sure you season the chicken breasts generously with salt and pepper for maximum flavor.
- Control the Heat: Adjust the amount of red pepper flakes according to your spice preference. I recommend starting with a small amount and then adding more to your desired heat level.
- Simmer the Sauce Gently: Avoid boiling the sauce vigorously because this can cause the cream to curdle. Keeping the heat at a gentle simmer on medium-low heat will help to maintain its creamy texture.
- Cook Pasta Al Dente: Be careful not to overcook the pasta. Cook it al dente, so it still has a slight bite to it, because it will continue to cook slightly when combined with the sauce.
- Use Freshly Grated Parmesan: For the best flavor and texture, grate the Parmesan cheese fresh from a block rather than using pre-grated cheese from the grocery store.
- Let the Chicken Rest: Allow the cooked chicken to rest for 5-6 minutes before slicing to make sure that the juices redistribute evenly. Doing this will result in tender and juicy meat.
Recipe FAQs
Yes, you can deglaze the skillet with a splash of white wine like Sauvignon Blanc or Pinot Grigio after cooking the onions and garlic for added flavor. Allow the wine to reduce before adding the remaining ingredients.
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking to ensure even cooking.
Video
More Easy Pasta Recipes
Do you like hearty pasta dishes for dinner? Here are some recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Marry Me Chicken Pasta Recipe
Equipment
- skillet
- Pot for cooking pasta
- Cooking utensils (e.g., spatula, spoon)
- Meat thermometer (optional but recommended)
Ingredients
- 4 boneless, skinless chicken breasts
- 8 ounces rigatoni pasta or ½ pound
- ½ cup sun-dried tomatoes julienned
- 2 tablespoons olive oil
- 2 cups heavy cream
- ½ cup chicken broth
- Salt to taste
- Black Pepper to taste
- 1 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- 1 cup onions diced
Instructions
- Cook the rigatoni pasta to al dente according to the package instructions and then drain and set your pasta aside.
- Season your chicken breasts with salt and pepper on both sides. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and brown the seasoned chicken for about 3-4 minutes per side until they turn golden brown. They do not need to be fully cooked at this stage. Remove the chicken from the skillet and set them aside.
- In the same skillet, add another tablespoon of olive oil and then add the diced onions. Cook them until they are soft and translucent. Using a wooden spoon stir in the fresh garlic, red pepper flakes, Italian seasoning, and sun-dried tomatoes. Cook them all for an additional 1-2 minutes.
- Pour in the heavy cream, chicken broth, and Parmesan cheese. Combine them all and then return the partially cooked chicken breasts to the skillet, nestling them into the creamy sun-dried tomato sauce.
- Simmer the chicken and sauce over medium heat for 10-12 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly.
- Before removing the juicy chicken, check the internal temperature of the chicken using a meat thermometer. It should register 165°F (75°C) to ensure it's cooked through. Also, taste the sauce and adjust the seasoning with salt and pepper if necessary.
- Remove the chicken from the skillet again, then add the cooked pasta to the creamy sauce. Combine well, then return the chicken back to the skillet. Let your creamy pasta dish rest for 5-6 minutes before serving.
- Slice and serve the chicken on top of the saucy rigatoni pasta and enjoy!
Notes
- Properly Season the Chicken: Make sure you season the chicken breasts generously with salt and pepper for maximum flavor.
- Control the Heat: Adjust the amount of red pepper flakes according to your spice preference. I recommend starting with a small amount and then adding more to your desired heat level.
- Simmer the Sauce Gently: Avoid boiling the sauce vigorously because this can cause the cream to curdle. Keeping the heat at a gentle simmer on medium-low heat will help to maintain its creamy texture.
- Cook Pasta Al Dente: Be careful not to overcook the pasta. Cook it al dente, so it still has a slight bite to it, because it will continue to cook slightly when combined with the sauce.
- Use Freshly Grated Parmesan: For the best flavor and texture, grate the Parmesan cheese fresh from a block rather than using pre-grated cheese from the grocery store.
- Let the Chicken Rest: Allow the cooked chicken to rest for 5-6 minutes before slicing to make sure that the juices redistribute evenly. Doing this will result in tender and juicy meat.
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