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Marry Me Chicken Pasta

Marry Me Chicken Pasta: A Love Story on Your Plate

This Marry Me Chicken Pasta is a quick and easy romantic dinner options that can be made in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Skinless chicken thighs can be used for a juicier bite.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Pepper Freshly ground is preferred.
  • 1/2 cup All-Purpose Flour Consider gluten-free flour for an alternative.
  • 1 tablespoon Italian Seasoning Dried herbs mix is perfect.
  • 1 teaspoon Onion Powder Fresh onion can be substituted.
  • 1 teaspoon Garlic Powder Fresh minced garlic enhances flavor.
  • 1 teaspoon Paprika Adjust based on spice preference.
For the Sauce
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Butter Use olive oil for a dairy-free option.
  • 1/2 cup Sun-Dried Tomatoes Jarred in oil gives the best flavor.
  • 2 tablespoons Tomato Paste Less can be used for a milder taste.
  • 1 cup Chicken Broth Vegetable broth is a great substitute.
  • 1 cup Heavy Whipping Cream Half-and-half is a lighter alternative.
  • 1/2 cup Parmesan Cheese Freshly grated melts beautifully.
  • 1 teaspoon Red Chili Flakes Adjust based on personal preference.
  • 1 tablespoon Dried Parsley Adds color and freshness.
For the Pasta
  • 12 ounces Rigatoni Other thicker pasta shapes can work.

Equipment

  • large skillet
  • large pot
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Prepare the Chicken: Season cubed chicken breasts with salt and pepper. Coat with a mixture of flour, Italian seasoning, onion powder, garlic powder, and paprika.
  2. Cook Chicken: Heat olive oil and butter in a skillet. Add chicken and sauté for 5-7 minutes until golden brown and fully cooked. Set aside.
  3. Cook Pasta: Boil salted water in a pot, add rigatoni. Cook for around 8-10 minutes until al dente, reserve ½ cup pasta water, then drain.
  4. Make Sauce: In the same skillet, sauté minced garlic until fragrant. Stir in sun-dried tomatoes, tomato paste, chicken broth, and cream.
  5. Thicken Sauce: Add Italian seasoning, salt, and optional chili flakes. Add reserved flour to thicken. Incorporate Parmesan cheese until melted.
  6. Combine: Add cooked rigatoni to skillet and mix. Reintroduce chicken, heat through for 2-3 minutes.
  7. Serve: Plate with extra Parmesan cheese and dried parsley. Enjoy with a salad or garlic bread.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 75gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 120IUVitamin C: 6mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze for longer storage.

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