Marry Me Chicken Pasta
Pasta so flavorful it’s sure to elicit a marriage proposal! This creamy, delicious pasta is easy to make and gets rave reviews every time. Whip it up for a quick weeknight meal or a fancy date night!
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Servings: 6
Calories: 656kcal
Equipment
- Large Pan or Skillet
Ingredients
Chicken 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
Pasta Ingredients
- 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
Chicken Instructions
- Season 1 lb chicken with 1 tsp salt and 1/2 tsp pepper.
- 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.
- 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.
- Once cooked, remove the chicken to a separate plate and set aside.
Pasta Instructions
- Cook 10 oz rigatoni according to the box instructions. Drain, then set aside.
- In your skillet add the 2 tbsp olive oil and 2 cloves minced garlic and saute for 1-2 minutes or until fragrant.
- Add 1/2 cup sun-dried tomatoes, 2 tbsp tomato paste, 1 cup chicken broth, and 1 cup heavy whipping cream. Stir to combine.
- Add the 1 tsp Italian seasoning, 1/2 tsp parsley, 1/2 tsp salt and red chili flakes to taste. Stir to combine again.
- 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.
- Add the cooked rigatoni into the pan and stir for 1 minute or until everything is warm.
- 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.
- Serve and enjoy!
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Skinless Chicken Breasts: You could use chicken thighs if you prefer.
- All-Purpose Flour: A quick coat of flour helps form a delicious crust on your chicken pieces. You can substitute gluten-free flour if needed.
- Garlic: Fresh garlic will always provide the best burst of flavor, but you can definitely go the easier route and use minced jarred garlic as well.
- Sun-Dried Tomatoes: Find the sun-dried tomatoes that are jarred in oil for this recipe. Drain the oil before using.
- Heavy Whipping Cream: Heavy cream is what makes this sauce so rich and delicious, but if you want to use a healthier substitute, you could use half and half. I don’t recommend using milk or anything with less fat.
- Red Pepper Flakes: Red chili flakes are optional but they add excellent flavor to this dish. Feel free to add more or less to your preference.
- Grated Parmesan Cheese: Fresh parmesan cheese that you grate yourself will melt the best into your sauce and will offer the best flavor, but just about any grated parmesan works for this recipe.
- Rigatoni: You can use just about any noodles for this recipe but I love the way the sauce clings to thick rigatoni noodles. It would also be great with penne pasta.
- You can easily adjust how thick or thin your sauce is to your preference. If you prefer a thicker sauce just allow the moisture to cook out of it for a little longer. If you feel like your sauce is too thick, add more cream, chicken broth, or a splash of water to thin it out.
- Feel free to taste and adjust your sauce as you go. You may decide it needs a bit more salt, pepper, or cream. Don’t be afraid to test it out.
- You can use the same skillet for the chicken and the sauce. Those little brown bits at the bottom of the pan after cooking the chicken add excellent flavor to the creamy sauce.
Nutrition
Serving: 1serving | Calories: 656kcal | Carbohydrates: 53g | Protein: 33g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 877mg | Potassium: 872mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1113IU | Vitamin C: 6mg | Calcium: 273mg | Iron: 3mg
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