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marry me chicken pasta recipe

Marry Me Chicken Pasta Recipe

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Creamy, flavor-packed marry me chicken pasta recipe with tender seared chicken, sun-dried tomatoes, and a rich parmesan sauce. A quick, restaurant-quality dinner ready in about 35 minutes, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 l arge boneless skinless chicken breasts
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
For the Pasta
  • 12 oz rigatoni
For the Sauce
  • 4 cloves garlic, minced
  • ½ cup oil-packed sun-dried tomatoes, roughly chopped
  • 1 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ½ cup freshly grated parmesan, plus more for serving
  • Salt to taste
  • Fresh basil, for garnish

Equipment

Method
 

  1. Pat chicken breasts completely dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear undisturbed for 5-6 minutes per side until golden brown and cooked through (165°F internal). Remove to a plate and tent with foil. Let rest at least 5 minutes before slicing.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni according to package directions. Reserve ½ cup pasta water before draining.
  4. In the same skillet over medium heat, add minced garlic and sun-dried tomatoes. Sauté for 2 minutes until garlic is fragrant and just golden. Add red pepper flakes and Italian seasoning, stir 30 seconds.
  5. Pour in chicken broth and scrape up all browned bits from the bottom of the pan. Simmer 2 minutes until slightly reduced.
  6. Add heavy cream and stir to combine. Bring to a gentle simmer and cook 5 minutes, stirring occasionally, until sauce thickens slightly to a blush color.
  7. Remove skillet from heat. Stir in freshly grated parmesan until fully melted and smooth. Taste and adjust salt.
  8. Add drained rigatoni to the sauce and toss to coat, adding pasta water as needed to loosen the sauce.
  9. Slice rested chicken and fan over the pasta. Garnish with fresh basil and extra parmesan. Serve immediately.

Nutrition

Calories: 620kcalCarbohydrates: 52gProtein: 38gFat: 30gSaturated Fat: 14gSodium: 720mgFiber: 3g

Notes

  • Substitute chicken thighs for a juicier, richer result, cook time remains the same.
  • Use oil-packed sun-dried tomatoes, not dry-packed; the oil-packed variety has significantly more concentrated flavor.
  • Cream sauce does not freeze well. Store leftovers in the fridge up to 3 days and reheat gently with a splash of broth.
  • For a lighter version, substitute half-and-half for heavy cream; the sauce will be thinner but still flavorful.

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