5.0 from 24 votes
Marry Me Chicken Pasta
Marry Me Chicken Pasta is an enchanting dish that perfectly blends the heartiness of chicken with the comfort of pasta, all swirled in a creamy, sun-dried tomato sauce. Each bite of this dish offers a delightful mix of flavors - the tanginess of the tomatoes, the richness of the cream, and the savory goodness of Parmesan cheese.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 791 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 12 ounces rigatoni pasta or other small shaped pasta
- 2 large chicken breasts boneless and skinless, cut into bite size pieces
- salt and pepper to taste
- 2 tablespoons olive oil or oil from sun-dried tomatoes
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- ½ cup sun-dried tomatoes chopped
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- 1 cup Parmesan Cheese
- ¼ cup fresh basil chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Season the chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.
- Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant. Add the sun-dried tomatoes and cook for an additional 2 minutes.
- Pour in the chicken broth and heavy cream. Bring to a simmer, then reduce the heat and continue to simmer for about 10 minutes, or until the sauce starts to thicken.
- Stir in the grated Parmesan cheese and chopped basil. Cook until the cheese is melted and the sauce is creamy.
- Add the cooked rigatoni to the skillet and toss everything together until the pasta is coated in the creamy sauce.
- Plate the pasta and top with extra grated Parmesan and fresh basil for garnish.
Cup of Yum
Notes
- Adjust Spice Level: Feel free to tweak the amount of red pepper flakes to suit your taste. Less for milder palates, more if you love a spicy kick!
- Pasta Choice Matters: While rigatoni is great for holding sauce, you can experiment with different pasta shapes like penne or fusilli.
- Cheese Variations: Parmesan is classic, but don't hesitate to try other cheeses like Pecorino Romano for a different flavor profile.
- Fresh Basil is Key: For the best flavor, use fresh basil for garnishing. It adds a lovely aroma and a fresh taste.
- Creamy Sauce Tip: If your sauce thickens too much upon reheating, just add a splash of milk or broth to bring back its creamy consistency.
Nutrition Information
Serving
1serving
Calories
791kcal
(40%)
Carbohydrates
75g
(25%)
Protein
37g
(74%)
Fat
39g
(60%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.01g
Cholesterol
120mg
(40%)
Sodium
524mg
(22%)
Potassium
1019mg
(29%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
1360IU
(27%)
Vitamin C
7mg
(8%)
Calcium
381mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 791
% Daily Value*
| Serving | 1serving | |
| Calories | 791kcal | 40% |
| Carbohydrates | 75g | 25% |
| Protein | 37g | 74% |
| Fat | 39g | 60% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 120mg | 40% |
| Sodium | 524mg | 22% |
| Potassium | 1019mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1360IU | 27% |
| Vitamin C | 7mg | 8% |
| Calcium | 381mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.