Marry Me Chicken Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
791 kcal
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Course
Main Course, Dinner
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Cuisine
American
Marry Me Chicken Pasta
Description
This Marry Me Chicken Pasta recipe starts by cooking rigatoni pasta until al dente. Chicken breast pieces are seasoned and sautéed in olive oil until golden. Aromatics including minced garlic and red pepper flakes add subtle heat and fragrance, complemented by chopped sun-dried tomatoes providing a concentrated, slightly tart sweetness. The dish is brought together with a sauce created by simmering chicken broth and heavy cream until thickened, then enriched with grated Parmesan cheese and fresh chopped basil to impart richness and herbal brightness.
The sauce clings to the rigatoni's ridged surface, ensuring each bite carries a creamy, savory flavor with balanced spice and herb accents. The combination of textures includes tender chicken morsels and chewy pasta, delivering satisfying mouthfeel and taste.
Serving with extra Parmesan and basil enhances presentation and taste. The recipe allows for adjusting spice levels by modifying red pepper flakes and suggests alternate pasta shapes. Fresh basil is important for aroma and flavor authenticity. If reheating causes thickening, adding a splash of milk or broth restores creaminess.
Ingredients
- 12 ounces rigatoni pasta or other small shaped pasta
- 2 large chicken breast boneless and skinless, cut into bite size pieces
- salt to taste
- black 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 basil chopped, fresh
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.
Notes
- Adjust red pepper flakes to control spice level according to preference.
- Use different pasta shapes like penne or fusilli to vary texture and sauce coverage.
- Substitute Parmesan with Pecorino Romano for a sharper flavor.
- Always use fresh basil for garnish to maintain vibrant aroma and taste.
- If sauce thickens after reheating, thin with a splash of milk or broth to restore creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 791 kcal
% 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.
User Reviews
Overall Rating
5
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