Marry Me Chicken Pasta Recipe
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Prep Time
15 mins
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Cook Time
15 mins
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Cooling Time
6 mins
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Total Time
46 mins
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Servings
4 servings
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Calories
567 kcal
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Course
Main Course
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Cuisine
American
Marry Me Chicken Pasta Recipe
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This Marry Me Chicken Pasta recipe is made by searing seasoned chicken, creating a creamy sun-dried tomato sauce, and tossing it with rigatoni pasta for a flavorful dish.
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Ingredients
- 4 boneless, skinless chicken breasts
- 8 ounces rigatoni pasta or ½ pound
- ½ cup sun-dried tomatoes julienned
- 2 tablespoons olive oil
- 2 cups heavy cream
- ½ cup chicken broth
- salt to taste
- black pepper to taste
- 1 cup grated Parmesan cheese
- fresh basil leaves for garnish
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- 1 cup onions diced
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Instructions
- Cook the rigatoni pasta to al dente according to the package instructions and then drain and set your pasta aside.
- Season your chicken breasts with salt and pepper on both sides. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and brown the seasoned chicken for about 3-4 minutes per side until they turn golden brown. They do not need to be fully cooked at this stage. Remove the chicken from the skillet and set them aside.
- In the same skillet, add another tablespoon of olive oil and then add the diced onions. Cook them until they are soft and translucent. Using a wooden spoon stir in the fresh garlic, red pepper flakes, Italian seasoning, and sun-dried tomatoes. Cook them all for an additional 1-2 minutes.
- Pour in the heavy cream, chicken broth, and Parmesan cheese. Combine them all and then return the partially cooked chicken breasts to the skillet, nestling them into the creamy sun-dried tomato sauce.
- Simmer the chicken and sauce over medium heat for 10-12 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly.
- Before removing the juicy chicken, check the internal temperature of the chicken using a meat thermometer. It should register 165°F (75°C) to ensure it's cooked through. Also, taste the sauce and adjust the seasoning with salt and pepper if necessary.
- Remove the chicken from the skillet again, then add the cooked pasta to the creamy sauce. Combine well, then return the chicken back to the skillet. Let your creamy pasta dish rest for 5-6 minutes before serving.
- Slice and serve the chicken on top of the saucy rigatoni pasta and enjoy!
Notes
- Properly Season the Chicken: Make sure you season the chicken breasts generously with salt and pepper for maximum flavor.
- Control the Heat: Adjust the amount of red pepper flakes according to your spice preference. I recommend starting with a small amount and then adding more to your desired heat level.
- Simmer the Sauce Gently: Avoid boiling the sauce vigorously because this can cause the cream to curdle. Keeping the heat at a gentle simmer on medium-low heat will help to maintain its creamy texture.
- Cook Pasta Al Dente: Be careful not to overcook the pasta. Cook it al dente, so it still has a slight bite to it, because it will continue to cook slightly when combined with the sauce.
- Use Freshly Grated Parmesan: For the best flavor and texture, grate the Parmesan cheese fresh from a block rather than using pre-grated cheese from the grocery store.
- Let the Chicken Rest: Allow the cooked chicken to rest for 5-6 minutes before slicing to make sure that the juices redistribute evenly. Doing this will result in tender and juicy meat.
Nutrition Information
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Calories
567kcal
(28%)
Carbohydrates
61g
(20%)
Protein
45g
(90%)
Fat
61g
(94%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Trans Fat
0.01g
Cholesterol
229mg
(76%)
Sodium
734mg
(31%)
Potassium
1250mg
(36%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
2199IU
(44%)
Vitamin C
11mg
(12%)
Calcium
349mg
(35%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 61g | 20% |
| Protein | 45g | 90% |
| Fat | 61g | 94% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 229mg | 76% |
| Sodium | 734mg | 31% |
| Potassium | 1250mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 2199IU | 44% |
| Vitamin C | 11mg | 12% |
| Calcium | 349mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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