Marry Me Chicken Pasta
Easy Creamy Marry Me Chicken Pasta is a delicious chicken recipe that is a family favorite, simple enough for an everyday meal but fancy enough for company.
Servings: 6 servings
Calories: 636kcal
Ingredients
- 1 pound rigatoni pasta
- 1 lb boneless, skinless chicken breasts cut into bite-sized cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 2 teaspoons minced garlic
- ½ cup julienned sun-dried tomatoes use the tomatoes packed in oil but drain them thoroughly before adding, plus more for topping (optional)
- 1 teaspoon Italian seasoning
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil or parsley optional
- 1 pinch red pepper flakes optional
Instructions
- Heat a large pot of water on the stovetop, and add salt per the package directions. Add the pasta and cook until al dente, following the package instructions. Reserve about a half cup of pasta water, drain the pasta, and set aside.
- Toss the diced chicken with the flour, a half teaspoon of salt, paprika, and pepper until coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for seven to eight minutes, stirring occasionally, until golden brown and fully cooked through. The internal temperature should be 165°F as measured by an instant-read meat thermometer. Remove the chicken from the pan and set aside.
- Add the onion to the pan with the remaining half teaspoon of salt and sauté for 3-4 minutes until just starting to soften. Add the minced garlic and sun-dried tomatoes and cook for one more minute.
- Pour the chicken stock into the pan and deglaze it, scraping all the browned bits off the bottom of the pan. Add the Italian seasoning, and bring the stock to a low simmer.
- Turn the heat down to medium-low. Add the heavy cream and Parmesan cheese to the pan. Stir until the sauce is warm and the cheese is melted.
- Add the cooked pasta and chicken to the sauce and stir well to combine. Add the reserved pasta water a tablespoon at a time if the sauce is too thick.
- Garnish with fresh chopped herbs, red pepper flakes, and additional sun-dried tomatoes, if desired, and serve immediately.
Notes
Make sure your pasta is still hot when you add it to the sauce. You don’t want to add cold or room temperature pasta to a cream/cheese sauce, as it can cause the sauce to thicken up or get grainy.
When searing the chicken, use medium-high heat and let it develop a golden-brown crust on one side before flipping. Avoid excessive stirring during searing for better browning.
Don't overcook your pasta. Follow the package directions and only cook it to the al dente stage. When you add the al dente pasta to the sauce and simmer it, it cooks slightly. This allows it to absorb some of the sauce's flavors, enhancing the dish's overall taste.
Adjust the heat if needed when making the sauce to prevent it from boiling. A gentle simmer is ideal to avoid curdling the cream.
Nutrition
Calories: 636kcal | Carbohydrates: 68g | Protein: 32g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 720mg | Potassium: 735mg | Fiber: 4g | Sugar: 5g | Vitamin A: 973IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 2mg
