Marry Me Chicken Pasta with Creamy Sun-Dried Tomato Sauce

Marry Me Chicken Pasta is a creamy, flavorful dinner made with tender pieces of seasoned chicken, rigatoni, sun-dried tomatoes, and a rich Parmesan sauce. Italian seasoning, garlic, and tomato paste give the sauce a savory depth, while heavy cream creates the smooth texture that coats every piece of pasta.

This chicken pasta recipe brings together the comforting flavors of classic creamy chicken pasta and the tangy sweetness of sun-dried tomatoes. The chicken is lightly coated in seasoned flour before cooking, helping it develop a golden exterior. It is then combined with rigatoni and a creamy sauce made in the same skillet.

With just 5 minutes of listed preparation time and 25 minutes of cooking time, this recipe is a practical choice for a flavorful weeknight dinner or a special meal at home. Finish it with freshly grated Parmesan and a little red chili flake seasoning for a dish that feels comforting without requiring complicated preparation.

Why You’ll Love This Marry Me Chicken Pasta

• Creamy Parmesan sauce: Heavy cream and Parmesan create a rich sauce that coats the rigatoni and chicken.
• Tender, seasoned chicken: Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper give the chicken plenty of flavor.
• Sun-dried tomato flavor: Sun-dried tomatoes and tomato paste add concentrated tomato flavor that balances the creamy sauce.
• Rigatoni holds the sauce: The pasta’s ridges and hollow shape help capture the creamy sauce in every bite.
• One-skillet sauce preparation: You can prepare the chicken and sauce in the same skillet, using the browned bits left behind by the chicken to add flavor.
• Easy to customize: Adjust the red chili flakes, use another suitable pasta shape, or choose chicken thighs instead of chicken breasts.

Marry Me Chicken Pasta Ingredients

This recipe uses everyday cooking ingredients alongside a few important additions that give the sauce its signature flavor.

Chicken Ingredients

• Chicken breast: One pound of cubed chicken provides the main protein. Cut it into bite-sized pieces so it cooks evenly.
• Salt and black pepper: Season the chicken before coating it in flour.
• All-purpose flour: Helps coat the chicken and contributes to the golden exterior. A little of the reserved flour mixture also helps thicken the sauce.
• Italian seasoning: Adds a blend of herbs to the chicken.
• Onion powder and garlic powder: Bring savory flavor to the flour coating.
• Paprika: Adds color and a mild, earthy flavor.
• Olive oil and butter: Used together to cook the chicken and help it brown.

Pasta and Sauce Ingredients

• Rigatoni: Ten ounces of uncooked rigatoni forms the pasta base. Its ridges work well with thick, creamy sauces.
• Olive oil and fresh garlic: Create the aromatic base of the sauce.
• Sun-dried tomatoes: Add concentrated tomato flavor and a slightly tangy sweetness. The recipe calls for oil-packed tomatoes, drained before use.
• Tomato paste: Deepens the tomato flavor of the sauce.
• Chicken broth: Adds savory flavor and helps form the sauce.
• Heavy whipping cream: Creates the rich, creamy consistency.
• Italian seasoning and dried parsley: Add herbal flavor to the sauce.
• Salt and red chili flakes: Season the sauce, with the chili flakes adjusted to taste.
• Parmesan cheese: Adds a savory, salty flavor and helps thicken the sauce as it melts.

Freshly grated Parmesan is a useful choice because it generally melts more smoothly than some pre-grated alternatives.

Helpful Tips for the Best Marry Me Chicken Pasta

Cut the chicken into similar-sized pieces. Uniform pieces are more likely to cook evenly. Always check that the chicken reaches an internal temperature of 165°F before removing it from the skillet.

Shake off excess flour. After coating the chicken, remove the excess flour before cooking. This helps create a more even coating without leaving too much loose flour in the skillet.

Reserve a tablespoon of the flour mixture. The recipe uses this reserved flour later to help thicken the sauce. Set it aside before cooking the chicken and keep it separate from any flour that has contacted raw chicken.

Drain the sun-dried tomatoes. If using tomatoes packed in oil, drain them before adding them to the sauce. This follows the supplied recipe and helps control the amount of extra oil in the dish.

Let the garlic become fragrant. Sauté the minced garlic for 1–2 minutes, watching carefully so it does not burn. Burnt garlic can give the sauce an unpleasant bitter flavor.

Mix the thickener separately. Combining the reserved flour with a little sauce in a separate bowl helps form a paste before it goes into the skillet. This makes it easier to incorporate the flour into the sauce.

Adjust the sauce consistency gradually. Allow the sauce to simmer until it thickens. If it becomes too thick, the supplied recipe suggests adding a little more cream, chicken broth, or water.

How to Make Marry Me Chicken Pasta

Step 1: Season the chicken

Cut 1 pound of chicken breast into bite-sized pieces. Season with 1 teaspoon salt and ½ teaspoon black pepper.

In a gallon-sized resealable bag, combine ½ cup all-purpose flour, 1½ teaspoons Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon paprika.

Add the chicken and shake the bag to coat the pieces evenly. Remove the chicken, shake off excess flour, and reserve 1 tablespoon of the flour mixture for the sauce.

Step 2: Cook the chicken

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet.

Add the coated chicken pieces and cook until browned on one side, about 3–4 minutes. Turn the pieces and cook until browned on the other side and the internal temperature reaches 165°F.

Transfer the cooked chicken to a separate plate and set aside.

Step 3: Cook the rigatoni

Cook 10 ounces of rigatoni according to the package instructions. Drain and set aside.

Avoid overcooking the pasta, as it will be added to the warm sauce before serving.

Step 4: Sauté the garlic

Add 2 tablespoons olive oil to the skillet used for the chicken.

Add 2 minced garlic cloves and sauté for 1–2 minutes, or until fragrant. The browned bits left in the skillet from the chicken can add extra flavor to the sauce.

Step 5: Build the creamy tomato sauce

Add ½ cup drained sun-dried tomatoes, 2 tablespoons tomato paste, 1 cup chicken broth, and 1 cup heavy whipping cream to the skillet.

Stir to combine, then add 1 teaspoon Italian seasoning, ½ teaspoon dried parsley, ½ teaspoon salt, and red chili flakes to taste.

Stir again to distribute the seasonings throughout the sauce.

Step 6: Thicken the sauce

In a small separate bowl, combine 1 tablespoon of the reserved flour mixture with 3 tablespoons of the sauce from the skillet. Stir until a paste forms.

Add the paste back to the skillet along with ½ cup grated Parmesan cheese. Stir until the cheese melts and the sauce begins to thicken.

Step 7: Add the rigatoni

Add the cooked rigatoni to the skillet. Stir for about 1 minute, or until the pasta is warmed through and coated in the sauce.

Step 8: Return the chicken to the skillet

Add the cooked chicken back to the skillet and sprinkle over the remaining ½ cup Parmesan cheese.

Mix to combine and cook uncovered for another few minutes, allowing the sauce to thicken fully.

Serve while warm.

Variations and Substitutions

This recipe offers several practical ways to adapt the ingredients without losing the creamy chicken and tomato flavor.

• Chicken thighs: Replace the chicken breasts with chicken thighs if preferred. Cut them into bite-sized pieces and ensure they reach a safe internal temperature of 165°F.
• Gluten-free flour: Use a suitable gluten-free flour in place of all-purpose flour if needed. Also check the pasta and other packaged ingredients for gluten.
• Jarred minced garlic: Fresh garlic is recommended, but minced garlic from a jar can be used for convenience.
• Penne pasta: Penne is a suitable alternative to rigatoni. Other pasta shapes can work, although the sauce may cling differently.
• Adjust the heat: Red chili flakes are optional. Use less for a milder dish or adjust the amount to your preference.
• Change the sauce consistency: If the sauce is too thick, add a little cream, chicken broth, or water. For a thicker sauce, allow more moisture to cook off gradually.

Can You Use Half-and-Half Instead of Heavy Cream?

The supplied recipe notes that half-and-half can be used as an alternative, although the sauce may be less rich. Milk and other lower-fat substitutes are not recommended in the original recipe because they may not provide the same creamy result.

What to Serve with Marry Me Chicken Pasta

Marry Me Chicken Pasta is a rich main course, so simple sides are a good match.

• Green salad: Fresh greens add a crisp contrast to the creamy pasta.
• Steamed broccoli: A simple vegetable side complements the chicken and Parmesan sauce.
• Roasted vegetables: Roasted zucchini or green beans can add color and texture to the meal.
• Garlic bread: Serve with bread to enjoy any extra creamy tomato sauce.

For a dinner with guests, serve the pasta in a large warm dish and finish with a little extra Parmesan if desired.

Frequently Asked Questions

Why is it called Marry Me Chicken Pasta?

The name refers to the idea that the dish is so flavorful that it could inspire a marriage proposal. This version combines creamy chicken, rigatoni, sun-dried tomatoes, and Parmesan sauce.

Can I make Marry Me Chicken Pasta with another pasta shape?

Yes. The recipe notes that penne works well as an alternative to rigatoni. Cook your chosen pasta according to its package instructions before adding it to the sauce.

How do I thicken the creamy Parmesan sauce?

The recipe uses a paste made from 1 tablespoon of reserved seasoned flour and 3 tablespoons of sauce, along with Parmesan cheese. Stir these ingredients into the skillet and allow the sauce to thicken.

Can I make the sauce less spicy?

Yes. Red chili flakes are added to taste, so you can reduce the amount or leave them out entirely.

How do I know when the chicken is cooked?

The chicken should be browned on both sides and reach an internal temperature of 165°F. Use a food thermometer to check the thickest pieces.

Storage and Make-Ahead Tips

If you have leftover Marry Me Chicken Pasta, refrigerate it promptly in a covered, airtight container. Refrigerate perishable leftovers within two hours of cooking, or within one hour when temperatures exceed 90°F/32°C. Keep the refrigerator at 40°F/4°C or below and use refrigerated leftovers within three to four days.

Reheat individual portions in the microwave or warm them gently in a skillet. Cream-based sauces can thicken as they cool, so add a small splash of water or chicken broth if needed to loosen the sauce. Reheat leftovers until the center reaches 165°F.

For easier preparation, you can measure the seasonings, mince the garlic, drain the sun-dried tomatoes, and grate the Parmesan in advance. Keep prepared ingredients refrigerated as appropriate and cook the pasta and chicken when you are ready to assemble the dish.

Make This Creamy Marry Me Chicken Pasta

Marry Me Chicken Pasta brings tender seasoned chicken, rigatoni, sun-dried tomatoes, and creamy Parmesan sauce together in one comforting meal. Whether you’re planning a quick weeknight dinner or cooking something special at home, this flavorful pasta is a delicious recipe to keep on your dinner menu.

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