With chicken and pasta tossed in a creamy sun-dried tomato sauce, this marry me chicken pasta is love at first bite!

To me you can never have enough pasta - from garlic chicken Parmesan pasta to ragu bianco to rigatoni bolognese to pasta al pesto to rigatoni carbonara.
It doesn't hurt that most you can prepare in under 30 minutes and this marry me chicken pasta is no different. Plus it is so good, your significant other might propose on the spot!
Why This Recipe Works
- It is quick easy and tasty. You can have it ready on the dinner table in under 30 minutes.
- The ingredients used in this dish you probably already have in your fridge and pantry.
- Both kids and adults will love the flavor combination.
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Ingredient Notes
- Pasta - Rigatoni pairs great with this creamy sauce because its ridges can easily capture it.
- Oil/butter - The combination of oil and butter cooks the chicken but also is the base fat for the sauce.
- Chicken breasts - You can cook your own chicken or use rotisserie chicken and shred ahead of time.
- Aromatics - Shallots and garlic add depth to the dish. Sauté them in the olive oil and butter for a flavorful base.
- Sun-dried tomatoes - Add a sweet and tangy depth to the dish. Use the jarred, oil-packed variety for convenience.
- Seasonings - I like the combination of Italian seasoning, paprika, salt and pepper to enhance the flavors and complement the sauce. I also use some crushed red pepper flakes for a little heat.
- Stock - Use a good-quality chicken stock to add depth and enhance the savory notes of the sauce. Consider homemade options for a more personalized touch.
- Cream - Adds a richness to the sauce which enhances the flavor.
- Parmesan cheese - Grated Parmesan adds a nutty and salty flavor. Freshly grated Parmesan is recommended for better taste.
- Basil - Garnish with chopped fresh basil for a burst of freshness and a pop of color.
Ingredient Swaps
While this pasta is pretty perfect, you can mix up the ingredients. Some variations include:
- Rigatoni is what I like to use for this dish, but you can use any type of pasta you like - from penne to fettuccine to spaghetti.
- I'm a fan of chicken breasts, but chicken thighs are a good substitute. I mentioned before but you can also use rotisserie chicken. You could also use a different protein like shrimp, turkey or even mushrooms.
- Replace sun-dried tomatoes with cherry tomatoes or diced fresh tomatoes.
- I like the added creaminess from heavy cream, but half-and-half or whole milk can be substituted.
- Explore different cheeses instead of Parmesan like asiago, pecorino or a blend of Italian cheeses to vary the flavor profile.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the chicken in a large pan until done. In the same skillet, sauté the shallots and garlic before adding the sun-dried tomatoes, herbs and spices.
Deglaze the pan with the chicken stock before adding the cream and cheese. Stir in the pasta and chicken with some pasta water. Taste for seasoning and serve.
FAQs
Feel free to use your preferred pasta, whether it's rigatoni, penne, spaghetti, fettuccine or another type.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink.
Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
It will last about 3 days if stored in an airtight container in the fridge.
The method I usually prefer for reheating leftover pasta is by placing it in a skillet with a small amount of water and cooking on medium-low heat until it is heated through.
Alternatively, you can also reheat the pasta in the microwave by placing it in a microwave-safe bowl with a small amount of water and microwaving it for 1 minute. Stir the pasta and microwave for an additional minute or until it is heated through.
Side Dish Options
When I have pasta, some good vegetables are my go-to sides. Some options include:
- Roasted asparagus
- Sautéed sugar snap peas
- Roasted carrots and green beans
- Grilled zucchini
- Parmesan roasted Brussels sprouts
Equipment
The equipment you use is important to how the pasta turns out. What is needed is the following:
- Skillet/Dutch oven - You want something large enough to cook the sauce.
- Spoon - You need a good wooden spoon to stir everything together.
- Cheese grater - I mentioned multiple times but use a cheese block and grate yourself.
Pro Tips/Recipe Notes
- If you want to save time, just use rotisserie chicken.
- It is essential to add salt to the water while boiling the pasta, as it enhances the flavor of the dish.
- Do not to overcook the pasta while boiling. You want it just al dente or slightly undercooked since the pasta will continue to cook in the sauce.
- Don't use pre-shredded cheese for this dish as it contains added ingredients that may cause it to clump up. Instead, use finely grated cheese to ensure that it melts well and imparts a smooth texture to the dish.
- Taste and adjust the seasoning before serving. You can add more salt, pepper, paprika or Italian seasoning according to your preference. And if you like it spicier or less spicy, adjust the crushed red pepper flakes in ¼ teaspoon increments.
Other Pasta Recipes
If you’ve tried this marry me chicken pasta recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! Another great recipe is this sun-dried tomato pesto pasta. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Marry Me Chicken Pasta
Ingredients
- 1 lb rigatoni
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- 1 ½ lbs chicken breasts, cut into 1 inch cubes
- 2 medium shallots, chopped
- 4 garlic cloves, minced
- 1 cup sun-dried tomatoes, chopped
- 1 tablespoon Italian seasoning
- 2 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoon fresh basil, julienned
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni al dente according to package instructions. Save ½ cup of pasta water.
- Season chicken with salt and pepper. Heat olive oil and butter in large pan over medium heat and add chicken, cooking for 3-4 minutes per side or until done. Remove the chicken.
- Lower the pan to medium heat. Add the shallots and cook for 2-3 minutes or until translucent. Add the garlic, cooking for another 30 seconds. Add the sun-dried tomatoes, Italian seasoning, paprika and crushed red pepper flakes and cook for a minute.
- Pour in the chicken stock to deglaze the pan. Scrape up any brown bits before adding in the heavy cream and Parmesan cheese. Bring to simmer and simmer for 5 minutes.
- Add the pasta and chicken to the sauce along with ¼ cup of pasta water. Stir to combine until the pasta is coated. Taste for seasoning. Add more pasta water if needed. Serve with some basil and cheese on top.
Notes
- If you want to save time, just use rotisserie chicken.
- It is essential to add salt to the water while boiling the pasta, as it enhances the flavor of the dish.
- Do not to overcook the pasta while boiling. You want it just al dente or slightly undercooked since the pasta will continue to cook in the sauce.
- Don't use pre-shredded cheese for this dish as it contains added ingredients that may cause it to clump up. Instead, use finely grated cheese to ensure that it melts well and imparts a smooth texture to the dish.
- Taste and adjust the seasoning before serving. You can add more salt, pepper, paprika or Italian seasoning according to your preference. And if you like it spicier or less spicy, adjust the crushed red pepper flakes in ¼ teaspoon increments.
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