Marry Me Chicken Pasta

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

Course Pasta

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 584kcal

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.

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.