Marry Me Chicken Pasta
Creamy, rich, and packed with flavor, this Marry Me Chicken Pasta is the perfect weeknight dinner or special date night dish!
Ingredients
- 12 ounces rigatoni
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound chicken breasts (cut into 1-inch cubes)
- 1 medium shallot (chopped)
- 3 garlic cloves (minced)
- 1/2 cup sun-dried tomatoes (chopped)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Pinch crushed red pepper flakes
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil (julienned)
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Sear the chicken: Heat olive oil and butter in a large skillet. Add chicken and cook until golden brown. Remove and set aside.
- Sauté the aromatics: In the same skillet, cook shallot, garlic, and sun-dried tomatoes until soft.
- Add the spices: Sprinkle in Italian seasoning, paprika, and red pepper flakes. Stir and toast for a minute.
- Make the sauce: Add chicken stock and cream. Let simmer until thickened slightly.
- Melt in cheese: Stir in Parmesan until smooth and creamy. Season with salt and pepper.
- Combine pasta and chicken: Add chicken and pasta to the skillet. Toss to coat and heat through.
- Finish with basil: Top with fresh basil. Serve warm and ENJOY!!!
Notes
- Rigatoni holds sauce beautifully, but any pasta shape works.
- Don’t skip the fresh garlic—jarred won’t give the same flavor.
- Always salt your pasta water for the best-tasting noodles.
- Parmesan from the block melts better than pre-shredded.
- Add more cream or stock if the sauce gets too thick.