What sun-dried tomatoes should I buy?

Jarred sun-dried tomatoes in oil are the best addition to this pasta recipe. They add tomato flavor to the dish. Drained oil from jarred sun-dried tomatoes will not affect the sauce. Choose jarred sun-dried tomatoes that can be added whole or chopped to the sauce. Do not use dry-packed sun-dried tomatoes, which need to be soaked before use.

Can I use half and half?

Yes, you can use half-and-half as a substitute for heavy whipping cream. The sauce may be less thickened and rich. The original source does not recommend other low-fat substitutes, such as milk. Let the sauce cook uncovered, as directed. Check the consistency after adding Parmesan cheese and the reserved flour mixture.

What pasta can I use besides rigatoni?

Penne is a suggested alternative to rigatoni. Other types of pasta may also be used as alternatives. Thicker types of pasta are good options because the sauce clings well to them. All types of pasta used as alternatives should be prepared according to package directions before adding them to the skillet. Drain pasta before adding it to the skillet to avoid making the sauce watery with pasta cooking water.

Why is my sauce too thin?

A thin sauce will evaporate more slowly without a lid. The sauce will thicken as it cooks with the reserved flour mixture and cheese. Don't add any additional liquid to the sauce as it cooks unless the sauce becomes too thick. Cooking the pasta and chicken in the skillet during the last few minutes of preparation will also help thicken the sauce.

Can I add vegetables to this pasta?

Yes, toppings that can be recommended include spinach, mushrooms, asparagus, and green beans. These items pair well with and add flavor to the chicken, tomato, cream, and Parmesan cheese ingredients in this dish without replacing the pasta sauce ingredients. Techniques for incorporating these vegetables into the dish include roasting them or sautéing them in the pan after cooking the chicken. Previously cooked vegetables can be reheated with the pasta.

Marry Me Chicken Pasta with Sun-Dried Tomatoes and Parmesan

By Emma CollinsSep 22, 2026

Prep

5 min

Cook

25 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Peel the chicken breasts to reduce cooking time and make the chicken main dish in Marry Me Chicken Pasta. Other dish ingredients include rigatoni pasta and a creamy sun-dried tomato and garlic sauce with Parmesan cheese and optional red pepper flakes for a slightly spicy flavor.

Marry Me Chicken Pasta with Sun-Dried Tomatoes and Parmesan

A seasoned flour blend of Italian herbs, onion powder, garlic powder, and paprika is used to coat chicken. Drain oil from sun-dried tomatoes before adding them to the pan. Heavy whipping cream and chicken broth are used as ingredients in the sauce. Seasoned flour is mixed into the sauce and added to the pan with the chicken to coat rigatoni in a Parmesan-thickened sauce.

Browned chicken can be removed from the skillet, leaving other browned foods in the skillet to season the sauce. Add garlic directly to the skillet and cook only until fragrant; do not brown or burn garlic. Allow the pasta and chicken with sauce to simmer uncovered to thicken the sauce and coat the rigatoni; the sauce may be too thin if not simmered long enough.

Serve the pasta hot with Parmesan cheese mixed through as directed. Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Cream sauce may separate when reheated. When reheating leftovers, add a small amount of milk and stir.

Why this recipe works

Skinless chicken breasts cook rapidly in seasoned flour and provide a filling component to the pasta dish. Seasonings such as paprika and garlic and other Italian herbs season the chicken.
Jarred sun-dried tomatoes provide the flavor of tomatoes without fresh tomatoes and lower the oil content of the cream sauce.
Grated Parmesan cheese improves the incorporation of sauce and pasta. Two additions of Parmesan to the dish provide more texture and Parmesan flavor to both the pasta and the pan sauce.
Rigatoni's long, thick shape holds tomato cream sauce well, ensuring that each bite of the dish contains chicken and Parmesan, as well as bits of sun-dried tomato and garlic.
Heavy whipping cream and other ingredients, including chicken broth and tomato paste, contribute to the creamy texture of the sauce. It uses fewer ingredients than other recipes.
Optional red pepper flakes allow customers to add heat and red pepper flavor separately. Other toppings, such as Parmesan cheese and tomato sauce, are not impacted.

Instructions

Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

In a gallon-sized resealable plastic bag, combine the flour, 1 1/2 teaspoons Italian seasoning, onion powder, garlic powder, and paprika.

Add the cubed chicken to the flour mixture and shake to coat evenly.

Remove the chicken from the flour, shake off excess, and reserve 1 tablespoon of the flour mixture.

In a large skillet, melt 2 tablespoons olive oil and the butter.

Add the chicken and cook until browned on one side, about 3 to 4 minutes.

Turn the chicken and cook until browned on the other side and it reaches 165 degrees Fahrenheit.

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

Cook the rigatoni according to the package directions, then drain and set aside.

Add the remaining 2 tablespoons olive oil and minced garlic to the skillet and sauté for 1 to 2 minutes, until fragrant.

Add the sun-dried tomatoes, tomato paste, chicken broth, and heavy whipping cream, then stir to combine.

Add 1 teaspoon Italian seasoning, dried parsley, 1/2 teaspoon salt, and red chili flakes to taste, then stir to combine.

In a small bowl, combine 1 tablespoon reserved flour mixture with 3 tablespoons sauce from the pan and stir until a paste forms.

Add the paste and 1/2 cup Parmesan cheese to the skillet, then stir until the sauce thickens.

Add the cooked rigatoni and stir for 1 minute, until warm.

Return the chicken to the skillet, top with the remaining 1/2 cup Parmesan, and mix to combine.

Cook uncovered for another few minutes, until fully thickened into a sauce.

Serve and enjoy.

FAQ

Yes, you can substitute chicken thighs for the chicken breasts in this recipe. Chicken thighs have a different texture and take longer to cook than small pieces of chicken breast. For similar results, season and cook the chicken thighs in a skillet with the same seasoned flour mixture, cut them into the same size pieces, and return them to the sauce.

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Dinner Pasta Chicken Italian Quick Meals

Marry Me Chicken Pasta with Sun-Dried Tomatoes and Parmesan

Name: Marry Me Chicken Pasta with Sun-Dried Tomatoes and Parmesan
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 lb chicken breast (cubed into bite-sized pieces); 1 1/2 tsp salt (plus more or less to taste); 1/2 tsp pepper; 1/2 cup all-purpose flour; 2 1/2 tsp Italian seasoning (divided); 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp paprika; 4 tbsp olive oil (divided); 2 tbsp butter; 10 oz rigatoni (uncooked); 2 cloves garlic (minced); 1/2 cup sun-dried tomatoes (drained); 2 tbsp tomato paste; 1 cup chicken broth; 1 cup heavy whipping cream; 1/2 tsp dried parsley; red chili flakes (to taste); 1 cup Parmesan cheese (grated, divided)

By Emma CollinsSep 22, 2026

Prep

5 min

Cook

25 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why this recipe works

Skinless chicken breasts cook rapidly in seasoned flour and provide a filling component to the pasta dish. Seasonings such as paprika and garlic and other Italian herbs season the chicken.
Jarred sun-dried tomatoes provide the flavor of tomatoes without fresh tomatoes and lower the oil content of the cream sauce.
Grated Parmesan cheese improves the incorporation of sauce and pasta. Two additions of Parmesan to the dish provide more texture and Parmesan flavor to both the pasta and the pan sauce.
Rigatoni's long, thick shape holds tomato cream sauce well, ensuring that each bite of the dish contains chicken and Parmesan, as well as bits of sun-dried tomato and garlic.
Heavy whipping cream and other ingredients, including chicken broth and tomato paste, contribute to the creamy texture of the sauce. It uses fewer ingredients than other recipes.
Optional red pepper flakes allow customers to add heat and red pepper flavor separately. Other toppings, such as Parmesan cheese and tomato sauce, are not impacted.

Ingredients

Servings6

•1 lb chicken breast (cubed into bite-sized pieces)
•1 ½ tsp salt (plus more or less to taste)
•½ tsp pepper
•½ cup all-purpose flour
•2 ½ tsp Italian seasoning (divided)
•1 tsp onion powder
•1 tsp garlic powder
•½ tsp paprika
•4 tbsp olive oil (divided)
•2 tbsp butter
•10 oz rigatoni (uncooked)
•2 cloves garlic (minced)
•½ cup sun-dried tomatoes (drained)
•2 tbsp tomato paste
•1 cup chicken broth
•1 cup heavy whipping cream
•½ tsp dried parsley
•red chili flakes (to taste)
•1 cup Parmesan cheese (grated, divided)

Instructions

1
Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
2
In a gallon-sized resealable plastic bag, combine the flour, 1 1/2 teaspoons Italian seasoning, onion powder, garlic powder, and paprika.
3
Add the cubed chicken to the flour mixture and shake to coat evenly.
4
Remove the chicken from the flour, shake off excess, and reserve 1 tablespoon of the flour mixture.
5
In a large skillet, melt 2 tablespoons olive oil and the butter.
6
Add the chicken and cook until browned on one side, about 3 to 4 minutes.
7
Turn the chicken and cook until browned on the other side and it reaches 165 degrees Fahrenheit.
8
Remove the cooked chicken to a separate plate and set aside.
9
Cook the rigatoni according to the package directions, then drain and set aside.
10
Add the remaining 2 tablespoons olive oil and minced garlic to the skillet and sauté for 1 to 2 minutes, until fragrant.
11
Add the sun-dried tomatoes, tomato paste, chicken broth, and heavy whipping cream, then stir to combine.
12
Add 1 teaspoon Italian seasoning, dried parsley, 1/2 teaspoon salt, and red chili flakes to taste, then stir to combine.
13
In a small bowl, combine 1 tablespoon reserved flour mixture with 3 tablespoons sauce from the pan and stir until a paste forms.
14
Add the paste and 1/2 cup Parmesan cheese to the skillet, then stir until the sauce thickens.
15
Add the cooked rigatoni and stir for 1 minute, until warm.
16
Return the chicken to the skillet, top with the remaining 1/2 cup Parmesan, and mix to combine.
17
Cook uncovered for another few minutes, until fully thickened into a sauce.
18
Serve and enjoy.