Description

Pasta so flavorful it’s sure to elicit a marriage proposal! This creamy, delicious pasta is easy to make and gets rave reviews every time. Whip it up for a quick weeknight meal or a fancy date night!

Ingredients

Scale

1 lb chicken breast, cubed into bite-sized pieces
1 tsp Salt
½ tsp Pepper
½ cup All purpose flour
1 ½ tsp Italian Seasoning
1 tsp Onion Powder
1 tsp Garlic Powder
½ tsp Paprika
2 tbsp Olive oil
2 tbsp Butter
10 oz Rigatoni, uncooked
2 tbsp olive oil
2 cloves garlic, minced
½ cup sun-dried tomatoes, drained
2 tbsp tomato paste
1 cup chicken broth
1 cup heavy whipping cream
1 tsp Italian seasoning
½ tsp dried parsley
½ tsp Salt
Red Chili Flakes, to taste
1 cup Parmesan Cheese, grated, divided

Instructions

Step: Season the chicken with salt and pepper. In a gallon-sized resealable plastic bag, combine the all-purpose flour with the Italian seasoning, onion powder, garlic powder, and paprika. Place the cubed chicken in the flour and shake the bag to coat evenly. Remove the chicken from the flour and shake off any excess. Reserve 1 tablespoon of the flour mixture. In a large skillet, melt the olive oil and the butter. Add the chicken into the skillet and allow it to cook until it browns on one side (about 3-4 minutes). Then turn it and cook until it is golden brown on the other side and the chicken reaches an internal temperature of 165 degrees Fahrenheit. Once cooked, remove the chicken to a separate plate and set aside. Cook the rigatoni according to the package directions. Drain, then set aside.
Step: In your skillet add the olive oil and minced garlic and saute for 1-2 minutes or until fragrant. Add the sundried tomatoes, tomato paste, chicken broth or chicken stock, and heavy whipping cream. Stir to combine. Add the Italian seasoning, parsley, salt, and red chili flakes. Stir to combine again. In a small, separate bowl, combine 1 tablespoon of the reserved flour mixture with 3 tablespoons of the sauce mixture from the pan. Stir until a paste is formed, then add that paste back into the saucepan along with ½ cup of parmesan cheese. Stir until the tomato cream sauce thickens up.
Step: Add the cooked pasta into the pan and stir for a couple of minutes or until everything is warm and coated in creamy sun-dried tomato sauce. Add the chicken back into the skillet and add the remaining ½ cup of parmesan on top of the pasta. Mix to combine and allow it to cook, uncovered, for another few minutes until fully thickened into a sauce.

Notes

You can use chicken thighs instead of breast. For a healthier sauce, replace heavy cream with half and half. Freshly grated parmesan melts best. Use any thick pasta like penne if rigatoni is unavailable.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American, Italian

Nutrition

Serving Size: 1 serving
Calories: 656 kcal
Sugar: 7 g
Sodium: 877 mg
Fat: 35 g
Saturated Fat: 16 g
Unsaturated Fat: 19 g
Trans Fat: 0.2 g
Carbohydrates: 53 g
Fiber: 4 g
Protein: 33 g
Cholesterol: 117 mg

Keywords: creamy pasta, chicken pasta, sun-dried tomatoes, quick dinner, date night meal