Marry Me Chicken Rigatoni (One-Pan)

This One-Pan Marry Me Chicken Rigatoni delivers big flavour with minimal faff. Golden chicken and rigatoni simmer together in a sun-dried tomato, garlic and cream sauce so every tube is perfectly coated. No separate pot for pasta, no draining—just one pan, 35 minutes, and a bowl of pure comfort. Finish with spinach and Parmesan and watch it disappear.

Servings: 2–3

Prep: 10 min – Cook: 25 min – Total: 35 min

Ingredients

• 300 g chicken breast, 2 cm dice

• 180 g rigatoni (uncooked)

• 30 g sun-dried tomato paste or 60 g sun-dried tomatoes in oil, sliced

• 3 garlic cloves, minced

• ½ small onion, finely chopped

• ½ tsp chilli flakes (to taste)

• ½ tsp dried oregano

• 1 tbsp tomato purée

• 500 ml chicken stock

• 150 ml double cream

• 40 g Parmesan, finely grated (plus extra to serve)

• 50–60 g baby spinach

• Olive oil, salt, and freshly ground black pepper

• Optional to serve: fresh basil or flat-leaf parsley

Instructions

1. Cook the chicken.

   Heat a drizzle of olive oil in a large deep frying pan or sauté pan over medium-high heat. Add the diced chicken, season with salt and pepper, and cook 3–4 minutes until lightly golden (it will finish cooking later). Transfer to a plate.

2. Sauté the aromatics.

   In the same pan, lower to medium. Add the onion and cook 2–3 minutes until softened. Stir in the garlic, oregano, chilli flakes, and tomato purée; cook 1–2 minutes until fragrant.

3. Build the sauce.

   Stir in the sun-dried tomato paste (or sliced sun-dried tomatoes). Pour in the chicken stock and double cream; mix well and bring to a gentle simmer.

4. One-pan pasta time.

   Add the uncooked rigatoni and the chicken (and its juices) to the pan. Stir, cover with a lid (or foil), and simmer for 12–15 minutes, stirring every few minutes so the pasta doesn’t catch. Adjust the heat to maintain a gentle bubble. If the sauce reduces too quickly before the pasta is al dente, add a small splash of hot water; if it’s too loose near the end, simmer uncovered for a minute.

5. Finish.

   Add the Parmesan and spinach; stir until the cheese melts and the spinach wilts. Taste and adjust salt and pepper.

6. Serve.

   Dish up immediately, topped with extra Parmesan and a few basil or parsley leaves if you like.

Tips & Tricks

✅ Heat level: Chilli flakes vary—start with ¼ tsp if you’re heat-shy and build up.

✅ Chicken swap: Thighs stay extra juicy—use the same weight and add 1–2 minutes to the initial sear. Leftover roast chicken also works; stir through at the end to warm.

✅ Greens & extras: Stir in peas, sliced mushrooms with the pasta.

✅ Cheese matters: Use freshly grated Parmesan so it melts smoothly; pre-grated can make the sauce grainy.

✅ Lighter creaminess: Swap half the double cream for milk or crème fraîche (simmer gently to prevent splitting).

✅ Make it ahead: Best eaten fresh, but leftovers keep 2–3 days in the fridge. Reheat gently with a splash of stock or water to loosen.

Enjoy your creamy, flavour-packed bowl—minimal washing up, maximum payoff.