Season the Chicken: Start by seasoning 1 lb of cubed chicken with 1 tsp salt and ½ tsp pepper.

Prepare the Flour Mixture: In a gallon-sized resealable plastic bag, combine ½ cup all-purpose flour, 1½ tsp Italian seasoning, 1 tsp onion powder, 1 tsp garlic powder, and ½ tsp paprika.

Coat the Chicken: Place the cubed chicken into the flour bag and shake it to coat the chicken evenly. Once coated, remove the chicken and shake off any excess flour. Reserve 1 tablespoon of the flour mixture for later.

Cook the Chicken: In a large skillet, melt 2 tbsp olive oil and 2 tbsp butter over medium-high heat. Add the chicken to the skillet and cook until it browns on one side (about 3-4 minutes). Flip it and cook the other side until browned and it reaches an internal temperature of 165°F. Once cooked, set the chicken aside on a separate plate.

Cook the Rigatoni: In a pot, cook 10 oz of rigatoni according to the box instructions. Drain and set aside.

Sauté Garlic: In the same skillet, add 2 tbsp olive oil and 2 minced cloves of garlic. Sauté for 1-2 minutes until fragrant.

Make the Sauce: Stir in ½ cup sun-dried tomatoes, 2 tbsp tomato paste, 1 cup chicken broth, and 1 cup heavy whipping cream. Mix well.

Season the Sauce: Add 1 tsp Italian seasoning, ½ tsp dried parsley, ½ tsp salt, and red chili flakes to taste. Stir to combine.

Thicken the Sauce: In a small bowl, mix the reserved tablespoon of flour with 3 tablespoons of the sauce mixture from the pan to create a paste. Stir this paste back into the sauce along with ½ cup Parmesan cheese. Continue stirring until the sauce thickens.

Combine Everything: Add the cooked rigatoni to the sauce and stir for 1 minute to warm everything. Then add the cooked chicken back to the skillet, topping with the remaining ½ cup of Parmesan. Mix until well combined and let it cook uncovered for a few minutes until the sauce is fully thickened.

Serve and Enjoy: Your Marry Me Chicken Pasta is ready to be served. Enjoy a delightful meal!