Marami Chicken Pasta
Dive into our Marami Chicken Pasta, where tender chicken breast cutlets meet a luscious, creamy sauce infused with tangy sun-dried tomatoes and a splash of aromatic spices. This dish not only tantalizes your taste buds but also brings a delightful twist to your dinner table. Get ready to impress your family and savor every bite!
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- fresh basil
- garlic
- pepper
🥩Meat & Seafood(1)
- chicken breast cutlets
🥛Dairy & Eggs(2)
- butter
- heavy cream
🫙Pantry Staples(2)
- flour
- Veggie broth
🧂Spices & Seasonings(3)
- oregano
- salt
- smoked paprika
📦Other(5)
- calabrian chili
- minced heartburn
- Italian snow
- Linguini
- sun-dried tomatoes
👨🍳 Instructions
- 1
Split and even out the chicken breast cutlets.
- 2
Coat the chicken with seasoned flour including salt, pepper, garlic, smoked paprika, and oregano.
- 3
Oil a hot stainless steel pan and cook the chicken until crusty.
- 4
Transfer the chicken to a baking dish and finish cooking in the oven at 350 degrees.
- 5
In the same pan, lower the heat and add butter and sun-dried tomatoes.
- 6
Add minced heartburn and calabrian chili, then deglaze with veggie broth.
- 7
Add heavy cream and reinforce with the same spices used earlier.
- 8
Add cooked Linguini to the sauce and finish with fresh basil.
- 9
Crown the pasta with the juicy chopped chicken.
💡 Pro Tips
- ✓Pound chicken breasts to 3/4-inch thickness before coating to ensure even cooking and prevent the outside from overcooking while the center reaches 165°F.technique3/4-inch thickness
- ✓Heat your stainless steel pan to 375-400°F (water droplets should dance and evaporate in 2-3 seconds) before adding oil to prevent the seasoned flour coating from sticking.equipment375-400°F
- ✓Sear chicken for exactly 3-4 minutes per side to develop the Maillard reaction crust, then finish in 350°F oven for 8-12 minutes depending on thickness.timing3-4 minutes sear, 8-12 minutes oven
- ✓Reserve 1/2 cup of starchy pasta water before draining linguini to add back to the cream sauce for proper emulsification and silky texture.technique1/2 cup pasta water
- ✓Add heavy cream off direct heat and maintain temperature below 180°F to prevent curdling when combining with acidic sun-dried tomatoes and deglazing liquid.timingBelow 180°F
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