Marry Me Chicken Pasta
Indulge in the irresistible flavors of Marry Me Chicken Pasta, a luscious dish featuring tender chicken bathed in a rich, creamy sauce infused with tangy sun-dried tomatoes. Perfectly paired with al dente pasta, this meal is elevated by a hint of garlic and fresh basil, making it the ultimate comfort food that’s sure to win hearts at the dinner table!
Prep
10
min
Cook
15
min
Serves
1
people
Level
intermediate
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- fresh ground black pepperoptional
- tsp parsley (5 ml)
- tsp red pepper flake (5 ml)
🥩Meat & Seafood(2)
- chicken breast
- cup chicken stock (240 ml)
🥛Dairy & Eggs(3)
- tbsp butter (14 g)
- cup heavy cream (240 ml)
- cup parmesan cheese (240 ml)
🫙Pantry Staples(3)
- cup flour (125 g)
- tbsp oil (15 ml)
- oz pasta (227 g)
🧂Spices & Seasonings(5)
- tsp black pepper (5 ml)
- tsp oregano (5 ml)
- tsp paprika (5 ml)
- tbsp salt (15 ml)
- tsp seasoning (5 ml)
📦Other(1)
- tbsp sundried tomatoes (15 ml)
👨🍳 Instructions
- 1
Fill a pot with water and bring to a boil.
- 2
After you get the water on, butterfly your chicken and pound it into thin slices.
- 3
Coat the chicken breast in flour, salt, black pepper, and paprika.
- 4
Heat oil and butter in a pan over medium heat.
- 5
Cook the chicken breast in the pan for 2-3 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
- 6
Add your pasta to the boiling water with salt to taste and follow instructions on the package.
- 7
In the same pan you cooked your chicken, add some butter to the pan with the minced garlic and cook until you can smell the garlic, about 30 seconds. Add chicken stock or broth to deglaze the pan and let it reduce 1/3 of the way. Add heavy cream, parsley, Italian seasoning, oregano, red pepper flakes, and black pepper and stir.
- 8
Let the sauce cook on low for about 5 minutes stirring occasionally. As it starts to thicken, add your parmesan cheese to the sauce. Add some pasta water to the sauce to thicken it and add the sun-dried tomatoes.
- 9
Once the sauce is perfect, add the cooked chicken and coat the chicken with the sauce.
- 10
Remove the Chicken and stir one last time. Add the cooked pasta and stir until coated all throughout and plate it up.
- 11
Serve hot and enjoy!
💡 Pro Tips
- ✓Pound chicken breasts to an even 1/2-inch thickness so they cook uniformly in the 2-3 minute per side window without the thin edges drying out while the center stays raw.technique1/2-inch thickness
- ✓Deglaze the pan with chicken stock while it's still hot from searing the chicken, using a wooden spoon to scrape up the fond—those browned bits are concentrated Maillard reaction compounds that add deep savory flavor the sauce can't replicate otherwise.techniquereduce by 1/3
- ✓Add parmesan off direct high heat and in small handfuls, since cheese proteins can seize and turn grainy above 180°F, breaking the emulsion instead of melting smoothly into the cream sauce.techniquebelow 180°F
- ✓Reserve at least 1 cup of starchy pasta water before draining because the starch acts as an emulsifier, binding the fat in the cream sauce to the water content and preventing it from breaking or looking oily.ingredient1 cup reserved
- ✓Cook the sauce at a low simmer rather than a boil after adding heavy cream, since cream contains casein proteins that can curdle if exposed to rapid, high heat for extended periods.timinglow heat, 5 minutes
Share this recipe
Prep
10
min
Cook
15
min
Serves
1
people
Level
intermediate
Share this recipe
Marry Me Chicken Pasta
Indulge in the irresistible flavors of Marry Me Chicken Pasta, a luscious dish featuring tender chicken bathed in a rich, creamy sauce infused with tangy sun-dried tomatoes. Perfectly paired with al dente pasta, this meal is elevated by a hint of garlic and fresh basil, making it the ultimate comfort food that’s sure to win hearts at the dinner table!
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- fresh ground black pepperoptional
- tsp parsley (5 ml)
- tsp red pepper flake (5 ml)
🥩Meat & Seafood(2)
- chicken breast
- cup chicken stock (240 ml)
🥛Dairy & Eggs(3)
- tbsp butter (14 g)
- cup heavy cream (240 ml)
- cup parmesan cheese (240 ml)
🫙Pantry Staples(3)
- cup flour (125 g)
- tbsp oil (15 ml)
- oz pasta (227 g)
🧂Spices & Seasonings(5)
- tsp black pepper (5 ml)
- tsp oregano (5 ml)
- tsp paprika (5 ml)
- tbsp salt (15 ml)
- tsp seasoning (5 ml)
📦Other(1)
- tbsp sundried tomatoes (15 ml)
👨🍳 Instructions
- 1
Fill a pot with water and bring to a boil.
- 2
After you get the water on, butterfly your chicken and pound it into thin slices.
- 3
Coat the chicken breast in flour, salt, black pepper, and paprika.
- 4
Heat oil and butter in a pan over medium heat.
- 5
Cook the chicken breast in the pan for 2-3 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
- 6
Add your pasta to the boiling water with salt to taste and follow instructions on the package.
- 7
In the same pan you cooked your chicken, add some butter to the pan with the minced garlic and cook until you can smell the garlic, about 30 seconds. Add chicken stock or broth to deglaze the pan and let it reduce 1/3 of the way. Add heavy cream, parsley, Italian seasoning, oregano, red pepper flakes, and black pepper and stir.
- 8
Let the sauce cook on low for about 5 minutes stirring occasionally. As it starts to thicken, add your parmesan cheese to the sauce. Add some pasta water to the sauce to thicken it and add the sun-dried tomatoes.
- 9
Once the sauce is perfect, add the cooked chicken and coat the chicken with the sauce.
- 10
Remove the Chicken and stir one last time. Add the cooked pasta and stir until coated all throughout and plate it up.
- 11
Serve hot and enjoy!
💡 Pro Tips
- ✓Pound chicken breasts to an even 1/2-inch thickness so they cook uniformly in the 2-3 minute per side window without the thin edges drying out while the center stays raw.technique1/2-inch thickness
- ✓Deglaze the pan with chicken stock while it's still hot from searing the chicken, using a wooden spoon to scrape up the fond—those browned bits are concentrated Maillard reaction compounds that add deep savory flavor the sauce can't replicate otherwise.techniquereduce by 1/3
- ✓Add parmesan off direct high heat and in small handfuls, since cheese proteins can seize and turn grainy above 180°F, breaking the emulsion instead of melting smoothly into the cream sauce.techniquebelow 180°F
- ✓Reserve at least 1 cup of starchy pasta water before draining because the starch acts as an emulsifier, binding the fat in the cream sauce to the water content and preventing it from breaking or looking oily.ingredient1 cup reserved
- ✓Cook the sauce at a low simmer rather than a boil after adding heavy cream, since cream contains casein proteins that can curdle if exposed to rapid, high heat for extended periods.timinglow heat, 5 minutes