Marry Me Chicken Pasta
The ultimate comfort food, Marry Me Chicken Pasta combines creamy goodness with tender chicken and al dente pasta. It's a dish that promises to impress and satisfy, making it perfect for an easy weeknight dinner or a special occasion. Try it tonight!
Equipment
- Wooden Spoon
- Grater
- Frying Pan
- Skillet
- Chef's Knife
- Saucepan
- Large Pot
Ingredients
- 2 pieces chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- 12 oz pasta
- 1 tablespoon salt
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- ¾ cup parmesan, grated
- ¼ cup fresh basil leaves
Instructions
- Start by placing each chicken breast on a chopping board and pat them dry with kitchen paper. This ensures that the chicken gets a good sear.
- Cover the chicken breast with parchment paper to protect the meat, and use the smooth side of a meat mallet (or the base of a heavy pan) to bash the chicken to an even thickness. This step is crucial for even cooking.
- Repeat this process with the second chicken breast to ensure they cook uniformly.
- Bring a large pan of water to a boil. Add 1 tablespoon salt and cook the pasta for 1 minute less than the packet instructions suggest. This will allow the pasta to finish cooking in the sauce later.
- Once cooked, reserve 2 cups of the pasta cooking liquid and drain the pasta in a colander.
- Heat 2 tablespoons of olive oil in a heavy-based skillet over medium-high heat. Ensure the oil is hot before adding the chicken.
- Season the chicken with salt and pepper, then add it to the pan. Cook for 3 minutes on each side until golden brown, then transfer to a plate and keep covered. This will keep the chicken warm.
- Reduce the heat to low, add the extra olive oil to the same skillet, then add the minced garlic. Cook for 30 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth and bring to a simmer. Cook for 2 minutes, then add the heavy cream, chopped sun-dried tomatoes, oregano, thyme, black pepper, and red pepper flakes. Bring the mixture to a gentle simmer.
- Remove the pan from the heat and sprinkle over the parmesan. Stir until the parmesan has melted into the sauce, creating a creamy consistency.
- Return the pan to the heat and let the sauce simmer for 1 ½ minutes until it thickens slightly. This step is critical for that luxurious texture.
- Add the drained pasta to the sauce along with ½ cup of the reserved cooking water. Stir gently to combine everything, cooking for about a minute. If the sauce becomes too thick, feel free to add more cooking water.
- Add most of the fresh basil to the pan, stirring it in. This adds a burst of flavor and freshness.
- Finally, slice the chicken breasts and place them on top of the pasta with the remaining basil and some extra parmesan to taste. Serve immediately and enjoy this culinary masterpiece!
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or microwave.
- Tip 2: This dish can be frozen for up to three months. Just be sure to store it in a freezer-safe container and defrost in the refrigerator overnight before reheating.
- Tip 3: Serve this dish with a side salad or garlic bread to round out the meal.
- Tip 4: Feel free to add vegetables like spinach or bell peppers to the sauce for added nutrition and flavor.
- Tip 5: Experiment with different cheeses like feta or mozzarella for a unique twist on the classic.
- Tip 6: Adjust the amount of red pepper flakes to your preferred spice level. You can even omit them entirely if you prefer a milder dish.