marry me chicken pasta
Marry Me chicken pasta is made with a silky tomato-infused cream sauce, a hearty pile of grated parmesan, cute pasta, and buttery crisp chicken cutlets.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Pasta
- Method: Stove
- Cuisine: American
Ingredients
- 2 boneless, skinless chicken breasts, cut in half lengthwise
- kosher salt
- freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tbsp unsalted butter, divided
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves, chopped
- 1 tbsp tomato paste
- 1/2 cup white wine
- 1/2 cup low-sodium chicken stock
- 1 1/2 cups heavy cream
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 tsp fresh thyme
- 1/4 tsp red chile flakes, or to taste
- 1/2 cup grated parmesan, plus more for serving
- 1 lb short pasta (such as gemelli, casarecce, penne, rigatoni, ziti, cavatappi)
- Fresh basil or thyme, for garnish
Instructions
- Season chicken cutlets with salt and pepper. Dredge chicken in flour, shake off excess, and transfer to a large plate.
- Heat 1 tablespoon butter and olive oil in a large skillet over medium heat. When butter has melted, add chicken and cook until golden brown, about 5 minutes. Flip the chicken, add remaining tablespoon of butter, and cook until the other side is golden brown and chicken is cooked through, 5- 7 minutes.
- Transfer the chicken to a cutting board and rest a few minutes. Slice in ½-inch-thick diagonals, tent loosely with foil, and keep warm.
- Return skillet to med-low heat and add garlic. Cook until fragrant, about 1 minute. Stir in tomato paste and cook until darkened in color, about 2 minutes.
- Add white wine and cook, scraping up brown bits, until reduced to a few tablespoons.
- Add chicken stock, cream, sun-dried tomatoes, thyme, and red chile flakes and bring to a boil. Reduce to a gentle simmer and cook until thickened and flavorful, about 10 minutes. Taste and add more salt or pepper, if needed.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
- Add pasta and parmesan to skillet and cook, tossing, until sauce is thick and coats the pasta, about 3 minutes. Add a splash of pasta water, if needed, to loosen the sauce.
- Divide pasta among 4 bowls. Top with sliced chicken and garnish with torn basil or thyme. Serve hot, passing extra parmesan.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 778
- Sugar: 6.7g
- Sodium: 377mg
- Fat: 48g
- Saturated Fat: 27g
- Unsaturated Fat: 17.1g
- Trans Fat: 1.2g
- Carbohydrates: 48g
- Fiber: 3.2g
- Protein: 33g
- Cholesterol: 178mg
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