Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a rolling boil over high heat. Add your chosen pasta and cook according to package directions until al dente (tender but with a slight bite). Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.12 ounces pasta of your choice (fettuccine, linguine, penne, or rigatoni work well)
- While the pasta water is heating, pat the chicken pieces dry with paper towels. Season them generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Reduce the heat to medium. Add the minced garlic and chopped shallot (or onion) to the same skillet, adding a touch more olive oil if needed. Cook for 2-3 minutes, stirring frequently, until the shallot is softened and translucent, and the garlic is fragrant but not browned. Add the chopped sun-dried tomatoes to the skillet and cook for another minute, stirring to combine their flavor with the aromatics.1 tablespoon olive oil, 3 cloves garlic, 1 shallot, 1 cup sun-dried tomatoes packed in oil
- If using white wine, carefully pour it into the skillet. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits – this is where a lot of flavor resides! Let the wine simmer and reduce by about half, which should take 1-2 minutes.1/2 cup dry white wine
- Pour the heavy cream into the skillet. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for about 3-5 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese until it's melted and the sauce is smooth and creamy. Taste the sauce and add salt and pepper as needed. If you like a little heat, stir in the red pepper flakes at this stage.1 1/2 cups heavy cream, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 pinch red pepper flakes
- Return the cooked chicken to the skillet with the sauce. Add the drained pasta to the skillet as well. Toss everything together gently until the pasta and chicken are evenly coated in the luscious sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water to reach your desired consistency. Stir in most of the fresh basil and parsley, reserving some for garnish.12 ounces pasta of your choice (fettuccine, linguine, penne, or rigatoni work well), 1 pound boneless, skinless chicken breasts or thighs, 1/4 cup fresh basil leaves, 1/4 cup fresh parsley leaves
- Serve the Marry Me Chicken Pasta immediately in warm bowls. Garnish with extra Parmesan cheese, fresh basil, and parsley.1/2 cup Parmesan cheese, 1/4 cup fresh basil leaves, 1/4 cup fresh parsley leaves
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat on the stovetop over low to medium heat, adding a splash of milk, cream, or chicken broth if needed. Alternatively, microwave individual portions, stirring halfway through.
