Marry Me Chicken Pasta

Name: Marry Me Chicken Pasta
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 Chicken Breasts, flattened; 2 tsp Garlic Powder; 2 tsp Paprika; 2 tsp Italian Seasoning; 2 tsp Pepper (Black); 1 tbsp Olive Oil, to coat; 2 tbsp Olive Oil, for cooking; 2 tbsp Butter; 8oz Pasta, of choice; 1 medium Yellow Onion, finely diced; 1/3 cups Sundried Tomatoes, chopped; 7 cloves of Garlic, minced; 3 tbsp Sun-Dried Tomato Oil, from the jar; 2/3 cups Chicken Broth; 2 tbsp Tomato Paste; 2/3 cups Heavy Cream, room temp; 1 tsp Italian Seasoning; 1 tsp Chili Flakes; 1 tsp Pepper (Black); 1 tsp Salt; 1/2 lemon of Lemon Juice; 2 tsp Lemon Zest; 2 tbsp Basil, fresh; 1/2 cups Parmesan Cheese, grated; 1/2 cups Pasta Water, as needed

A creamy, sun-drenched pasta tossed in a silky tomato-cream sauce studded with tangy sundried tomatoes and bright lemon and basil — crowned with tender, pan-seared chicken. This comforting Marry Me Chicken Pasta balances savory, tangy, and slightly spicy flavors for a dinner that feels both indulgent and fresh.

A creamy, sun-drenched pasta tossed in a silky tomato-cream sauce studded with tangy sundried tomatoes and bright lemon and basil ... Show more

By Jan · Original recipe

Health Grade

B · Healthy

Time

40 min

Price

2,17 €

Calories

857 kcal

high protein

low sugar

satiating

Method

Season the chicken

Pat the Chicken Breast dry and, if any pieces are thicker in spots, gently pound them to an even thickness so they cook evenly. In a bowl, mix the Garlic Powder, Paprika, Italian Seasoning, Black Pepper, and Olive Oil into a loose paste, then rub it all over the chicken.

Prep the aromatics

Finely dice the Yellow Onion, chop the Sun-Dried Tomatoes a little finer if needed, and mince the Garlic. Zest the lemon for the Lemon Zest, then juice half of it for the Lemon Juice. Grate the Parmesan Cheese so it is ready to melt into the sauce.

Cook the pasta

Bring a large pot of water to a boil and season it with a little of the Salt, saving the rest for the sauce. Add the Pasta and cook until just al dente, following the package time. Before draining, reserve about Pasta Water, then drain the pasta and set it aside. While the pasta cooks, you can move right on to searing the chicken and making the sauce.

Sear the chicken

Heat a large skillet over medium-high with the remaining olive oil and the Butter. Once the butter is foamy, add the chicken and sear for 4 minutes per side, or until a deep golden crust forms and the chicken is cooked through. Transfer it to a plate and leave the browned bits in the pan.

Make the sauce

Lower the heat to medium and add the onion, sun-dried tomatoes, and Sun-Dried Tomato Oil. Cook, stirring often, until the onion turns soft and glossy, about 3 minutes. Stir in the garlic and Tomato Paste and cook for 1 minute more, just until fragrant and the paste darkens. Pour in the Chicken Broth, scraping up the browned bits, then add the room-temperature Heavy Cream, the remaining Italian seasoning, Chili Flakes, the remaining black pepper, and the remaining salt. Simmer gently for 3 minutes, then stir in the lemon juice, lemon zest, and the parmesan until the sauce is smooth and glossy. If it looks too thick, loosen it with a splash of the reserved pasta water.

Toss and serve

Add the drained pasta to the skillet and toss until every piece is coated in the sauce. Slice the chicken, nestle it back on top with any juices from the plate, and spoon more sauce over it. Finish with torn Basil and serve right away.