Ingredients (~4 servings)
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 1/2 Tbsp olive oil
- 1 tsp Diamond Crystal kosher salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp Italian seasoning
- 1 cup heavy cream
- 1 cup chicken broth
- 1 1/2 Tbsp unsalted butter
- 3/4 cup grated Parmesan cheese (packed)
- 2 tsp lemon juice
- 1/3 cup sun-dried tomatoes (packed)
- 4 cloves garlic, minced
- 1 small shallot, minced
- 2 tsp flour
- 1/2 tsp Italian seasoning
- 1/4 cup thinly sliced basil leaves
- 2 oz spinach, chopped
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp salt (more to taste)
- Black pepper to taste
- 8 oz pasta (penne, spaghetti, or fettuccine)
- 2 Tbsp salt for pasta water
- Fresh basil for garnish
Cook the Pasta
Add 2 Tbsp of salt to a large pot of water and bring to a boil.
Cook 8 oz of pasta according to package directions until al dente.
Drain and set aside.
Cut and Season the Chicken
Cut 1 lb of chicken into 1/2 to 1 inch bite-sized pieces.
Season with 1 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, and 1/2 tsp smoked paprika.
Toss to coat all the pieces evenly.
Brown the Chicken in Batches
Heat a large skillet over medium-high heat.
Once hot, add 1 1/2 Tbsp olive oil and swirl to coat the pan.
Add half the chicken in a single layer – don’t overcrowd or the pieces will steam instead of sear.
Cook for ~6-8 minutes per side until golden brown with some darker spots.
Remove the first batch and set aside; repeat with the remaining chicken.
The chicken doesn’t need to be fully cooked through at this point – it’ll finish in the sauce later.
Cook the Aromatics
In the same skillet, reduce heat to medium-low.
Add the minced shallot and cook for ~2-3 minutes until tender and translucent.
Add 4 cloves of minced garlic and 1/4 tsp crushed red pepper flakes (if using).
Cook for ~30 seconds until fragrant – don’t let the garlic brown.
Make the Roux Base
Add 1 1/2 Tbsp butter to the skillet.
Once melted, add 2 tsp flour and stir constantly for ~1-2 minutes.
The flour should cook out but not brown – you’re just building a base to thicken the sauce.
Build the Sauce
Add 1 cup chicken broth, 1 cup heavy cream, 1/3 cup sun-dried tomatoes, and 3/4 cup Parmesan cheese.
Stir to combine and let simmer for ~2-3 minutes until the sauce thickens.
The Parmesan will melt and the sauce will coat the back of a spoon when ready.
Season with 1/2 tsp salt, black pepper to taste, and 2 tsp lemon juice.
Finish the Chicken in the Sauce
Add 2 oz chopped spinach to the sauce and stir until wilted – this takes ~30-45 seconds.
Add the browned chicken back to the skillet.
Cook for ~3-5 minutes until the chicken reaches 165F internal and has no pink in the center.
The chicken should be tender but cooked through.
Toss the Pasta and Serve
Add the drained pasta to the skillet with the sauce.
Toss to coat all the noodles – add a splash of pasta water if the sauce feels too thick.
Once warmed through, add 1/4 cup thinly sliced basil and toss again.
Serve hot with extra Parmesan and fresh basil on top.
Marry Me Chicken Pasta
Ingredients
Ingredients (~4 servings)
- 1 lb boneless, or thighs, skinless chicken breasts
- 1 1/2 Tbsp olive oil
- 1 tsp Diamond Crystal kosher salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp Italian seasoning
- 1 cup heavy cream
- 1 cup chicken broth
- 1 1/2 Tbsp unsalted butter
- 3/4 cup grated Parmesan cheese, packed
- 2 tsp lemon juice
- 1/3 cup sun-dried tomatoes, packed
- 4 cloves garlic, minced
- 1 small shallot, minced
- 2 tsp flour
- 1/2 tsp Italian seasoning
- 1/4 cup thinly sliced basil leaves
- 2 oz spinach, chopped
- 1/4 tsp crushed red pepper flakes, optional
- 1/2 tsp salt, more to taste
- Black pepper to taste
- 8 oz pasta, penne, spaghetti, or fettuccine
- 2 Tbsp salt for pasta water
- Fresh basil for garnish
Instructions
- Bring salted water to boil in a large pot and cook 8 oz pasta according to package directions until al dente, then drain and set aside.
- Cut 1 lb chicken into bite-sized pieces and season with 1 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, and 1/2 tsp smoked paprika.
- Heat a large skillet over medium-high heat, add 1 1/2 Tbsp olive oil, then cook half the chicken in a single layer for 6-8 minutes per side until golden brown.
- Remove first batch and repeat with remaining chicken, then set all chicken aside.
- Reduce heat to medium-low, add minced shallot and cook 2-3 minutes until translucent.
- Add 4 cloves minced garlic and 1/4 tsp red pepper flakes, cook 30 seconds until fragrant.
- Add 1 1/2 Tbsp butter, then stir in 2 tsp flour and cook 1-2 minutes.
- Pour in 1 cup chicken broth, 1 cup heavy cream, 1/3 cup sun-dried tomatoes, and 3/4 cup Parmesan cheese, then simmer 2-3 minutes until thickened.
- Season with 1/2 tsp salt, black pepper, and 2 tsp lemon juice.
- Stir in 2 oz chopped spinach until wilted, then add chicken back to skillet and cook 3-5 minutes until chicken reaches 165F.
- Add drained pasta to the skillet and toss to coat, adding pasta water if needed.
- Toss in 1/4 cup sliced basil and serve hot with extra Parmesan and fresh basil.