Marry Me Chicken Pasta
Servings: 4 Servings
Equipment
- 1 large skillet
Ingredients
- 2 lbs boneless skinless chicken breast
- 16 oz bowtie pasta
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoon olive oil
- 2 tablespoon butter
- 2 tablespoon flour
- ½ cup heavy cream
- 2 cups chicken stock
- ½ cup Parmesan cheese
- ½ cup sundried tomatoes
- 1 tablespoon italian seasoning
- 1 shallot
Instructions
- In a small bowl mix together the salt, pepper, garlic powder, and paprika. Season the chicken with this mixture and set aside.
- Bring a large pot of salted water to a boil and prepare the pasta according to package directions.
- While the pasta cooks, add the olive oil to a large skillet over medium-high heat. Cook the chicken on one side for 5 minutes.
- Flip the chicken over and continue cooking for an additional 5-7 minutes or until it reaches an internal temperature of 165 degrees.
- Remove the chicken and set aside. Add the butter to the pan along with the slilced shallot and cook for 1-2 minutes.
- Sprinkle the flour in and stir to coat the shallots in the flour.
- 1 cup at a time add the chicken stock in, stirring in between for 2-3 minutes to allow the sauce to thicken up.
- Stir in the sundried tomatoes and Italian seasoning.
- Turn the heat off and then stir in the heavy cream and parmesean cheese and stir until the cheese is melted.
- Add the pasta to the dish and toss to combine.
- Top with the cooked chicken and enjoy!
Notes
Storage Directions: Keep leftover pasta in a completely sealed, airtight container in the fridge. It’ll stay fresh for up to 5 days. To freeze the leftovers, cool them to room temperature before storing them in a freezer-safe container or bag for up to 3 months. Thaw the pasta in the fridge overnight until defrosted.
Recipe Tips
- Is your sauce too thick? Easy fix – add a splash of the pasta water to thin it out. The added flavor makes the pasta and juicy chicken taste that much better.
- Sear the chicken well! This is a win for two reasons: First, it’s a great way to cook the meat. Second, you get those crispy brown bits in the pan that add the best flavor. Heat up the pan with olive oil and season the chicken before searing it. Only flip it once the bottom is golden brown.
- Reduce the heat to medium or lower when it’s time to mix in the heavy cream. Too hot a skillet will make the cream curdle. Bleh!
- Opt for freshly grated Parmesan cheese only. Trust me, this makes a huge impact. The pre-shredded/grated cheese has anti-caking agents in it, which prevent it from melting smoothly. And we want a good melt here!