Description
A twist on the classic Marry Me Chicken
Ingredients
Scale
- 1 lb. Boneless, skinless Chicken breasts (trimmed and cut into bite-sized pieces)
- 1 teaspoon Sea salt
- ¼ teaspoon Black pepper
- 1 Tbsp. Olive oil
- 2 Tbsp. Butter
- 3 Cloves Garlic, minced
- 2 Tbsp. Tomato paste
- 1 Tbsp. Flour
- 1 ½ Cups Chicken broth
- 1 Cup Heavy cream
- 1/2 Cup freshly grated Parmesan cheese
- 1/2 Cup Sundried tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 3 Cups Pasta
- Fresh basil for garnish
Instructions
- Pat the chicken dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook, undisturbed, until well-browned on all sides and cooked through (about 6-8 minutes total). Transfer to a plate.
- In the same skillet, melt the butter over medium heat. Add the garlic and cook until fragrant (about 30 seconds). Stir in the tomato paste and cook for one minute.
- Whisk in the flour until smooth. Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer, then reduce heat and let it thicken for about 5 minutes, stirring occasionally.
- Add the Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Taste the sauce and adjust seasonings if needed.
- Meanwhile, cook the pasta according to the package directions until al dente. Reserve one cup of pasta water before draining.
- Return the cooked chicken and any accumulated juices to the sauce. Add the drained pasta and a splash of the reserved pasta water to help the sauce coat everything.
- Stir until well combined and heated through. Garnish generously with fresh basil and additional Parmesan cheese before serving.
