Marry Me Chicken Pasta
User Reviews
4.9
327 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
4
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Calories
899 kcal
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Course
Main Course
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Cuisine
American
Marry Me Chicken Pasta
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This Marry Me Chicken Pasta recipe is perfect for cooking something special for your loved ones but saving time in the kitchen. Imagine succulent chicken, sun-dried tomatoes, and a creamy Parmesan sauce that'll have you falling in love with every forkful. It won't guarantee a ring on your finger, but it may secure a permanent spot in your dinner rotation.
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Ingredients
For the chicken
- 2 chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
For the pasta
- 12 oz pasta
- 1 tablespoon salt
For the sauce
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup sundried tomatoes chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- ¾ cup parmesan grated
- ¼ cup fresh basil leaves
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Instructions
Prepare the chicken
- Place each chicken breast on a chopping board and pat them dry with kitchen paper.2 chicken breasts
- Cover the chicken breast with parchment paper to protect the meat, and use the smooth side of a meat mallet (or the base of a heavy pan) to bash the chicken to an even thickness.
- Repeat with the second chicken breast.
Cook the pasta
- Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1 tablespoon salt12 oz / 340 g pasta
- Once cooked, reserve 2 cups of the pasta cooking liquid and drain the pasta.
While the pasta is cooking.
- Heat the olive oil in a heavy-based skillet over medium-high heat.2 tablespoon olive oil
- Season the chicken with salt and pepper, add it to the pan, cook for 3 minutes on each side, then transfer to a plate and keep covered.½ teaspoon salt½ teaspoon black pepper
- Reduce the heat to low, add the extra oil to the same skillet, add the minced garlic, and cook for 30 seconds.1 tbsp olive oil5 cloves garlic
- Pour in the broth and bring to a simmer. Cook for 2 minutes, then add the cream, chopped sun-dried tomatoes, oregano, thyme, black pepper, and red pepper flakes. Bring to a simmer.1 cup / 240 ml chicken broth1 cup / 240 ml heavy cream½ cup / 60 g sundried tomatoes1 tsp dried oregano1 tsp dried thyme½ tsp red pepper flakes½ tsp black pepper
- Remove the pan from the heat and sprinkle over the parmesan. Stir until the parmesan has melted.¾ cup / 75 g parmesan
- Place the pan back on the heat and let the sauce simmer for 1 ½ minutes until it thickens slightly.
- Add the drained pasta to the sauce and ½ cup of the reserved cooking water.
- Stir the pasta gently into the sauce and cook everything for a minute, tossing gently. Add more pasta cooking water if the sauce gets too thick.
- Add most of the fresh basil.¼ cup fresh basil leaves
- Slice the chicken breasts and place on top of the pasta with the remaining basil and some extra parmesan to taste.
Nutrition Information
Show Details
Calories
899kcal
(45%)
Carbohydrates
76g
(25%)
Protein
46g
(92%)
Fat
46g
(71%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
0.01g
Cholesterol
155mg
(52%)
Sodium
694mg
(29%)
Potassium
612mg
(17%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
1370IU
(27%)
Vitamin C
9mg
(10%)
Calcium
332mg
(33%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 899 kcal
% Daily Value*
| Calories | 899kcal | 45% |
| Carbohydrates | 76g | 25% |
| Protein | 46g | 92% |
| Fat | 46g | 71% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 155mg | 52% |
| Sodium | 694mg | 29% |
| Potassium | 612mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1370IU | 27% |
| Vitamin C | 9mg | 10% |
| Calcium | 332mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
327 reviews
Excellent
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