The Best Marry Me Chicken Pasta (Tuscan Chicken Pasta)
User Reviews
5
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Cook Time
30 mins
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Total Time
30 mins
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Servings
4 generous servings (or 6 x medium servings)
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Calories
1105 kcal
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Course
Main Course
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Cuisine
Italian
The Best Marry Me Chicken Pasta (Tuscan Chicken Pasta)
Description
The Best Marry Me Chicken Pasta features bite-sized chicken breast pieces seasoned with smoked paprika, salt, and pepper, seared until browned and cooked through. The flavorful chicken is set aside while you prepare a sauce in the same pan, starting with butter-sautéed onions and garlic that absorb the paprika-infused oil left from cooking the chicken. The sauce is enriched with chicken stock, sun-dried tomatoes, dried basil and oregano, and double cream, then finished with grated Parmesan cheese for a smooth, creamy texture and savory taste. Balsamic vinegar adds a subtle acidity that brightens the sauce. This sauce coats strands of pappardelle or your choice pasta, absorbing the savory flavors well and creating a comforting, filling meal.
The dish serves as a satisfying dinner option, suitable for casual meals or when you want a rich, flavorful pasta. It pairs well with a fresh green salad or steamed vegetables for a balanced plate. Adding fresh basil as a garnish provides a pop of color and herbal freshness.
Ingredients
- 400 grams pappardelle pasta or pasta of choice, like rigatoni, fettuccine etc, 14oz
- 600 grams chicken breast cut into bite-sized chunks, skinless, boneless, 1.3 lb
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cooking oil for frying
- 2 tablespoons butter
- 1 medium onion roughly 120g/4oz, diced
- 4 teaspoons garlic roughly 6 cloves, chopped or garlic paste
- 120 millilitre chicken stock made with one stock cube, ½ cup
- 250 millilitre sun-dried tomato roughly 170g/6oz drained, in oil, 1 cup
- 1½ teaspoon basil dried
- 1½ teaspoon oregano dried
- 1 tablespoon balsamic vinegar optional
- 300 millilitre double cream or heavy cream, 1 and ¼ cup
- 70 grams Parmesan Cheese grated, ¾ cup/2½oz
- basil fresh, for serving, optional
Instructions
Cook the pasta
- In a large pot of water, cook the pasta following the package directions until al dente. Make sure to generously season the pasta water with salt. As a guide, you will need just under 1 tablespoon of salt for this amount of pasta.(You can start on the chicken and the sauce while the pasta cooks)
- Drain the cooked pasta thoroughly in a colander.
Cook the chicken
- Coat the diced chicken pieces with the smoked paprika, salt and black pepper.
- Heat the oil in a large frying pan (skillet) over medium-high heat.
- Sauté the chicken pieces until they are browned on all sides and fully cooked, approximately 6-8 minutes.
- Transfer the cooked chicken to a bowl, cover with foil to keep it warm and set it aside until needed.
Make the sauce
- In the same pan, melt the butter and add the chopped onions. (Yes, the pan will be coated in a vibrant orange oil from the paprika chicken. Don't pour it out, we need it for flavour and colour)
- Cook the onions over medium-low heat until softened and lightly browned, approximately 4 minutes.
- Add the garlic and cook for 1 minute.
- Next, pour in the chicken stock and allow it to simmer for 1 minute. Scrape the pan to deglaze, incorporating any flavorful bits of onion and chicken from the bottom.
- Add the drained sun-dried tomatoes, dried basil, dried oregano and balsamic vinegar (if you are using the vinegar).
- Cook over medium heat for 2-3 minutes, gently stirring, until the tomatoes start to soften. Gently break the tomatoes into smaller pieces with your spoon as you stir.
- Pour in the cream and stir over medium heat for 1-2 minutes until the cream comes to a gentle simmer.
- Sprinkle in the Parmesan cheese and stir it through the sauce.
Bring it all together
- Add the cooked chicken from earlier back into the pan and combine it with the sauce. Cook for 1 minute.
- Lastly, tip in the drained pasta.
- Using two forks, gently lift and mix the pasta into the sauce until every strand is covered. Ensure an even spread of chicken and sun-dried tomato pieces throughout the dish.Briefly warm it through (if needed) over a very low heat.
- Check for seasoning and add more if needed.
- Top with fresh, torn basil leaves, an additional sprinkle of Parmesan and a generous grind of black pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4generous servings (or 6 x medium servings)
Amount Per Serving
Calories 1105 kcal
% Daily Value*
| Calories | 1105kcal | 55% |
| Carbohydrates | 97g | 32% |
| Protein | 60g | 120% |
| Fat | 54g | 83% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 293mg | 98% |
| Sodium | 1210mg | 50% |
| Potassium | 2020mg | 43% |
| Fiber | 8g | 32% |
| Sugar | 18g | 36% |
| Vitamin A | 2303IU | 46% |
| Vitamin C | 17mg | 19% |
| Calcium | 371mg | 37% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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