Creamy Marry Me Chicken Pasta

This marry me chicken pasta is creamy, dreamy, and lovely for a romantic date night at home or a cozy dinner party with friends! With seared chicken, garlic, sun-dried tomatoes, parmesan, and fresh basil, it's an easy (almost) one-pot dinner that is lovely with a glass of wine.

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 860 kcal per serving

Ingredients

1 lb - boneless and skinless chicken breasts
Kosher salt and black pepper
1 tbsp - olive oil
12 ounces - rigatoni pasta
1 tbsp - unsalted butter
¼ cup - shallots
1 tbsp - garlic
2 tablespoons - tomato paste
¼ cup - dry white wine
15 ounces - tomato sauce
1 cup - heavy whipping cream
½ tsp - chicken bouillon
½ cup - freshly-grated parmesan
red pepper flakes
1 tsp - Italian seasoning
½ tsp - oregano
⅓ cup - sun-dried tomatoes
2 tablespoons - fresh basil

Instructions

Place the chicken breasts (or thighs) on a cutting board. Cover the chicken with a layer of plastic wrap or parchment paper. Then, use a meat tenderizer or rolling pin to pound the chicken into an even 1/4-inch thickness. Season both sides of the chicken generously with salt and pepper.
Next, heat the olive oil in a cast iron skillet over medium-high heat until it's very hot and shimmering. Sear the chicken for 2-3 minutes per side until it's golden brown. Continue cooking, flipping every 30 seconds or so, until the chicken reaches an internal temperature of 165°F (74°C). Transfer the chicken to a clean cutting board and let it rest for 5 minutes. Then, slice the chicken and set aside.
Bring a large pot of heavily salted water to a boil. Pour in the pasta and boil it until it's 1 minute shy of al dente. Use a mug or liquid measuring cup to reserve about 1/2 cup (120 grams) of the starchy pasta water. Drain the pasta well.
While the pasta cooks, melt the butter in the same cast iron skillet that you cooked the chicken in over medium heat. Add the shallots and sauté until they're softened, about 2-3 minutes.
Add the garlic and cook until fragrant, about 30 seconds. Stir the tomato paste into the shallot mixture and cook until it's dark red, about 1 minute.
Deglaze the pan with the white wine. Cook, stirring occasionally, until the wine is reduced by half, about 2 minutes. Then, pour the tomato sauce and heavy whipping cream into the pan. Stir until smooth and bring the sauce to a very gentle simmer.
Add the chicken bouillon, parmesan, a pinch of red pepper flakes, Italian seasoning, and oregano. Let the parmesan sit for 1 minute and then stir until the cheese is smooth. Stir the sun-dried tomatoes into the sauce.
Pour the pasta, chicken, basil, and about 2 tablespoons (30 grams) of the reserved pasta water into the sauce. Stir for 1 minute, until the pasta is al dente and the sauce is glossy. If the sauce is too thick, add more pasta water, a small splash at a time, until it reaches your desired consistency.
Serve the pasta with freshly-grated parmesan, chopped basil, and extra red pepper flakes. Enjoy!

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