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Marry Me Chicken Pasta
Marry Me Chicken Pasta
Marry Me Chicken Pasta
Marry Me Chicken Pasta cover
From the Cook
From the Cook
From the Cook
1/4

Marry Me Chicken Pasta

Ingredients

0 allergens identified

Marry Me Chicken Pasta

Instructions

Instructions

1
|
Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
2
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Season chicken with salt, pepper, garlic powder, onion powder, paprika, and dried basil.
3
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In a pan over medium heat, add olive oil and cook chicken until golden and cooked through. Remove and set aside.
4
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In the same pan, melt butter and add diced onion. Season with salt and pepper and cook until softened.
5
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Add garlic and sauté until fragrant. Stir in spinach and sundried tomatoes and cook until spinach wilts.
6
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Pour in heavy cream and chicken broth. Bring to a simmer, then lower heat and season with the same chicken seasoning blend.
7
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Add cooked pasta and chicken to the pan. Stir in Parmesan cheese and chopped basil.
8
|
Add reserved pasta water as needed to loosen the sauce. Mix well and serve hot, topped with extra Parmesan and basil.

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Tips & Tricks (5)

  • Pasta Water Magic 💧
    Always reserve a cup of pasta water before draining - its starchy consistency is perfect for creating a silky, emulsified sauce that clings beautifully to the pasta.
  • Sundried Tomato Secret 🍅
    Rehydrate sundried tomatoes in hot chicken broth for 10 minutes before chopping to intensify their flavor and ensure they're tender in the final dish.
  • Chicken Searing Technique 🔥
    Pat chicken breasts completely dry with paper towels before seasoning to achieve a golden, crispy exterior that locks in moisture and develops deep flavor.
  • Cream Sauce Stability 🥄
    Add heavy cream gradually and stir constantly to prevent separation, removing the pan from direct heat if the sauce starts to bubble too aggressively.
  • Cheese Melting Mastery 🧀
    Grate Parmesan fresh and add off the heat, stirring continuously to create a smooth, creamy texture without graininess or clumping.
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