Marry Me Chicken Pasta

Name: Marry Me Chicken Pasta
Yield: 4
Ingredients: 340 g Dry rigatoni or penne pasta; 30 ml Olive oil, divided; 15 g Unsalted butter; 20 g Garlic, finely minced; 240 ml Low-sodium chicken broth; 500 g Boneless, skinless chicken breasts, sliced into thin cutlets; 240 ml Heavy cream; 70 g Sun-dried tomatoes in oil, drained and chopped; 60 g Parmesan cheese, freshly grated; 15 g All-purpose flour; 5 g Garlic powder; 5 g Italian seasoning; 2 g Crushed red pepper flakes; 3 g Sea salt; 2 g Ground black pepper; 5 g Fresh basil leaves, finely chopped

4 servings

Open source

700

Calories

38g

Protein

62g

Carbs

32g

Fat

Ingredients

1340 g Dry rigatoni or penne pasta(340g)
230 ml Olive oil, divided(26g)
315 g Unsalted butter(15g)
420 g Garlic, finely minced(20g)
5240 ml Low-sodium chicken broth(240g)
6500 g Boneless, skinless chicken breasts, sliced into thin cutlets(500g)
7240 ml Heavy cream(240g)
870 g Sun-dried tomatoes in oil, drained and chopped(70g)
960 g Parmesan cheese, freshly grated(60g)
1015 g All-purpose flour(15g)
115 g Garlic powder(5g)
125 g Italian seasoning(5g)
132 g Crushed red pepper flakes(2g)
143 g Sea salt(3g)
152 g Ground black pepper(2g)
165 g Fresh basil leaves, finely chopped(5g)

Instructions

1Bring a large pot of salted water to a rolling boil and cook the pasta for 9-10 minutes until al dente, reserving 120 milliliters (1/2 cup) of pasta water before draining.
2Season the chicken cutlets evenly on both sides with garlic powder, sea salt, and ground black pepper, then dredge lightly in the flour.
3Melt the butter and 15 milliliters (1 tbsp) of olive oil together in a large deep skillet over medium-high heat.
4Sear the chicken cutlets for 4-5 minutes per side until beautifully golden brown and cooked through, then transfer to a clean plate.
5Add the remaining olive oil and minced garlic to the same skillet, sautéing for 1 minute over medium heat until highly fragrant.
6Pour in the chicken broth and heavy cream, bringing the mixture to a low simmer while scraping up the browned bits from the bottom of the pan.
7Stir in the chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes, letting the sauce simmer gently for 3 minutes.
8Whisk the freshly grated Parmesan cheese slowly into the sauce until completely melted, smooth, and thickened.
9Slice the seared chicken into thick strips and toss them back into the skillet along with the cooked pasta and a splash of the reserved pasta water.
10Stir everything thoroughly over low heat for 1-2 minutes until beautifully coated, then serve immediately topped with fresh chopped basil.