Marry Me Chicken Pasta
Marry Me Chicken Pasta
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary, crushed
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
For the Pasta and Sauce
- 12 ounces linguine or fettuccine
- 1 cup white onion, diced
- 1 jalapeño, minced, seeds removed for less heat, as desired
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 tablespoon chicken stock concentrate or bouillon
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons fresh chives or green onions, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Pat the chicken breasts dry with paper towels. In a shallow dish, combine salt, black pepper, garlic powder, cayenne pepper, paprika, dried thyme, dried oregano, and crushed dried rosemary. Dredge each chicken breast lightly in the flour, then coat evenly with the seasoning mixture.
⏱️ 10 min•🌡️ 350
- 2
Heat olive oil in a large cast iron skillet or oven-safe pan over medium-high heat. Once hot, carefully place the seasoned chicken breasts in the pan. Sear for 4-5 minutes per side, until a deep golden-brown crust forms. Transfer the crusted chicken to a wire rack set on a baking sheet.
⏱️ 10 min
- 3
Place the baking sheet with the chicken into the preheated oven to finish cooking. This will take approximately 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
⏱️ 15 min•🌡️ 350
- 4
While the chicken cooks, bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to package directions until al dente.
⏱️ 10 min
- 5
While the pasta cooks, return the same skillet (without cleaning it) to medium heat. Add the diced white onion and minced jalapeño. Sauté for 5-7 minutes, until the onion softens and becomes fragrant. Add the minced garlic and fresh thyme leaves, and cook for another 1 minute until fragrant.
⏱️ 8 min
- 6
Stir in the chopped sun-dried tomatoes and chicken stock concentrate (or bouillon). Add the same seasoning blend used for the chicken (about 1 teaspoon) to the pan. Pour in the heavy cream and bring the sauce to a gentle simmer, stirring occasionally. Let it lightly bubble and thicken for 3-5 minutes.
⏱️ 5 min
- 7
Once the sauce has slightly thickened, remove it from the heat and stir in the grated Parmesan cheese until melted and smooth. Drain the cooked pasta, reserving about 1/2 cup of pasta water.
⏱️ 3 min
- 8
Add the al dente pasta directly to the sauce in the skillet. Toss to coat the pasta thoroughly, adding a splash of reserved pasta water if the sauce is too thick. Let it get saucy and glossy for 1-2 minutes.
⏱️ 2 min
- 9
Remove the cooked chicken from the oven and let it rest for a few minutes. Slice the chicken breasts into thick pieces. Add the sliced chicken to the pasta in the pan and gently toss to combine. Garnish with chopped fresh chives or green onions and serve immediately, with extra grated Parmesan cheese on the side if desired.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken Pasta
For the Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary, crushed
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
For the Pasta and Sauce
- 12 ounces linguine or fettuccine
- 1 cup white onion, diced
- 1 jalapeño, minced, seeds removed for less heat, as desired
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 tablespoon chicken stock concentrate or bouillon
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons fresh chives or green onions, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Pat the chicken breasts dry with paper towels. In a shallow dish, combine salt, black pepper, garlic powder, cayenne pepper, paprika, dried thyme, dried oregano, and crushed dried rosemary. Dredge each chicken breast lightly in the flour, then coat evenly with the seasoning mixture.
⏱️ 10 min•🌡️ 350 - 2
Heat olive oil in a large cast iron skillet or oven-safe pan over medium-high heat. Once hot, carefully place the seasoned chicken breasts in the pan. Sear for 4-5 minutes per side, until a deep golden-brown crust forms. Transfer the crusted chicken to a wire rack set on a baking sheet.
⏱️ 10 min - 3
Place the baking sheet with the chicken into the preheated oven to finish cooking. This will take approximately 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
⏱️ 15 min•🌡️ 350 - 4
While the chicken cooks, bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to package directions until al dente.
⏱️ 10 min - 5
While the pasta cooks, return the same skillet (without cleaning it) to medium heat. Add the diced white onion and minced jalapeño. Sauté for 5-7 minutes, until the onion softens and becomes fragrant. Add the minced garlic and fresh thyme leaves, and cook for another 1 minute until fragrant.
⏱️ 8 min - 6
Stir in the chopped sun-dried tomatoes and chicken stock concentrate (or bouillon). Add the same seasoning blend used for the chicken (about 1 teaspoon) to the pan. Pour in the heavy cream and bring the sauce to a gentle simmer, stirring occasionally. Let it lightly bubble and thicken for 3-5 minutes.
⏱️ 5 min - 7
Once the sauce has slightly thickened, remove it from the heat and stir in the grated Parmesan cheese until melted and smooth. Drain the cooked pasta, reserving about 1/2 cup of pasta water.
⏱️ 3 min - 8
Add the al dente pasta directly to the sauce in the skillet. Toss to coat the pasta thoroughly, adding a splash of reserved pasta water if the sauce is too thick. Let it get saucy and glossy for 1-2 minutes.
⏱️ 2 min - 9
Remove the cooked chicken from the oven and let it rest for a few minutes. Slice the chicken breasts into thick pieces. Add the sliced chicken to the pasta in the pan and gently toss to combine. Garnish with chopped fresh chives or green onions and serve immediately, with extra grated Parmesan cheese on the side if desired.
⏱️ 7 min