One-Pan Marry Me Chicken Pasta
sandravalvassori.com
Treat yourself to this comforting One Pan Marry Me Chicken Pasta! Dry pasta cooks up perfectly tender in a luscious sauce with tender chicken and sun-dried tomatoes in this one pot wonder that is perfect for a busy weeknight.
Servings: 4
Ingredients
- 3 chicken breasts (about 1 1/2 pounds)
- Kosher salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 5 cloves garlic, minced (can use less garlic to taste)
- 2 tablespoons tomato paste
- 1 1/2 teaspoon Italian seasoning (or 1/2 teaspoon each dried oregano and dried thyme)
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1/2 cup dry white wine (optional - see notes)
- 4 cups chicken broth
- 12 ounces short pasta such as farfalle, penne, fusilli, etc.
- 3/4 cup sun-dried tomatoes packed in oil, drained and roughly chopped
- 1/2 cup freshly grated parmesan cheese plus more for serving
- 1 cup heavy cream or half & half
- 1-2 tablespoons lemon juice (optional)
- fresh basil, torn, to taste
Instructions
- Slice chicken breasts in half lengthwise so you have 6 thinner breasts (no need to pound them). Pat the chicken dry with paper towels and season on both sides with salt and a just a pinch of black pepper. (Alternatively, you can cut the chicken into bite-sized pieces.)
- In a large sauce pan, heat olive oil over medium-high heat (TIP: add a splash of the sun-dried tomato oil for more flavor). Sear the chicken until golden brown and no longer pink, about 4 to 5 minutes on each side, then transfer to a plate. When cool enough to handle, cut into bite-sized pieces.
- Reduce heat to low, add the garlic and cook for 1 minute, stirring often. Add the tomato paste and cook, stirring constantly, until the paste has darkened, about 1-2 minutes. Stir in the Italian seasoning and red pepper flakes, if using.
- Increase the heat to medium, add the wine, scraping up any brown bits on the bottom of the pan. Cook until wine slightly reduces, about 2 minutes. Pour in the chicken broth and bring to a gentle boil.
- Add the pasta to the pot, ensuring it is mostly submerged in the liquid. Cover with a lid and simmer, stirring occasionally to prevent sticking, until pasta is al dente about 12-14 minutes (my farfalle was al dente at about 13 minutes).
- Once the pasta is al dente, add the sun-dried tomatoes, grated Parmesan cheese, the heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine, then add the chicken pieces. Let it simmer for an additional 3 to 4 minutes until the chicken is warmed through and the sauce has slightly thickened.
- Remove from heat and drizzle with lemon juice (if using) and top with plenty of fresh basil. Serve warm with extra Parmesan on the side, if desired.
Notes
Wine: White wine's acidity cuts through the rich, creamy, sauce preventing it from feeling too heavy. If avoiding alcohol, you can use 1/2 cup chicken broth with a tablespoon of apple cider vinegar when deglazing the pan.
Stir the pasta while it cooks: The pasta is getting cooked with a minimal amount of liquid so make sure you give it a good stir every so often to ensure it isn't sticking to the bottom of the pan.
Don’t overcook the pasta: Keep an eye on the cooking time to ensure the pasta stays al dente.