Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
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The Kitchen
Marry Me Chicken Pasta
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 803
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 38 g
- Cholesterol
- 203 mg
- Sodium
- 791 mg
This pasta is so good, whoever you make it for is sure to fall in love. I also call it “Mom Is The Best” pasta, because my daughter loves it, too. The sun-dried tomatoes and tomato paste make it super flavorful, and the addition of cream makes it rich and luxurious.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 803
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 38 g
- Cholesterol
- 203 mg
- Sodium
- 791 mg
Ingredients
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Directions
- Bring a large pot of salted water to a boil.
- Heat a large skillet over medium-high heat with 2 tablespoons olive oil. Add the chicken and allow to brown, breaking into crumbles using the back of a wooden spoon, for 7 to 9 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Remove the chicken to a plate. Add the remaining 2 tablespoons olive oil to the skillet and return to medium heat. Add the garlic, sun-dried tomatoes and Italian seasoning and cook for 30 seconds.
- Add the tomato paste and cook until deep red in color and slightly caramelized, 2 to 3 minutes. Deglaze the skillet with the chicken stock, scraping up the browned bits with the back of a wooden spoon.
- Add the cooked chicken back to the skillet and bring to a simmer. Season with the remaining teaspoon salt and 1/2 teaspoon black pepper. Allow the stock to reduce and flavors to meld for 8 to 10 minutes.
- Meanwhile, add the pasta to the salted water and cook according to the package instructions. Reserve 1/2 cup of the starchy cooking liquid when finished.
- To the reduced chicken mixture, stir in the butter and cream, and bring to a simmer. Drain the noodles and add to the pasta along with 1/4 cup pasta water. Toss to coat the noodles in the sauce. Add more pasta water as needed to bind everything together.
- Remove from the heat and sprinkle over the pecorino. Transfer to a large bowl, then garnish with additional cheese and torn fresh basil. Serve hot!
