Marry Me Chicken Pasta

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, split and pounded to even thickness)
• 1/2 cup All-Purpose Flour (for coating the chicken)
• 1 tsp Salt (for seasoned flour)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder (for seasoned flour)
• 1 tsp Smoked Paprika (for seasoned flour)
• 1 tsp Dried Oregano (for seasoned flour)
• 1 tbsp Olive Oil (for searing chicken)
• 2 tbsp Unsalted Butter (for sauce base)
• 1/4 cup Sun‑Dried Tomatoes (chopped)
• 2 cloves Garlic (minced)
• 1 tsp Calabrian Chili Paste (adds heat)
• 1 cup Vegetable Broth (low‑sodium)
• 1/2 cup Heavy Cream (for richness)
• 8 oz Linguini Pasta (dry, cooked al dente)
• 1/4 cup Fresh Basil (chopped, adds freshness)
• to taste Freshly Ground Black Pepper (final seasoning)

Instructions

1. Prepare the Chicken

   Split each chicken breast in half, then pound to an even thickness of about ½‑inch. In a shallow bowl combine flour, salt, pepper, garlic powder, smoked paprika and dried oregano; dredge the chicken pieces, shaking off excess.

   Time: PT5M

2. Sear the Chicken

   Heat 1 tbsp olive oil in a stainless steel skillet over medium‑high heat. Add the coated chicken pieces and cook without moving until a deep golden crust forms, about 4 minutes per side.

   Time: PT8M

3. Finish Chicken in the Oven

   Transfer the seared chicken to a baking dish and place in a pre‑heated oven at 350°F. Bake until the internal temperature reaches 165°F, roughly 12 minutes.

   Time: PT12M

   Temperature: 350°F

4. Build the Sauce Base

   Reduce heat to medium, add 2 tbsp butter to the same skillet. Once melted, stir in the chopped sun‑dried tomatoes and let them soften for about 2 minutes.

   Time: PT2M

5. Add Aromatics and Heat

   Add the minced garlic and Calabrian chili paste, sauté for 1 minute until fragrant, being careful not to burn the garlic.

   Time: PT1M

6. Deglaze and Scrape Fond

   Pour in 1 cup vegetable broth, scraping the browned bits (fond) from the bottom of the pan. Bring to a gentle simmer for 3 minutes to reduce slightly.

   Time: PT3M

7. Enrich the Sauce

   Stir in ½ cup heavy cream and a pinch of the earlier spice blend (salt, pepper, garlic powder, smoked paprika, oregano). Simmer gently for 2 minutes until the sauce thickens and coats the spoon.

   Time: PT2M

8. Cook the Linguini

   While the sauce simmers, bring a large pot of salted water to a rolling boil (212°F). Add 8 oz linguini and cook al dente according to package directions, about 8‑9 minutes. Drain, reserving ¼ cup pasta water.

   Time: PT13M

   Temperature: 212°F

9. Combine Pasta and Sauce

   Add the cooked linguini to the skillet with the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water. Stir in chopped fresh basil and season with additional pepper if desired.

   Time: PT2M

10. Plate and Serve

    Slice the baked chicken into strips or bite‑size pieces. Arrange the creamy linguini on plates, top with the juicy chicken pieces, and garnish with extra basil if desired. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

55g

Fat

26g

Fiber

4g