Marry Me Chicken pasta 🍝

Ingredients

• 2 pieces Boneless Skinless Chicken Breasts (about 8‑10 oz each, pounded to even thickness)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 tablespoons Butter (unsalted, cut into cubes)
• 1 teaspoon Garlic Paste (or 2 cloves minced)
• 1 cup Heavy Cream (full‑fat for best texture)
• 1/2 cup Sun‑Dried Tomatoes (chopped, oil‑packed preferred)
• 3/4 cup Parmesan Cheese (freshly grated, divided (1/2 cup for sauce, 1/4 cup for topping))
• 1 tablespoon Daniel's Seasoning (pre‑made blend; can substitute with Italian seasoning + garlic powder)
• 8 ounces Dry Pasta (penne, fusilli, or farfalle work well)
• 2 tablespoons Fresh Parsley (chopped for garnish)
• 4 slices Garlic Bread (store‑bought or homemade, served on the side)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, then rub both sides with Daniel's seasoning, adding a pinch of salt and pepper if desired.

   Time: PT5M

2. Cook the Chicken

   Heat olive oil in a large skillet over medium‑high heat. Add the chicken breasts and cook 8‑10 minutes, flipping once, until the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: Medium‑high

3. Remove Chicken

   Transfer the cooked chicken to a plate and set aside while you build the sauce.

   Time: PT1M

4. Sauté Garlic

   In the same skillet, add butter and melt. Stir in the garlic paste and sauté for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium

5. Add Cream

   Pour the heavy cream into the pan, stirring to combine. Bring to a gentle simmer.

   Time: PT3M

   Temperature: Medium

6. Incorporate Tomatoes and Cheese

   Stir in the chopped sun‑dried tomatoes and 1/2 cup grated Parmesan. Continue cooking, stirring frequently, until the sauce thickens and coats the back of a spoon.

   Time: PT4M

   Temperature: Medium

7. Return Chicken to Sauce

   Slice the rested chicken breasts (optional) and add them back to the skillet, coating them in the creamy sauce.

   Time: PT2M

   Temperature: Medium

8. Cook the Pasta

   While the sauce simmers, bring a large pot of salted water to a boil. Add the dry pasta and cook according to package directions until al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: Boiling

9. Combine Pasta and Sauce

   Drain the pasta using a colander and add it directly to the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce needs loosening.

   Time: PT2M

   Temperature: Medium

10. Finish and Serve

    Sprinkle the remaining 1/4 cup Parmesan and chopped parsley over the pasta. Serve hot with garlic bread on the side.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

70g

Fat

25g

Fiber

3g