Marry Me Chicken Pasta

Ingredients

• 12 oz Penne Pasta (dry, any shape you like)
• 4 pieces Chicken Thighs (bone‑in, skin‑on for extra flavor)
• 2 tablespoons Garlic‑Infused Olive Oil (adds subtle garlic flavor without burning raw garlic)
• 1 tablespoon Olive Oil (for additional sautéing)
• 3 cloves Garlic (minced using a garlic press)
• 1/3 cup Sun‑Dried Tomatoes (julienned, oil retained for flavor)
• 1 cup Heavy Whipping Cream (full‑fat for a silky sauce)
• 1 cup Chicken Stock (low‑sodium preferred)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/4 cup Fresh Basil (torn, added at end for freshness)
• 1 teaspoon Kosher Salt (for pasta water and seasoning chicken)
• 1/2 teaspoon Black Pepper (freshly ground)

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook 11‑12 minutes until al dente. Stir occasionally to prevent sticking.

   Time: PT12M

   Temperature: 212°F

2. Shock Pasta

   Drain the pasta in a colander and immediately rinse under cold running water to stop cooking. Set aside.

   Time: PT2M

3. Season Chicken

   Pat the chicken thighs and drumsticks dry. Sprinkle both sides with kosher salt and freshly ground black pepper.

   Time: PT5M

4. Brown Chicken

   Heat the large skillet over medium‑high heat. Add 2 Tbsp garlic‑infused olive oil. Place chicken skin‑side down, let it sear without moving for 4‑5 minutes until golden, then flip and sear the other side for another 4‑5 minutes.

   Time: PT10M

   Temperature: 350°F

5. Remove Chicken

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

   Time: PT2M

6. Sauté Garlic & Sundried Tomatoes

   Reduce heat to medium. Add 1 Tbsp regular olive oil to the same skillet. Add minced garlic and sauté 30 seconds until fragrant. Add the julienned sundried tomatoes (including their oil) and stir for 1‑2 minutes.

   Time: PT3M

   Temperature: 300°F

7. Create Cream Sauce

   Pour in 1 cup heavy whipping cream, stirring constantly. Bring to a gentle simmer (small bubbles) and let it reduce for about 4‑5 minutes.

   Time: PT5M

   Temperature: 210°F

8. Add Stock and Seasonings

   Stir in 1 cup chicken stock, then add the remaining 1 tsp kosher salt and ½ tsp black pepper. Let the mixture simmer for 5‑7 minutes until it thickens slightly.

   Time: PT7M

   Temperature: 210°F

9. Return Chicken to Pan

   Nestle the browned chicken pieces back into the sauce, skin side up. Cover the pan with a lid and simmer on low heat for 12‑15 minutes, or until the internal temperature reaches 165°F.

   Time: PT15M

   Temperature: 165°F

10. Finish Sauce & Add Pasta

    Remove the lid, increase heat to medium‑high, and add the shocked pasta to the pan. Toss to coat, adding a splash (≈¼ cup) of reserved pasta water if needed. Stir in ½ cup grated Parmesan and torn fresh basil. Cook for 2‑3 minutes until the cheese melts and the sauce clings to the pasta.

    Time: PT5M

    Temperature: 350°F

11. Plate and Serve

    Transfer the chicken‑pasta mixture to serving plates or a large serving bowl. Garnish with extra Parmesan and a few basil leaves if desired.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g