Marry Me Chicken Pasta

Ingredients

• 4 pieces Chicken Breast (boneless, skinless, about 1.5 lb total)
• 1 tsp Salt (kosher or table salt)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• ¼ tsp Cayenne Pepper (adjust for heat preference)
• 1 tsp Paprika
• ½ tsp Dried Thyme
• ½ tsp Dried Oregano
• ¼ tsp Dried Rosemary
• ¼ cup All-Purpose Flour (for light dusting)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 medium White Onion (diced)
• 1 Jalapeño (seeded and minced)
• 3 Garlic Cloves (minced)
• 1 Tbsp Fresh Thyme (leaves stripped)
• ⅓ cup Sun‑Dried Tomatoes (chopped)
• 1 cup Chicken Stock (homemade or low‑sodium store‑bought)
• 1 cup Heavy Cream (full‑fat for richness)
• ½ cup Parmesan Cheese (freshly grated)
• 12 oz Pasta (penne, fusilli or your favorite shape)
• 2 cups Fresh Spinach (or arugula, roughly chopped)
• ¼ cup Fresh Basil (optional) (torn for garnish)

Instructions

1. Season and Dredge Chicken

   In a small bowl combine salt, pepper, garlic powder, cayenne, paprika, dried thyme, oregano and rosemary. Pat chicken breasts dry, rub the spice mix all over, then lightly dust each piece with flour, shaking off excess.

   Time: PT5M

2. Sear Chicken

   Heat olive oil in a large skillet over medium‑high heat. Add the chicken and cook 3‑4 minutes per side until a golden crust forms.

   Time: PT5M

   Temperature: medium‑high

3. Finish Chicken in Oven

   Transfer the skillet (or move chicken to an oven‑safe pan) to a pre‑heated oven at 350°F and bake 12‑15 minutes, or until internal temperature reaches 165°F.

   Time: PT15M

   Temperature: 350°F

4. Sauté Aromatics

   While the chicken is in the oven, add a little more oil to the same skillet if needed. Sauté diced onion, minced jalapeño and minced garlic until softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium

5. Add Herbs and Sun‑Dried Tomatoes

   Stir in fresh thyme leaves and chopped sun‑dried tomatoes; cook 2 minutes to release their aroma.

   Time: PT2M

   Temperature: medium

6. Deglaze and Simmer Stock

   Pour in the chicken stock, scraping up any browned bits from the pan. Add the same spice blend used on the chicken for consistency. Bring to a gentle simmer for 3 minutes.

   Time: PT3M

   Temperature: medium

7. Incorporate Heavy Cream

   Stir in the heavy cream. Reduce heat to low and let the sauce bubble lightly until it thickens enough to coat the back of a spoon, about 5 minutes.

   Time: PT5M

   Temperature: low

8. Finish Sauce with Parmesan

   Add grated Parmesan cheese, stirring until melted and the sauce becomes glossy.

   Time: PT2M

   Temperature: low

9. Cook Pasta Al Dente

   Meanwhile, cook the pasta in salted boiling water according to package directions until al dente. Reserve ½ cup pasta water, then drain.

   Time: PT10M

   Temperature: boiling

10. Combine Everything

    Slice the baked chicken into bite‑size strips. Add the cooked pasta, sliced chicken and fresh spinach to the sauce. Toss for 2‑3 minutes, adding reserved pasta water if the sauce needs loosening.

    Time: PT5M

    Temperature: low

11. Plate and Serve

    Divide the pasta among plates, garnish with extra Parmesan and optional fresh basil. Serve immediately while hot and glossy.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

25 g

Fiber

4 g