Marry Me Pasta - The Reason I'm not Single + Giveaway!

Ingredients

• 2 tbsp Olive Oil (extra virgin preferred)
• 2 pieces Boneless Skinless Chicken Breasts (about 1 lb (450 g), trimmed)
• 1 tsp Paprika (for color)
• 1 tsp Garlic Herb Seasoning (store‑bought blend)
• 1 tsp Chicken Bouillon Powder (acts as salt and adds umami)
• 3 pieces Garlic Cloves (minced)
• 4 pieces Fresh Tomatoes (cherry‑vine hybrid, quartered)
• 2 tbsp Fresh Basil Leaves (chopped)
• 1/4 tsp Red Pepper Flakes (adjust for heat)
• 1 cup Heavy Cream (full‑fat for richness)
• 1/2 cup Chicken Stock or Water (use stock for deeper flavor)
• 1 tsp Italian Seasoning
• 1/4 cup Sundried Tomatoes in Oil (drained, oil retained for cooking)
• 12 oz Rigatoni Pasta (about 340 g, uncooked)
• 2 tbsp Kosher Salt (for pasta water)
• 1 cup Fresh Spinach (optional) (added at the end, wilted)

Instructions

1. Season the Chicken

   Pat chicken breasts dry, then coat both sides with paprika, garlic herb seasoning, and chicken bouillon powder. Rub gently to adhere.

   Time: PT5M

2. Prepare Aromatics

   Mince the garlic cloves, quarter the fresh tomatoes, and chop the basil leaves.

   Time: PT5M

3. Heat Oil and Sear Chicken

   Add 2 tbsp olive oil to the skillet over medium‑high heat. When shimmering, add the seasoned chicken in a single layer. Cook 4‑5 minutes per side until golden brown; the interior will be partially cooked.

   Time: PT5M

   Temperature: Medium‑high

4. Set Chicken Aside

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

   Time: PT1M

5. Sauté Garlic and Tomatoes

   Reduce heat to medium. Add the minced garlic, quartered tomatoes, chopped basil, and red pepper flakes to the same skillet. Sauté 3 minutes until fragrant and tomatoes start to soften.

   Time: PT3M

   Temperature: Medium

6. Create the Creamy Base

   Pour in 1 cup heavy cream and 1/2 cup chicken stock (or water). Sprinkle an extra ½ tsp chicken bouillon powder, then stir to combine.

   Time: PT2M

7. Add Seasonings and Sundried Tomatoes

   Stir in 1 tsp Italian seasoning and the 1/4 cup sundried tomatoes (with their oil). Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: Medium

8. Cook the Pasta

   While the sauce simmers, bring a large pot of water to a rolling boil, add 2 tbsp kosher salt, then add 12 oz rigatoni. Cook 7 minutes, or until just shy of al dente.

   Time: PT10M

   Temperature: Boiling

9. Combine Pasta and Chicken

   Drain the pasta and add it directly to the skillet with the sauce. Return the seared chicken (whole or sliced) to the pan. Toss gently, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta beautifully.

   Time: PT3M

   Temperature: Medium‑low

10. Finish with Greens (Optional)

    Stir in 1 cup fresh spinach (or kale) and cook 1 minute until wilted.

    Time: PT1M

11. Serve

    Plate the pasta, drizzle any remaining sauce from the pan, and garnish with extra fresh basil if desired. Serve immediately while hot.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

32 g

Carbohydrates

58 g

Fat

22 g

Fiber

4 g