Marry Me Pasta for Dinner!

Ingredients

• 1 lb Boneless Skinless Chicken Breasts (cut into bite‑size pieces)
• 3 Tbsp Unsalted Butter (divided: 2 Tbsp for sauce, 1 Tbsp for chicken)
• 1 tsp Garlic (minced)
• 1 Tbsp All-Purpose Flour (for roux)
• 2 Tbsp Tomato Paste (smooth)
• 1/4 cup Sun‑Dried Tomatoes (chopped, oil drained)
• 1 cup Chicken Broth (low‑sodium)
• 2 cup Heavy Whipping Cream (full‑fat for richness)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 cup Mozzarella Cheese (shredded)
• 12 oz Fettuccine Pasta (dry)
• to taste Salt
• to taste Black Pepper
• 1 tsp Italian Seasoning (optional)

Instructions

1. Prepare Chicken

   Pat the chicken pieces dry, season with salt, pepper, and Italian seasoning, then melt 1 Tbsp butter in a large skillet over medium‑high heat and sear the chicken until lightly browned on all sides (it will finish cooking in the oven).

   Time: PT5M

   Temperature: medium‑high

2. Finish Chicken in Oven

   Transfer the skillet (or move chicken to an oven‑safe baking dish) to a pre‑heated oven at 375°F and bake for 15‑20 minutes, or until internal temperature reaches 165°F.

   Time: PT20M

   Temperature: 375°F

3. Make Roux

   In a medium saucepan, melt 2 Tbsp butter over medium heat, add minced garlic and sauté for 30 seconds, then whisk in 1 Tbsp flour and cook, stirring constantly, for 1‑2 minutes until lightly golden.

   Time: PT3M

   Temperature: medium

4. Build Sauce Base

   Stir in 2 Tbsp tomato paste and the chopped sun‑dried tomatoes, cooking for another minute. Gradually whisk in 1 cup chicken broth followed by 2 cups heavy cream, bringing the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium

5. Add Cheeses

   Reduce heat to low and whisk in 1/2 cup grated Parmesan and 1 cup shredded mozzarella until fully melted and the sauce is smooth. Season with additional salt and pepper to taste.

   Time: PT3M

   Temperature: low

6. Cook Pasta

   While the sauce simmers, bring a large pot of salted water to a boil, add 12 oz fettuccine, and cook al dente according to package directions (usually 10‑11 minutes). Drain, reserving ½ cup pasta water.

   Time: PT11M

   Temperature: boiling

7. Combine Pasta and Sauce

   Add the cooked fettuccine to the sauce, tossing to coat. If the sauce is too thick, thin with reserved pasta water a tablespoon at a time until desired consistency is reached.

   Time: PT3M

   Temperature: low

8. Finish Dish

   Slice the baked chicken into bite‑size strips (if not already) and gently fold into the pasta. Let everything warm together for 2 minutes.

   Time: PT2M

   Temperature: low

9. Plate and Serve

   Serve the creamy chicken fettuccine on warmed plates, optionally garnishing with extra grated Parmesan and a drizzle of olive oil.

   Time: PT2M

Nutrition Facts

Calories

820

Protein

35g

Carbohydrates

70g

Fat

45g

Fiber

3g