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Irresistibly Creamy Marry Me Chicken Pasta

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A creamy, comforting dish that combines seared chicken cutlets with a luscious sauce, pasta, and bursts of flavor from sun-dried tomatoes and Parmesan.

Ingredients

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  • 2 pieces boneless skinless chicken breasts (sliced horizontally to make cutlets)
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 3 cloves garlic (minced)
  • ½ teaspoon red pepper flakes (optional)
  • ¾ cup chicken broth
  • ¾ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup sun-dried tomatoes (chopped, in oil)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 8 oz pasta (fettuccine, penne, or rigatoni)
  • 1 tablespoon butter (optional)
  • Fresh basil or parsley (chopped, for garnish)

Instructions

  1. Boil a pot of salted water and add pasta. Cook according to package directions until al dente, roughly 8-10 minutes. Drain and set aside.
  2. Season the chicken breasts with salt, pepper, and Italian seasoning.
  3. In a large skillet over medium-high heat, heat olive oil. Add chicken and sear for about 3-4 minutes on each side until golden brown and cooked through. Transfer chicken to a plate and let it rest.
  4. In the same skillet, reduce heat to medium. Add minced garlic and red pepper flakes, sautéing until fragrant (about 30 seconds).
  5. Pour in chicken broth while scraping up browned bits from the skillet. Stir in heavy cream, Parmesan, sun-dried tomatoes, and thyme. Let simmer for 3-4 minutes until slightly thickened.
  6. Slice cooked chicken and return it to the skillet. Simmer in sauce for an additional 2 minutes.
  7. Toss in the cooked pasta, ensuring every strand is coated with that creamy goodness.
  8. Serve hot, garnished with fresh basil or parsley for a pop of color and flavor.

Notes

For the best sear, ensure your skillet is hot before adding the chicken. Adjust red pepper flakes for desired heat. Use fresh herbs generously for enhanced flavor.

Nutrition

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