Emulsifier Free Marry Me Chicken Pasta

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the pasta

12 oz penne or rigatoni pasta
1 tbsp kosher salt (for pasta water)

For the sauce

3 cloves garlic, minced
½ tsp red pepper flakes
½ cup sun-dried tomatoes in oil, drained and roughly chopped
½ cup low-sodium chicken broth
1 cup heavy cream
1 tsp dried italian seasoning
½ cup freshly grated parmesan cheese
1 tbsp unsalted butter
salt and pepper, to taste

For serving

¼ cup fresh basil leaves, torn (optional)
extra parmesan cheese, for serving (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the pasta according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain and set the pasta aside.
2
While the water heats, pat the chicken breasts dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika, then season both sides of each breast evenly.

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