Red Meat Allergy Friendly Marry Me Chicken Pasta
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
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- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 2 tbsp olive oil
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)
Can be omittedparmesan cheese
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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