Marry Me Chicken with Pasta

• 30 min total
• 25 min hands-on
• Serves 4
• 740 kcal
• 52 g protein

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Ingredients

• 1½ lb chicken breast, 2 large breasts
• 1 tbsp olive oil
• 8 oz short pasta, penne or rigatoni
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• ¾ cup chicken broth
• ¾ cup heavy cream
• ½ cup oil-packed sun-dried tomatoes, drained and chopped
• ½ cup grated parmesan
• salt
• black pepper

Method

1. Bring a large pot of well-salted water to a boil for the pasta.
2. Lay each chicken breast flat, press down with your palm and slice through it horizontally to make 2 thin cutlets about ½ inch thick, so they cook quickly and evenly. Pat dry and season both sides with ¾ tsp salt and ¼ tsp pepper.
3. Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the chicken and cook without moving it until golden underneath, 3–4 minutes. Flip and cook 2–4 minutes more, until it reaches 165°F (74°C) in the thickest part. Move to a plate.
4. While the chicken cooks, add the pasta to the boiling water and cook until al dente according to the package. Save ½ cup of the pasta water, then drain.
5. Lower the heat under the skillet to medium. Melt the butter, then add the garlic, oregano and red pepper flakes and stir for 30 seconds until fragrant. Pour in the broth and scrape up the browned bits from the bottom of the pan.
6. Stir in the cream and sun-dried tomatoes and simmer, stirring often, until the sauce thickens enough to coat a spoon, 3–4 minutes. Turn the heat to low and stir in the parmesan until melted. Taste and add salt and pepper.
7. Slice the chicken. Add the drained pasta to the sauce and toss until coated, adding a splash of the saved pasta water if it looks thick. Serve topped with the chicken.

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