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marry me chicken pasta recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe elevates classic marry me chicken pasta with a rich, smoky roasted red pepper cream sauce. It’s a comforting yet sophisticated weeknight meal, ready in under 30 minutes.
Ingredients
- 1.3 pounds (600g) boneless, skinless chicken breasts
- 12 ounces (340g) penne or fettuccine pasta
- 2 tablespoons (30ml) olive oil
- 4 cloves garlic, minced
- 1/4 cup (60g) oil-packed sun-dried tomatoes, chopped
- 1 cup (200g) jarred roasted red peppers, drained
- 1 teaspoon (5g) smoked paprika
- 1.5 cups (360ml) heavy cream
- 1 cup (240ml) vegetable broth
- 1/2 cup (60g) grated Parmesan cheese
- 5 ounces (140g) fresh baby spinach
- 1/4 cup (30g) fresh basil leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Sear the Chicken: Season the chicken breasts with half of the salt and pepper. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Sear chicken for 5-7 minutes per side until golden brown and cooked through. Remove chicken, let rest, and slice into strips.
- Sauté Aromatics: Add the remaining olive oil to the pan. Sauté the minced garlic for 1 minute until fragrant, then add the chopped sun-dried tomatoes and cook for another minute.
- Blend Red Pepper Puree: In a blender, combine the drained roasted red peppers, smoked paprika, and 1/4 cup of heavy cream. Blend until completely smooth. Reserve about 2 tablespoons of this mixture for garnish.
- Build Cream Sauce: Pour the vegetable broth into the pan, scraping up any browned bits. Stir in the remaining heavy cream and the red pepper puree. Bring the sauce to a gentle simmer, then reduce heat to low.
- Cook Pasta and Combine: Cook pasta until al dente, reserving 1/2 cup of the pasta water before draining. Add the drained pasta, sliced chicken, baby spinach, and grated Parmesan cheese to the sauce in the pan and toss gently to combine.
- Finish and Serve: If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency. Stir in the remaining salt, pepper, and fresh basil. Serve immediately, garnished with the reserved red pepper puree and additional fresh basil.
Notes
To achieve a better sear, pat the chicken dry completely with paper towels before seasoning and cooking. Reserve pasta cooking water to adjust the sauce consistency as needed. Use fresh basil for a bright flavor finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 100 mg