Marry Me Chicken Pasta
A rich and creamy pasta dish featuring tender chicken and sun-dried tomatoes, perfect for impressing loved ones at any meal.
Ingredients
Main Protein
- 2 cups shredded rotisserie chicken Use warm chicken for better blending with the sauce.
Starch/Pasta
- 8 ounces uncooked pasta (penne or fettuccine) Reserve pasta water for sauce adjustment.
Seasoning/Spice Blend
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional) Adjust based on spice tolerance.
Liquids/Dairy
- 1/3 cup dry white grape juice or chicken broth
- 1 cup heavy cream Avoid boiling to prevent curdling.
Aromatics & Vegetables
- 3-4 cloves garlic (minced) Sauté until fragrant.
- 1/3 cup sun-dried tomatoes (drained and chopped) Ensure tomatoes are well-drained.
Optional Finishing Ingredients
- 1/3 cup freshly grated Parmesan cheese Serve immediately for best texture.
- fresh basil leaves (chopped)
Instructions
Preparation
- Cook the pasta according to package instructions until al dente, usually 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
- Stir in 1/2 tablespoon of flour to create a roux, cooking for about a minute. Then add 1 tablespoon of tomato paste and mix well for another minute.
- Gradually pour in 1/3 cup of dry white grape juice (or broth) while scraping up any bits from the bottom of the pan. Let it simmer for 2-3 minutes.
- Slowly mix in 1 cup of heavy cream and bring to a gentle simmer. Then add the 2 cups of shredded chicken and cook for 3-4 minutes until heated through.
- Add the cooked pasta and 1/3 cup of sun-dried tomatoes to the skillet. Stir well to combine. Season with 1/2 teaspoon dried oregano and optional red pepper flakes.
- Remove from heat and mix in 1/3 cup of freshly grated Parmesan cheese. Garnish with fresh basil before serving.
Notes
Add a splash of lemon juice for flavor enhancement. Feel free to toss in seasonal vegetables like spinach for added nutrients. Store leftovers in an airtight container in the refrigerator for up to 3 days.