Marry Me Chicken & Pasta 💍

Marry Me Chicken & Pasta 💍

from melissajorealrecipes.com
60 min
8 servings

If you thought Marry Me Pasta was good, Then you are in for a treat. I've got the most delicious Marry Me Pasta & Chicken. This dish came out so good and the protein from the chicken made this dish so well-rounded and delicious. My kids absolutely loved this, They told me it was one of there favorite dishes of mine they've ever had. When I made this dish I thought of what would be the best way to make chicken on top of the pasta and this absolutely hit the nail on the head.

Ingredients

  • 1 lb penne
  • 5 boneless skinless chicken thighs
  • 1/4 of a red onion (chopped)
  • 7-8 garlic cloves (chopped)
  • 1/4 cup + 2 tbsp flour (divided)
  • 6 tbsp butter
  • 3-4 tbsp olive oil
  • 8 oz sun-dried tomatoes drained & chopped
  • 2 tbp dijon mustard
  • 2 tsp garlic powder (onion powder, & paprika)
  • 1 tsp crushed red pepper flakes
  • Salt & pepper (to taste)
  • 2 cups heavy cream
  • 1/2 cup pasta water
  • 3/4 cup grated pecorino romano
  • 1 lemon (juiced & zested)
  • 187 ML bottle chardonnay (mini bottle)
  • 3 oz baby spinach (chopped)

Directions

  1. 1

    Season both sides of the chicken thighs with garlic powder, onion powder, paprika, salt & pepper. Shake a 1/4 cup of flour over the chicken and pat it into both sides of the chicken.

  2. 2

    In a pot with olive oil, brown each piece of chicken on both sides until fully cooked. Set the chicken aside on a plate. (Clean out your pot if needed but leave some of the oil in).

  3. 3

    In that same pot, add in butter, and once the butter is almost fully melted shake over 2 tbsp of flour. Continuously whisk that together for about 2 minutes. Then add in the red onions and garlic, and whisk that continuously for a few minutes until the roux turns a light nutty brown color.

  4. 4

    Bring the pot to a boil and add in the lemon zest and chardonnay. Whisk that continuously for another few minutes so the alcohol can burn out. Then add in the lemon juice & dijon mustard, give that a stir, bring the pot to a simmer, and let that simmer for a couple of minutes.

  5. 5

    Add in the heavy cream, sundried tomatoes, crushed red pepper flakes, and salt & pepper. Then bring the pot to a boil and then lower it to a simmer. Let that simmer for 5-10 minutes.

  6. 6

    Boil the penne in salted water until al dente. (Set aside at least a 1/2 cup of pasta water).

  7. 7

    Chop up the chicken and leave one piece sliced for the topping.

  8. 8

    In the pot with the sauce, stir in the pasta water, pecorino romano, and more salt & pepper (if needed). Add in the chicken juices from the plate with the chicken, bring the pot to a boil, and lower it to a simmer.

  9. 9

    Then add in the al dente penne, chopped chicken, and spinach. Stir everything together and let it sit for a few minutes so it can set and thicken up. Top the pasta with the set aside sliced chicken and Enjoy!