Marry Me Chicken & Pasta💍
Ingredients
- 1 lb rigatoni
- 4 tbsp butter
- 2 tbsp flour
- 6 garlic cloves
chopped
- 1/8 of an red onion
chopped
- 1/2 tsp crushed red pepper flakes
- to tasteSalt & pepper
- 1 tsp dijon mustard
- 3/4 cup white wine
- 1 lemon
juiced
- 8.5 oz jar julienned sun dried tomatoes
drained
- 1 cup pasta water
divided
- 1.5 cups heavy cream
- 1/2 cup grated pecorino romano
- 3 oz baby spinach
chopped
Directions
- 1
Add the butter to a pot over medium-high heat. Once the butter is almost fully melted, add in the flour, crushed red pepper flakes, and garlic. Whisk that continously for about 2 minutes. Then add in the red onions and whisk that continuously for a few minutes until the roux turns a light nutty brown color.
- 2
Bring the pot to a boil, add the white wine, and let that cook for a few minutes so the alcohol can burn it. Then add in the lemon juice & dijon mustard, give that a stir, Bring the pot to a simmer, and let that simmer for about 5 minutes.
- 3
Boil the rigatoni in salted water until al dente. (Set aside at least 1 cup of pasta water).
- 4
In the pot with the sauce, stir in the heavy cream, a 1/2 cup of pasta water, salt & pepper, and bring the pot to a boil. Once it comes to a boil, lower it to a simmer, and add the sun-dried tomatoes, grated Pecorino Romano, and another 1/2 cup of pasta water. Give that a stir and let that simmer together for a few minutes.
- 5
Then add in the spinach and the cooked rigatoni. Stir that together and let it sit for a few minutes so it can set and thicken up.
- 6
Garnish with leftover chopped spinach, cracked black pepper, and grated Pecorino Romano.
- 7
Serve & Enjoy!!!!
Marry Me Chicken & Pasta💍
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About this Recipe
Ready to create a pasta dish so irresistibly delicious it might just inspire a grand gesture? This Marry Me Chicken & Pasta recipe delivers on its promise with a creamy, rich sauce that perfectly coats rigatoni.
What makes this dish so memorable is its unique and amazing sauce. The allure lies in its meticulously crafted blend of rich ingredients like heavy cream and Pecorino Romano with bright, tangy notes from drained sun-dried tomatoes, fresh lemon juice, and a splash of white wine. This thoughtful combination creates a depth of flavor that transforms simple rigatoni into something truly extraordinary.
Prepare for a truly comforting and deeply flavorful meal. The rigatoni provides a hearty base, perfectly complemented by a luxurious, creamy sauce. Each bite delivers a symphony of flavors—the savory warmth of garlic and onion, the gentle spice of crushed red pepper flakes, and the delightful tang of Dijon mustard and sun-dried tomatoes, all brought together by the richness of heavy cream and Pecorino Romano. The finely chopped baby spinach adds a touch of color and freshness, balancing the decadent sauce.
This rich pasta dish offers some flexibility to suit your preferences. Adjust the crushed red pepper flakes to your preferred spice level for more or less heat. For a different cheesy note, feel free to use Parmesan cheese instead of Pecorino Romano. If fresh baby spinach isn't available, a well-drained frozen spinach can work in a pinch.
This luxurious pasta is perfect for a special weeknight dinner or an intimate gathering. Serve it hot, perhaps with a simple green salad and crusty bread to sop up every last bit of that amazing sauce.