Marry Me Chicken Pasta

For the chicken:

2 chicken breasts, flattened

2 tsp each garlic powder, paprika, seasoning salt, Italian seasoning, black pepper

1 tbsp olive oil (to coat)

2 tbsp olive oil (for cooking)

2 tbsp butter

For the pasta + sauce:

8 oz (225 g) pasta of choice

1 medium yellow onion, finely diced

1/3 cup sundried tomatoes, chopped

7 garlic cloves, minced

3 tbsp sundried tomato oil (from the jar)

2/3 cup chicken broth

2 tbsp tomato paste

2/3 cup heavy cream (room temp)

1 tsp each Italian seasoning, chili flakes, black pepper, salt -

uice of 1/2 lemon

2 tsp zest

Fresh basil

1/2 cup parmesan cheese, grated

1/2 cup pasta water, as needed

Season chicken and coat with 1 tbsp olive oil until fully covered.

Boil salted water + cook pasta until just shy of al dente. Reserve pasta water, drain, and toss in a bit of oil to prevent sticking.

Heat your pan (ideally stainless steel) over medium for a few minutes. Test by flicking a tiny bit of water — it should “dance” across the surface. Add 2 tbsp olive oil, increase heat to medium-high, then add the chicken. Sear 3-4 min per side until golden. Add butter and baste to finish. Remove and rest.

Add diced onion to the same pan. Cook 5 minutes until soft and lightly golden. Add sundried tomato oil + chopped tomatoes and cook 2 minutes, then garlic 2 minutes more.

Pour in chicken broth, simmer a couple minutes, then add tomato paste + cream. Season with Italian seasoning, salt, pepper, chili flakes. Add lemon juice, zest, fresh basil.

Add pasta and parmesan into the sauce, and splash pasta water as needed to achieve a glossy saucy consistency.

Slice chicken, plate on top, finish with extra parm + basil. Enjoy!