One Pot Marry Me Chicken (Print Version)
# Ingredients:
→ Proteins
01 -
680g chicken breasts, pounded to 0.6cm thickness
→ Pasta
02 -
340g dry angel hair pasta
→ Aromatics & Vegetables
03 -
1/2 onion, minced
04 -
5 cloves garlic, minced
05 -
75g sun dried tomatoes, drained of oil
06 -
1/3 cup fresh basil leaves, chiffonade cut
→ Liquids
07 -
480ml chicken stock
08 -
360ml milk, room temperature
09 -
80ml heavy cream, room temperature
10 -
4 tablespoons olive oil, divided
→ Seasonings
11 -
2 tablespoons all-purpose poultry or cajun seasoning
12 -
1 teaspoon Italian seasoning
13 -
1 teaspoon paprika
14 -
1/2 teaspoon red pepper flakes
15 -
Salt and pepper to taste
→ Dairy & Fats
16 -
2 tablespoons butter
17 -
100g freshly grated parmesan cheese, plus extra for serving
# Instructions:
01 -
Coat chicken with 2 tablespoons olive oil and season liberally with poultry seasoning. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and cook for 3 minutes, then flip once. Reduce heat to low and cook for an additional 3-4 minutes until internal temperature reaches 74°C (165°F). Transfer to a plate and tent with foil to keep warm.
02 -
In the same skillet, add butter and onions. Cook until onions become slightly translucent, about 2 minutes. Add garlic and sun-dried tomatoes, stirring for approximately 30 seconds until fragrant.
03 -
Pour in chicken stock, room temperature milk, cream, Italian seasoning, paprika, red pepper flakes, and salt and pepper. Bring mixture to a low boil.
04 -
Add pasta to the sauce. Once it softens slightly (about 1 minute), ensure it's fully submerged in the liquid. Maintain a low simmering boil, allowing pasta to cook to al dente, approximately 8-10 minutes.
05 -
Once pasta is tender, stir in parmesan cheese, fresh basil, and adjust salt and pepper if needed. Mix until parmesan is fully melted and sauce has thickened (it will continue to thicken as it rests). Return chicken to the skillet and serve warm with additional parmesan and basil if desired.
# Notes:
01 -
For best results, ensure milk and cream are at room temperature to prevent sauce separation.
02 -
You can break the pasta in half before adding to the pan if you prefer easier stirring.
03 -
The sauce will continue to thicken as it sits, so serve promptly after preparation.