Marry Me Chicken Pasta

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1.5 tsp 1½ teaspoons kosher salt
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 Garlic(9g)
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  1 cup Cream, Heavy Whipping
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  0.5 cup Low Sodium Chicken Broth
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  1 tsp Chicken Bouillon, Dry
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  7 oz Tomatoes, Sun-Dried, Packed In Oil
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  1 tsp Italian seasoning
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  0.5 tsp Red pepper flakes
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  0.3 cup Basil, Fresh
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  0.8 lbs Pasta, Penne, White, Dry

Instructions

1. 1Pat the chicken breasts dry with paper towels and season all over with salt and Italian seasoning.
2. 2Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 5–7 minutes per side until golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Transfer to a plate.
3. 3To the same skillet, add minced fresh garlic and cook over medium heat for 30 seconds until fragrant. Stir in the heavy cream, chicken broth, chicken bouillon, sun-dried tomatoes, and red pepper flakes until combined.
4. 4Return the chicken to the skillet, nestling it into the sauce. Bring to a simmer over medium heat and cook 3–5 minutes until the sauce thickens slightly and coats the back of a spoon.
5. 5While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package directions until al dente. Reserve 1 cup of pasta water and drain.
6. 6Stir the grated Parmesan into the sauce until melted and smooth. Add the cooked pasta to the skillet along with ½ cup of reserved pasta water, tossing to coat evenly. Add more pasta water as needed to reach desired consistency.
7. 7Divide the pasta and chicken evenly into 4 airtight containers while hot. Top each with fresh basil before serving or storing.
8. 8Store in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of pasta water to loosen the sauce if needed.