Marry Me Chicken Pasta

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 875kcal

Ingredients

House Salad

  • 2 cups Spring mix
  • ½ cup Grape tomatoes halved
  • ¼ cup Cucumber sliced
  • ¼ cup Red onion thinly sliced
  • 2 tsp French dressing

Marry Me Chicken Pasta

  • 4 oz Rotini pasta
  • 8 oz Chicken breast boneless skinless butterflied
  • ⅓ tsp Paprika
  • ⅓ tsp Italian seasoning
  • 1 tsp Extra-virgin olive oil
  • 1 TBSP Butter
  • ⅔ tsp Garlic minced
  • 1 TBSP All-purpose flour
  • ⅔ cup Chicken broth
  • ⅓ cup Heavy cream
  • ⅓ cup Parmesan cheese grated
  • ⅓ cup Sun dried tomatoes in oil, drained
  • Salt to taste
  • Black pepper to taste

Hot Mulled Apple Cider

  • 2 cups Apple cider
  • 1 Cinnamon stick
  • 2 Whole cloves
  • 2 Allspice pods
  • ½ Orange thinly sliced
  • ⅛ cup Brown sugar (optional for sweetness)
US Customary - Metric

Instructions

  • Prepare Salad: Toss spring mix, grape tomatoes, and cucumber slices together. Set aside, undressed, until serving.
  • Cook pasta according to package instructions. Drain and set aside.
  • Season chicken evenly on both sides with paprika, Italian seasoning, salt, and pepper.
  • Heat extra-virgin olive oil in a large skillet over medium-high heat. Cook chicken until golden and fully cooked (internal temperature of 160°F or 71°C). Allow it to rest for five minutes. Remove from the skillet, slice, and set aside.
  • In the same skillet, melt butter over medium heat. Add minced garlic; sauté briefly until fragrant.
  • Add flour, stirring continuously until lightly browned. Whisk in chicken broth, heavy cream, and Parmesan cheese until smooth.
  • Add sun-dried tomatoes, season to taste, and simmer gently until sauce thickens.
  • Prepare Hot Mulled Apple Cider: In a saucepan, combine apple cider, cinnamon stick, whole cloves, allspice pods, and orange slices. Heat gently until hot and aromatic, about 10 minutes. Remove from heat and strain cider into a serving pitcher or mugs.
  • Arrange cooked pasta on serving plates; top with sliced chicken and generously spoon sauce over top. Garnish with additional Parmesan cheese as desired.
  • Toss salad ingredients with preferred dressing just before serving.
  • Serve the pasta accompanied by the fresh house salad and hot mulled apple cider.

Nutrition

Calories: 875kcal | Carbohydrates: 107g | Protein: 38g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 1894mg | Potassium: 1450mg | Fiber: 7g | Sugar: 46g | Vitamin A: 2187IU | Vitamin C: 55mg | Calcium: 349mg | Iron: 3mg

Marry Me Chicken Pasta

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 875 kcal

Ingredients
 
 

House Salad

  • 2 cups Spring mix
  • ½ cup Grape tomatoes halved
  • ¼ cup Cucumber sliced
  • ¼ cup Red onion thinly sliced
  • 2 tsp French dressing

Marry Me Chicken Pasta

  • 4 oz Rotini pasta
  • 8 oz Chicken breast boneless skinless butterflied
  • ⅓ tsp Paprika
  • ⅓ tsp Italian seasoning
  • 1 tsp Extra-virgin olive oil
  • 1 TBSP Butter
  • ⅔ tsp Garlic minced
  • 1 TBSP All-purpose flour
  • ⅔ cup Chicken broth
  • ⅓ cup Heavy cream
  • ⅓ cup Parmesan cheese grated
  • ⅓ cup Sun dried tomatoes in oil, drained
  • Salt to taste
  • Black pepper to taste

Hot Mulled Apple Cider

  • 2 cups Apple cider
  • 1 Cinnamon stick
  • 2 Whole cloves
  • 2 Allspice pods
  • ½ Orange thinly sliced
  • ⅛ cup Brown sugar (optional for sweetness)

Instructions
 

  • Prepare Salad: Toss spring mix, grape tomatoes, and cucumber slices together. Set aside, undressed, until serving.
  • Cook pasta according to package instructions. Drain and set aside.
  • Season chicken evenly on both sides with paprika, Italian seasoning, salt, and pepper.
  • Heat extra-virgin olive oil in a large skillet over medium-high heat. Cook chicken until golden and fully cooked (internal temperature of 160°F or 71°C). Allow it to rest for five minutes. Remove from the skillet, slice, and set aside.
  • In the same skillet, melt butter over medium heat. Add minced garlic; sauté briefly until fragrant.
  • Add flour, stirring continuously until lightly browned. Whisk in chicken broth, heavy cream, and Parmesan cheese until smooth.
  • Add sun-dried tomatoes, season to taste, and simmer gently until sauce thickens.
  • Prepare Hot Mulled Apple Cider: In a saucepan, combine apple cider, cinnamon stick, whole cloves, allspice pods, and orange slices. Heat gently until hot and aromatic, about 10 minutes. Remove from heat and strain cider into a serving pitcher or mugs.
  • Arrange cooked pasta on serving plates; top with sliced chicken and generously spoon sauce over top. Garnish with additional Parmesan cheese as desired.
  • Toss salad ingredients with preferred dressing just before serving.
  • Serve the pasta accompanied by the fresh house salad and hot mulled apple cider.

Nutrition

Calories: 875kcalCarbohydrates: 107gProtein: 38gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 131mgSodium: 1894mgPotassium: 1450mgFiber: 7gSugar: 46gVitamin A: 2187IUVitamin C: 55mgCalcium: 349mgIron: 3mg
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