Marry Me Chicken Pasta

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 894kcal

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

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

  • Toss salad ingredients together (except the dressing). Reserve in the refrigerator until service.
  • Make the Pasta: Cook the pasta according to package instructions. Drain the pasta and set aside while you prepare the chicken and sauce.
  • Season the chicken with paprika, italian seasoning, salt, and pepper on both sides.
  • In a large skillet, heat the olive oil over medium-high heat. Sear the chicken on both sides and cook until the chicken is no longer pink and cooked through; to an internal temperature of 160°F (71°C).
  • Transfer the cooked chicken to a plate, and wait a few minutes before slicing thin against the grain.
  • Make the Sauce: Return to the same skillet, then add butter. Once it is melted, sauté garlic for 30 seconds until it's fragrant. Add in the flour and stir to make a paste.
  • Whisk in the chicken broth, heavy cream, and parmesan cheese.
  • Stir in the drained sun-dried tomatoes. Season with more salt and pepper if needed.
  • Simmer the sauce for a few minutes for it to thicken.
  • For the Hot Mulled Apple Cider: In a large saucepan, combine the apple cider, cinnamon sticks, cloves, allspice berries, and orange slices.
  • If you prefer a sweeter cider, stir in the brown sugar.
  • Place the saucepan over medium heat and bring the cider to a simmer. Reduce the heat to low and let it simmer gently for about 10 minutes, allowing the flavors to meld.
  • Once the cider is hot and fragrant, remove it from the heat and strain it into a serving pitcher or individual mugs.
  • Portion the pasta and top with chicken. Spoon sauce over top. Garnish with additional parmesan cheese.
  • Portion the salad ingredients and dress.
  • Serve pasta with salad and hot apple cider.

Nutrition

Calories: 894kcal | Carbohydrates: 104g | Protein: 42g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 858mg | Potassium: 1462mg | Fiber: 7g | Sugar: 45g | Vitamin A: 2211IU | Vitamin C: 57mg | Calcium: 343mg | Iron: 3mg

Marry Me Chicken Pasta

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 894 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

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
 

  • Toss salad ingredients together (except the dressing). Reserve in the refrigerator until service.
  • Make the Pasta: Cook the pasta according to package instructions. Drain the pasta and set aside while you prepare the chicken and sauce.
  • Season the chicken with paprika, italian seasoning, salt, and pepper on both sides.
  • In a large skillet, heat the olive oil over medium-high heat. Sear the chicken on both sides and cook until the chicken is no longer pink and cooked through; to an internal temperature of 160°F (71°C).
  • Transfer the cooked chicken to a plate, and wait a few minutes before slicing thin against the grain.
  • Make the Sauce: Return to the same skillet, then add butter. Once it is melted, sauté garlic for 30 seconds until it's fragrant. Add in the flour and stir to make a paste.
  • Whisk in the chicken broth, heavy cream, and parmesan cheese.
  • Stir in the drained sun-dried tomatoes. Season with more salt and pepper if needed.
  • Simmer the sauce for a few minutes for it to thicken.
  • For the Hot Mulled Apple Cider: In a large saucepan, combine the apple cider, cinnamon sticks, cloves, allspice berries, and orange slices.
  • If you prefer a sweeter cider, stir in the brown sugar.
  • Place the saucepan over medium heat and bring the cider to a simmer. Reduce the heat to low and let it simmer gently for about 10 minutes, allowing the flavors to meld.
  • Once the cider is hot and fragrant, remove it from the heat and strain it into a serving pitcher or individual mugs.
  • Portion the pasta and top with chicken. Spoon sauce over top. Garnish with additional parmesan cheese.
  • Portion the salad ingredients and dress.
  • Serve pasta with salad and hot apple cider.

Nutrition

Calories: 894kcalCarbohydrates: 104gProtein: 42gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 145mgSodium: 858mgPotassium: 1462mgFiber: 7gSugar: 45gVitamin A: 2211IUVitamin C: 57mgCalcium: 343mgIron: 3mg
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