Katie Lee Biegel’s Marry Me Chicken Pasta | The Kitchen | Food Network

This pasta is so good, whoever you make it for is sure to fall in love. The sun-dried tomatoes and tomato paste make it super flavorful, and the addition of cream makes it rich and luxurious.
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Marry Me Chicken Pasta
Recipe courtesy of Katie Lee Biegel
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 to 5 servings

Ingredients

2 teaspoons kosher salt, plus more to taste
4 tablespoons extra-virgin olive oil
1 pound ground chicken
1 teaspoon freshly ground black pepper
3 cloves garlic, minced
1 cup sun-dried tomatoes packed in oil, drained and chopped
2 teaspoons Italian seasoning
One 4-ounce can tomato paste
1 1/2 cups chicken stock
1 pound extra-long mafaldine-type noodles
1 tablespoon unsalted butter
1/2 cup heavy cream
1/2 cup grated Pecorino-Romano, plus more for garnish
Fresh basil leaves, for garnish

Directions

Bring a large pot of salted water to a boil.

Heat a large skillet over medium-high heat with 2 tablespoons olive oil. Add the chicken and allow to brown, breaking into crumbles using the back of a wooden spoon, for 7 to 9 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper.

Remove the chicken to a plate. Add the remaining 2 tablespoons olive oil to the skillet and return to medium heat. Add the garlic, sun-dried tomatoes and Italian seasoning and cook for 30 seconds.
Add the tomato paste and cook until deep red in color and slightly caramelized, 2 to 3 minutes. Deglaze the skillet with the chicken stock, scraping up the browned bits with the back of a wooden spoon.

Add the cooked chicken back to the skillet and bring to a simmer. Season with the remaining teaspoon salt and 1/2 teaspoon black pepper. Allow the stock to reduce and flavors to meld for 8 to 10 minutes.

Meanwhile, add the pasta to the salted water and cook according to the package instructions. Reserve 1/2 cup of the starchy cooking liquid when finished.

To the reduced chicken mixture, stir in the butter and cream, and bring to a simmer. Drain the noodles and add to the pasta along with 1/4 cup pasta water. Toss to coat the noodles in the sauce. Add more pasta water as needed to bind everything together.

Remove from the heat and sprinkle over the pecorino. Transfer to a large bowl, then garnish with additional cheese and torn fresh basil. Serve hot!

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Katie Lee Biegel’s Marry Me Chicken Pasta | The Kitchen | Food Network


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