Marry Me Chicken Pasta Recipe Ready in 30 Min

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta for about 8 to 10 minutes, but check it 2 minutes early. You want it to be al dente, meaning it still has a firm bite. Important: Before you drain the pasta, scoop out 120ml of that cloudy pasta water. It’s full of starch and is the secret to a thick, glossy sauce.
2. Start by prepping your protein. Slice the 680g of chicken into thin cutlets. In a shallow bowl, whisk the flour with salt and pepper. Dredge each piece of chicken, shaking off the excess so you only have a light, even dusting. This layer is crucial for that beautiful golden color we’re after.
3. Heat the 30ml of sun dried tomato oil in your large skillet over medium high heat. Once the oil is shimmering, add the chicken in batches. Don't crowd the pan, or the temperature will drop and the chicken will get soggy. Cook for about 3 to 4 minutes per side until golden and opaque throughout. Remove the chicken to a plate and keep it warm.
4. In the same skillet, reduce the heat to medium. There should be some tasty brown bits (fond) stuck to the bottom — don't wash those away! Add the minced garlic, dried oregano, red pepper flakes, and the 15g of tomato paste. Stir constantly for about 1 minute until the garlic is fragrant and the paste turns a deep brick red.
5. Slowly pour in the 120ml of chicken broth to deglaze the pan, scraping up all those flavorful bits from the bottom. Stir in the 120ml of heavy cream and the julienned sun dried tomatoes. Let it come to a gentle simmer for 2 to 3 minutes until the sauce begins to thicken slightly.
6. Whisk in the 50g of grated parmesan cheese until it’s completely melted and the sauce is smooth. Now, add the cooked rigatoni and the 120ml of reserved pasta water to the skillet. Toss everything together over low heat for another minute. The starch in the water will help the sauce emulsify and cling to every ridge of the pasta.
7. Slice your golden chicken into strips and nestle it back into the pasta. Squeeze the juice from half a lemon over the top to brighten all those heavy flavors. Garnish with the fresh basil chiffonade. Serve it immediately while the sauce is at its peak creaminess and the aroma is filling the room.