Marry Me Chicken Pasta

Ingredients

For the recipe

• 350 g dried penne pasta (approximately 12 oz)
• 600 g boneless, skinless chicken breast, weighed raw and cut into evenly sized 2 cm pieces
• 1 tablespoon olive oil (15 ml), divided between two batches of chicken
• 1/2 teaspoon fine salt for the chicken, plus approximately 2 teaspoons for the pasta water and extra for the sauce if needed
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sweet paprika
• 1 tablespoon unsalted butter (15 g)
• 1 large shallot (60 g peeled weight), finely chopped
• 4 large garlic cloves (16 g peeled weight), finely minced
• 100 g sun-dried tomatoes packed in oil, weighed after draining well, then cut into thin strips
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 240 ml low-sodium chicken broth (approximately 1 US cup)
• 200 ml heavy cream or whipping cream with approximately 35-36% fat
• 60 g Parmesan cheese, finely grated from a block
• 250 ml reserved pasta cooking water, using only as much as needed
• 10 g fresh basil leaves, thinly sliced or torn, divided
• 1 teaspoon fresh lemon juice (5 ml)

Instructions

1. Prepare the sauce ingredients before cooking: drain and weigh the sun-dried tomatoes, slice them into strips, finely chop the shallot and garlic, grate the Parmesan and prepare the basil. Bring a large pot containing approximately 3 litres of water to a boil, then keep it covered at a gentle boil until you are ready to cook the pasta.
2. Pat the chicken dry with paper towels and cut it into pieces approximately 2 cm across. Toss with the 1/2 teaspoon fine salt, black pepper and paprika until evenly coated. Wash your hands and clean any utensils and surfaces that touched the raw chicken before handling other ingredients.
3. Heat a large, deep skillet or saute pan, approximately 28-30 cm wide, over medium-high heat. Add half the olive oil and then half the chicken in a single layer. Leave undisturbed for approximately 2 minutes to develop a golden surface, then turn and cook for another 3-5 minutes. Check the centre of several of the largest pieces with a food thermometer; they should reach 74°C / 165°F. Transfer the cooked chicken to a clean plate.
4. Add the remaining olive oil and repeat with the second batch of chicken, adjusting the heat if the browned residue starts to burn. Transfer the cooked chicken to the same plate and keep the juices. Leave the golden browned bits in the pan, but remove any blackened pieces.
5. As the second batch finishes, add approximately 2 teaspoons salt to the boiling pasta water, followed by the penne. Stir well and cook for 1 minute less than the package's stated al dente time. Continue with the sauce while the pasta cooks; the pasta will finish cooking in the skillet.
6. Reduce the skillet heat to medium. Add the butter and shallot, then cook for 3 minutes, stirring frequently, until the shallot softens. If the skillet is very hot after searing, lift it off the burner briefly before adding the butter.
7. Add the garlic and stir for 30 seconds. Add the drained sun-dried tomatoes, Italian seasoning and red pepper flakes, then stir for another 30-45 seconds until fragrant. Keep the garlic moving so it does not brown deeply.
8. Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to release the golden browned bits. Bring to a gentle simmer and cook for approximately 2 minutes, until the liquid reduces slightly.
9. Lower the heat and stir in the cream. Simmer gently, uncovered, for 3-4 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon. Keep the bubbles small and gentle; avoid a rapid boil.
10. Before draining the pasta, scoop out 250 ml of its cooking water and set aside. Drain the penne without rinsing. If it is ready slightly ahead of the sauce, keep it in the warm cooking pot for only a few minutes.
11. Take the skillet off the heat. Add the finely grated Parmesan in three additions, stirring after each until it melts smoothly into the sauce. If the sauce becomes very thick, stir in 1-2 tablespoons of the reserved pasta water.
12. Return the skillet to low heat. Add the drained pasta, cooked chicken and any juices from the plate. Pour in approximately 60 ml reserved pasta water and toss gently for 1-2 minutes, until the pasta is al dente and the chicken is hot. Add more pasta water, 1-2 tablespoons at a time, until the sauce is glossy and coats the pasta without becoming watery. You may not need all the reserved water.
13. Remove from the heat and stir in the lemon juice and most of the basil. Taste before adding more salt, as the Parmesan, tomatoes and broth already contribute seasoning. Divide the pasta, chicken and sauce evenly among four bowls, scatter with the remaining basil and serve immediately. The sauce will continue to thicken as it stands.