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One-pot Chicken Romance Pasta brings together juicy chicken breast chunks and penne in a velvety sun-dried tomato sauce. Taking cues from the trending Marriage Proposal Chicken, this simplified version takes minimal time, tastes incredible, and will wow your loved ones whatever the event.
Kitchen Wizardry Unleashed
This dish won me over instantly. I'm amazed at how the pasta drinks up every bit of flavor while cooking alongside the chicken in a single pot. That sauce though! When sun-dried tomatoes meet cream and Parmesan, they create something so unbelievably tasty that there's never any left at the end of dinner.
Your Ingredients List
- Chicken Breasts: Cut thin so they cook quickly and evenly.
- All-Purpose Flour: Gives the chicken a nice crunchy outside.
- Olive Oil: Used to brown your chicken pieces.
- Butter: Makes the sauce extra luxurious.
- Garlic: Fresh and minced for maximum taste.
- Crushed Red Pepper: Just enough spice to cut through the creaminess.
- Italian Seasoning: A mix of herbs that brings Italian charm.
- Chicken Broth: Creates the foundation for your sauce.
- Heavy Cream: Delivers that smooth, indulgent texture.
- Sun-Dried Tomatoes: Tangy and sweet, sliced into thin pieces.
- Parmesan Cheese: Grated fresh for the best melt.
- Penne Pasta: Added dry, it soaks up all the wonderful flavors.
- Fresh Basil: Adds that bright, fragrant finishing touch.
Step-By-Step Cooking Guide
- Get Your Chicken Ready
- Cut chicken breasts, add salt and pepper, then coat with flour.
- Give It Color
- Warm olive oil in a pan and cook chicken until golden brown on each side. Take it out and set it aside.
- Start The Flavor Base
- Put butter, garlic, and red pepper flakes in the pan and cook them for a minute or two.
- Build Your Sauce
- Pour in chicken broth, cream, sun-dried tomatoes, and Italian seasoning. Let it bubble while scraping up the tasty brown bits.
- Combine Everything
- Mix in the dry pasta and place chicken on top. Cover and let it simmer about 20 minutes until pasta gets soft and chicken cooks through.
- Put It All Together
- Take out the chicken, cut it up, and mix Parmesan and fresh basil into the sauce. Add the chicken back to the pasta and serve.
Tips For Success
After making this many times, I've found that cutting chicken to the same thickness really matters for even cooking. Don't skip the browning step - those crispy bits stuck to the pan add amazing flavor to your sauce. And don't think of fresh basil as just decoration - it completely changes the dish with its wonderful smell and taste.
Storage Suggestions
This pasta tastes best right after cooking, but it warms up really well too. I keep any extras in a sealed container and add a little splash of cream when warming it up to bring the sauce back to life. Warming it slowly on the stove works great, but you can use the microwave in a pinch - just stir it now and then to keep everything mixed well.
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Frequently Asked Questions
- → Why dust the chicken with flour?
- The flour helps the chicken brown nicely and thickens the sauce a bit. Don’t forget to shake off the extra flour to avoid a lumpy sauce.
- → Why make the pasta in the same pan?
- It soaks up the tasty sauce and its starch blends beautifully to make it creamy. Plus, you’ll love having fewer dishes.
- → Why take the chicken out when pasta cooks?
- So the chicken doesn’t overcook. Plus, letting it rest before adding back means it stays tender and juicy.
- → When should parmesan go in?
- Stir it in right at the end with the basil over low heat. It’ll melt smoothly and avoid that gritty texture.
- → Is pre-grated parmesan okay?
- Fresh grated is best for smooth melting and great taste. Pre-grated can have fillers that mess with the sauce.