In Central Texas, March is the perfect time to slow down, stay in, and create something special at home. As a professional chef, I’ve cooked this dish for couples who want all the romance of an Italian restaurant without leaving their kitchen. This Marry Me Chicken with creamy pesto pasta is rich, comforting, and made to be shared—an ideal recipe for date night, good conversation, and a little extra love at the table.
Pair it with a bright glass of Sauvignon Blanc or Chardonnay, and remember to always cook with joy and love.
Marry Me Chicken and Creamy Pesto Pasta
Serves 2
INGREDIENTS
Marry Me Chicken:
2 boneless skinless chicken breasts (organic)
¼ cup organic flour
1 tablespoon olive oil
2 tablespoons butter
2 shallots
2 cloves minced garlic
½ cup organic heavy cream
½ cup chicken stock or homemade organic bone broth
1 teaspoon red chili flakes
⅓ cup sun-dried tomatoes, chopped
¼ cup fresh basil
¼ teaspoon oregano
1 teaspoon sea salt
1 teaspoon fresh cracked pepper
¼ cup dry white wine
Pesto Pasta:
1 package pasta of your choice
½ cup olive oil
⅓ cup toasted pine nuts
3 cloves fresh garlic
1 teaspoon sea salt
⅓ cup Parmesan cheese
1 bunch fresh basil
DIRECTIONS
Prepare the Pesto Pasta
1. In a food processor, combine olive oil, toasted pine nuts, garlic, sea salt, Parmesan cheese, and fresh basil. Blend until smooth.
2. Prepare pasta of choice according to package directions. Drain and transfer to a medium bowl.
3. Pour the pesto over the warm pasta and toss to coat evenly. Cover and set aside.
Prepare the Marry Me Chicken
4. Pound the chicken breasts thin. Season with sea salt and pepper, then dredge lightly in flour.
5. Heat olive oil in a skillet over high heat. Add the chicken and cook 3 to 4 minutes per side, until well seared and the internal temperature reaches 165 degrees. Remove to a plate and set aside.
Make the Sauce
6. Reduce heat to medium. Add butter to the skillet, then stir in the garlic and chili flakes. Cook briefly, being careful not to burn the garlic.
7. Add the shallots and sun-dried tomatoes. Cook for 3 to 4 minutes, until softened and fragrant.
8. Pour in the heavy cream and bring to a gentle boil.
9. Stir in the chicken stock and white wine. Cook, stirring frequently, then add the Parmesan and oregano.
Finish & Serve
10. Once the sauce is simmering, add the chicken back to the pan and spoon the sauce over it until well coated.
11. Sprinkle with fresh chopped basil just before serving.
12. Serve the chicken over the prepared pesto pasta. Enjoy!
MarissaFiskCatering.com | @modernmomchef