Try this Marry Me Creamy Chicken Pasta, featuring tender chicken in a rich sun-dried tomato sauce, served over chickpea pasta. It's a simple, flavorful dish perfect for date night or a cozy dinner.
2butterflied chicken cutletsyou can use boneless, skinless chicken breasts and butterfly them
2tbsp.butterdivided
1tbsp.avocado oilor olive oil for added flavor
Kosher salt and black pepperto taste
1yellow oniondiced
2clovesgarlicminced
1/2cupsun-dried tomatoeschopped (dry, not in oil)
3tbsp.tomato paste
1/4cupdry white wine
1can15 oz. light coconut milk (you can also substitute with light cream or heavy cream if you prefer a richer sauce)
1cupfresh baby spinach leaves
1lb.chickpea pastaI used @eatbanza
Parmesan cheese and fresh basil for garnishoptional
Instructions
Bring a large pot of water to a boil over high heat.
Season chicken cutlets well on both sides with kosher salt and pepper.
In a deep-sided skillet, warm 1 tablespoon of butter and 1 tablespoon of oil over medium heat. Once warm, add the chicken.
Cook the chicken breasts for 2 minutes until golden brown, then carefully flip and cook for another 2 minutes. Remove the chicken from the pan.
Add the remaining 1 tablespoon of butter to the pan, then add the diced onion. Cook for 4-5 minutes, then add the garlic, sun dried tomatoes, and tomato paste. Cook for 1 minute, then add the white wine.
Use a spoon to scrape up any brown bits from the bottom of the pan. Once the wine reduces (about 3 minutes), add the coconut milk.
Use a whisk to combine, then add the chicken back into the sauce to finish cooking, about 5 minutes. Remove the chicken from the pan again.
When the pasta water is boiling, add salt, then cook the box of pasta according to the package directions.
Toss the spinach into the sauce and let it wilt. Add the drained, cooked pasta to the sauce and combine everything well.
Serve the pasta with the chicken on top, adding more sauce over the chicken. Top with optional parmesan cheese and fresh basil for garnish.
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