Marry Me Chicken
Tender chicken breast covered in a mushroom alfredo sauce served over pasta!
Ingredients
- 2 Tbsp Olive Oil
- 1 Chicken Breast, Large and Cut into Two Thin Pieces
- 1 Tbsp Butter
- 1 Shallot or Onion (Diced Small)
- 6 White Mushrooms (Sliced Thin)
- 2 Tbsp Sun Dried Tomatoes (With Oil)
- 3 Garlic Cloves (Minced)
- 1 Cup Heavy Cream
- 1 Cup Parmigiano Reggiano, Freshly Grated, Extra for Topping
- 1/4 Cup Pasta Water
- 8 oz Pasta of Your Choice
Italian Blend
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Onion Powder
- 1/2 tsp Italian Seasoning
Instructions
- Prep all of your ingredients.
- Pat your chicken dry and cover with 1 Tbsp of olive oil and the Italian Blend.
- In a medium pan over medium heat add 1 Tbsp of oil and get hot. Add your chicken. If you don’t hear a sizzle sound, pull chicken out and wait for oil to get hot. Cook 3-5 minutes per side or until chicken reaches an internal temperature of 165 degrees. Pull chicken out and let it rest while you work on sauce.
- Melt butter in the same pan and sauté mushrooms and onions for 3 minutes. Add sundried tomatoes and garlic. Cook for another 2 minutes. Lower the heat and slowly add cream and pasta water. Bring to a simmer.
- Let the mixture simmer for 2-3 minutes. Stir constantly so the cream does not burn. Turn heat off and add in cheese. The sauce will thick up after you add the cheese.
- Toss some of the sauce with the cooked pasta. Place chicken on top and top with more sauce and cheese.
- Enjoy!