Marry Me Chicken Pasta

Ingredients

• boneless skinless chicken thighs1 lb
• fettuccine pasta8 oz
• sun-dried tomatoes in oil1/2 cup
• heavy cream1 cup
• grated parmesan cheese1/2 cup
• garlic cloves, minced3
• olive oil2 tbsp
• butter1 tbsp
• chicken broth1/2 cup
• red pepper flakes1/2 tsp
• salt1 tsp
• black pepper1/2 tsp
• fresh basil (for garnish)2 tbsp

Directions

1. 1

   Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain, reserving 1/2 cup pasta water.

2. 2

   While pasta cooks, pat chicken thighs dry and season with salt and pepper.

3. 3

   Heat olive oil and butter in a large skillet over medium-high heat. Add chicken thighs and sear 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and set aside.

4. 4

   Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the skillet. Sauté 1 minute until fragrant.

5. 5

   Pour in heavy cream and chicken broth, scraping up browned bits from the pan. Bring to a gentle simmer.

6. 6

   Stir in grated parmesan and red pepper flakes. Cook 2-3 minutes until sauce thickens slightly.

7. 7

   Slice the chicken thighs into strips. Add cooked fettuccine and chicken to the sauce, tossing to coat. If too thick, add reserved pasta water a tablespoon at a time.

8. 8

   Serve immediately garnished with fresh basil.