Marry Me Chicken Pasta
Let's make the viral marry me chicken pasta! It's creamy, spicy and topped with the crispiest panko crumb chicken. The dish is so delicious that it’s rumoured to be proposal-worthy!
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts, halved horizontally
- 180 g panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chilli flakes
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 2 eggs
For the Sauce:
- 1 medium red onion roughly chopped
- 4 cloves garlic minced
- 1 tablespoon tomato puree
- 1 punnet of cherry or plum tomatoes
- 200 ml double cream
- 6-7 Fresh basil leaves roughly chopped plus some for garnish
For the Pasta:
- 170 g rigatoni
- Salt for pasta water
Instructions
Create the Sauce
- Sauté the minced garlic and chopped onion until fragrant.
- Stir in the tomato puree and cook for a further 2-3 minutes on a medium low heat.
- Add the whole tomatoes and 300ml of water, scraping up any brown bits from the bottom of the pan, and bring the mixture to a simmer. Allow to simmer for 7-10 minutes.
- While the sauce is simmering, cook the pasta according to the package instructions. Be sure to salt the water generously for the best flavor. Once the pasta is al dente, reserve about a cup of pasta water, then drain the rest.
- Pour in the cream, stirring constantly.
- Mix in the basil and turn off the heat.
Prepare the Chicken
- Start by seasoning the panko breadcrumbs with the
- Shallow fry the chicken breasts in the hot skillet until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside. Place in the oven to keep warm
Bring It All Together
- Toss the cooked pasta in the skillet, adding a splash of the reserved pasta water if the sauce needs loosening.
- Serve burrata and chilli oil then garnish with fresh basil before serving.