Upgraded Marry Me Chicken Pasta
Crispy shallow-fried chicken over creamy parmesan and sun-dried tomato pasta. An upgraded twist on the viral favorite.
Equipment
- Grill with side burner or stovetop
- Large skillet
- Wooden Spoon
- tongs
- instant read thermometer
- Large pot
- prep bowls
- Measuring spoons
- Wire Rack
- cutting board
- airtight containers
Ingredients
- 2 lbs. boneless chicken breasts, fileted
- Italian herb seasoning to taste
- 1 cup milk
- 1 egg
- 1 teaspoon black pepper
- ½ cup parmesan cheese plus ½ cup grated for sauce
- ½ cup Italian bread crumbs
- 2 cup vegetable oil for shallow frying
- Olive oil as needed
- 2 tablespoon butter
- 1 shallot minced
- 3-4 garlic cloves minced
- ½ cup sun-dried tomatoes chopped
- ¼ cup white wine
- 1 cup chicken stock
- 1 cup heavy cream
- Red pepper flakes to taste
- 2 cups cooked spaghetti pasta
- Basil for garnish optional
Instructions
- Set up dredging stations: one with milk, egg, and black pepper; another with breadcrumbs, herbs, and parmesan.
- Coat chicken in the wet mix, then dredge through the dry until fully coated.
- Heat oil to 350°F in a skillet and shallow fry chicken in batches until golden and 165°F inside. Set aside.
- In a new pan over medium heat, add butter and olive oil. Sauté shallots and sun-dried tomatoes until soft.
- Add garlic, then deglaze with white wine. Stir in chicken stock, cream, herbs, and red pepper. Simmer.
- Stir in grated parmesan. Add cooked pasta and toss in the sauce.
- Plate pasta, top with chicken, garnish with basil, and serve.
Notes
Store chicken and pasta separately to maintain crisp texture when reheating