Marry-Me-Hähnchen-Pasta

Zutaten

• 16 ounces ziti
• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless, skinless chicken breast, (cut into bite size pieces)
• 2 teaspoons Italian seasoning, (divided)
• 1/2 teaspoon garlic powder
• 2 tablespoons oil from sun dried tomatoes
• 1/4 cup shallots, (minced)
• 1 tablespoon garlic, (minced)
• 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 2 tablespoons all purpose flour
• 1/2 cup white wine
• 2 cups heavy cream
• 4 ounces cream cheese, (cut into small cubes and at room temperature)
• 3/4 cup, plus more for passing grated parmesan cheese
• 3/4 cup sun dried tomatoes, (slivered and oil dabbed off with paper towels)
• 1/3 cup fresh basil, (juiellened)

Zubereitung

1. 1

   Cook pasta (16 ounces) according to package instructions in water with 2 tablespoons salt. Drain.

2. 2

   Sprinkle the chicken cubes (1 1/2 pounds) with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and toss to evenly season.

3. 3

   In a 12-inch, high-sided skillet, heat vegetable oil over medium-high heat. Add the chicken cubes then cook until golden brown and cooked through, about 5-7 minutes. Transfer cooked chicken to a plate.

4. 4

   Add the oil from the sun-dried tomatoes (2 tablespoons), garlic (1 tablespoon), red pepper flakes (1/2 teaspoon), and shallots (1/4 cup) to the skillet and sauté until shallots are tender, about 5-7 minutes.

5. 5

   Add tomato paste (2 tablespoons), Italian seasoning (1 1/2 teaspoons), and all-purpose flour (2 tablespoons) to skillet and cook for 1 minute, stirring constantly.

6. 6

   Pour the wine (1/2 cup) to the skillet, set the heat to medium, and simmer until reduced by half, 3 to 4 minutes.

7. 7

   Remove pan from heat and slowly whisk in cream (2 cups).

8. 8

   Remove the skillet from the heat and whisk in the cream (2 cups) until smooth. Return the skillet to medium-low heat, then add the cream cheese cubes (4 ounces) a few at a time, whisking until completely melted before adding more.

9. 9

   Gradually stir in the grated Parmesan (3/4 cup) until the sauce is smooth and creamy. Stir in the sun-dried tomatoes (3/4 cup) and simmer gently for 2-3 minutes, just until the sauce thickens slightly.

10. 10

    Return the cooked chicken to the skillet, then add the drained pasta and toss until every piece is coated in the creamy sauce. Fold in half of the fresh basil (1/3 cup), then garnish with the remaining basil and additional grated Parmesan before serving.