Marry Me Chicken Pasta

Ingredients

• 340 g fettuccine or penne
• Salt, for the pasta water
• 4 boneless skinless chicken thighs, approximately 600 g total
• 2 tablespoons plain flour, approximately 16 g
• 1/2 teaspoon fine salt, for the chicken
• 1/2 teaspoon cracked black pepper, divided
• 1 tablespoon unsalted butter, approximately 14 g
• 1 tablespoon olive oil, for searing the chicken, 15 ml
• 2 tablespoons olive oil, for the sauce, 30 ml
• 3 garlic cloves, minced or thinly sliced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried Italian seasoning
• 1 tablespoon tomato paste, approximately 16 g
• 1 teaspoon Dijon mustard
• 240 ml chicken stock
• 240 ml double or heavy cream
• 80 g sun-dried tomatoes, drained if packed in oil and sliced into strips
• 50 g Parmesan cheese, finely grated
• 60 g baby spinach, roughly chopped
• Finely grated zest of 1 lemon
• 1/2 cup fresh basil leaves, approximately 20 g, chopped

Method

1. Bring a large saucepan of well-salted water to a boil.
2. Cook the pasta until approximately 1 minute short of al dente. Reserve at least 250 ml pasta water, then drain.
3. Pat the chicken thighs dry and season them with 1/2 teaspoon salt and approximately half of the black pepper.
4. Dust the chicken lightly and evenly with the flour, shaking off any excess.
5. Heat the butter and 1 tablespoon olive oil in a large frying or sauté pan over medium heat.
6. Add the chicken and cook for approximately 6 to 7 minutes per side, until golden and the centre reaches at least 74°C.
7. Transfer the chicken to a clean plate and allow it to rest.
8. Add the remaining 2 tablespoons olive oil to the same pan if needed.
9. Add the garlic, red pepper flakes and Italian seasoning. Cook for approximately 30 seconds without browning the garlic.
10. Stir in the tomato paste and Dijon mustard and cook for another 30 seconds.
11. Pour in the chicken stock and scrape any browned residue from the bottom of the pan.
12. Add the cream and sun-dried tomatoes. Simmer for 3 to 4 minutes, until the sauce begins to thicken.
13. Reduce the heat and stir in the Parmesan until the sauce is smooth.
14. Add the spinach and cook briefly until wilted.
15. Slice the rested chicken into strips and return it and any resting juices to the pan.
16. Add the drained pasta and toss until thoroughly coated.
17. Add reserved pasta water a little at a time until the sauce has a smooth consistency that clings to the pasta.
18. Stir in the lemon zest and fresh basil.
19. Taste and adjust the salt, black pepper and chilli before serving immediately.