1. Prepare the Chicken: Begin by seasoning the chicken cutlets with salt and pepper, then dredge each piece in flour to coat lightly.
2. Cook the Chicken: Heat the olive oil and butter in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides. Remove the chicken from the skillet and set aside.
3. Make the Sauce: In the same skillet, add the minced garlic and sauté until fragrant. Pour in the stock to deglaze the pan, scraping up any browned bits. Stir in the heavy cream, Parmesan cheese, chili flakes (if using), and oregano. Add the sundried tomatoes and simmer until the sauce thickens.
4. Cook the Pasta: While the sauce is simmering, cook the pasta according to the package instructions. Drain and then add it directly to the sauce in the skillet.
5. Combine: Return the chicken to the skillet, nestling it into the sauce. Let everything simmer together for a few minutes to ensure the chicken is fully cooked and the flavors meld.
6. Serve: Garnish the dish with fresh basil leaves before serving to add a burst of color and freshness.

Tips for the Perfect Marry Me Chicken Pasta

• Pasta Choice: While spaghetti, fettuccine, or penne are suggested, feel free to use any pasta you prefer. The sauce clings beautifully to both long and short shapes.
• Sauce Consistency: For a thicker sauce, allow it to simmer a bit longer before adding the pasta. If it becomes too thick, a splash of pasta water can help thin it out.
• Vegetarian Option: Swap the chicken stock for vegetable stock and omit the chicken cutlets for a vegetarian version of this dish. Consider adding sautéed mushrooms or roasted vegetables for added texture.

Conclusion