Name: Marry Me Chicken Pasta
Prep time: 1 h
Total time: 1 h 45 min
Yield: 6 - 8 serving(s)
Ingredients: 8 tbsp. salted butter, plus more for the pan; 1 1/2 tsp. kosher salt, plus more for the pasta; 1 lb. medium shell pasta; 1 small yellow onion, small diced (about 1 cup); 3 garlic cloves, minced; 1 (12-ounce) package Italian-style smoked chicken sausage, sliced into 1/8-inch-thick half-moons; 1 (7-ounce) jar oil-packed sun-dried tomatoes, drained and roughly chopped; Black pepper, to taste; 3 tbsp. tomato paste; 6 tbsp. all-purpose flour; 1 c. chicken broth; 3 c. half-and-half; 1 tsp. crushed red pepper flakes; 1 1/2 c. freshly grated parmesan (about 6 ounces); 8 oz. mozzarella, grated (about 2 cups); 4 oz. goat cheese, at room temperature; 8 oz. ricotta cheese; 8 oz. burrata; Flat leaf parsley, finely chopped, for serving

Step 1Preheat the oven to 375°F. Butter a 9-by-13-inch pan generously and set aside.

Step 2Bring a large pot of generously salted water to a boil. Add the pasta and cook 2 to 3 minutes less than the manufacturer’s instructions (the pasta should still be quite firm). Drain, return the pasta to the pot, and set aside.

Step 3Heat a large, high-sided skillet over medium-high heat, then add 2 tablespoons of the butter. When it is melted, foamy, and beginning to brown, add the onion and cook until translucent and beginning to brown, 3 to 5 minutes. Add the garlic, sausage, and sun-dried tomatoes. Season with black pepper and 1/2 teaspoon salt and stir to combine. Cook, stirring occasionally, until the sausage begins to brown, 8 to 10 minutes. Transfer the sausage mixture to the pot with the pasta and stir to combine. Reduce the heat under the skillet to medium-low.

Step 4Add the remaining 6 tablespoons butter to the drippings in the skillet. Once the butter is melted, add the tomato paste and sprinkle in the flour, whisking constantly. Continue whisking while it cooks for 1 to 2 minutes. Slowly pour in the broth while whisking constantly, then pour in the half-and-half. Once the liquids are incorporated, switch to a wooden spoon and cook the bechamel, stirring frequently, until it thickens enough to coat the back of a spoon, about 10 minutes. Remove the skillet from the heat, stir in the crushed red pepper flakes, more black pepper, and the remaining 1 teaspoon salt. Stir in 1 cup of the parmesan, then the mozzarella and goat cheese; keep stirring until all the cheeses are melted and fully incorporated.

Step 5Add the cheese sauce to the pot with the pasta and sausage mixture and stir until well combined. Pour half the mixture into the prepared baking dish. Dollop the ricotta over the top of the pasta, then pour over the remaining pasta to cover the ricotta. Tear the burrata into pieces and scatter it over the top of the pasta. Evenly sprinkle with the remaining ½ cup parmesan. Bake until bubbling and browned on top, 25 to 30 minutes. Let the dish sit for 10 minutes to set up. Sprinkle parsley over the top just before serving.

Ingredients

Directions

Pasta