Cooking Live Recipes 7/23/25

Sammy & Evan’s Marry Me Chicken Pasta

Sammy & Evan’s Marry Me Chicken Pasta

with Hippy Pilgrim Sundried Dipping Oil Starter Base, Salt Free North End Seasoning, and Extreme Garlic Salt
Serves 6–8 | Ready in 20 minutes

Ingredients:

• 16 oz fresh pasta (like fettuccine, tagliatelle, or pappardelle)
• 2 tbsp olive oil
• 6-8 cloves garlic, minced
• Splash white wine
• 1/4 cup Hippy Pilgrim Sundried Dipping Oil Starter Base
• 2 cups whole milk or cream
• 1/2 cup low-sodium chicken broth (or use reserved pasta water)
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded rotisserie chicken
• 8 ounces oil-packed sun-dried tomatoes, chopped
• 1 1/2 tsp Hippy Pilgrim Salt Free North End Seasoning
• 3/4 tsp Hippy Pilgrim Extreme Garlic Salt (adjust to taste)
• Optional: 1/4 tsp crushed red pepper flakes for heat
• Chopped fresh basil or parsley, for garnish
• Optional: A few handfuls of fresh baby spinach delivers additional nutrition to this dish.

Instructions:

1. In a large skillet over medium heat, warm the olive oil and Hippy Pilgrim Sundried Dipping Oil Starter Base until fragrant, about 1 minute. Add garlic (if using) and sauté for 30 seconds. Add a splash of wine.
2. Stir in the whole milk and chicken broth. Simmer gently over low heat.
3. Add the sun-dried tomatoes, Salt Free North End Seasoning, and Extreme Garlic Salt. Stir to combine.
4. Add the Parmesan cheese and simmer until the sauce slightly thickens, about 3–4 minutes.
5. Stir in the shredded rotisserie chicken and let it warm through, another 2 minutes or so. Keep heat on low to maintain warmth while you cook the pasta.
6. Bring a large pot of salted water to a boil. Cook the fresh pasta — it only takes 2–3 minutes. Reserve 1/2 cup of the starchy water, then drain.
7. Immediately toss the hot pasta into the warm sauce. Mix gently to coat, adding a splash of pasta water to loosen if needed.
8. Finish with crushed red pepper flakes (if using) and a handful of fresh basil or parsley.