Description
Marry Me Chicken Pasta is a creamy, cheesy, and flavor-packed dish featuring tender chicken cutlets, tangy sun-dried tomatoes, and a rich Parmesan sauce tossed with penne pasta. This comforting meal blends savory herbs, slow-simmered aromatics, and a luscious creamy sauce to create an irresistible dinner that’s perfect for family meals or entertaining guests.
Ingredients
Scale
Chicken
- 2 medium chicken breasts (approx. 20 ounces)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Olive oil for drizzling
Pasta
- 16 oz. penne pasta
- Olive oil for tossing
Sauce
- 2 tablespoons olive oil (reserved from sundried tomatoes)
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (or 1 tsp onion powder)
- 4-6 cloves garlic, minced (or 1 tsp garlic powder)
- 1/4 teaspoon red pepper flakes
- 1/4 cup flour
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth
- 2 cups half and half (or milk whisked with 1 tablespoon cornstarch, or evaporated milk with 2 teaspoons cornstarch)
- 1 (7-oz.) jar sun-dried tomatoes, rinsed, drained, and roughly chopped (oil reserved)
- 2 teaspoons chicken bouillon (powder, crushed cubes, or base)
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 teaspoon pepper
- 1 cup freshly grated Parmesan cheese, packed (use micro grater)
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Cook the penne pasta until al dente according to package instructions. Before draining, reserve one cup of the pasta water. Drain pasta, toss with a drizzle of olive oil, and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the equator to create four fillets. Place the fillets between sheets of plastic wrap and gently pound with a meat mallet or the side of a can to tenderize evenly.
- Season Chicken: Mix salt, pepper, onion powder, garlic powder, and paprika in a bowl. Pat the chicken dry with paper towels, lightly drizzle with olive oil, and coat both sides evenly with the spice mixture. Set aside while prepping other ingredients.
- Cook Chicken: Heat 2 tablespoons of the reserved sun-dried tomato oil in a large braiser or Dutch oven over medium-high heat until hot. Add chicken fillets and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 160°F. Transfer to a cutting board and let rest for at least 5 minutes. Do not clean the skillet.
- Sauté Aromatics: Lower heat to medium and melt 2 tablespoons of unsalted butter in the chicken drippings in the skillet. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up any browned bits. Add minced garlic and red pepper flakes and cook an additional 30 seconds.
- Create Roux: Stir in tomato paste and flour, cooking while stirring constantly for 1 minute. The mixture will thicken.
- Add Sauce Liquids & Seasonings: Reduce heat to low, then slowly whisk in chicken broth and half-and-half, stirring until smooth. Add chopped sun-dried tomatoes, chicken bouillon, dried parsley, dried basil, dried oregano, salt, and pepper. Increase heat and simmer until sauce thickens, stirring frequently.
- Incorporate Parmesan: Lower heat to low and gradually add freshly grated Parmesan cheese, stirring continuously until cheese has melted into the sauce.
- Combine Pasta & Chicken: Stir the cooked pasta and sliced chicken into the sauce. Add reserved pasta water a little at a time as needed to achieve desired consistency. Adjust seasoning with additional salt and pepper if necessary.
- Garnish and Serve: Optionally garnish with fresh parsley or basil. Serve immediately while warm and creamy.
Notes
- For a lighter sauce, substitute half-and-half with milk combined with cornstarch to thicken.
- You can use a meat mallet or the side of a heavy can to tenderize chicken evenly.
- Reserve pasta water to loosen sauce consistency without diluting flavors.
- If sun-dried tomato oil is not available, substitute with extra olive oil.
- Resting the chicken after cooking ensures juicier, more tender meat.
- Use freshly grated Parmesan cheese for best melting and flavor results.
- Adjust red pepper flakes to taste for desired spiciness.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
