Description
Marry Me Chicken Pasta is a creamy, cheesy, and flavorful dish featuring tender chicken cutlets, sun-dried tomatoes, and Parmesan cheese in a rich sauce served over penne pasta. This comforting recipe combines aromatics, spices, and a luscious sauce to create a restaurant-quality meal that’s perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Seasoning
- 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 sun-dried tomatoes)
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (or sub 1 tsp onion powder)
- 4-6 cloves garlic, minced (or sub 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 tbsp cornstarch, or evaporated milk mixed with 2 tsp cornstarch)
- 1 7-oz. jar sun-dried tomatoes, oil reserved, rinsed, drained, and roughly chopped
- 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: Boil the penne pasta in heavily salted water until al dente. Before draining, reserve one cup of the pasta water. Drain the pasta, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally to create four thin fillets. Place the fillets between plastic wrap and gently pound them with a meat mallet or the side of a can until evenly tenderized.
- Season Chicken: Combine salt, pepper, onion powder, garlic powder, and paprika in a small bowl. Pat the chicken dry with paper towels, lightly drizzle with olive oil, then evenly coat both sides with the spice mixture. Let rest while prepping remaining ingredients.
- Cook Chicken: Heat 2 tablespoons of the reserved oil from the sun-dried tomatoes in a large braiser or Dutch oven over medium-high heat until hot. Add the chicken and cook for 4-5 minutes per side until golden brown and internal temperature reaches 160°F. Transfer cooked chicken to a cutting board and let rest for at least 5 minutes before slicing or chopping. Do not clean the skillet.
- Sauté Aromatics: In the same skillet with the chicken drippings, melt 2 tablespoons unsalted butter over medium heat. Add chopped shallots and sauté for 3-4 minutes until softened, scraping up browned bits from the pan. Add minced garlic and red pepper flakes, cooking for an additional 30 seconds.
- Make Roux and Add Tomato Paste: Stir in tomato paste and flour, cooking while stirring for 1 minute until thickened and combined.
- Add Sauce Liquids and Simmer: Reduce heat to low, then slowly whisk in chicken broth and half and half until smooth. Stir in chopped sun-dried tomatoes, chicken bouillon powder, dried parsley, basil, oregano, salt, and pepper. Increase heat slightly and simmer until sauce thickens, stirring frequently.
- Add Parmesan Cheese: Lower heat to low and gradually stir in freshly grated Parmesan cheese, a handful at a time, until fully melted and sauce is creamy.
- Combine Pasta and Chicken: Add the cooked pasta and sliced chicken into the sauce, stirring gently to combine. If sauce is too thick, add reserved pasta water little by little until desired consistency is reached. Adjust seasoning with additional salt and pepper to taste.
- Garnish and Serve: Garnish with fresh parsley or basil if desired. Serve warm and enjoy your comforting Marry Me Chicken Pasta.
Notes
- Use a meat mallet or the side of a heavy can to gently pound chicken for even thickness to ensure quick, even cooking.
- If you don’t have half and half, a mixture of milk with cornstarch or evaporated milk with cornstarch works well as a substitute to thicken the sauce.
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
- Freshly grated Parmesan melts better and offers a creamier texture compared to pre-grated cheese.
- For a less spicy version, reduce or omit the red pepper flakes.
- Use low-sodium chicken broth and adjust salt accordingly to control the saltiness of the dish.
- Resting cooked chicken before slicing helps retain juices and keeps the chicken tender.
- This recipe can be doubled easily to serve larger groups.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
