Description
Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender chicken cutlets cooked in a rich sun-dried tomato and Parmesan sauce, served over perfectly al dente penne pasta. This comforting meal combines savory spices, aromatic shallots, garlic, and a luscious sauce for a restaurant-quality dish you can easily make at home.
Ingredients
Scale
Chicken + Spices
- 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
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (or substitute 1 tsp onion powder)
- 4-6 cloves garlic, minced (or substitute 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: 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 1 cup of pasta cooking 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 through the middle to create four fillets. Place fillets between plastic wrap and gently pound with a meat mallet or side of a can until evenly tenderized.
- Season Chicken: Combine salt, pepper, onion powder, garlic powder, and paprika in a small bowl. Pat chicken dry with paper towels, lightly drizzle with olive oil, then evenly coat both sides with the spice mixture. Let chicken rest while preparing other ingredients.
- Cook Chicken: Heat 2 tablespoons of reserved sun-dried tomato oil in a large braiser or Dutch oven over medium-high heat until hot. Add chicken fillets and cook 4-5 minutes per side until golden brown and internal temperature reaches 160°F. Transfer chicken to a cutting board and allow to rest for at least 5 minutes. Do not wipe out the skillet.
- Sauté Aromatics: Melt 2 tablespoons unsalted butter in the same skillet over medium heat in the chicken drippings. Add chopped shallots and cook 3-4 minutes until softened, scraping up any browned bits from the chicken. Stir in garlic and red pepper flakes and cook for an additional 30 seconds.
- Make Sauce Base: Stir in tomato paste and flour, cooking and stirring constantly for 1 minute until thickened.
- Add Liquids and Seasonings: Reduce heat to low. Slowly whisk in chicken broth and half and half until smooth. Add chopped sun-dried tomatoes, chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat and simmer, stirring frequently, until sauce thickens.
- Add Parmesan Cheese: Reduce heat to low and gradually stir in freshly grated Parmesan cheese, a handful at a time, stirring to melt completely into the sauce.
- Combine Pasta and Chicken: Chop or slice the rested chicken and add it along with the cooked pasta to the sauce. Stir well to combine. Add reserved pasta water a little at a time to loosen sauce to desired consistency. Adjust seasoning with more salt and pepper if needed.
- Garnish and Serve: Garnish with fresh parsley or basil if desired. Serve immediately and enjoy your creamy Marry Me Chicken Pasta.
Notes
- You can skip the pasta and serve this sauce over roasted potatoes for a low-carb variation.
- Substitute chicken breasts with chicken thighs for extra juiciness.
- Use gluten-free flour and pasta to make this dish gluten free.
- If sun-dried tomatoes packed in oil are unavailable, rehydrate dry sun-dried tomatoes in warm water before using.
- For a lighter sauce, substitute half and half with whole milk glazed with cornstarch for thickness.
- To speed up prep, you can use pre-minced garlic and pre-chopped shallots.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
