Description
Marry Me Chicken Pasta is a creamy, cheesy, and flavorful dish featuring tender chicken cutlets, al dente penne pasta, and a rich sauce made with sun-dried tomatoes, Parmesan, and aromatic herbs. This comforting recipe balances tangy and savory flavors for a restaurant-quality meal that’s easy to prepare and perfect for dinner.
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 drizzling
Sauce
- 2 tablespoons olive oil (reserved from sun-dried 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 mixed 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: 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 through the middle to create four thinner fillets. Cover them with plastic wrap and gently pound them 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 small bowl as chicken spices. Pat the chicken dry and lightly drizzle with olive oil. Coat both sides of the chicken fillets with the spice blend. Let the chicken rest while you prepare other ingredients like grating Parmesan cheese.
- Cook Chicken: Heat 2 tablespoons of the reserved sun-dried tomato oil in a large Dutch oven or braiser over medium-high heat until hot. Add the chicken fillets and cook 4-5 minutes per side until golden brown and cooked through to an internal temperature of 160°F. Transfer the chicken to a cutting board and let 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 sauté for 3-4 minutes until tender, scraping up any browned bits stuck to the pan. Add minced garlic and red pepper flakes and cook for 30 seconds more. Stir in tomato paste and flour and cook while stirring for 1 minute until thickened.
- Add Sauce Liquids and Simmer: Reduce heat to low and slowly whisk in chicken broth and half and half, stirring constantly until smooth. Stir in chopped sun-dried tomatoes, chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat and simmer gently until sauce thickens, stirring frequently to prevent sticking.
- Add Parmesan Cheese: Lower heat again and gradually stir in the freshly grated Parmesan cheese, a handful at a time, allowing it to melt smoothly into the sauce for a creamy texture.
- Combine Pasta and Chicken with Sauce: Chop or slice the rested chicken and add it along with the cooked pasta into the sauce. Stir well to combine. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency. Adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Plate the Marry Me Chicken Pasta and garnish with fresh parsley or basil if desired. Serve warm and enjoy this rich, comforting dish.
Notes
- Use a meat mallet or the side of a can to gently tenderize chicken for even cooking.
- Reserved pasta water helps adjust sauce consistency and enhances creaminess when added back.
- Sun-dried tomato oil adds great flavor—do not discard it; use it for cooking chicken.
- Substitute shallots with onion powder if unavailable.
- For a lighter sauce, substitute half and half with milk mixed with cornstarch to thicken.
- Ensure internal chicken temperature reaches 160°F for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
