Description
Marry Me Chicken Pasta is a creamy, flavorful dish combining tender chicken cutlets with a rich sun-dried tomato and Parmesan sauce tossed with penne pasta. This comforting recipe features a touch of heat from red pepper flakes and aromatic herbs, making it a perfect weeknight dinner that feels special yet is easy to prepare.
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 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: 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 water. Drain the pasta, drizzle with a little olive oil to prevent sticking, and set aside.
- Prepare Chicken Cutlets: Slice chicken breasts horizontally to create four fillets. Place fillets between plastic wrap and gently pound to tenderize using a meat mallet or a heavy can.
- Season Chicken: In a small bowl, whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, drizzle lightly with olive oil, and coat both sides evenly with the spice mixture. Let rest while prepping 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 cutlets and cook for 4-5 minutes per side until golden brown and internal temperature reaches 160°F. Remove chicken and transfer to a cutting board to rest for at least 5 minutes. Do not clean the pan.
- Sauté Aromatics: Reduce heat to medium. Melt 2 tablespoons unsalted butter in the same pan with chicken drippings. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up browned bits from the bottom of the pan. Add minced garlic and red pepper flakes; cook for 30 seconds more.
- Make Roux and Add Tomato Paste: Stir in tomato paste and flour; cook for 1 minute while stirring constantly until mixture thickens.
- Add Liquids and Simmer: Slowly whisk in chicken broth and half and half, stirring continuously until smooth. Add chopped sun-dried tomatoes, chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat to medium-high and simmer, stirring often, until sauce thickens.
- Add Parmesan Cheese: Lower heat to low, then add grated Parmesan cheese in handfuls, stirring until fully melted and incorporated into the sauce.
- Combine Pasta and Chicken: Stir cooked pasta and sliced or chopped chicken into the sauce. Add reserved pasta water a little at a time if needed to reach desired sauce consistency. Taste and adjust salt and pepper as desired.
- Garnish and Serve: Garnish with fresh parsley or basil if desired and serve immediately for a comforting and flavorful meal.
Notes
- You can skip the pasta and serve the creamy sauce and chicken over roasted or mashed potatoes for a lower-carb option.
- Use milk with cornstarch as a half-and-half substitute if desired for a lighter sauce.
- Adjust red pepper flakes based on preferred spice level.
- Reserve sun-dried tomato oil carefully to add rich flavor when cooking chicken.
- Resting the chicken before slicing helps keep it juicy.
- Use freshly grated Parmesan for best melting and taste.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 100 mg
