Description
Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender chicken cutlets simmered in a rich sun-dried tomato cream sauce, tossed with al dente penne pasta. This comforting Italian-inspired recipe combines savory spices, aromatic garlic and shallots, and freshly grated Parmesan for a perfect weeknight dinner or special occasion meal.
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 tablespoon cornstarch, or evaporated milk mixed with 2 teaspoons 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 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon 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: Cook the penne pasta in heavily salted boiling water until al dente. Before draining, reserve one cup of the pasta water. Drain the pasta, toss with a drizzle of olive oil, and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the middle to create four thin fillets. Cover with plastic wrap and gently pound with a meat mallet or the side of a can to tenderize.
- Season Chicken: In a small bowl, whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken pieces dry with paper towels, lightly drizzle with olive oil, and evenly coat both sides with the seasoning mix. Let the chicken rest while preparing 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. Cook the chicken cutlets for 4-5 minutes per side until golden brown and cooked through (internal temperature of 160°F). Transfer to a cutting board and let rest at least 5 minutes before slicing or chopping. Do not clean the skillet.
- Sauté Aromatics: Reduce heat to medium, add butter to the chicken drippings in the skillet, and melt. Add chopped shallots and sauté for 3-4 minutes until tender, stirring and scraping any brown bits from the pan. Add minced garlic and red pepper flakes, cooking another 30 seconds until fragrant.
- Make Sauce Base: Stir in tomato paste and flour, cooking and stirring for 1 minute to form a thick paste.
- Add Liquids and Simmer: Gradually whisk in chicken broth and half and half while stirring to keep the sauce smooth. Stir in chopped sun-dried tomatoes, chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat slightly and simmer the sauce, stirring often, until thickened to desired consistency.
- Add Cheese: Lower heat to low and gradually add the freshly grated Parmesan cheese, stirring continuously until fully melted and integrated into the sauce.
- Combine Pasta and Chicken: Add the cooked pasta and sliced chicken into the sauce, stirring gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Garnish with fresh parsley or basil leaves if desired. Serve immediately while hot.
Notes
- You can skip the pasta and serve the sauce and chicken over roasted or boiled potatoes for a low-carb option.
- If you don’t have sun-dried tomato oil reserved, use additional olive oil for cooking chicken.
- Substitute half and half with milk plus cornstarch for a lighter sauce, or use evaporated milk with cornstarch for richness.
- Use freshly grated Parmesan for best melting and flavor; pre-grated cheese may not melt as smoothly.
- Allowing the chicken to rest after cooking keeps it tender and juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 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: 35 g
- Cholesterol: 90 mg
