Description
Marry Me Chicken Pasta is a creamy, cheesy, and flavorful dish featuring tender chicken cutlets, penne pasta, and a rich sun-dried tomato Parmesan sauce. This comforting meal balances tangy sun-dried tomatoes, savory Parmesan cheese, and juicy chicken for a restaurant-quality dinner that’s easy to make at home.
Ingredients
Scale
Chicken
- 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 (from reserved sun-dried tomato jar)
- 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 mixed with 1 tablespoon cornstarch, or evaporated milk with 2 teaspoons cornstarch)
- 1 7-oz jar sun-dried tomatoes, rinsed, drained, and roughly chopped (reserve oil)
- 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 pasta in heavily salted water until al dente. Reserve one cup of pasta water before draining. Drain pasta, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Prepare Chicken Cutlets: Slice chicken breasts horizontally to create four fillets. Cover with plastic wrap and gently pound to tenderize using a meat mallet or side of a can.
- Season Chicken: Mix salt, pepper, onion powder, garlic powder, and paprika. Pat chicken dry and drizzle lightly with olive oil. Coat both sides of chicken evenly with the spice mixture. Let rest while preparing remaining ingredients.
- Cook Chicken: Heat 2 tablespoons of reserved sun-dried tomato oil in a large braiser or Dutch oven over medium-high heat. Cook chicken 4-5 minutes per side until golden and internal temperature reaches 160°F. Transfer to a cutting board and rest for at least 5 minutes before slicing. Do not clean skillet.
- Sauté Aromatics: In the same skillet with chicken drippings, melt 2 tablespoons butter over medium heat. Add shallots and sauté 3-4 minutes until tender, scraping brown bits from the pan. Add garlic and red pepper flakes; cook 30 seconds. Stir in tomato paste and flour, cooking and stirring for 1 minute until thickened.
- Add Sauce Ingredients: Reduce heat to low. Slowly whisk in chicken broth and half and half until smooth. Stir in sun-dried tomatoes, chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat and simmer, stirring often until thickened.
- Add Parmesan: Lower heat to low and slowly stir in Parmesan cheese a handful at a time until fully melted and incorporated.
- Combine Pasta and Chicken: Stir cooked pasta and sliced chicken into sauce. Add reserved pasta water one tablespoon at a time if the sauce needs thinning. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle fresh parsley or basil on top for garnish if desired. Serve hot for a comforting and flavorful meal.
Notes
- Use the oil from the sun-dried tomato jar to add extra flavor when cooking the chicken.
- Pound chicken cutlets evenly so they cook uniformly and stay tender.
- Reserve pasta water to adjust sauce consistency without thinning flavor.
- Substitute half and half with milk mixed with cornstarch or evaporated milk with cornstarch for a similar creamy texture.
- Fresh herbs like parsley or basil enhance flavor and presentation but are optional.
- Ensure chicken reaches an internal temperature of 160°F for safe consumption.
- Use a microplane grater for finely grated Parmesan, which melts more smoothly into the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg
