Description
Marry Me Chicken Pasta is a creamy, flavorful one-pot meal featuring tender chicken cutlets cooked in a rich sun-dried tomato and Parmesan sauce served over perfectly cooked penne pasta. This comforting Italian-inspired dish combines savory spices, garlic, and herbs for an indulgent dinner that's easy to make and sure to impress.
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 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 (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
- 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 one cup of pasta water. Drain pasta, drizzle lightly with olive oil to prevent sticking, and set aside.
- Prepare Chicken Cutlets: Slice chicken breasts horizontally through the center to create four fillets. Place fillets between plastic wrap and gently pound with a meat mallet or side of a can to tenderize and even thickness.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat chicken dry with paper towels, drizzle lightly with olive oil, then coat both sides evenly with the spice mixture. Let 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. Cook chicken fillets for 4-5 minutes per side until golden and cooked through to 160°F internal temperature. Transfer chicken to a cutting board and rest for at least 5 minutes. Do not wipe skillet.
- Sauté Aromatics: In the same skillet with chicken drippings, melt 2 tablespoons unsalted butter over medium heat. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up browned bits. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Create Sauce Base: Stir in tomato paste and flour, cooking and stirring continuously for 1 minute to form a thick roux.
- Add Liquids and Simmer: Reduce heat to low and slowly whisk in chicken broth and half-and-half, stirring until smooth. Add chopped sun-dried tomatoes, chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat to medium and simmer the sauce, stirring frequently, until thickened.
- Incorporate Parmesan: Lower heat to low, gradually stir in freshly grated Parmesan cheese a handful at a time until fully melted and sauce is creamy.
- Combine Pasta and Chicken: Add cooked pasta and chopped chicken to the sauce, gently tossing to combine. Add reserved pasta water a little at a time if necessary to achieve desired sauce consistency. Adjust seasoning with additional salt and pepper as needed.
- Garnish and Serve: Garnish with fresh parsley or basil if desired. Serve hot and enjoy this rich, comforting pasta dish.
Notes
- You can skip the pasta and serve the sauce and chicken over roasted or mashed potatoes for a variation.
- Using fresh garlic and shallots adds the best flavor, but onion and garlic powder are fine substitutes.
- Reserve the oil from sun-dried tomatoes to cook the chicken for extra flavor richness.
- Allowing the chicken to rest after cooking ensures juicy and tender meat.
- If you prefer a lighter sauce, substitute milk whisked with cornstarch for half and half.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
