Description
Marry Me Chicken Pasta is a creamy, cheesy, and flavorful comfort food featuring tender chicken cutlets, sun-dried tomatoes, and a rich Parmesan sauce tossed with penne pasta. This recipe balances tangy sun-dried tomatoes with savory Parmesan and juicy chicken to create a restaurant-worthy dish that’s easy to prepare 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 tossing pasta, as needed
Sauce
- 2 tablespoons olive oil (reserved from sun-dried tomatoes)
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (or 1 tsp onion powder as substitute)
- 4-6 cloves garlic, minced (or 1 tsp garlic powder as substitute)
- 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 tsp 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 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 penne pasta in heavily salted boiling water until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Prepare Chicken Cutlets: Slice each chicken breast through the middle to create four thin fillets. Place fillets between plastic wrap and gently pound with a meat mallet or side of a can to tenderize evenly.
- Season Chicken: Combine salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry, drizzle lightly with olive oil, and evenly coat both sides 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. Add chicken cutlets and cook 4-5 minutes per side until golden and internal temperature reaches 160°F. Transfer chicken to a cutting board and rest for at least 5 minutes. Do not clean the 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 brown bits. Add minced garlic and red pepper flakes; cook an additional 30 seconds.
- Create Roux: Stir in tomato paste and flour, cooking and stirring for 1 minute until thickened and combined.
- Add Sauce Liquids: Reduce heat to low and slowly whisk in chicken broth and half-and-half, stirring until smooth. Stir in chopped sun-dried tomatoes, chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat and simmer until sauce thickens, stirring frequently.
- Incorporate Parmesan: Reduce heat to low and gradually stir in freshly grated Parmesan cheese a handful at a time until melted and sauce is creamy.
- Combine Pasta and Chicken: Add cooked pasta and sliced chicken to the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Adjust seasoning to taste with additional salt and pepper.
- Garnish and Serve: Garnish with fresh parsley or basil if desired. Serve immediately for a rich and comforting meal.
Notes
- Use fresh chicken breasts for best tenderness; pounding ensures even cooking.
- If you lack shallots or garlic, onion powder and garlic powder are fine substitutes as noted.
- Reserve pasta water before draining to adjust sauce consistency perfectly.
- The recipe uses oil from the sun-dried tomatoes for extra flavor in cooking the chicken.
- Resting chicken after cooking allows juices to redistribute for juicy bites.
- Use freshly grated Parmesan for best melting and flavor versus pre-grated cheese.
- Adjust red pepper flakes based on your preferred spice level.
- This dish can be served with a simple green salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 100 mg
