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, and perfectly cooked chicken, making it a foolproof restaurant-worthy dinner you can easily prepare at home.
Ingredients
Scale
Chicken and Seasoning
- 2 medium chicken breasts (approx. 20 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Olive oil for drizzling
Pasta
- 16 ounces penne pasta
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (or substitute 1 teaspoon onion powder)
- 4-6 cloves garlic, minced (or substitute 1 teaspoon 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-ounce jar sun-dried tomatoes, rinsed, drained, and roughly chopped (reserve oil)
- 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: Bring a large pot of heavily salted water to a boil. Cook the penne pasta until al dente. Before draining, reserve one cup of the pasta water. Drain the pasta, toss it with a drizzle of olive oil to prevent sticking, and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the middle to make four fillets. Place them between plastic wrap and gently pound them using a meat mallet or the side of a can to tenderize.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels. Lightly drizzle with olive oil and evenly coat both sides of the cutlets with the spice mix. Let rest while preparing remaining 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 fillets for 4-5 minutes per side until golden brown and cooked through (internal temperature 160°F). Transfer chicken to a cutting board and allow to rest for at least 5 minutes before slicing. Do not clean the skillet.
- Sauté Aromatics: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat using the chicken drippings. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up any browned bits. Add minced garlic and red pepper flakes and cook for 30 seconds more. Stir in tomato paste and flour, cooking for 1 minute while stirring; the mixture will thicken.
- Add Sauce Ingredients: Reduce heat to low. 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 until thickened, stirring often.
- Add Parmesan: Lower heat to low, then gradually stir in freshly grated Parmesan cheese a handful at a time until fully melted and incorporated into the sauce.
- Combine Pasta and Chicken: Stir cooked pasta and sliced chicken into the sauce. Adjust sauce consistency by adding reserved pasta water a little at a time if necessary. Taste and season with additional salt and pepper if desired.
- Garnish and Serve: Garnish with fresh parsley or basil if desired and serve immediately for a comforting and flavorful meal.
Notes
- For a lighter sauce, substitute half and half with milk mixed with cornstarch or evaporated milk mixed with cornstarch to maintain creaminess.
- If fresh shallots are unavailable, use 1 teaspoon of onion powder as a substitute.
- Garlic powder can be used instead of minced garlic for a quicker prep.
- Reserved pasta water helps adjust the sauce thickness and allows the sauce to cling better to the pasta.
- Use freshly grated Parmesan for best melting and flavor; pre-grated cheese may not melt as well.
- Letting the chicken rest after cooking ensures it remains juicy and tender.
- The oil from the sun-dried tomatoes adds depth to the flavor; do not discard it.
- Adjust red pepper flakes to control heat level according to preference.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
