Description
This Marry Me Chicken Pasta recipe features tender chicken breasts cooked in a rich and creamy tomato-based sauce with sun-dried tomatoes and Parmesan cheese. Paired with perfectly cooked penne pasta, this comforting dish is easy to prepare and perfect for a flavorful weeknight dinner or special occasion.
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 sub 1 tsp onion powder)
- 4-6 cloves garlic, minced (or sub 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 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.
- Make Cutlets: Slice each chicken breast through the equator to create four fillets. Cover the fillets with plastic wrap and gently pound to tenderize using a meat mallet or the side of a can.
- Season Chicken: Whisk together the salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, lightly drizzle with olive oil, and press the spice mixture onto both sides of the chicken. Let the chicken rest while preparing other ingredients.
- Cook Chicken: Heat 2 tablespoons of reserved oil from the sun-dried tomatoes in a large braiser or Dutch oven over medium-high heat until hot. Cook the chicken for 4-5 minutes on each side until golden and the internal temperature reaches 160°F. Transfer to a cutting board and let rest for at least 5 minutes. Do not wipe out the skillet.
- Sauté Aromatics: Melt 2 tablespoons unsalted butter in the chicken drippings over medium heat in the same skillet. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up any browned bits from the chicken. Add minced garlic and red pepper flakes, cooking for 30 seconds more. Stir in tomato paste and flour, cooking while stirring for 1 minute until thickened.
- Add Sauce Ingredients: 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, dried basil, dried oregano, salt, and pepper. Increase heat and simmer, stirring often, until the sauce thickens.
- Add Parmesan: Reduce heat to low, then gradually stir in the freshly grated Parmesan cheese until melted and the sauce is creamy.
- Combine Chicken and Pasta: Chop or slice the rested chicken and stir it into the sauce along with the pasta. If needed, add reserved pasta water a little at a time to adjust the sauce consistency. Season with additional salt and pepper to taste.
- Garnish and Serve: Garnish with fresh parsley or basil if desired, then serve warm.
Notes
- You can skip the pasta and serve the sauce over cooked potatoes for a delicious alternative.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 160°F for safe consumption.
- Reserve pasta water to help loosen the sauce without watering down the flavor.
- If you don’t have fresh Parmesan, use good quality pre-grated cheese but fresh is preferable for best melting texture.
- Adjust red pepper flakes to your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
