Description
This Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender chicken cutlets cooked in a savory sun-dried tomato and Parmesan sauce, tossed with al dente penne pasta. Perfect for an impressive yet easy weeknight dinner.
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
Sauce
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (or substitute 1 tsp onion powder)
- 4-6 cloves garlic, minced (or substitute 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: Boil penne pasta in heavily salted water until al dente. Before draining, reserve one cup of the pasta water. Drain pasta, toss with a drizzle of olive oil, and set aside.
- Prepare Chicken Cutlets: Slice chicken breasts through the middle to create four fillets. Cover with plastic wrap and gently pound to tenderize using a meat mallet or side of a can.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat chicken dry, lightly drizzle with olive oil, then 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 until hot. Cook chicken fillets 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. Do not wipe out the skillet.
- Sauté Aromatics: Melt 2 tablespoons butter in the chicken drippings over medium heat. Add chopped shallots and sauté 3-4 minutes until tender, scraping brown bits. Add minced garlic and red pepper flakes, cooking for 30 seconds more. Stir in tomato paste and flour, cooking and stirring for 1 minute until thickened.
- Add Liquids and Simmer: Reduce heat to low. Slowly whisk in chicken broth and half and half, stirring until smooth. Stir in chopped sun-dried tomatoes, chicken bouillon powder, dried parsley, basil, oregano, salt, and pepper. Increase heat to medium and simmer until sauce thickens, stirring often.
- Melt Parmesan: Lower heat to low and gradually stir in Parmesan cheese a handful at a time until melted and sauce is creamy.
- Combine and Finish: Stir cooked pasta and sliced chicken into the sauce. Add reserved pasta water a little at a time if the sauce is too thick. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley or basil if desired.
Notes
- You can skip the pasta and serve the sauce over potatoes for a low-carb option.
- Use milk with cornstarch if you prefer a lighter sauce instead of half and half.
- Be careful not to overcook chicken to keep it tender and juicy.
- Reserve pasta water as it helps adjust sauce consistency and improves sauce adherence to pasta.
- For a spicier kick, increase red pepper flakes slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
