Description
A rich and flavorful Marry Me Chicken Pasta recipe featuring tender chicken cutlets in a creamy sun-dried tomato sauce, served over perfectly cooked penne pasta. This comforting dish is packed with aromatic spices, freshly grated Parmesan, and a touch of heat from red pepper flakes, making it an ideal meal for gatherings or a special 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
- 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 tbsp cornstarch, or evaporated milk mixed with 2 tsp 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 the pasta, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the middle to create four fillets. Place fillets between two sheets of plastic wrap and gently pound them with a meat mallet or the side of a can until tender and even in thickness.
- Season Chicken: Combine salt, pepper, onion powder, garlic powder, and paprika in a small bowl. Pat the chicken dry with paper towels. Lightly drizzle olive oil over both sides of the chicken and evenly coat with the spice mixture. Let rest while preparing other 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. Add the chicken cutlets and cook for 4-5 minutes per side until golden and the internal temperature reaches 160°F. Transfer chicken to a cutting board and let rest for at least 5 minutes. Do not clean the skillet.
- Sauté Aromatics: In the same skillet with chicken drippings, melt 2 tablespoons of butter over medium heat. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up browned bits from the pan. Add minced garlic and red pepper flakes, cooking for an additional 30 seconds until fragrant.
- Add Tomato Paste and Flour: Stir in tomato paste and flour, cooking and stirring constantly for 1 minute until the mixture thickens and darkens slightly.
- Add Sauce Ingredients: Reduce heat to low. Gradually whisk in chicken broth and half and half until smooth. Stir in chopped sun-dried tomatoes, chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat to medium and simmer until the sauce thickens, stirring frequently.
- Incorporate Parmesan Cheese: Lower heat to low and gradually add freshly grated Parmesan cheese, stirring continuously until melted and incorporated into the sauce.
- Combine Chicken and Pasta: Slice or chop the rested chicken and add it back into the skillet along with the cooked penne pasta. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached. Taste and adjust seasoning with additional salt and pepper if necessary.
- Garnish and Serve: Garnish with fresh parsley or basil if desired. Serve immediately for a warm, comforting meal.
Notes
- You can skip the pasta and serve the creamy chicken sauce over cooked potatoes for a low-carb variation.
- If fresh shallots are unavailable, substitute with 1 teaspoon onion powder as noted.
- For a lighter dairy option, use milk whisked with cornstarch instead of half and half.
- Reserve the oil from the sun-dried tomato jar to add extra flavor when cooking the chicken.
- Use a microplane grater for freshly grated Parmesan to ensure smooth incorporation into the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
