Description
Marry Me Chicken Pasta is a creamy, cheesy, and flavorful dish featuring tender chicken breasts, penne pasta, sun-dried tomatoes, and freshly grated Parmesan in a rich sauce made with chicken broth and half-and-half. This comforting recipe balances savory and tangy flavors, perfect for a satisfying family dinner or special occasion.
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 drizzling
Sauce
- 2 tablespoons olive oil (reserved from sun-dried tomatoes)
- 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, rinsed, drained, roughly chopped (oil reserved)
- 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 (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 according to package instructions. Before draining, reserve one cup of the pasta water. Drain the pasta, toss with a drizzle of olive oil, and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the middle to create four thin fillets. Cover with plastic wrap and gently pound using a meat mallet or the side of a can to tenderize evenly.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, drizzle lightly with olive oil, and coat both sides evenly with the spice mixture. Let rest while prepping 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. Cook chicken fillets for 4-5 minutes per side until golden brown and internal temperature reaches 160°F. Transfer to a cutting board and rest for at least 5 minutes before slicing or chopping. Do not wipe out the skillet after cooking chicken.
- 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 browned bits. Add minced garlic and red pepper flakes, cooking for an additional 30 seconds.
- Make Roux and Tomato Paste: Stir in tomato paste and flour, cooking and stirring for 1 minute until thickened and fragrant.
- Add Sauce Liquids and Simmer: Reduce heat to low and slowly whisk in chicken broth and half-and-half, stirring until smooth and combined. Add chopped sun-dried tomatoes, chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat to medium and simmer while stirring often until the sauce thickens to desired consistency.
- Add Parmesan Cheese: Reduce heat to low. Stir in freshly grated Parmesan cheese gradually, allowing it to melt completely into the sauce for a rich flavor and creamy texture.
- Combine Chicken and Pasta: Stir the cooked pasta and sliced or chopped chicken into the sauce. If the sauce is too thick, add reserved pasta water a little at a time to achieve the desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Garnish with fresh parsley or basil if desired. Serve warm and enjoy this comforting, creamy Marry Me Chicken Pasta.
Notes
- Use chicken breasts evenly pounded to ensure even cooking and tenderness.
- Reserve pasta water before draining; it helps loosen the sauce if it becomes too thick.
- Substitute shallot with onion powder if unavailable, and fresh garlic with garlic powder for convenience.
- Half-and-half can be replaced with milk mixed with cornstarch, or evaporated milk with cornstarch for a lighter sauce.
- Don’t overcook the chicken; cooking until internal temperature reaches 160°F keeps it juicy and safe.
- Use freshly grated Parmesan for best melting and flavor instead of pre-grated cheese.
- The reserved oil from sun-dried tomatoes adds rich flavor; do not discard it.
- Adjust red pepper flakes according to your preferred spice level.
- Resting the chicken after cooking allows juices to redistribute and keeps it moist.
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
