Description

Marry Me Chicken Pasta is a rich, creamy, and flavorful dish featuring tender chicken breasts cooked with a blend of spices and sun-dried tomatoes, tossed in a luscious parmesan-infused sauce with penne pasta. This comforting one-pot meal combines succulent chicken, aromatic herbs, and a smooth, cheesy sauce, perfect for an impressive 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 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)

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Instructions

Cook Pasta: Cook the penne pasta in heavily salted boiling water until al dente. Before draining, reserve one cup of the 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 center to create four thin fillets. Place fillets between two sheets of plastic wrap and gently pound to tenderize evenly using a meat mallet or the side of a can.
Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels. Lightly drizzle or spray olive oil on both sides and evenly coat with the spice mix. Let the chicken rest at room temperature while preparing other ingredients.
Cook Chicken: Heat 2 tablespoons of the reserved oil from the sun-dried tomatoes in a large braiser or Dutch oven over medium-high heat until hot. Add the chicken fillets and cook for 4-5 minutes per side until golden brown 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; retain the drippings for the sauce.
Sauté Aromatics: Melt 2 tablespoons of unsalted butter in the skillet with chicken drippings over medium heat. Add chopped shallots and sauté for 3-4 minutes, until tender and translucent, scraping up the brown bits from the chicken. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
Add Tomato Paste and Flour: Stir in tomato paste and flour, cooking for about 1 minute while stirring continuously to form a thick roux.
Incorporate Liquids and Simmer: Reduce heat to low and slowly whisk in the chicken broth and half and half until smooth. Add chopped sun-dried tomatoes, chicken bouillon, dried parsley, dried basil, dried oregano, salt, and pepper. Increase heat to medium and simmer until the sauce thickens, stirring often to prevent sticking.
Add Parmesan Cheese: Reduce heat to low and gradually stir in the freshly grated Parmesan cheese, a handful at a time, until fully melted and integrated into the sauce.
Combine Pasta and Chicken: Chop or slice rested chicken into bite-sized pieces. Stir the cooked pasta and chicken into the sauce, mixing well. Add reserved pasta water a little at a time if the sauce needs thinning to achieve the desired consistency. Adjust seasoning with additional salt and pepper if necessary.
Garnish and Serve: Garnish with fresh parsley or basil leaves if desired. Serve immediately while warm and creamy.

Notes

To make the dish lighter, substitute half and half with evaporated milk mixed with cornstarch or regular milk with cornstarch for thickening.
Use a microplane or fine grater to grate Parmesan cheese for smoother melting in the sauce.
You can skip the pasta altogether and serve the flavorful sauce over roasted or mashed potatoes for variation.
If you don’t have shallots, onion powder is a suitable substitute, but fresh shallots add more depth of flavor.
Reserve pasta water is important to adjust sauce thickness and ensure the sauce clings nicely to the pasta.
Cook chicken to an internal temperature of 160°F to ensure it’s fully cooked but still juicy.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 4 g
Sodium: 600 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