Description
Marry Me Chicken Pasta features tender chicken breasts cooked in a creamy, sun-dried tomato sauce infused with garlic, shallots, and Italian herbs, served over perfectly cooked penne pasta. This flavorful and comforting Italian-inspired dish is perfect for a special weeknight dinner or entertaining guests.
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)
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 thinner fillets. Place the fillets between two pieces of plastic wrap and gently pound them with a meat mallet or the side of a can until evenly tenderized.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, lightly drizzle olive oil over both sides, and evenly coat them with the seasoning blend. Let the chicken 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. 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 wipe out the skillet.
- Sauté Aromatics: In the same skillet with chicken drippings, melt 2 tablespoons 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 30 seconds more.
- Make Roux: Stir in tomato paste and flour, cooking and stirring constantly for 1 minute to combine and thicken.
- Add Liquids and Simmer: Reduce heat to low. Slowly 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 and simmer until the sauce thickens, stirring frequently to prevent sticking.
- Melt Cheese: Reduce heat to low. Gradually stir in freshly grated Parmesan cheese a handful at a time until fully melted and the sauce is creamy.
- Combine and Serve: Stir the cooked penne pasta and sliced chicken into the sauce. Add reserved pasta water a little at a time, if needed, to reach desired sauce consistency. Taste and adjust seasonings with extra salt and pepper if necessary. Garnish with fresh parsley or basil if desired and serve warm.
Notes
- You can skip the pasta entirely and serve the creamy sun-dried tomato sauce and chicken over roasted or mashed potatoes for a low-carb option.
- Use half and half for a richer sauce or substitute with milk mixed with cornstarch for a lighter version.
- Reserve the oil from the sun-dried tomato jar to add rich flavor when cooking the chicken and aromatics.
- Do not overcook chicken to keep it tender; use a meat thermometer if possible to check for 160°F internal temperature.
- The sauce thickens as it simmers; if it becomes too thick, add reserved pasta water gradually to loosen it.
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: 35 g
- Cholesterol: 90 mg
