Description
A creamy, flavorful Marry Me Chicken Pasta with tender chicken cutlets, al dente penne, and a rich sun-dried tomato Parmesan sauce that’s perfect for an impressive yet easy 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
Sauce
- 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: Cook penne pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining. Drain pasta, toss lightly with olive oil to prevent sticking, and set aside.
- Prepare Chicken Cutlets: Slice chicken breasts horizontally to make four thin fillets. Place fillets between plastic wrap and gently pound with a meat mallet or side of a can to tenderize evenly.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat chicken dry with paper towels, drizzle lightly with olive oil, and evenly coat both sides with the spice mixture. Let rest while prepping other ingredients.
- Cook Chicken: Heat 2 tablespoons of the reserved oil from the sun-dried tomatoes in a large heavy skillet or Dutch oven over medium-high heat until hot. Cook chicken cutlets for 4-5 minutes per side until golden brown and internal temperature reaches 160°F. Transfer cooked chicken to a cutting board and let rest for at least 5 minutes. Do not clean 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 soft. Stir in minced garlic and red pepper flakes; cook an additional 30 seconds until fragrant.
- Make Roux and Add Tomato Paste: Add tomato paste and flour to skillet, stirring continuously for 1 minute to cook out the raw flour taste and thicken the mixture.
- Add Liquids and Simmer: Lower heat to low, gradually whisk in chicken broth and half and half, stirring until smooth. Add chopped sun-dried tomatoes, chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat and simmer, stirring frequently, until sauce thickens to creamy consistency.
- Add Cheese: Reduce heat to low and gradually stir in the freshly grated Parmesan cheese, adding a handful at a time until completely melted and the sauce is smooth.
- Combine Pasta and Chicken: Stir cooked pasta and sliced or chopped chicken into the sauce. Add reserved pasta water in small increments if needed to reach desired sauce consistency. Adjust seasoning with extra salt and pepper, if desired.
- Garnish and Serve: Garnish with fresh parsley or basil if using, then serve immediately for a rich, comforting meal.
Notes
- You can substitute shallots with onion powder, but fresh shallots add depth of flavor.
- If half and half is unavailable, mix milk with cornstarch to thicken or use evaporated milk with cornstarch as a dairy alternative.
- Reserving pasta water is key to adjust and loosen the sauce consistency as needed.
- Use a microplane or fine grater for the Parmesan cheese to ensure it melts smoothly into the sauce.
- Resting the chicken after cooking helps retain juices and keeps it tender.
- For a spicier kick, add more red pepper flakes to taste.
