Marry Me Chicken Pasta Recipe
Say “I do” to the ultimate comfort food: Marry Me Chicken Pasta that's creamy, cheesy, and bursting with flavor. Years of flavor expertise went into perfecting this recipe, balancing tangy sun-dried tomatoes, savory Parmesan, and juicy chicken for a meal that wins hearts every time. Packed with step-by-step photos, tips, and delicious variations, this post makes it easy to create a foolproof, restaurant-worthy meal at home.
Servings 6 servings
Ingredients
CHICKEN + SPICES
- 2 medium chicken breasts (approx. 20 ounces)
- 1/2 tsp EACH salt, pepper, onion powder, garlic powder, paprika
- Olive oil for drizzling
PASTA
- 16 oz. penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (or sub 1 tsp onion powder)
- 4-6 cloves garlic, minced (or sub 1 tsp garlic power)
- 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 TBS cornstarch, or evaporated milk mixed with 2 tsps 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 EACH dried parsley, dried basil
- 1/2 tsp EACH EACH dried oregano, salt
- 1/4 teaspoon pepper
- 1 cup FRESHLY grated Parmesan cheese, packed (use micro grater)
- Fresh parsley or basil for garnish (optional)
Instructions
- Pasta: Cook pasta in heavily salted water until al dente. Before draining the pasta, reserve one cup of the pasta water. Drain the pasta, toss with a drizzle of olive oil, and set aside. Meanwhile:
- Make Cutlets: Slice the chicken through the equator to create four fillets. Cover the fillets with plastic wrap and gently pound to tenderize using a meat mallet or the side of a can.
- Chicken: Whisk the Chicken Spices together. Pat the chicken dry with paper towels, lightly drizzle with olive oil (or I use this oil sprayer), and pat the spices over both sides. Let the chicken rest while you prep the remaining ingredients (grate Parmesan, etc.).
- Cook Chicken: Heat 2 tablespoons of reserved oil from sundried tomatoes in a large braiser (3.5 Liter) or Dutch oven over medium-high heat until hot. Cook the chicken for 4-5 minutes per side until golden and cooked to an internal temperature of 160°F. Transfer to a cutting board and rest for at least 5 minutes before chopping or slicing; don’t wipe out the skillet.
- Sauté Aromatics: Melt two tablespoons of butter in the chicken drippings over medium heat in the same skillet. Add the shallots and sauté for 3-4 minutes, until tender, scraping up any brown bits left from the chicken. Add the garlic and red pepper and cook for an additional 30 seconds. Add the tomato paste and flour, and cook while stirring for 1 minute (it will be thick).
- Add Sauce Ingredients: Reduce the heat to low, then slowly whisk in the chicken broth and half-and-half, stirring until smooth. Stir in the chopped sun-dried tomatoes, chicken bouillon, and spices. Increase the heat and simmer until thickened, stirring often.
- Add Parmesan: Reduce the heat to low and stir in the Parmesan cheese, a handful at a time, until it is melted.
- Add Chicken and Pasta: Stir in the pasta and chicken. If needed, add some of the reserved pasta water a little at a time to reach the desired consistency. Season with additional salt and pepper to taste. Garnish with fresh parsley and basil if desired.
Notes
You can also skip the pasta and serve the sauce over potatoes!