Can I use different pasta shapes for this recipe?

Absolutely! While penne is the classic choice here because it holds the sauce well, feel free to swap in rigatoni, farfalle, or even fusilli. Just make sure to cook it al dente.

Is there a way to make this recipe dairy-free?

Yes! You can substitute the half-and-half with coconut milk or another non-dairy cream alternative. Use nutritional yeast instead of Parmesan cheese to maintain that cheesy flavor without the dairy.

What’s the secret to tender chicken in this recipe?

Pounding the chicken breasts thin and allowing them to rest after cooking keeps the meat juicy and tender. Cooking over medium-high heat just until done prevents dryness.

Can I prepare this recipe ahead of time?

You can prep many of the ingredients ahead—such as slicing the chicken and chopping garlic and shallots. The actual cooking is best fresh, but leftovers store well in the fridge for a few days.

Marry Me Chicken: Creamy & Irresistible Cozy Pasta

Name: Marry Me Chicken Pasta Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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; 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 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)

Description

Marry Me Chicken Pasta is a creamy, flavorful Italian-inspired dish featuring tender chicken cutlets cooked in a rich sun-dried tomato cream sauce served over penne pasta. This comforting meal combines aromatic shallots, garlic, and a blend of spices with Parmesan cheese and fresh herbs for a deliciously satisfying 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
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 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: 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 cooking 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. Place the fillets between two sheets of plastic wrap and gently pound with a meat mallet or the side of a can to tenderize, ensuring even thickness.
Season Chicken: In a small bowl, whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, lightly drizzle with olive oil, then evenly coat both sides of each fillet with the spice mix. Allow the chicken to rest while you prepare 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 to 5 minutes on each side until golden brown and cooked through to an internal temperature of 160°F. Transfer the cooked chicken to a cutting board and let it rest for at least 5 minutes. Do not wipe out the skillet.
Sauté Aromatics: In the same skillet with chicken drippings, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped shallots and sauté for 3 to 4 minutes until tender and translucent, scraping up any browned bits from the bottom. Add minced garlic and red pepper flakes and cook for an additional 30 seconds until fragrant.
Create Sauce Base: Stir in the tomato paste and flour, cooking and stirring constantly for 1 minute to form a thick paste.
Add Liquids and Simmer: Reduce heat to low. Slowly whisk in the chicken broth and half and half, stirring until the sauce is smooth and combined. Add the chopped sun-dried tomatoes, chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat to medium and simmer the sauce, stirring often, until it thickens, about 5 to 7 minutes.
Melt Parmesan: Lower heat to low and gradually stir in the freshly grated Parmesan cheese, a handful at a time, until fully melted and the sauce is creamy.
Combine Pasta and Chicken: Chop or slice the rested chicken into bite-sized pieces. Add the chicken and cooked pasta to the sauce, stirring gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until reaching desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Garnish with fresh parsley or basil if desired and serve immediately while hot.

Notes

To make this dish lighter, substitute half and half with milk whisked with cornstarch or evaporated milk mixed with cornstarch as noted.
If you prefer, you can skip the pasta and serve the rich sauce and chicken over roasted or mashed potatoes for an alternative hearty meal.
Ensure chicken breasts are pounded evenly to cook uniformly and remain tender.
Reserve pasta water helps loosen the sauce and adds flavor if it becomes too thick.
Use fresh herbs for garnish to add a vibrant finish and freshness.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 4 g
Sodium: 580 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 90 mg