Marry Me Chicken Pasta

Ingredients

• 2 medium boneless, skinless chicken breasts (Sliced through the equator into 4 fillets)
• 0.5 tsp salt (For seasoning the chicken)
• 0.5 tsp black pepper (For seasoning the chicken)
• 0.5 tsp onion powder (For seasoning the chicken)
• 0.5 tsp garlic powder (For seasoning the chicken)
• 0.5 tsp paprika (For seasoning the chicken)
• olive oil (For drizzling over the chicken)
• 16 oz penne pasta (Cooked in heavily salted water)
• 2 tbsp olive oil (Preferably reserved oil from the sun-dried tomato jar)
• 2 tbsp unsalted butter
• 1 large shallot (Chopped; or substitute 1 tsp onion powder)
• 5 cloves garlic (Use 4–6 cloves, minced; or substitute 1 tsp garlic powder)
• 0.25 tsp red pepper flakes
• 0.25 cup all-purpose flour
• 2 tbsp tomato paste
• 2 cups low-sodium chicken broth
• 2 cups half-and-half (Alternatively use milk whisked with 1 tbsp cornstarch, or evaporated milk mixed with 2 tsp cornstarch)
• 7 oz sun-dried tomatoes (Rinse, drain, and roughly chop; reserve the oil)
• 2 tsp chicken bouillon (Powder, crushed cubes, or base)
• 1 tsp dried parsley
• 1 tsp dried basil
• 0.5 tsp dried oregano
• 0.5 tsp salt (For the sauce, plus more to taste)
• 0.25 tsp black pepper (For the sauce, plus more to taste)
• 1 cup Parmesan cheese (Freshly grated and packed; use a microplane or fine grater)
• fresh parsley or basil (Optional garnish)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Add the penne and cook according to the package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta, toss it with a small drizzle of olive oil, and set it aside.

2. 2

   Slice each chicken breast horizontally through the equator to create four thin fillets. Place the fillets between sheets of plastic wrap and gently pound them with a meat mallet or the side of a can until evenly tenderized.

3. 3

   Whisk together the salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, lightly drizzle both sides with olive oil, and pat the seasoning mixture evenly over both sides. Let the chicken rest while you prepare the remaining ingredients.

4. 4

   Heat 2 tablespoons of the reserved sun-dried tomato oil in a large braiser or 3.5-liter Dutch oven over medium-high heat until shimmering. Add the chicken and cook for 4–5 minutes per side, until golden and the thickest part reaches 160°F. Transfer the chicken to a cutting board and let it rest for at least 5 minutes. Do not wipe out the skillet.

5. 5

   Melt the butter in the chicken drippings over medium heat. Add the chopped shallot and sauté for 3–4 minutes, scraping up the browned bits, until the shallot is tender.

6. 6

   Add the minced garlic and red pepper flakes. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.

7. 7

   Add the tomato paste and flour. Stir continuously for 1 minute, until the mixture is thoroughly combined and thick.

8. 8

   Reduce the heat to low. Slowly whisk in the chicken broth, followed by the half-and-half, whisking until the sauce is smooth and no flour lumps remain.

9. 9

   Stir in the chopped sun-dried tomatoes, chicken bouillon, dried parsley, dried basil, dried oregano, salt, and pepper. Increase the heat and simmer, stirring often, until the sauce thickens enough to coat a spoon.

10. 10

    Reduce the heat to low. Add the freshly grated Parmesan a handful at a time, stirring after each addition until completely melted and the sauce is smooth.

11. 11

    Slice or chop the rested chicken into bite-size pieces. Stir the cooked penne and chicken into the sauce. Add reserved pasta water a little at a time, only as needed, until the pasta reaches your preferred creamy consistency. Taste and adjust the salt and pepper.

12. 12

    Garnish with fresh parsley or basil, if desired, and serve hot.

Notes

The chicken is fully cooked at 160°F before resting; its temperature will continue to rise during the rest. For a lighter sauce, use evaporated milk. If preparing in a slow cooker, keep the sauce warm separately, undercook the pasta by 1–2 minutes, and cook the pasta fresh before serving; loosen a thick sauce with a splash of chicken broth or cream.

Nutrition per serving

• main
• pasta
• chicken
• Italian-inspired
• comfort food
• one-pot sauce
• weeknight dinner
• creamy