Description
This Ultimate Marry Me Chicken Pasta recipe features tender, seasoned chicken breasts cooked to perfection and served with a luscious creamy sauce and penne pasta. The dish combines a blend of aromatic spices, garlic, chicken broth, heavy cream, and Parmesan cheese for a rich and comforting meal that’s perfect for family dinners or special occasions.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
Sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pasta
- 8 ounces penne pasta
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for finishing the chicken evenly after searing.
- Prepare Chicken: Place the boneless, skinless chicken breasts on a clean cutting board.
- Slice Chicken: Slice each chicken breast horizontally into thinner cutlets for quicker, more even cooking.
- Dry Chicken: Pat the chicken slices dry with paper towels to remove moisture for better browning.
- Make Spice Mix: Combine garlic powder, onion powder, dried thyme, paprika, salt, and black pepper in a small bowl to create the seasoning blend.
- Season Chicken: Evenly sprinkle the spice mixture over both sides of each chicken cutlet, pressing gently to adhere.
- Heat Oil: Pour olive oil into a large ovenproof skillet and heat over medium-high.
- Sear Chicken: Add the seasoned chicken cutlets in a single layer and cook for 3-4 minutes per side until golden brown.
- Bake Chicken: If not fully cooked, transfer the skillet to the oven and bake for 10-12 minutes, until the internal temperature reaches 165°F (74°C).
- Boil Pasta Water: Fill a large pot with water, add a pinch of salt, and bring to a rolling boil over high heat.
- Cook Pasta: Add penne pasta to boiling water, stir occasionally, and cook according to package instructions (about 11 minutes) until al dente.
- Drain Pasta: Drain pasta in a colander and set aside.
- Make Sauce: In the same skillet used for the chicken, melt unsalted butter over medium heat, then add minced garlic and sauté until fragrant.
- Add Liquids: Pour in chicken broth and heavy cream, stirring to combine, and bring to a gentle simmer.
- Add Cheese: Stir in grated Parmesan cheese until the sauce thickens and is smooth.
- Combine: Add the cooked pasta to the sauce, tossing to coat the pasta evenly.
- Serve: Plate the creamy pasta, top with the cooked chicken cutlets, sprinkle chopped fresh parsley over the dish, and serve warm.
Notes
- Ensure chicken internal temperature reaches 165°F to guarantee it is fully cooked.
- For a lighter option, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Fresh parsley adds a bright finish; alternatively, use basil or oregano.
- You can substitute penne pasta with rigatoni or fusilli for variety.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
