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Marry Me Chicken Pasta

Breaded chicken cooked in a creamy sun-dried tomato and Parmesan sauce, served over rotini pasta and topped with extra Parmesan and chopped parsley.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 servings

Ingredients

Ingredients

  • 2 lbschicken breastspounded or sliced thin or chicken cutlets
  • 1/2 cupall purpose flour
  • 2 tbspvegetable oil
  • 1 tspsalt
  • 1 tspgarlic powder
  • 1 tsppaprika
  • 1 tspblack pepper
  • 2 tbspbutter
  • 2 tbspminced garlic
  • 1 cupchicken broth
  • 1 cupheavy whipping cream
  • 1/3 cupchopped sun-dried tomatoes
  • 1 cupParmesan CheeseShredded not grated
  • 1 tspdried Oregano
  • 1 tspdried thyme
  • red pepper flakesto taste/optional
  • 16 oz.Rotini Pastacooked
  • 1 chopped fresh parsleyfor topping
  • 1/2 cupshredded Parmesan Cheesefor topping

Instructions

Instructions

  • Bring a large pot of salted water to a boil and cook 16 oz rotini until al dente according to package instructions; drain and set aside.
  • In a shallow dish, combine ½ cup all-purpose flour, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and 1 tsp black pepper.
  • Dredge the 2 lbs chicken (pounded or sliced thin/cutlets) in the flour mixture, coating both sides; shake off excess flour.
  • Heat 2 tbsp vegetable oil and 2 tbsp butter in a large skillet over medium heat until the butter is melted and foaming subsides.
  • Add the coated chicken to the skillet (work in batches if needed so pieces aren’t crowded). Cook until golden and cooked through, about 4–6 minutes per side depending on thickness (about 8–12 minutes total). Chicken should register 165°F at its thickest point. Transfer chicken to a plate and keep warm.
  • Reduce heat to medium and add 2 tbsp minced garlic to the skillet; sauté, stirring, about 20–30 seconds until fragrant (do not let it burn).
  • Pour in 1 cup chicken broth and scrape up any browned bits from the pan with a wooden spoon.
  • Stir in 1 cup heavy whipping cream, ⅓ cup chopped sun-dried tomatoes, 1 cup shredded Parmesan cheese, 1 tsp dried oregano, 1 tsp dried thyme, and optional red pepper flakes. Bring to a gentle simmer.
  • Simmer the sauce, stirring frequently, until the cheese is melted and the sauce thickens slightly, about 3–5 minutes.
  • Return the cooked chicken to the skillet and simmer 1–3 minutes more to heat the chicken through and coat with sauce.
  • Serve the chicken and sauce over the cooked rotini. Top with ½ cup shredded Parmesan cheese and chopped fresh parsley.

Equipment

  • Cast-iron pan

Notes

This dish assumes 2 lbs of chicken, which can roughly equal 6-8 chicken breasts depending on the size. Please adjust for family needs.
Large chicken breasts should be pounded to thinner pieces to ensure fast and even golden brown cooking.Chicken cutlets also work greatand are usually uniform in size.
Chicken thighs can be more cost-effective in today’s economy regarding food availability and price and provide a lot of extra flavors.It’s OK to use skinless chicken thighs in this dishand alter the timing until chicken pieces are properly cooked and move on with the rest of the instructions.
While the flour and cream sauce is fully seasoned, it’s fine toseason chicken with salt, ground pepper, or Italian seasoning before adding flour.
We suggest rotini pasta to hold all thatdelicious sauce, but cooked pasta types can easily be varied (or skipped entirely for a more carb-friendly version). Transfer the creamy chicken to fettuccini, pappardelle, penne, or any of your favorite pasta.