Begin by cooking the penne pasta in a large pot of heavily salted water. You want it to reach an al dente texture, which usually takes about 8 to 10 minutes. Before draining, be sure to save one cup of the pasta water. This starchy water is a secret weapon for adjusting the sauce’s consistency later. Once done, drain the pasta and give it a light toss with a drizzle of olive oil. Set it aside while you prepare the rest of the dish.
Next, let’s work on the chicken! Slice the chicken breasts through the middle to create four fillets. Cover them with plastic wrap and gently pound them with a meat mallet or the side of a can. This step ensures your chicken will cook evenly and be tender.
Prepare a spice mixture by whisking together the salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry using paper towels and drizzle lightly with olive oil. Sprinkle the spice mix generously over both sides of the chicken. Let it rest while you chop your shallots and garlic.
In a large braiser or Dutch oven, heat two tablespoons of the reserved oil from the sun-dried tomatoes over medium-high heat. Once hot, add the chicken fillets and cook for 4 to 5 minutes per side until golden brown and cooked through (aim for an internal temperature of 160°F). Once done, transfer the chicken to a cutting board and allow it to rest for about 5 minutes before chopping it into bite-sized pieces.
In the same skillet, melt two tablespoons of unsalted butter using the drippings left from the chicken. Add the chopped shallots and sauté for about 3 to 4 minutes until they are tender and fragrant. Don’t forget to scrape up any browned bits left in the pan; they add amazing flavor!
Next, add the minced garlic and red pepper flakes, cooking for an additional 30 seconds until aromatic. Then, incorporate the tomato paste and flour, stirring for about one minute until it thickens slightly.
Now it’s time to create that creamy sauce! Reduce the heat to low and slowly whisk in the chicken broth and half and half, stirring until smooth. Add the chopped sun-dried tomatoes, chicken bouillon, and the remaining spices. Bring the mixture to a simmer, stirring frequently until it thickens to your desired consistency.
Once thickened, stir in the Parmesan cheese one handful at a time, allowing it to melt into the sauce. This step is where the magic happens—watch as the sauce transforms into a creamy, cheesy delight!
Finally, add the cooked pasta and chopped chicken to the sauce. If it seems too thick, gradually incorporate some of the reserved pasta water until you reach your desired consistency. Taste and season with additional salt and pepper if needed. Finish with a sprinkle of fresh parsley or basil if you like, and voila, your Marry Me Chicken Recipe With Pasta is ready to be served!
