Marry Me Chicken Parm Pasta

This Marry Me Chicken Parm Pasta combines the creamy richness of a sundried tomato Alfredo-style sauce with the crispy indulgence of breaded chicken parm. It’s a match made in comfort food heaven—featuring fried chicken cutlets topped with mozzarella and Parmesan, laid over a velvety sauce made from garlic, onion, heavy cream, bone broth, and three types of cheese. Tossed with perfectly al dente pasta and finished with fresh basil, this dish is pure decadence in every bite.

Author: These Carbs Don't Count

Category: Dinner

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 3 plates

Calories: 3,681 kcal per serving

Ingredients

½ pound - pasta
1 cup - all-purpose flour
1 teaspoon - salt
½ teaspoon - black pepper
½ teaspoon - garlic powder
1 cup - breadcrumbs
2 - eggs
2 - chicken breasts
2 cup - canola oil
4 tablespoon - unsalted butter
3 cloves - garlic
½ - white onion
¾ cup - sundried tomatoes
1 handful - fresh spinach
⅛ - Salt and pepper
2 cup - heavy cream
½ cup - chicken or bone broth
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ teaspoon - paprika
½ teaspoon - dried parsley
1 cup - Parmesan cheese
½ cup - Asiago cheese
½ cup - mozzarella cheese
¼ cup - reserved pasta water
⅛ - Fresh basil

Instructions

Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
Set up three breading stations: flour seasoned with salt, pepper, and garlic powder; beaten eggs; and plain breadcrumbs.
Dredge each chicken breast in flour, then dip in egg, then coat in breadcrumbs.
In a large skillet, heat canola oil over medium heat. Fry chicken until golden and crispy on both sides. Remove and set aside.
In a separate pan, melt butter. Sauté garlic and onion until translucent.
Add sundried tomatoes and spinach. Season with salt and pepper and cook until spinach is wilted.
Pour in heavy cream and broth. Bring to a simmer. Season with garlic powder, onion powder, paprika, and parsley.
Stir in Parmesan, Asiago, and mozzarella until melted and smooth.
Spoon some sauce over the fried chicken, top with extra mozzarella and Parmesan, and broil until cheese is melted.
Toss cooked pasta in the remaining sauce with a splash of pasta water. Serve with the cheesy chicken on top and garnish with fresh basil.