Marry Me Chicken with Pasta ~ tender chicken in a creamy irresistible sauce with tangy sun-dried tomatoes, earthy mushrooms and fresh herbs blended with fettuccine. This easy 30-minute recipe loaded with flavor.
What the heck is Marry Me Chicken? I’ll admit when I first heard the name I wondered too but at the same time thought hey ~ the 1950s called and wants their recipe back.
The original Marry Me Chicken recipe (not to be confused with Ina Garten’s Engagement Chicken) pairs bone-in chicken thighs with a creamy sauce. The photos looks delicious but my first thought was that a sauce so amazing it had so many people talking practically begged to be served over pasta.
Ingredients
- 2 cloves Garlic (minced)
- 1 Tablespoon Olive Oil
- 3-4 Large Chicken Breasts
- 1/4 – 1/2 cup Freshly Grated Parmesan Cheese Salt Pepper
- 1 teaspoon thyme
- 3/4 cup Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Sundried Tomatoes (chopped)
- Fresh Basil
- 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
Instructions
- Number One. Preheat oven to 375 degrees. In a large oven-safe skillet heat oil over medium-high heat. Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side. Transfer chicken to a plate.
- Number Two. Return skillet to medium heat. Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often. Stir in sundried tomatoes and parmesan cheese.
- Number Three. Return chicken to skillet and spoon sauce all over the chicken breasts. Bake until chicken is cooked through — about 15-18 minutes. Garnish with basil and grated parmesan cheese, if so desired.