Marry Me Chicken
This version of Marry Me Chicken starts with a creamy, dreamy parmesan, gruyere sauce and then layers in perfectly seasoned juicy chicken.
Irresistible Marry Me Chicken Pasta Recipe: A Dish Worth Falling For!
They say Marry Me Chicken is so good it’ll have someone proposing on the spot. Well, I’m already married to an amazing guy named Brant, so I didn’t exactly need the magic. Funny enough, I didn’t even pick up cooking as a hobby until after we tied the knot. But let me tell you—when Brant tried this dish, he definitely loved me a little extra that day. So hey, give it a shot and let me know if it works its magic for you! 💍✨
Here’s why I love this marry me chicken pasta recipe!
- Its such a creamy, dreamy sauce it might be the best marry me chicken you have had!
- This dish is rediculously easy to make even though it tastes like it came from a fancy restaurant.
- Simmering the meat in the sauce results in the most juicy chicken.
You will definately want to have some sun-dried tomatoes on hand for this one. I make my own using my summer tomato harvest. If you want to know how to make sun-dried tomatoes check it out. I also make my own easy homemade chicken broth using scraps of fruits and vegetables along with rotisserie chicken bones. And if you are feeling extra adventurous, making this good pasta recipe is my new favorite hobby!
Visual Process for Making Marry Me Chicken Pasta Recipe
Cook the Chicken to Golden Brown
Brown the chicken in a skillet until its golden brown on both sides. Set aside and before you serve slice it into thin strips.
Make the Creamy Dreamy Sauce
You’ll add all the sauce ingredients one by one. In 10 minutes you are done.
Plate Your Creation
Layer pasta, chicken and sauce. Sprinkle with additional parmesan and serve.
Other recipes Like Marry Me Chicken Pasta
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Marry Me Chicken
Equipment
- Skillet I like GreenPan.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- salt and pepper (to taste)
- 2 tbsp extra-virgin olive oil
For the sauce:
- 2 garlic cloves (minced)
- 1 tbsp fresh oregano (or 1 tsp dried oregano)
- 1 tsp cruched red pepper flakes
- ½ cup chicken broth (low-sodium)
- ¾ cup heavy cream
- 1 tsp Italian seasoning
- salt & pepper (to taste)
- ½ cup sun-dried tomatoes (in olive oil, chopped)
- ¼ cup gruyere cheese (or asiago, shredded)
- ¼ cup parmesan cheese (grated)
- 2 cups fresh spinach
Optional Garnish:
- fresh parsley (chopped)
- parmesan cheese (grated)
Instructions
- Pound 2 boneless skinless chicken breasts out to an even thickness. Season both sides with salt and pepper. Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Once cooked, remove the chicken from the skillet and set it aside to rest before slicing across the grain.
- In the same skillet, add 2 garlic cloves and sauté for about 30 seconds, or until fragrant.
- Add 1 tsp cruched red pepper flakes and 1 tbsp fresh oregano, stirring for 30 seconds.
- Pour in ½ cup (118 2/7 ml) chicken broth and bring it to a simmer. Let it cook for about 2 minutes to reduce slightly.
- Add ¾ cup (177 3/7 ml) heavy cream, ½ cup (55 g) sun-dried tomatoes, 1 tsp Italian seasoning and salt & pepper to taste. Stir to combine. Bring the mixture to a gentle simmer, cooking for another 3-4 minutes, allowing it to thicken slightly.
- Stir in ¼ cup (33 g) gruyere cheese and ¼ cup (25 g) parmesan cheese. Keep stirring until the cheese melts and the sauce becomes smooth and creamy.
- Stir in 2 cups (60 g) fresh spinach and let the sauce simmer for another 1-2 minutes to incorporate the flavors.
- Return the chicken to the pan and cover in sauce. Heating for an additional 3-4 minutes or until the chicken is warmed back through.
- Garnish with fresh parsley and parmesan cheese if desired.
- Serve immediately over pasta, with a side of garlic bread or a fresh salad if you’d like!
Notes
- Make it richer: If you want a thicker, creamier sauce, use more Parmesan cheese or a little cream cheese in place of some of the heavy cream.
- Perfect pasta: Make sure to reserve some pasta water before draining—it’s like liquid gold for adjusting the sauce!
Substitutions
- I am a fan of gruyere cheese, but had some asiago on hand. For your pasta sauce, Gruyère will create a creamier, more cohesive texture, while Asiago (especially aged) will add a sharper, more pronounced flavor. If you want a smooth, melty sauce, stick with Gruyère. If you prefer a stronger cheese flavor, swap in Asiago.