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Marry Me Chicken

Marry Me Chicken with Pasta
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Marry Me Chicken with Pasta

Recipe by Remy M.
5.0 from 1 vote
Course: DinnerCuisine: Italian, AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

If you’re looking for a dinner that’s guaranteed to impress, this Marry Me Chicken is it. Tender, golden-brown chicken is simmered in a rich, creamy Parmesan sauce with garlic, sun-dried tomatoes, fresh spinach, herbs, and a touch of red pepper flakes for just the right amount of heat.
The chicken is lightly coated in seasoned flour and pan-seared until beautifully golden, then finished in the same skillet with a luscious cream sauce that comes together with all those delicious browned bits from the chicken. The sun-dried tomatoes add a sweet and tangy bite, while Parmesan gives the sauce a savory, cheesy richness that makes it completely irresistible.
Serve this creamy chicken over your favorite pasta — linguine, bucatini, or tortellini are all fantastic choices. The pasta soaks up every bit of that silky sauce, making each bite incredibly satisfying.
It’s cozy, flavorful, and easy enough for a weeknight dinner, yet elegant enough for a date night or special occasion. And with a name like Marry Me Chicken, you already know it’s supposed to be good!
Finish everything with fresh parsley or basil, grab a fork, and don’t be surprised if this becomes one of your new favorite dinner recipes.

Ingredients

  • 1lb Chicken Breast (thinly sliced)

  • 2-3 Garlic cloves

  • 1/3 cup Sun Dried Tomatoes (chopped)

  • 1 6oz bag of Baby Spinach

  • 1.5 cups of low-sodium Chicken Broth

  • 1/4 cup Heavy Cream

  • 1/4 cups of grated Parmesan

  • 2 Tbsp Butter

  • 1 cup of Flour

  • 1 Tbsp Herbs de Provence

  • 1 tsp Paprika

  • 1 tsp Red Chili Flakes

  • Salt and Pepper to taste

  • 2-3 Tbsp Parsley or Basil to garnish

  • Serve with your favorite pasta such as Linguine, Bucatini, or Tortellini

Directions

  • Heat a large skillet to medium-high heat with a Tbsp of oil. Season chicken with paprika, salt, and pepper. Then coat in flour before placing them immediately into the hot pan.
  • Cook chicken for 4 minutes per side or until golden brown. Then transfer to a dish.
  • In the same skillet over medium heat add in the butter. Once melted add the garlic and red pepper flakes, cooking for about 1 minute or until fragrent.
  • Pour in chicken broth, sun dried tomatoes, heavy cream, parmesan, herbs de provence, and spinach. Bring to a simmer, then return the chicken back to the pan.
  • Cook for another 10-12 minutes or until the sauce has thickened. Side note: if you notice the sauce is too runny or separated then whisk in a pinch of flour to help thicken/emulsify.
  • While your chicken is cooking add your pasta to a pot of salted water and cook for the recommended amount of time.
  • Once chicken and pasta are cooked just garnish with either parsley or basil and serve.

Notes

  • If you notice the sauce is too runny or separated then whisk in a pinch of flour to help thicken/emulsify. This is caused from the oil in the sun dried tomatoes not emulsifying with the heavy cream. Just a touch of flour with fix that.

remyatf
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