Marry Me Chicken – Creamy and Delicious Recipe That’s All the Rage
Looking for a recipe that will wow your guests and maybe even earn you a marriage proposal? Enter Marry Me Chicken, the creamy chicken pasta dish that’s so good, people might just get down on one knee after the first bite. Rich, flavorful, and surprisingly simple to make, this meal has it all — tender chicken, a velvety sauce, sun-dried tomatoes, fresh basil, and just the right amount of garlic and spice.
Why Is It Called “Marry Me” Chicken?
The name might sound playful, but the idea is simple: this dish is that delicious. The flavor combination is so irresistible, your dinner guests will be begging for the recipe — and maybe more. Perfect for date nights, family dinners, or impressing someone special, this pasta is comfort food with a gourmet twist.
Recipe Overview
At its heart, Marry Me Chicken is a creamy chicken and pasta dish with a touch of luxury. Sun-dried tomatoes and basil bring depth, while white wine, Dijon mustard, and lemon zest add brightness. The sauce clings beautifully to fettuccine, creating a well-balanced, restaurant-quality meal at home.
Ingredients (Serves 4)
- 3 boneless skinless chicken breasts (about 600 g)
- 300 g fettuccine
- 125 ml dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 250 ml chicken broth
- 2 tbsp tomato paste
- 1 tsp Dijon mustard
- 125 ml thick crème fraîche or heavy cream
- 50 ml Cognac (optional)
- Zest of ½ lemon
- 100 g baby spinach
- 30 g garlic butter (or regular butter + minced garlic + chopped parsley)
- A handful of fresh basil, chopped
- 50 g grated Parmesan
- 50 g sun-dried tomatoes, sliced
- 50 ml duck fat (or neutral oil)
- Salt for pasta water
- Freshly ground black pepper, to taste
Equipment Needed
- Large pot for pasta
- Large skillet or sauté pan
- Tongs, zester, sharp knife, cutting board
- Measuring cups and spoons
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Reserve 250 ml of pasta water, then drain the rest and set the pasta aside.
2. Sear the Chicken
Pat the chicken breasts dry with paper towels. In a large skillet, heat duck fat (or oil) over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden and cooked through. Deglaze with Cognac (optional), scraping up any flavorful bits from the bottom of the pan.
3. Build the Sauce
In the same pan, melt the garlic butter (or regular butter with garlic and parsley). Stir in the tomato paste and let it cook for a few minutes until it deepens in color. Pour in the white wine and let it reduce slightly, then add the sun-dried tomatoes and chicken broth. Bring to a simmer and let the tomatoes rehydrate.
4. Finish the Sauce
Add baby spinach and let it wilt, then stir in the cream, lemon zest, Dijon mustard, and fresh basil. Season with black pepper to taste. Let the sauce simmer gently for a few minutes to thicken and develop flavor.
5. Add Parmesan and Combine
Stir in the grated Parmesan until melted and smooth. Add the cooked fettuccine to the sauce, tossing well to coat. Use a splash of reserved pasta water if needed to loosen the sauce.
6. Serve and Garnish
Serve immediately with extra Parmesan and basil on top. Pair with a crisp glass of white wine and enjoy!
Tips & Tricks
- Check the Chicken: Use a meat thermometer to avoid overcooking. It should read 74°C (165°F).
- Adjust the Sauce: Too thick? Add a splash of reserved pasta water. Too thin? Let it simmer longer.
- Prep Ahead: You can make the sauce up to 3 days in advance and store it in the fridge.
- Cognac Optional: If using alcohol, be careful when deglazing — flame risk! Skip or sub with extra wine or broth.
- Fresh is Best: Use fresh basil, garlic, and lemon zest for maximum flavor.
Related Recipes You Might Enjoy
To expand your chicken recipe repertoire, consider these delightful options:
- Homemade Chicken Nuggets – Easy Recipe Better Than McDonald’s
Crispy and juicy chicken nuggets that are a hit with both kids and adults. - Spicy Fried Chicken Tenders – Crispy Homemade Recipe
Spicy and crispy chicken tenders that add a kick to your dinner.
Variations
- Spicy Marry Me Chicken: Add chili flakes or cayenne pepper to the sauce.
- Vegetarian Twist: Swap chicken for sautéed mushrooms, zucchini, or bell peppers.
- Seafood Version: Use shrimp or scallops instead of chicken for a coastal vibe.
What Makes This Recipe So Special?
It’s the balance of creamy richness, acidity from lemon and wine, and umami from the Parmesan and sun-dried tomatoes. Each bite is bold yet comforting — no wonder it’s called Marry Me Chicken.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a pan with a splash of broth or cream. Avoid boiling to preserve the sauce texture.
- Freezing: Not recommended — creamy sauces tend to separate after freezing.
FAQ
Can I use another type of pasta?
Yes! Linguine or spaghetti work well too.
Can I skip the wine?
Absolutely. Use extra chicken broth with a splash of lemon juice.
Can I use frozen chicken?
Yes, but thaw it completely before cooking.
Can I freeze the leftovers?
It’s best not to, as the cream sauce may separate when reheated.
Marry Me Chicken is more than just a trendy name — it’s a dish that delivers flavor, comfort, and elegance. Whether you’re cooking for a date, your family, or just yourself, this recipe is guaranteed to impress.
Marry Me Chicken: The Creamy Pasta Recipe Everyone’s Falling For
Ingredients
- 3 boneless skinless chicken breasts about 600 g
- 300 g fettuccine
- 125 ml dry white wine like Sauvignon Blanc or Pinot Grigio
- 250 ml chicken broth
- 2 tbsp tomato paste
- 1 tsp Dijon mustard
- 125 ml thick crème fraîche or heavy cream
- 50 ml Cognac optional
- Zest of ½ lemon
- 100 g baby spinach
- 30 g garlic butter or regular butter + minced garlic + chopped parsley
- A handful of fresh basil chopped
- 50 g grated Parmesan
- 50 g sun-dried tomatoes sliced
- 50 ml duck fat or neutral oil
- Salt for pasta water
- Freshly ground black pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Reserve 250 ml of pasta water, then drain the rest and set the pasta aside.
Sear the Chicken
- Pat the chicken breasts dry with paper towels. In a large skillet, heat duck fat (or oil) over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden and cooked through. Deglaze with Cognac (optional), scraping up any flavorful bits from the bottom of the pan.
Build the Sauce
- In the same pan, melt the garlic butter (or regular butter with garlic and parsley). Stir in the tomato paste and let it cook for a few minutes until it deepens in color. Pour in the white wine and let it reduce slightly, then add the sun-dried tomatoes and chicken broth. Bring to a simmer and let the tomatoes rehydrate.
Finish the Sauce
- Add baby spinach and let it wilt, then stir in the cream, lemon zest, Dijon mustard, and fresh basil. Season with black pepper to taste. Let the sauce simmer gently for a few minutes to thicken and develop flavor.
Add Parmesan and Combine
- Stir in the grated Parmesan until melted and smooth. Add the cooked fettuccine to the sauce, tossing well to coat. Use a splash of reserved pasta water if needed to loosen the sauce.
Video
Notes
Tips & Tricks
- Check the Chicken: Use a meat thermometer to avoid overcooking. It should read 74°C (165°F).
- Adjust the Sauce: Too thick? Add a splash of reserved pasta water. Too thin? Let it simmer longer.
- Prep Ahead: You can make the sauce up to 3 days in advance and store it in the fridge.
- Cognac Optional: If using alcohol, be careful when deglazing — flame risk! Skip or sub with extra wine or broth.
- Fresh is Best: Use fresh basil, garlic, and lemon zest for maximum flavor.
Variations
- Spicy Marry Me Chicken: Add chili flakes or cayenne pepper to the sauce.
- Vegetarian Twist: Swap chicken for sautéed mushrooms, zucchini, or bell peppers.
- Seafood Version: Use shrimp or scallops instead of chicken for a coastal vibe.
What Makes This Recipe So Special?
It’s the balance of creamy richness, acidity from lemon and wine, and umami from the Parmesan and sun-dried tomatoes. Each bite is bold yet comforting — no wonder it’s called Marry Me Chicken.Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a pan with a splash of broth or cream. Avoid boiling to preserve the sauce texture.
- Freezing: Not recommended — creamy sauces tend to separate after freezing.
FAQ
Can I use another type of pasta?Yes! Linguine or spaghetti work well too. Can I skip the wine?
Absolutely. Use extra chicken broth with a splash of lemon juice. Can I use frozen chicken?
Yes, but thaw it completely before cooking. Can I freeze the leftovers?
It’s best not to, as the cream sauce may separate when reheated. Marry Me Chicken is more than just a trendy name — it’s a dish that delivers flavor, comfort, and elegance. Whether you’re cooking for a date, your family, or just yourself, this recipe is guaranteed to impress.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Chicken Fettuccine Alfredo – Creamy Recipe Better than Carbonara
A creamy and comforting pasta dish that’s perfect for any occasion. - Easy Chicken Chow Mein Recipe – Quick Stir-Fried Noodles in 30 Minutes
A quick and flavorful stir-fried noodle dish that’s ready in just 30 minutes. - Homemade Korean Fried Chicken – Crispy and Spicy Recipe
Crispy and spicy Korean fried chicken that’s sure to impress.
