If you’re looking for a great recipe with boneless chicken, Marry Me Chicken is an excellent suggestion! It’s served in a cream sauce with sundried tomatoes over fettuccine, pasta, or mashed potatoes. Basically, what more could you want?

Marry Me Chicken with Sundried Tomatoes in a Cream Sauce

This post may contain affiliate links, which means information on purchasing products. I earn from qualifying purchases at no additional cost to you.

An Introduction to Marry Me Chicken!

This recipe may have an odd name, but it’s so good! Searching for tasty-sounding recipes that are easy to make, I came across a recipe for Marry Me Chicken. I laughed at the name, but after looking at multiple recipe versions, one thing became clear – people who made this became instant fans! Many recipes for this have almost 5-star ratings, so I figured I had to try it. It’s unbelievably good! The best part is you can have it on the table in about an hour from start to finish. I’ve heard suggestions of serving it on top of mashed potatoes instead of fettuccine. Indeed, I may have to give that a try! Enjoy!

Here’s the Easy-to-Make Recipe!

Print Recipe

5 from 1 vote

Marry Me Chicken with Fettuccine

Boneless Chicken in a Creamy Sauce with Sundried Tomatoes & Garlic Served Over Fettuccine – Yum!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Keyword: chicken, complete meal, dinner, marry me, marry me chicken, pasta, recipe

Servings: people

Calories: 1514kcal

Author: Cindy Rybaczyk at https://www.savemoneyfever.com

Ingredients

1 pound fettuccine cooked according to the box directions
2 pounds boneless skinless chicken breasts sliced lengthwise into thin cutlets
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
3 tablespoons olive oil
3 tablespoons butter
6 garlic cloves minced
2 cups chicken broth classic or low sodium, our brand preference is Progresso
2 cups heavy cream
1 cup parmesan cheese freshly grated
1/4 teaspoon red pepper flakes crushed
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon dried basil
2/3 cup sundried tomatoes chopped and drained of oil if jarred
basil leaves Optional garnish: up to 2 tablespoons fresh

Instructions

Boil a pot of water. Once boiling, cook the fettuccine.
Season the chicken with salt & pepper and then dredge it in the flour. Shake off the excess.
In an extra-large nonstick skillet, heat the olive oil and butter over medium heat. Make sure the bottom of the pan is coated.
Brown the chicken, making sure not to overcrowd the pan (do this in batches if necessary) for 4-5 minutes per side until golden brown and the chicken is cooked through. Cover it on a plate and set it aside.
Saute the garlic for 1-2 minutes until it is fragrant. Add in the chicken stock and deglaze the pan, scraping up the bits from the bottom with a spoon that won’t hurt the nonstick finish.
Adjust the heat to medium-low. Add in the heavy cream and the grated parmesan cheese. Allow the sauce to simmer for a few minutes and then add in the crushed red pepper, oregano, thyme, and dried basil. Taste the sauce and if you feel it needs it, season with salt & pepper.
Add in the chopped sundried tomatoes and the chicken. Let the sauce simmer and thicken for a few more minutes.
To serve, top the pasta with the chicken and sauce. Garnish (optional) with chopped fresh basil leaves.

Notes

Option: instead of serving this on top of fettuccine, pasta or mashed potatoes work too.

Nutrition

To make shopping easier, click on this Instacart link. Just add what you don’t already have to your shopping list.

I’ve shared a few good recipes this week – try them! If you’re looking for a crockpot dinner, try Crockpot Lasagna with Ground Beef or Crockpot Glazed Pork Tenderloins.

Shop for all of your Home & Kitchen needs on Amazon.

Thanks for stopping by. If you like the sound of this recipe and you try it, please be sure to come back and rate it. I also hope you’ll share it with your friends.