The internet has been all abuzz about Marry Me Chicken, a creamy cheesy chicken dish made with sundried tomatoes.

My son stopped by for a short visit around dinner time. I wanted to feed him and my husband, I was also starving myself. I found a few pictures of Marry Me Chicken and recipes online and needed a quick meal. For some crazy reason I thought I saw pasta in the recipe!  I made my version from a few combinations of recipes. I thawed and sautéed the chicken, cooked the pasta, and made the sauce, from start to finish was within 30 minutes! It was a great hit! My son said it was his new favorite pasta! I did not use bone in chicken thighs because I only had frozen chicken breast. So, I went with that.  I always think about getting the most flavor in a meal, so many times I will season and precook my proteins. (Slightly under cook them if going back into a pan and warming all the ingredients together.)

The final result is extra tender chicken in a super flavorful creamy sauce with sundried tomatoes, on a bed of pasta.

The next day I went to look up the recipes again to gather my info for my recipe.  NO PASTA…. was added to any of the Marry Me Chicken recipes!  So, I had to recollect everything I did for the meal I made the night before.  Trust me this is a quick and great go to recipe!  You can change up the flavors depending on the Fresco blend you use. Toss in a few extra ingredients like spinach, mushrooms, pancetta to the sauce for an added twist.

I love this meal because it is easy to make in a batch large enough for a dinner party, and the active preparation time is minimal.




3 large chicken breasts

Mediterranean Blend *

2 cloves of garlic

½ cup chopped sun dried tomatoes

½ cup chicken broth

8 oz. Heavy cream

Fresh parmesan grated for garnish

Fresh parsley for garnish

8 oz. Pasta cooked al dente (save ½ cup of pasta water)

Salt to taste


In large skillet, add oil and chicken seasoned both sides with Mediterranean blend pan sear until cooked.

Remove from pan and cover to keep warm.  Add garlic and sun dried tomatoes, cook 1 minute.  Add chicken broth, pasta water until simmering, add

Heavy cream.  Cook 2 minutes on medium heat add drained pasta.  Turn down heat until medium low for pasta to absorb some of the sauce. Cook 2-3 minutes.

It should be very saucy. (slice chicken at an angle or on the bias while sauce is cooking.)  Layer chicken over the top of pasta and shave fresh parmesan over the top.

Chop fresh parsley and sprinkle over the top and serve out of the pan.

*Use you favorite fresco blend:

Penney’s little Italy, fresco ranch, signature blend etc.…

*Add sliced sautéed mushrooms for extra flavor

Sheila CapitoComment