Creamy Marry Me Chicken is a rich, comforting dinner that’s packed with savory flavor in every bite.
Tender, golden-seared chicken breasts are nestled in a velvety Parmesan cream sauce filled with smoky bacon, fragrant garlic, and tangy sun-dried tomatoes.
It’s an elegant meal that’s simple enough for a weeknight yet impressive enough for date night or special occasions.
Served over a bed of delicate angel hair pasta, this irresistible chicken dish delivers restaurant-quality flavor with minimal effort.
The combination of creamy sauce, crispy bacon, and perfectly cooked chicken creates a meal that’s hearty, satisfying, and sure to become a favorite whenever you’re craving comfort food with a gourmet touch.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 1 1/2 pounds skinless, boneless chicken breast halves
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 cup chicken broth, divided
- 1/2 pound bacon
- 1 (16-ounce) package angel hair pasta
- 1 tablespoon all-purpose flour
- 1/2 cup freshly shaved Parmesan cheese
- 1/4 cup heavy whipping cream
- 1/4 cup chopped sun-dried tomatoes
- 1 pinch red pepper flakes
- Salt, to taste
Directions
- Preheat the oven to 350°F (175°C).
- Butterfly each chicken breast by slicing horizontally through the center without cutting all the way through. Open each piece like a book for even cooking.
- Melt the butter in a large oven-safe skillet over medium-high heat. Add the minced garlic, oregano, and thyme, stirring for about 30 seconds until fragrant.
- Add the chicken breasts to the skillet and sear for 3 to 4 minutes per side until lightly golden.
- Pour 1/4 cup of the chicken broth into the skillet. Transfer the skillet to the oven and bake for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and keep warm, reserving the pan juices.
- While the chicken bakes, cook the bacon in a separate skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate, allow it to cool slightly, then chop into bite-sized pieces.
- Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions until al dente. Drain and keep warm.
- Place the skillet with the reserved pan juices over medium heat. Whisk in the flour until smooth.
- Gradually whisk in the remaining 1/4 cup chicken broth, followed by the Parmesan cheese and heavy cream. Continue whisking until the sauce becomes smooth and slightly thickened.
- Stir in the chopped sun-dried tomatoes, red pepper flakes, chopped bacon, and salt to taste.
- Return the cooked chicken to the skillet, spooning the creamy sauce over the top. Simmer for 2 to 3 minutes until everything is heated through.
- Serve the chicken over warm angel hair pasta and garnish with extra Parmesan cheese and fresh parsley if desired.
Chef’s Notes
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese and produces a creamier sauce.
- Boneless chicken thighs can be substituted for chicken breasts if you prefer darker meat.
- Add fresh spinach during the final few minutes of cooking for extra color and nutrition.
- Serve with garlic bread or a crisp green salad to round out the meal.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheat well over low heat with a splash of chicken broth or cream.