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Marry Me Chicken

Creamy sun-dried tomato chicken baked in a rich Parmesan sauce with crispy bacon, served over angel hair pasta.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Comfort Food, Dinner, Main Course, Pasta Dish
Cuisine: American, Contemporary American, Italian-American
Calories: 518
Ingredients Method Notes

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 ground 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 whipping cream
  • 1/4 cup chopped sun-dried tomatoes
  • 1 pinch red pepper flakes
  • Salt to taste

Method
 

  1. Preheat oven to 350°F (175°C). Butterfly chicken breasts.
  2. Melt butter in an oven-safe skillet. Add garlic, oregano, and thyme; sauté until fragrant.
  3. Add chicken and cook 3–4 minutes per side until golden.
  4. Pour in 1/4 cup chicken broth and bake for 15 minutes until cooked through. Remove chicken and reserve pan juices.
  5. Cook bacon until crispy; drain and chop. Cook pasta according to package directions; drain.
  6. Place skillet over medium heat. Whisk in flour, remaining broth, Parmesan, and cream until thickened.
  7. Stir in sun-dried tomatoes, red pepper flakes, and salt. Add bacon and return chicken to skillet. Simmer briefly.
  8. Serve chicken and sauce over warm pasta.

Notes

  • You can use any pasta of your choice.
  • Add mushrooms or spinach for variation.
  • Reheat gently with extra broth or cream if needed.