Creamy Marry Me Chicken Recipe

Ingredients

• 4 pieces Chicken Breast (boneless, skinless, pounded to even thickness)
• 0.5 cup All-Purpose Flour (for coating the chicken)
• 0.25 teaspoon Cayenne Pepper (adds heat; adjust to taste)
• 1 teaspoon Smoked Paprika (provides smoky flavor)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 teaspoons Italian Seasoning (divided between coating and sauce)
• 3 tablespoons Unsalted Butter (divided; softened)
• 2 tablespoons Avocado Oil (high smoke point oil for searing)
• 1 teaspoon Garlic Paste (or 2 cloves minced)
• 2 cups Kale (stems removed, roughly chopped)
• 0.25 cup Sun‑Dried Tomatoes (chopped; oil‑packed)
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Heavy Cream (full‑fat for richness)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.25 teaspoon Crushed Red Pepper Flakes (optional for extra heat)
• 12 ounces Fusilli Pasta (cooked al dente)

Instructions

1. Prepare the seasoned flour coating

   In a mixing bowl combine the flour, cayenne pepper, smoked paprika, salt, black pepper, and 1 teaspoon of Italian seasoning. Whisk until evenly mixed.

   Time: PT2M

2. Season and coat the chicken

   Pat the chicken breasts dry, then sprinkle both sides with a little extra salt and pepper. Dredge each piece in the seasoned flour, shaking off excess.

   Time: PT3M

3. Sear the chicken

   Heat the large skillet over medium‑high heat. Add 1 tablespoon butter and 2 tablespoons avocado oil. Once shimmering, add the coated chicken breasts. Cook about 4 minutes per side, until golden brown and cooked through. Transfer to a plate and set aside.

   Time: PT8M

   Temperature: Medium‑high

4. Sauté aromatics and vegetables

   Reduce heat to medium‑low. Add the remaining 2 tablespoons butter and the garlic paste; stir for 30 seconds. Add the chopped kale and sun‑dried tomatoes, sprinkling the remaining 1 teaspoon Italian seasoning. Sauté until kale wilts, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑low

5. Deglaze and build the sauce

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it reduce by half, then stir in the heavy cream. Simmer gently for 3–4 minutes until the sauce thickens slightly.

   Time: PT5M

   Temperature: Medium

6. Finish the sauce

   Stir in the grated Parmesan cheese, crushed red pepper flakes, and an extra pinch of Italian seasoning. Mix until the cheese melts and the sauce is smooth.

   Time: PT2M

7. Return chicken to the pan

   Place the seared chicken breasts back into the sauce. Spoon sauce over the top and let everything warm together for 2 minutes.

   Time: PT2M

   Temperature: Low

8. Cook the fusilli

   While the sauce simmers, bring a large pot of salted water to a boil. Add the fusilli and cook according to package directions until al dente, about 10–12 minutes. Drain in a colander, reserving ¼ cup pasta water.

   Time: PT12M

   Temperature: Boiling

9. Combine pasta and sauce, serve

   Add the cooked fusilli to the skillet with the chicken and sauce. Toss gently, adding reserved pasta water a tablespoon at a time if the sauce needs thinning. Serve hot, garnished with extra Parmesan if desired.

   Time: PT3M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

45g

Fat

25g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of All-Purpose Flour: Gluten‑Free Flour
• Instead of Cayenne Pepper: Hot Paprika
• Instead of Smoked Paprika: Regular Paprika
• Instead of Italian Seasoning: Herbes de Provence
• Instead of Unsalted Butter: Margarine
• Instead of Avocado Oil: Olive Oil, Canola Oil
• Instead of Garlic Paste: Fresh Minced Garlic
• Instead of Kale: Spinach, Swiss Chard
• Instead of Sun‑Dried Tomatoes: Roasted Red Peppers
• Instead of Chicken Broth: Vegetable Broth
• Instead of Heavy Cream: Half‑and‑Half, Coconut Cream
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Crushed Red Pepper Flakes: Fresh Chili Flakes
• Instead of Fusilli Pasta: Penne, Rotini

Equipment Needed

• Large Skillet
• Mixing Bowl
• Measuring Cups and Spoons
• Tongs
• Pasta Pot
• Colander
• Wooden Spoon
• Grater
• Chef Knife
• Cutting Board

Critical Steps — Do Not Skip

• Evenly coating the chicken in the seasoned flour to achieve a crisp crust.
• Deglazing the pan with chicken broth to capture browned flavor.
• Simmering the cream‑based sauce on moderate heat to prevent curdling.

Chef Tips from the Video

• Use freshly grated Parmesan for the best melt and flavor.
• Add a squeeze of lemon juice at the end for a bright contrast.
• If you like extra heat, increase the cayenne or add more crushed red pepper flakes.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth or milk to loosen the sauce.

Freezer: Freeze the chicken and sauce (without pasta) in a freezer‑safe bag for up to 2 months. Thaw overnight and reheat; cook fresh pasta when serving.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the chicken and sauce up to step 7, then cool and refrigerate. Reheat and add freshly cooked pasta when ready to serve.
• The sauce thickens when cooled; gently whisk in a little broth or milk before reheating.

Frequently Asked Questions