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Description
Creamy, dreamy, and packed with flavor, this recipe for Marry Me Chicken with Mushrooms is a one-pan wonder made to impress. Inspired by the viral sensation, this version takes things up a notch with tender white button mushrooms*, juicy chicken, and a rich sun-dried tomato and Parmesan cream sauce.
*You can also use Baby Bella mushrooms in this recipe for a deeper, earthier flavor and a heartier texture.
Ingredients
- 1 lb. tagliatelle or fettuccine pasta
- 1 lb. boneless, skinless chicken breast, cut into 11 pieces, approximately 2 inches each
- 1-½ tsp. kosher salt, divided
- ½ tsp. black pepper, divided
- 1 jar (8 oz.) oil-packed sun-dried tomatoes, drained, 2 Tbsp. oil reserved
- 16 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)*
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 2 tsp. minced fresh rosemary
- 2 cups chicken broth
- 8 oz. full-fat cream cheese, cut into large chunks
- 1 cup finely grated Parmesan cheese, plus more for serving
- 5 oz. baby spinach (about 5 packed cups)
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
Instructions
- Cook pasta according to package directions. Drain, reserving 1 cup of cooking water. Meanwhile, season chicken with half the salt and pepper.
- Heat a 12-inch skillet or Dutch oven over medium-high heat. Add 1 Tbsp. of reserved sun-dried tomato oil, and swirl to coat the pan. Add chicken, and cook until browned on two sides, turning once, 3 to 4 minutes, adjusting heat, as needed (it may not be totally cooked through at this point). Transfer chicken to a plate.
- To the pan, add remaining 1 Tbsp. reserved oil, mushrooms, onion, and garlic and cook, stirring occasionally, until mushrooms are tender and onions translucent, 5 to 6 minutes, adjusting heat as needed to prevent burning.
- Stir in sun-dried tomatoes, rosemary, and remaining half of salt and pepper. Cook until fragrant and thoroughly combined, about 1 minute. Add broth and bring to a simmer, scraping up bits from the bottom of the pan.
- Add cream cheese and Parmesan and allow to melt in, about 1 minute. Stir in pasta and return chicken to pan. Add some reserved pasta water, as needed, to create thick and creamy sauce that nicely coats the noodles.
- Add spinach and stir it in, cook just until wilted. Divide pasta between warmed bowls and top with more Parmesan cheese before serving.
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