Name: Herbed Marry Me Chicken Noodles
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Yield: 2
Cuisine: Italian
Ingredients: 12 ounces boneless skinless chicken breast, cut into 1-inch bite-sized pieces; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/4 cup sun-dried tomatoes packed in oil, drained and chopped; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon crushed red pepper flakes (optional); 1/2 cup low-sodium chicken broth; 1/4 cup full-fat coconut milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 ounces dry pasta such as linguine or fettuccine; 2 tablespoons fresh basil, thinly sliced, for garnish

Description

Quick-cooked chicken in a savory sun-dried tomato and garlic sauce with basil and oregano coats pasta for a dairy-free twist on the popular Italian comfort classic. Prepared in a single skillet in roughly 13 minutes, it delivers big flavor with minimal calories while maximizing protein from lean chicken. Perfect for busy weeknights with its rich yet light profile.

Cultural Background

Marry Me Chicken originated in 2016 as a Delish recipe called Sicilian Chicken Skillet, featuring sun-dried tomatoes, herbs, garlic, and cream in a one-pan format inspired by Italian Tuscan flavors. It gained its name when a video producer exclaimed she would marry the cook after tasting it, echoing the earlier 1982 Glamour "Engagement Chicken" phenomenon where lemon roast chicken reportedly led to proposals. The dish draws from American adaptations of Italian-American skillet meals popular on social media, blending creamy sauces with pantry staples for quick comfort food.

Recipe Info

PREP TIME: 3 minutes
COOK TIME: 10 minutes
TOTAL TIME: 13 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

12 ounces boneless skinless chicken breast, cut into 1-inch bite-sized pieces
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup low-sodium chicken broth
1/4 cup full-fat coconut milk
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces dry pasta such as linguine or fettuccine
2 tablespoons fresh basil, thinly sliced, for garnish

Instructions

Bring a medium pot of salted water to a boil over high heat and cook the 4 ounces of pasta according to package directions until al dente, about 8-10 minutes; drain and set aside while preparing the chicken to keep total time under 15 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 30 seconds.
Add the 12 ounces of chicken pieces to the skillet in a single layer, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook undisturbed for 3 minutes until golden brown on the bottom.
Stir the chicken and continue cooking for 2 minutes until nearly cooked through and no longer pink in the center.
Add the 2 minced garlic cloves, 1/4 cup chopped sun-dried tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and optional 1/4 teaspoon red pepper flakes; stir and cook for 1 minute until garlic is fragrant.
Pour in 1/2 cup chicken broth and 1/4 cup coconut milk, scraping any browned bits from the bottom of the skillet; bring to a simmer and cook for 2 minutes until the sauce thickens slightly and coats the chicken.
Add the drained cooked pasta to the skillet and toss gently for 1 minute until evenly coated with the sauce and heated through.
Remove from heat, taste and adjust seasoning if needed, then divide between two bowls and garnish with 2 tablespoons sliced fresh basil.

Tips

- Pound the chicken breasts slightly thinner before cubing for even faster cooking and maximum tenderness in under 15 minutes.
- Avoid overcooking the chicken by checking for an internal temperature of 165°F; remove promptly to prevent dryness.
- Substitute coconut milk with unsweetened almond milk thickened with 1 teaspoon arrowroot starch if preferred for a milder flavor.

Nutrition

Calories: 420
Protein: 42g
Carbs: 38g
Fat: 12g