Marry Me Chicken Recipe

Delicious. All I had was corkscrew pasta, so I used that. The ONLY thing I would change would be to double or even triple the sauce ingredients. We like a lot of sauce.

There is no denying that this was very tasty! However, perhaps this recipe wasn't well thought out or proofed before publishing. I didn't butterfly, but instead I made them into cutlets of smaller serving size. I browned them in some of the bacon grease then set aside to saute the garlic, (the garlic would have surely burned before the meat was browned if done as written), then continued with the sauce doubled and placed the chicken back into the pan and finished on the stovetop. No oven needed. I brought the pan to a simmer and dinner was ready in just a few minutes. A pound of pasta is way too much. If I had it to do over I would use 1/2 pound of pasta and still double or triple the sauce.

I made this tonight and followed the recipe exactly. It has some definite flaws in it. First, it doesn't make very much sauce. I would bulk up the amount of liquids next time. Second, cooking butterflied, boneless, skinless chicken breasts that long is way too long. I knew that ahead of time from experience, so I cut back the time. Thirdly, there was too much bacon. 1/2 pound is a lot of bacon for this amount of ingredients. Finally, there is absolutely no need to turn on the oven for this. The chicken breasts will do just fine on top of the stove, again in much less time the recipe calls for. Saute the chicken about 2 minutes on each side, remove from the pan, and then put them back after the sauce is made and cook with a cover for about 2 more minutes. Plenty of time for thin cutlets. Spoiler alert: nobody asked me to marry them either!!

Made it today, Valentines Day, for Hubs of 37 years. He loved it! Made it almost exactly. Very minor alterations. Here we go: doubled sauce, did not oven bake, deglazed pan after sautéing chicken with white wine (cuz I was drinking it LOL) other than that made to the recipe. I think this recipe could be lightened, by that I mean use half and half instead of cream and sprinkle the Parmesan on top of finished dish with a little parsley for color. Wowza great stuff here !

This was incredible! Not bland at all. I did salt my chicken before browning, and found that I didn’t even need to add much to the sauce at all. Per the other reviewers’ recommendations, I also made extra of the sauce. To do this, I tripled the butter, flour, remaining chicken stock (so 1 cup total, with 1/4 going in before baking and 3/4 when making the sauce), and cream, just doubled the cheese (since that was the amount I had), and used a whole 12 ounce pack of bacon. This amount worked well for us with the amount of pasta we used.

My husband and grandkids (2, 6 & 8 years old) absolutely loved this as written. I liked it, but was not much. I say I made as written because I followed the recipe's ingredients. But for ease of serving, I put the chicken in the freezer for about 10 minutes to firm it up, then slice it into pieces about 1/2 inch thick. I guess you could also do that after it's cooked, but I think it's easier to do it at the start. I made it a second time for just the 2 of us and added some Worcestershire sauce, a bit more sundried tomatoes and more garlic. NOW I love it!

Loved the recipe. Used angel hair pasta, added sliced mushrooms, increased the wine and heavy cream to 1 and 1/4 cups each, and lastly, used one can of fire roasted diced tomatoes, drained, instead of 2 diced tomatoes. Excellent dish!

Great! I omitted the Sun dried tomatoes because I realized at the last second that I didn’t have any. I was worried the sauce would be too rich without them, so I added a but more than a pinch of the pepper flakes, and the result was delicious. I also reserved some of the pasta cooking water and used it to thin the sauce before putting the chicken and bacon in, and that was a great way to extend the amount of sauce without diluting the flavor (and the starch in the water helps keep it creamy).

Double the sauce.Add fresh spinach.

Great. Agree that you should double sauce. Add bacon just before serving to maintain crispness. Also, we cut up chicken into 1x3" strips and rolled around in sauce. Mushrooms are a great idea.

I loved this recipe, but I would add 5 garlic cloves because we like garlic. I liked the added bacon. The bacon really added to the dish. I cut the 3 chicken breasts in half and pounded the chicken flatter. I also increased the sauce to 2 cups of cream and 2 cups of chicken broth. I also added more spices until I liked the taste of the sauce.

Family cleaned their plates with this one! Definitely will have again

I did what a lot of the users suggested. I doubled the sauce. I did use the oven method. It was successful for me and I enjoyed it. This is absolutely delicious!

The texture and taste are spot on.

Bro, this is peak flavor.

I love this, and unfortunately wasn't able to make it with the bacon. So happy and loved it.

I read some of the reviews before I made this and made some changes but nothing that would really change the essence of the recipe. I used gluten free flour (almost 2 tablespoons), basil instead of oregano, doubled the heavy whipping cream, 2 cups of chicken broth, bacon for topping only and omitted the oven step and made the entire dish on the stove top. It was delicious!

I made this today and it was a total hit! After reading the reviews I doubled up the sauce and cooked it on the stove top. It was amazing!!!

If you like a lot of sauce it’s easy to double and any pasta we’ve tried works with it.

Such a crowd-pleaser!