Smoked Marry Me Chicken with Sun-Dried Tomatoes and Fettuccini Recipe

ByHugo Harnd
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Introduction

Smoked Marry Me Chicken is a delightful dish that combines tender, smoky chicken breasts with a rich, creamy pasta sauce. The blend of sun-dried tomatoes, parmesan, and a hint of spice makes this meal both comforting and full of flavor, perfect for a weeknight dinner that feels special.

A white plate holds a bed of creamy fettuccine pasta, mixed with green spinach and small red tomato bits, creating a soft light yellow and green texture with red accents. On top, there are three thick slices of grilled chicken breast, showing grill marks and a slightly browned texture. The chicken is garnished with thin white shavings of cheese and some small green herb leaves, and a small sprig of fresh green basil rests on the side of the plate. The background is a white marbled surface, with a wooden cutting board and pieces of cheese blurred in the back, and a glass of dark drink slightly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 3 tbsp SPG Blend (salt, black pepper, and garlic powder)
  • 1 cup chicken broth
  • 3/4 cup heavy whipping cream
  • 1/3 cup chopped sun-dried tomatoes
  • 1/2 cup freshly grated parmesan cheese
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1 box fettuccini pasta
  • 1 tbsp fresh basil for garnish

Instructions

  1. Step 1: Preheat your smoker to 225°F using a blend of hickory, cherry, and oak woods for a balanced smoke flavor.
  2. Step 2: Drizzle olive oil over the chicken breasts and season all sides evenly with the SPG blend.
  3. Step 3: Place the chicken breasts on the smoker and cook for about 45 minutes, or until they reach an internal temperature of 165°F.
  4. Step 4: While the chicken is smoking, parboil the fettuccini noodles for 6 minutes, then rinse under cold water to stop the cooking process.
  5. Step 5: In a skillet, melt the butter over medium heat. Add the minced garlic and cook for 2 to 3 minutes until fragrant.
  6. Step 6: Whisk in 1 tablespoon of flour, then gradually pour in the chicken broth and 3/4 cup of heavy cream, stirring constantly. Bring the mixture to a slow simmer.
  7. Step 7: Stir in the chopped sun-dried tomatoes, parmesan cheese, Italian seasoning, and crushed red pepper flakes. Let the sauce cook gently for 3 to 4 minutes.
  8. Step 8: Add the parboiled fettuccini to the skillet, tossing to coat the noodles thoroughly in the creamy sauce.
  9. Step 9: Serve the creamy fettuccini on plates, top with sliced smoked chicken breasts, and garnish with fresh basil.

Tips & Variations

  • For a richer sauce, substitute part of the heavy cream with mascarpone cheese.
  • Use fresh sun-dried tomatoes rehydrated in warm water for a softer texture and brighter flavor.
  • Adjust the crushed red pepper flakes to control the spiciness of the dish.
  • If you don’t have a smoker, a grill or oven smoked seasoning can be used with similar results.
  • Serve with a side of steamed vegetables or a fresh green salad to balance the richness.

Storage

Store leftover smoked chicken and pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed. Avoid microwaving directly to maintain texture and flavor.

How to Serve

A cast iron pan holds a creamy pasta dish with one layer of thick fettuccine noodles coated in a smooth, white sauce. On top, there is a single row of six slices of grilled chicken breast, each showing slightly browned edges and seasoned with black pepper. Scattered around and on the chicken are small pieces of red sun-dried tomatoes and green basil leaves, adding color contrast. The dish is placed on a white marbled surface with a black and white striped cloth and a wooden spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, feel free to use penne, linguine, or even spaghetti. Cooking times may vary slightly, so adjust accordingly.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer. The chicken is safe to eat when it reaches an internal temperature of 165°F.

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Smoked Marry Me Chicken with Sun-Dried Tomatoes and Fettuccini Recipe

★★★★★

4.9 from 69 reviews
  • Author: Hugo
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
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Description

This Smoked Marry Me Chicken recipe combines tender, juicy smoked chicken breasts with a rich, creamy, and slightly spicy sauce served over fettuccini pasta. Infused with sun-dried tomatoes, garlic, parmesan, and a hint of red pepper flakes, this dish is an elevated comfort meal perfect for a flavorful dinner.

Ingredients

Scale

Chicken

  • 2 pounds boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 3 tbsp SPG Blend (salt, black pepper, and garlic powder)

Sauce

  • 1 cup chicken broth
  • 3/4 cup heavy whipping cream
  • 1/3 cup chopped sun dried tomatoes
  • 1/2 cup freshly grated parmesan cheese
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1 tbsp all-purpose flour

Pasta and Garnish

  • 1 box fettuccini pasta
  • 1 tbsp fresh basil, chopped (for garnish)

Instructions

  1. Preheat Smoker: Preheat your smoker to 225°F, using a blend of hickory, cherry, and oak wood chips to infuse the chicken with smoky flavor.
  2. Prepare Chicken: Drizzle the chicken breasts with olive oil and season them evenly on all sides with the SPG blend (salt, black pepper, and garlic powder).
  3. Smoke Chicken: Place the chicken breasts on the smoker rack and smoke them for about 45 minutes, or until they reach an internal temperature of 165°F, ensuring they are fully cooked and tender.
  4. Parboil Pasta: Bring a large pot of salted water to a boil. Add the fettuccini pasta and parboil for 6 minutes. Drain and rinse the noodles under cold water to stop cooking and set aside.
  5. Make Sauce Base: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 2-3 minutes until fragrant but not browned.
  6. Create Cream Sauce: Sprinkle the flour into the skillet and whisk quickly to form a roux. Gradually pour in the chicken broth followed by the heavy cream, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer to thicken.
  7. Add Flavorings: Stir in the chopped sun dried tomatoes, grated parmesan cheese, Italian seasoning, and crushed red pepper flakes. Let the sauce simmer and meld the flavors for 3-4 minutes.
  8. Combine Pasta and Sauce: Add the parboiled fettuccini to the skillet and toss well to coat the noodles thoroughly with the creamy sauce.
  9. Serve: Slice the smoked chicken breasts and arrange on top of the creamy fettuccini. Garnish with fresh chopped basil and drizzle any extra sauce over the top. Serve immediately.

Notes

  • For best smoky flavor, use a wood chip blend as suggested, but feel free to use your favorite smoking wood.
  • Parboiling the pasta helps it finish cooking in the sauce, absorbing more flavor without becoming mushy.
  • Check chicken temperature with a meat thermometer to ensure perfect doneness without drying out.
  • This dish pairs beautifully with a side of steamed vegetables or a fresh green salad.
  • Leftovers can be stored refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Keywords: smoked chicken, marry me chicken, creamy chicken pasta, smoked chicken pasta, sun dried tomatoes, parmesan sauce, fettuccini recipe

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