Marry Me Chicken Linguine

I'll never forget the first time I made this dish. I was scrolling through TikTok one evening, watching recipe after recipe flash by, when this one stopped me mid-scroll. Marry Me Chicken. The name alone had me curious. I thought, there's no way this can be as good as everyone says.

So I tried it. With what I had in my kitchen, a few tweaks of my own, and zero expectations.

The result? Silence around the table. The kind of silence that only happens when everyone is too busy eating to talk. That was the moment I knew this recipe had earned its place in our family rotation.

Creamy, flavour-packed, and ridiculously simple, this is the kind of dish that proves you don't need expensive ingredients or complicated techniques to create something truly special. Just a hot pan, a bit of instinct, and a whole lot of love.

Servings

This recipe is for 4 servings

Ingredients:

• 2 platters of boneless chicken côtelette

• 1 packet of linguine (or fusilli/capellini)

• 200 milliliters cooking cream (I use Elle & Vire, but any will do)

• 2 tablespoons capers (to your liking, plus a splash of pickle juice if you're like me)

• 6 sundried tomatoes (whole or chopped, I prefer whole)

• 1 tablespoons olive oil

• 1 teaspoons meat rub

• 1 teaspoons dried oregano leaves

• 5 fresh basil leaves (plus extra for garnish)

• 0.5 teaspoons chilli flakes (optional, but I like it spicy)

• 1 teaspoons paprika

• 6 frozen spinach balls (I use Emborg)

• 4 garlic cloves, thinly sliced

• 100 grams pork lardons (optional but highly recommended)

• 150 grams Granarolo Quattrocento cheese (a budget-friendly alternative to Parmesan)

• 1 pinch ground pepper

A little note: the brands I mention are simply what I use in my kitchen. They are suggestions, not requirements. Feel free to use whatever is available to you or fits your budget. The beauty of this recipe is that it works beautifully with any equivalent, and the result will taste just as good. Make it yours.

Instructions:

1. Sear the chicken: Heat 1 tablespoons olive oil in a large pan over medium-high heat. Arrange the boneless chicken côtelette flat in the pan and let it colour on one side without moving it. Once golden, flip and repeat on the other side.

   
   

2. Season the chicken: Sprinkle 1 teaspoons meat rub, 1 teaspoons paprika, 1 teaspoons dried oregano leaves, 0.5 teaspoons chilli flakes (optional, but I like it spicy), and tear a few 5 fresh basil leaves (plus extra for garnish) over the meat, seasoning. As you'll see, this is mainly instinctive rather than an exact measure. You can always adjust the saltiness at the end.

   
   

3. Add the sundried tomatoes: Add 6 sundried tomatoes to the pan. You can cut them into smaller pieces or leave them whole. I personally prefer them whole.

   
   

4. Add the lardons: Add the raw lardons to the pan. This step is entirely optional! You can use chicken or turkey lardons as an alternative, or simply skip it altogether depending on your dietary preferences or restrictions. That said, it does bring a lovely depth of flavour to the dish.

   
   

5. Add the capers: Add 2 tablespoons capers (to your liking, plus a splash of pickle juice if you're like me) to the pan. The quantity is entirely to your liking. I personally love them and I even let some of the pickle juice get into the pan. You can skip this one altogether if capers aren't your thing.

   
   

6. Add garlic and spinach: Add 4 garlic cloves, thinly sliced and 6 frozen spinach balls (I use the Emborg brand normally) to the pan. Give everything a good mix with your spatula.

   
   

7. Pour in the cream and cheese: Pour in 200 milliliters cooking cream (I use Elle & Vire, but any will do) and incorporate a generous handful of grated Granarolo Quattrocento cheese (a budget-friendly alternative to Parmesan). I don't use Parmesan because it's very expensive for my budget, but Granarolo Quattrocento is much more affordable with a similar taste. Stir everything together until well combined.

   
   

8. Simmer the sauce: Let the sauce simmer gently for about 15 minutes 15:00 or until the frozen spinach is fully incorporated and the sauce has thickened. Add 1 pinch ground pepper to finish.

   
   

9. Cook the pasta: While the sauce simmers, cook 1 packet of linguine (or fusilli/capellini) according to the packet instructions until al dente. Drain and set aside. I also love this with fusilli or capellini, which are my family's favourites.

   
   

Watch me make it!

https://video.wixstatic.com/video/ffb22c_2d1b525cabe0482a9e22a09c9a3f71e8/1080p/mp4/file.mp4

Serve and Enjoy!

Plate your linguine, top generously with the Marry Me Chicken sauce, finish with extra grated Granarolo Quattrocento cheese (a budget-friendly alternative to Parmesan) and a pinch of finely sliced fresh basil leaves.

And you're ready to go!

Notes

This recipe is all about instinct and making it your own. Adjust the spices, swap the pasta shape, skip the lardons or the capers if they're not for you. The magic is in the simplicity and the love you put into it. Bon appétit! Simple food. Daily joy.