Name: Marry Me Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 pound tagliatelle or fettuccine pasta; 1 pound boneless, skinless chicken breast (about 2 medium), cut into 11/2-inch pieces; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 8-oz. jar oil-packed sun-dried tomatoes, drained and chopped, reserving 2 tablespoons oil; 1 pound white button mushrooms, sliced; 1 yellow onion, diced; 6 cloves garlic, minced; 2 teaspoons minced fresh rosemary; 2 cups chicken broth; 8 ounces full-fat cream cheese, cut into large chunks; 1 cup finely grated parmesan cheese, plus more for serving; 5 ounces baby spinach (about 5 packed cups)

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 6 1x

A social media sensation, “Marry Me Chicken” is a creamy, indulgent dish that is so good, it proclaims anyone who eats the dish will want to propose to the cook. Here, we’ll up the ante with white button mushrooms alongside the chicken, then toss them in a sun-dried tomato and parmesan cream sauce with wilted spinach and fettuccine pasta, making it a satisfying one-pan meal.

Shop for Ingredients

Make a list for the store or order online.

Ingredients

Scale

1 pound tagliatelle or fettuccine pasta
1 pound boneless, skinless chicken breast (about 2 medium), cut into 11/2-inch pieces
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 8-oz. jar oil-packed sun-dried tomatoes, drained and chopped, reserving 2 tablespoons oil
1 pound white button mushrooms, sliced
1 yellow onion, diced
6 cloves garlic, minced
2 teaspoons minced fresh rosemary
2 cups chicken broth
8 ounces full-fat cream cheese, cut into large chunks
1 cup finely grated parmesan cheese, plus more for serving
5 ounces baby spinach (about 5 packed cups)

Cook Mode Prevent your screen from going dark

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 over medium-high. Add 1 tablespoon of reserved sun-dried tomato oil, and swirl to coat 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 tablespoon 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 and cook until fragrant and thoroughly combined, about 1 minute. Add broth and bring to simmer, scraping up bits from bottom of 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.

This recipe uses White Button mushrooms

White Button Flavor and texture

White buttons feature the classic mushroom umami flavor that is slightly milder than other varieties of mushrooms. Its semi-firm texture elicits a pleasantly crisp bite when sliced raw into salads and other fresh applications. This quintessential mushroom variety also is a perfect pick for any cooking application. The white button mushroom’s flavor intensifies when cooked, and its texture becomes tender, juicy and satisfyingly meaty.