Introduction

This Smoked Marry Me Chicken recipe combines tender, smoky chicken breasts with a creamy, flavorful sauce served over fettuccini. It’s a comforting dish that’s perfect for impressing guests or enjoying a special weeknight dinner.

Smoked Marry Me Chicken Pasta Recipe - Recipe Image

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

Step 1: Preheat your smoker to 225° F using a hickory, cherry, and oak blend for the smoke flavor.
Step 2: Drizzle olive oil over the chicken breasts and season all sides evenly with the SPG blend.
Step 3: Place the chicken breasts on the smoker and cook for 45 minutes, or until the internal temperature reaches 165° F.
Step 4: Parboil the fettuccini noodles for 6 minutes, then rinse under cold water to stop them from cooking further.
Step 5: In a skillet, melt the butter over medium heat. Add the minced garlic and cook for 2 to 3 minutes until fragrant.
Step 6: Whisk in 1 tablespoon of flour, then slowly pour in the chicken broth and heavy whipping cream. Bring the mixture to a slow simmer.
Step 7: Stir in the chopped sun dried tomatoes, parmesan cheese, Italian seasoning, and crushed red pepper flakes. Let the sauce cook for 3 to 4 minutes to thicken and blend flavors.
Step 8: Add the parboiled fettuccini to the skillet and toss thoroughly to coat the pasta with the warm sauce.
Step 9: Serve the creamy fettuccini on plates, top each with sliced smoked chicken breast, and garnish with fresh basil. Drizzle any extra sauce over the top before serving.

Tips & Variations

Use a meat thermometer to ensure the chicken is perfectly cooked and juicy.
For a spicier kick, increase the crushed red pepper flakes slightly, or add a pinch of cayenne pepper.
If you don’t have a smoker, you can bake the chicken at 375° F for 25–30 minutes and then lightly sear it in a pan for smoke flavor by adding a drop of liquid smoke.
Swap fettuccini for penne or linguine if preferred — the sauce pairs well with any pasta shape.
Fresh sun dried tomatoes packed in olive oil add the best flavor; rehydrate dry ones by soaking in warm water for 10 minutes.

Storage

Store leftover smoked chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a smoker?

Yes, you can bake the chicken in the oven at 375° F until cooked through, then add a little smoked paprika or liquid smoke to the sauce to mimic the smoky flavor.

What is SPG blend?

SPG stands for Salt, Pepper, and Garlic powder—a simple seasoning mix that enhances flavor without overpowering the dish.

Smoked Marry Me Chicken Pasta Recipe

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★★★★★

4.5 from 143 reviews

This Smoked Marry Me Chicken recipe features tender, smoky chicken breasts paired with a creamy, flavorful sun-dried tomato and Parmesan sauce tossed with fettuccini pasta. The unique blend of hickory, cherry, and oak smoke elevates the chicken, while the rich Marry Me sauce adds a perfect balance of garlic, cheese, and a hint of spice, making this dish a deliciously comforting and impressive meal for any occasion.

Author: Marco
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Smoking and Stovetop
Cuisine: American

Ingredients

Scale

For the Chicken

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

For the Sauce

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

For the Pasta

1 box fettuccini pasta (about 12 oz)
1 tbsp fresh basil, for garnish

Instructions

Preheat the Smoker: Preheat your smoker to 225°F using a blend of hickory, cherry, and oak wood chips to infuse a rich smoky flavor into the chicken.
Prepare the Chicken: Drizzle olive oil over the chicken breasts and season all sides evenly with the SPG blend—salt, black pepper, and garlic powder.
Smoke the Chicken: Place the seasoned chicken breasts onto the smoker and cook for about 45 minutes, or until the internal temperature reaches 165°F for safe consumption.
Parboil the Fettuccini: Meanwhile, bring a pot of salted water to a boil. Parboil the fettuccini noodles for 6 minutes until slightly tender but still firm, then drain and rinse them under cold water to stop the cooking process.
Make the Marry Me Sauce: In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for 2-3 minutes until fragrant but not browned.
Add Flour and Liquids: Sprinkle in the flour and whisk thoroughly to form a roux. Slowly pour in the chicken broth followed by the heavy whipping cream, whisking continuously to avoid lumps. Bring the sauce to a gentle simmer.
Incorporate Flavorings: Stir in the chopped sun-dried tomatoes, Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Allow the sauce to cook for 3-4 minutes until it thickens slightly and all flavors meld.
Toss Pasta with Sauce: Add the parboiled fettuccini noodles to the skillet with the sauce. Toss thoroughly so that the pasta is fully coated and warmed through.
Serve: Plate the creamy sauced fettuccini, slice the smoked chicken breasts, and place on top of the pasta. Garnish with fresh basil and, if desired, drizzle with extra sauce for richness.

Notes

Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
Parboiling the pasta prevents it from overcooking when mixed with the sauce.
Adjust crushed red pepper flakes to taste for desired heat level.
The SPG seasoning can be customized by the amount of salt, pepper, and garlic powder according to preference.
Leftover smoked chicken and sauce can be refrigerated and reheated gently for another meal.

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