Description

Smoked Marry Me Chicken is a flavorful and creamy dish featuring tender smoked chicken breasts served over fettuccini pasta coated in a rich sun-dried tomato and parmesan sauce. The chicken is smoked at a low temperature to infuse it with a blend of hickory, cherry, and oak flavors while the creamy sauce blends garlic, Italian seasoning, and a touch of heat from crushed red pepper flakes, creating a comforting and impressive meal perfect for family dinners or special occasions.

Ingredients

Scale

Chicken

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

Sauce

2 tbsp unsalted butter
3 cloves minced garlic
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
1 tbsp all-purpose flour

Pasta and Garnish

1 box fettuccini pasta
1 tbsp fresh basil for garnish

Instructions

Preheat Smoker: Preheat your smoker to 225°F, using a blend of hickory, cherry, and oak wood chips to infuse the chicken with a complex smoky flavor.
Prepare Chicken: Drizzle olive oil over the chicken breasts, ensuring they are coated evenly. Season all sides liberally with the SPG blend to build a tasty crust and enhance the smoky profile.
Smoke Chicken: Place the seasoned chicken breasts in the smoker. Let them cook undisturbed for 45 minutes or until the internal temperature reaches 165°F, ensuring juicy and tender meat.
Parboil Pasta: While the chicken smokes, parboil the fettuccine pasta for 6 minutes in boiling water. Drain and rinse under cold water to stop the cooking process; set aside.
Make Sauce Base: In a skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté gently for 2 to 3 minutes until fragrant and softened, but not browned.
Add Flour and Liquids: Whisk in 1 tablespoon of all-purpose flour to create a roux, then slowly pour in the chicken broth followed by 3/4 cup heavy whipping cream, continually whisking. Bring the mixture to a slow simmer, allowing it to thicken slightly.
Incorporate Flavorings: Stir in the chopped sun-dried tomatoes, grated parmesan cheese, Italian seasoning, and crushed red pepper flakes. Let the sauce cook gently for 3 to 4 minutes, melding all the flavors together into a creamy, flavorful sauce.
Combine Pasta and Sauce: Add the parboiled fettuccine into the skillet with the sauce. Toss thoroughly to coat every strand of pasta with the rich sauce.
Serve: Plate the coated fettuccine, slice the smoked chicken breasts, and arrange them atop the pasta. Drizzle any remaining sauce over the chicken and garnish with fresh basil for a burst of color and fresh aroma.

Notes

Using a meat thermometer ensures your chicken is perfectly cooked and safe to eat.
Parboiling the pasta ahead of time helps it absorb the sauce better without becoming mushy.
You can substitute the SPG blend with individual seasonings if unavailable.
Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
For a spicier dish, increase the red pepper flakes to taste.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Smoking
Cuisine: American

Keywords: Smoked Chicken, Marry Me Chicken, Creamy Pasta, Sun-Dried Tomato Sauce, Parmesan Sauce, Smoked Fettuccini, Chicken Dinner, Comfort Food