Indulge in the ultimate comfort food with this marry me chicken pasta bake. Discover how to combine creamy sun-dried tomato sauce, tender chicken, and melty mozzarella into a family-favorite dinner. Angela from Florida shares her expert tips for a dish so good, it might just earn you a proposal! Perfect for busy weeknights.
Hi there! I’m Angela. I’m writing to you from sunny Florida, where my kitchen is usually a whirlwind of activity.
Being a mom of three, I’ve spent decades looking for that one “magic” recipe. You know the one? The dish that makes everyone stop talking and start eating.
That is exactly what this marry me chicken pasta bake does. It’s warm, it’s creamy, and it feels like a big hug in a casserole dish.
Have you ever wondered why it has such a funny name? Legend says it’s so delicious that anyone you cook it for will want to marry you on the spot!
If you love these flavors but have a busy day ahead, you might also enjoy my crock pot marry me chicken. It’s a great set-it-and-forget-it version!
Whether you’re looking for a romantic dinner or just want to see your kids actually finish their plates, this recipe is a total winner. Let’s get cooking, friend!
Table of contents
Essential Ingredients for Marry Me Chicken Pasta Bake
To get that restaurant-quality flavor at home, we need a few key players. Here is what you’ll need to grab from the store:
- Penne or Rigatoni: These shapes are perfect because the hollow centers trap all that luscious sauce.
- Chicken Breast or Thighs: Use what you have! Thighs stay a bit juicier, but breasts work beautifully if you don’t overcook them.
- Sun-Dried Tomatoes: These are the heart of the dish. They provide a tangy, sweet punch that defines the flavor profile.
- Heavy Cream: This is what makes the sauce silky and indulgent. Don’t be shy with it!
- Parmesan and Mozzarella: The Parmesan adds a salty bite to the sauce, while the mozzarella creates that golden, stretchy crust on top.
- Fresh Garlic and Onions: Never underestimate the power of aromatics. They build a savory foundation that makes the whole house smell amazing.
- Chicken Broth: This thins the sauce just enough so the pasta stays moist while it bakes.
Tasty Substitutions and Add-ons
Don’t feel like you have to follow the rules exactly. Part of the fun of cooking is making a dish your own!
If you want to sneak in some greens, try tossing in a handful of fresh baby spinach. It wilts perfectly into the hot sauce.
For those who prefer a different grain, you can get those same creamy, tangy vibes in my marry me chicken and rice recipe. It’s a wonderful alternative to pasta!
Are you a fan of mushrooms? Sliced cremini mushrooms sautéed with the onions add a wonderful earthy depth.
If you don’t have sun-dried tomatoes, a splash of tomato pesto can work in a pinch. It changes the texture slightly, but the flavor stays bright.
For my friends who like a little kick, feel free to double the red pepper flakes. It balances the richness of the heavy cream beautifully.
Expert Tips for the Best Marry Me Chicken Pasta Bake
After making this for my family more times than I can count, I’ve learned a few secrets. Here is how to make it perfect every time:
First, always cook your pasta al dente. Actually, aim for slightly under-cooked! It will soak up the sauce and finish softening in the oven.
If you cook the pasta all the way on the stove, it might turn mushy after baking. Nobody wants soggy noodles, right?
Second, let’s talk about that chicken. Sear it in the same pan you’ll use for the sauce. Those little brown bits stuck to the bottom? That is pure flavor gold!
When you pour in your chicken broth, use a wooden spoon to scrape those bits up. It’s called deglazing, and it makes the sauce taste professional.
Also, try to use oil-packed sun-dried tomatoes. The oil they come in is seasoned and delicious. I often use a teaspoon of that oil to sear my chicken!
Lastly, don’t skimp on the rest time. I know it’s tempting to dive right in when the cheese is bubbling and golden.
But if you wait just five minutes, the sauce thickens and clings to the pasta. It makes the “bake” much easier to serve and way more satisfying.
Step-by-Step Instructions
- Start by boiling your pasta in a large pot of salted water. Remember to pull it out about two minutes before the box says it’s done.
- While the water boils, season your chicken with salt, pepper, and Italian herbs. Sear it in olive oil until golden brown on both sides.
- Remove the chicken and set it aside to rest. In that same skillet, melt your butter and sauté the onions until they are soft and translucent.
- Stir in the minced garlic. Be careful not to burn it! You only need about 30 seconds until the aroma fills your kitchen.
- Slowly pour in the chicken broth and heavy cream. Add your sun-dried tomatoes and let the mixture simmer gently for a few minutes.
- Once the sauce has thickened slightly, whisk in the Parmesan cheese. Slice your rested chicken into bite-sized pieces and stir them into the sauce.
- Preheat your oven to 375°F. Toss your drained pasta into the skillet with the sauce and chicken, making sure every noodle is coated.
- Transfer everything into a greased baking dish. Spread it out evenly and top with a generous layer of shredded mozzarella cheese.
- Bake for 20 to 25 minutes. You are looking for that beautiful moment when the cheese is melted and starts to brown.
- Remove from the oven and let it sit for five minutes. Sprinkle with fresh basil or parsley and get ready for the compliments!
Variations and Special Techniques
If you are in a rush, you can use a rotisserie chicken from the grocery store. Just shred it and jump straight to making the sauce!
For my friends with dietary restrictions, I highly recommend checking out my gluten free chicken and rice bake. It offers that same cozy, oven-baked comfort!
Want a crispier top? Mix some Panko breadcrumbs with a little melted butter and sprinkle them over the mozzarella before baking.
If you have a cast-iron skillet, you can do the whole process in one pan. Just assemble and pop the skillet directly into the oven to save on dishes.
Cooking for a crowd? This recipe doubles easily. Just make sure you use a large enough baking dish so the heat can circulate evenly.
FAQs for Your Marry Me Chicken Pasta Bake
What is the best way to reheat leftovers?
I recommend a splash of milk or water before microwaving. This helps loosen the sauce so it becomes creamy again instead of oily.
Can I use milk instead of heavy cream?
You can, but the sauce won’t be as thick. If you use milk, you might need a teaspoon of cornstarch to help it thicken up.
Can I freeze this recipe?
It freezes okay, but cream-based sauces can sometimes separate. It’s definitely best enjoyed fresh or from the fridge!
Conclusion
There you have it! My take on the famous marry me chicken pasta bake. It’s a dish that has brought a lot of joy to my dinner table in Florida.
I truly believe that food is the glue that holds us together. There is something so special about sharing a hot, home-cooked meal with the people you love.
If your family loves easy noodle dishes as much as mine, you might also want to check out my favorite ground turkey pasta recipes. They are perfect for budget-friendly weeknights!
Whether you’re a seasoned pro or just starting your cooking journey, I hope this recipe gives you confidence in the kitchen.
If you try this at home, I’d love to hear how it turned out. Did it earn you any “proposals” from your family or friends?
Marry Me Chicken Pasta Bake
Equipment
- Large Skillet
- 9×13 baking dish
- Large Pot
Ingredients
Pasta & Protein
- 1 lb Penne or Rigatoni pasta cooked al dente
- 1.5 lbs Chicken Breast or Thighs cubed or sliced
Sauce Components
- 2 tbsp Olive Oil
- 2 tbsp Butter unsalted
- 3 cloves Garlic minced
- 1 small Onion or Shallot finely diced
- 1.5 cups Heavy Cream
- 1/2 cup Chicken Broth
- 1/2 cup Sun-Dried Tomatoes chopped, oil-packed preferred
- 1/2 cup Parmesan Cheese freshly grated
Seasoning & Topping
- 1 tsp Italian Seasoning
- 1/2 tsp Red Pepper Flakes optional
- 1.5 cups Mozzarella Cheese shredded
- Fresh Basil or Parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.
- Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Cook chicken for 4–5 minutes per side until golden and cooked through (165°F). Remove and slice.
- In the same skillet, melt butter. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits. Add heavy cream and sun-dried tomatoes. Simmer for 5–7 minutes until slightly thickened.
- Reduce heat and stir in Parmesan until smooth. Add cooked chicken and stir to coat.
- Preheat oven to 375°F (190°C). Combine pasta with the sauce and transfer to a greased baking dish. Sprinkle mozzarella evenly over the top.
- Bake uncovered for 20–25 minutes until bubbly and lightly golden. Let rest for 5 minutes before serving. Garnish with fresh herbs.