Marry Me Chicken Pasta Bake
This marry me chicken pasta bake is the ultimate comfort food. Combining a creamy sun-dried tomato sauce with tender chicken and melty mozzarella, it's a family-favorite dinner that's ready in 45 minutes.
Equipment
- Large Skillet
- 9x13 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.
Notes
For the best results, use oil-packed sun-dried tomatoes and freshly grated Parmesan. If the sauce is too thick, add a splash of pasta water before baking.
