Description
Marry Me Chicken Pasta Bake is a creamy, flavorful casserole made with tender chicken, sun-dried tomatoes, garlic, herbs, and pasta baked in a rich Parmesan cream sauce until bubbly and golden.
Ingredients
- 12 oz penne or rigatoni pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes, chopped
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning.
- Cook chicken for 5–7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and red pepper flakes for 30 seconds.
- Add sun-dried tomatoes, heavy cream, and chicken broth. Simmer for 3–4 minutes.
- Stir in Parmesan cheese until melted and sauce thickens slightly.
- Return chicken to the skillet and add cooked pasta. Toss to coat evenly.
- Transfer mixture to prepared baking dish and top with mozzarella cheese.
- Bake for 20–25 minutes until bubbly and lightly golden. Garnish with fresh basil before serving.
Notes
- Use oil-packed sun-dried tomatoes for best flavor.
- Add spinach or mushrooms for extra vegetables.
- Let rest 5 minutes before serving for easier slicing.
- Substitute half-and-half for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American