Marry Me Chicken Pasta Bake
The Marry Me Chicken Pasta Bake combines creamy Parmesan sauce, tender chicken, sun-dried tomatoes, and pasta baked to perfection. It’s rich, savory, and irresistibly cheesy — the ultimate comfort food for romantic dinners or cozy nights in.
Ingredients
- 12 oz penne or rigatoni pasta
- 2 tbsp olive oil
- 1 lb boneless chicken breasts, cubed
- Salt and pepper, to taste
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 1 ½ cups heavy cream
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a medium baking dish.
- Cook pasta until al dente; drain and set aside.
- Heat olive oil in a skillet. Add chicken, season with salt and pepper, and cook until golden. Remove and set aside.
- In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes.
- Add chicken broth, cream, Parmesan, and seasonings. Stir until the sauce is creamy and thickened.
- Combine pasta, chicken, and sauce in a bowl. Toss to coat evenly.
- Transfer to baking dish and top with mozzarella cheese.
- Bake uncovered for 25–30 minutes, until golden and bubbly.
- Garnish with fresh basil and serve warm.
Notes
- Substitute chicken thighs for extra flavour.
- Add spinach or mushrooms for a veggie twist.
- Use half-and-half instead of cream for a lighter version.
- Don’t overbake to keep the sauce creamy.
- Store leftovers in the fridge for up to 3 days.