Marry Me Chicken Pasta Bake Recipe

If you re anything like me, a comforting, crowd-pleasing pasta bake is the kind of meal that feels like a warm hug after a long day. The Marry Me Chicken Pasta Bake Recipe is absolutely one of those dishes – creamy, cheesy, and packed with flavorful sun-dried tomatoes and tender chicken that will make you want to savor every last bite. What really sets this recipe apart is the rich, garlicky tomato sauce with a splash of white wine that brings everything together beautifully.

I love making this for family dinners or when friends come over because it s impressive without being complicated. You ll find that the layers of mozzarella and Parmesan cheese melt just right, giving you that golden bubbly top we all crave. Plus, it s a cozy one-dish wonder – perfect for those days when you want something special that doesn t require a ton of babysitting in the kitchen.

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Ingredients You’ll Need

These ingredients work together to create a creamy, cheesy, flavorful pasta bake that feels indulgent but is surprisingly straightforward. I recommend using fresh baby spinach and quality sun-dried tomatoes for the best taste.

• Penne Pasta: Its shape holds the sauce beautifully, making sure every bite is saucy and delicious.
• Boneless, Skinless Chicken Breasts: Easy to slice thin and season well, locks in juiciness when cooked properly.
• Freshly Ground Black Pepper: Adds subtle heat and brightens the flavors.
• Italian Seasoning: A perfect blend of herbs that adds classic Italian flair without extra effort.
• Kosher Salt: Essential for seasoning both the pasta water and the dish to bring out the best flavors.
• Julienne-Cut Sun-Dried Tomatoes: Provide tangy sweetness and a chewy texture contrast.
• Oil From Sun-Dried Tomato Jar: Packed with flavor, this oil is perfect for cooking the chicken and getting a rich base for the sauce.
• Yellow Onion: Adds sweetness and depth once sautéed gently.
• Garlic Cloves: Thinly sliced to infuse the sauce with aromatic warmth.
• Dry White Wine: Helps deglaze the pan and adds a subtle acidity that balances the richness.
• Tomato Paste: Intensifies the tomato flavor with a thick, concentrated body.
• Unsalted Butter: Creates a silky roux base for the sauce.
• All-Purpose Flour: Combined with butter to thicken the sauce perfectly.
• Whole Milk: Richer than lower-fat milks, giving the sauce its creamy texture.
• Fresh Baby Spinach: Adds a pop of green and a fresh, slightly earthy note.
• Mozzarella or Fontina Cheese: Melts beautifully, creating gooey, cheesy layers.
• Parmesan Cheese: Grated fresh for sharpness and that classic nutty bite.
• Panko Breadcrumbs: Toasted for a crunchy, golden topping that takes the pasta bake over the top.
• Fresh Basil Leaves: For bright, fragrant garnish that adds color and freshness.

Variations

One of the best things about the Marry Me Chicken Pasta Bake Recipe is how easy it is to make it your own. I often tweak it to suit what s in my pantry or to accommodate dietary needs – and you should feel free to do the same. Experimenting makes cooking fun and this recipe handles customization well.

• Use Different Cheeses: I ve swapped mozzarella for provolone or even gouda for a smokier flavor – both were fantastic!
• Make it Gluten-Free: Use gluten-free penne and substitute the flour with a gluten-free blend; it still thickens the sauce well.
• Add Heat: Toss in a pinch of red pepper flakes when cooking the onion and garlic if you like a little kick.
• Vegetarian Twist: Skip the chicken and double up on spinach and sun-dried tomatoes for a veggie-packed bake everyone will enjoy.

How to Make Marry Me Chicken Pasta Bake Recipe

Step 1: Prep and Boil the Pasta

Start with boiling a large pot of salted water. Cooking the penne pasta until al dente (about 8 to 10 minutes) is key – you want it tender but with a little bite, so it doesn t get mushy in the bake later on. Don t forget to reserve a cup of pasta water before draining; this starchy water helps create the sauce s perfect consistency.

Step 2: Season and Cook the Chicken

While the pasta is cooking, season your chicken breasts generously with black pepper, Italian seasoning, and kosher salt. Here s a little trick I discovered: cooking the chicken in the sun-dried tomato oil adds a subtle punch of flavor. Cook over medium heat until golden brown and cooked through (internal temp 165°F/73°C), then let it rest. Resting keeps the chicken juicy and tender. After resting, slice it thinly so every forkful has a bit of chicken.

Step 3: Make the Sun-Dried Tomato Sauce

Using the same skillet, add some more sun-dried tomato oil, then gently sauté the onions and garlic until soft and fragrant. Adding white wine and tomato paste next gives the sauce wonderful depth – cook until it reduces by half. The sauce thickens with a butter and flour roux, then you slowly whisk in your reserved pasta water and milk to get that creamy texture. Stir in baby spinach until it wilts, and finally, melt in the mozzarella and Parmesan right into the sauce. It s rich, flavorful, and just irresistible.

Step 4: Combine, Top, and Bake

Mix the sliced chicken and pasta into the sauce, then transfer everything to your baking dish – no oil or butter needed! I like to toast the panko breadcrumb topping with a bit of Italian seasoning and sun-dried tomato oil until golden – this adds a buttery crunch that contrasts beautifully with the creamy pasta. Sprinkle the remaining sun-dried tomatoes, mozzarella, Parmesan, and the toasted panko over the top, then bake at 350°F (175°C) for about 15 minutes or until the cheese melts and starts to bubble. The aroma is unbeatable!

How to Serve Marry Me Chicken Pasta Bake Recipe

Garnishes

I always top mine with freshly torn basil leaves-it adds a lovely fragrant lift and a pop of color that makes everything look as good as it tastes. If you re feeling fancy, a drizzle of extra virgin olive oil or a sprinkle of chili flakes can also be great final touches.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette or some roasted seasonal veggies like asparagus or broccoli. If you want to add a carb-on-carb delight, garlic bread or breadsticks are easy crowd-pleasers that fit perfectly.

Creative Ways to Present

For a special occasion, try serving the bake in individual ramekins or small baking dishes for a charming, personalized touch. I ve also layered it in a clear glass casserole dish for dinner guests so everyone can admire the cheesy, tomato-streaked layers before diving in.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftovers in an airtight container in the fridge for up to 3 days. The bake actually tastes better the next day once all the flavors have had a chance to meld together – just cover tightly to keep it from drying out.

Freezing

I ve frozen this bake a couple of times with great results. Just cool it completely, portion it into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating to keep textures intact.

Reheating

My go-to way to reheat is in the oven at 350°F (175°C) for about 15 minutes until warmed through and bubbly again. If you re in a hurry, the microwave works too, but you might lose a bit of that crispy breadcrumb topping-it s all about balancing speed with texture!

FAQs

Final Thoughts

This Marry Me Chicken Pasta Bake Recipe has become one of my absolute favorites to turn to whenever I want something comforting yet a little fancy. I love how it comes together with familiar ingredients, but the flavor feels elevated-like a little culinary secret in my kitchen. I m confident you ll enjoy making (and eating!) it as much as my family does. So grab your skillet, preheat that oven, and get ready for a dinner that might just have someone proposing with how delicious it is.

Marry Me Chicken Pasta Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 143 reviews

• Author: Megane
• Prep Time: 20 mins
• Cook Time: 55 mins
• Total Time: 1 hr 15 mins
• Yield: 6 servings
• Category: Pasta Bake
• Method: Baking
• Cuisine: Italian

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Description

Marry Me Chicken Pasta Bake is a comforting, creamy pasta casserole featuring tender chicken breasts, sun-dried tomatoes, spinach, and a rich cheese sauce, all baked to bubbly perfection with a crispy, herbed panko topping. This flavorful Italian-inspired dish combines perfectly seasoned chicken and penne pasta with a luscious tomato and cheese sauce and fresh basil garnish, making it an ideal meal for family dinners or entertaining guests.

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Ingredients

Units USM Scale 1x2x3x

Pasta

• 12 ounces uncooked penne pasta

Chicken

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon freshly ground black pepper
• 2 1/2 teaspoons Italian seasoning, divided
• 2 1/2 teaspoons kosher salt, divided

Sun-Dried Tomatoes & Oils

• 1 cup drained jarred julienne-cut sun-dried tomatoes
• 4 tablespoons oil from sun-dried tomato jar, divided

Vegetables

• 1 1/2 cups finely chopped yellow onion
• 6 large garlic cloves, thinly sliced
• 1 (5 ounces) package fresh baby spinach

Liquids & Dairy

• 1/3 cup dry white wine
• 2 tablespoons tomato paste
• 3 tablespoons unsalted butter
• 1 cup whole milk

Cheeses & Toppings

• 2 cups shredded low-moisture part-skim mozzarella cheese or fontina cheese, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• 1/2 cup panko (Japanese-style breadcrumbs)
• fresh basil leaves for garnish

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Instructions

1. Preheat and cook pasta: Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil over high heat. Add the penne pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and transfer it to an ungreased 13- x 9-inch baking dish.
2. Season and cook chicken: Season the chicken breasts evenly with black pepper, 1 teaspoon Italian seasoning, and 1 teaspoon kosher salt. Heat 2 tablespoons of the sun-dried tomato oil in a large skillet over medium heat until shimmering. Add the chicken breasts and cook until golden brown and an internal thermometer reaches 165°F (73°C), about 10 to 15 minutes, flipping occasionally. Transfer the cooked chicken to a cutting board, let rest for 5 minutes, then thinly slice and add to the pasta in the baking dish. Do not clean the skillet.
3. Sauté aromatics and flavor base: Add 1 tablespoon sun-dried tomato oil to the skillet and return it to medium heat. Add the chopped onion and sliced garlic, cooking and stirring often until softened, about 6 minutes. Stir in the white wine, tomato paste, and half (1/2 cup) of the sun-dried tomatoes. Cook, stirring often, until the liquid reduces by half, approximately 2 minutes.
4. Make the sauce roux and thicken: Stir in the butter until melted. Sprinkle the flour over the sun-dried tomato mixture and cook, stirring constantly, until thick and pasty, about 1 minute. Gradually pour in the reserved pasta cooking water and whole milk, stirring frequently. Continue cooking and stirring until the sauce thickens and becomes smooth, about 2 minutes.
5. Add spinach and cheese to sauce: Stir in the fresh spinach, 1 teaspoon Italian seasoning, and the remaining 1 1/2 teaspoons kosher salt. Cook over medium heat, stirring constantly, until the spinach wilts and turns bright green, about 2 minutes. Remove the skillet from heat and stir in 1 cup mozzarella cheese and 1/4 cup Parmesan cheese until melted and well combined. Transfer the sauce mixture into the baking dish with pasta and chicken, stirring gently until evenly combined. Set aside.
6. Prepare toasted panko topping: Heat the remaining 1 tablespoon sun-dried tomato oil in a small skillet over medium-high heat. Add the panko breadcrumbs and remaining 1/2 teaspoon Italian seasoning. Cook, stirring constantly, until the panko is golden brown and toasted, about 2 minutes. Remove from heat.
7. Assemble and bake: Sprinkle the top of the pasta mixture with the remaining 1/2 cup sun-dried tomatoes, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and the toasted panko topping. Bake in the preheated oven until the cheese is melted and bubbly, about 15 minutes.
8. Garnish and serve: Remove from the oven and garnish with fresh basil leaves before serving.

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Notes

• Reserve some pasta water to help thicken the sauce and add flavor.
• Using oil from the sun-dried tomato jar adds extra tomato flavor and helps keep the dish moist.
• Make sure chicken reaches an internal temperature of 165°F (73°C) for safe consumption.
• Use fresh baby spinach for best texture and flavor; it wilts nicely in the sauce.
• To save time, you can use pre-cooked rotisserie chicken sliced in place of cooking fresh chicken.
• Customize with additional herbs such as oregano or thyme for different flavor profiles.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

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Nutrition

• Serving Size: 1 serving (approximately 1/6th of recipe)
• Calories: 510
• Sugar: 4g
• Sodium: 900mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 95mg