Marry Me Chicken Pasta Bake is the kind of dinner that feels indulgent but comes together faster than ordering takeout. Tender bites of chicken, sun‑dried tomatoes, and a luxuriously creamy sauce baked with pasta and Parmesan — it’s comfort food with a little romance. If you’re worried about allergens or want quick notes before cooking, check the recipe disclaimer for guidance.
Why you’ll love this dish
This pasta bake is creamy without being fussy, rich but crowd‑friendly, and flexible enough for weeknights or a small dinner party. It hits several sweet spots: quick prep, pantry‑friendly ingredients, and an irresistible golden top after a short bake.
"We made this on a rainy Friday and everyone asked for seconds — the sun‑dried tomatoes give it a bright, slightly tangy lift that keeps it from feeling heavy."
Reasons to try it:
- Weeknight winner: mostly stovetop work, then a short bake.
- Budget‑friendly: uses two chicken breasts and commonly stocked pantry items.
- Crowd‑pleaser: familiar flavors (garlic, cream, Parmesan) that kids and adults enjoy.
- Make‑ahead friendly: you can assemble, refrigerate, and bake later.
The cooking process explained
This recipe follows a straightforward two‑phase approach: cook and combine, then bake. First you boil the pasta to just al dente, sauté the chicken and garlic, and simmer a creamy sauce with sun‑dried tomatoes. Next, toss the pasta with most of the Parmesan, transfer to a baking dish, sprinkle the rest of the cheese on top, and bake until bubbly and golden. Expect about 10–15 minutes active stove time and 20–25 minutes in the oven.
What you’ll need
- 2 chicken breasts, diced (about 1 lb total)
- 8 oz pasta (penne or fusilli recommended)
- 1 cup sun‑dried tomatoes, chopped (packed in oil or rehydrated)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese, grated (divided)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh herbs (parsley or basil) for garnish
- Olive oil for sautéing
Substitution notes:
- Use half‑and‑half plus 2 tbsp butter if you don’t have heavy cream (sauce will be slightly thinner).
- For a vegetarian version, swap chicken for mushrooms or roasted eggplant and use vegetable broth.
- If sun‑dried tomatoes are very salty, rinse briefly or reduce added salt.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package directions until al dente. Drain and set aside; toss with a drizzle of olive oil to prevent sticking.
- Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute (don’t brown it).
- Add diced chicken to the skillet. Season lightly with salt and pepper and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes depending on size of pieces.
- Stir in chopped sun‑dried tomatoes, heavy cream, chicken broth, and Italian seasoning. Bring to a gentle simmer and let the sauce reduce and thicken slightly, about 3–5 minutes. Taste and adjust seasoning.
- Toss the cooked pasta into the skillet with the sauce. Stir in half of the grated Parmesan until well combined.
- Transfer everything to a baking dish (about 9×13 or similar). Sprinkle the remaining Parmesan evenly over the top.
- Bake for 20–25 minutes, until the top is bubbly and golden and the edges are gently bubbling.
- Remove from oven and let rest 5 minutes. Garnish with chopped fresh parsley or basil before serving.
Quick timing note: if your pasta is slightly overcooked, reduce bake time by 5–7 minutes to avoid a mushy texture.
Best ways to enjoy it
Serve this pasta bake straight from the dish for family‑style comfort. Pair it with:
- A crisp green salad (lemon vinaigrette cuts the richness).
- Steamed or roasted broccoli for color and texture.
- Garlic bread or focaccia to mop up the creamy sauce.
For wine, a medium‑bodied white like a Chardonnay or a light red Pinot Noir complements the creamy tomato flavors.
Storage and reheating tips
Cool leftovers to room temperature no longer than two hours after baking, then refrigerate in an airtight container for up to 3–4 days. To reheat:
- Oven: cover with foil and rewarm at 350°F (175°C) for 15–20 minutes until heated through.
- Microwave: heat individual portions in 1‑minute bursts, stirring between bursts to heat evenly.
For longer storage, freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge before reheating. For authoritative food safety guidance, consult the storage and safety guidelines before freezing or serving to vulnerable eaters.
Pro chef tips
- Dice chicken into uniform pieces so they cook evenly and stay juicy.
- If using oil‑packed sun‑dried tomatoes, reserve a tablespoon of that oil and use it to sauté the garlic for extra flavor.
- Don’t overcook the pasta; it will finish in the oven and absorb sauce flavors.
- If your sauce looks thin before baking, stir in a tablespoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer briefly to thicken.
- For a crispier top, uncover for the last 5 minutes of baking or broil 1–2 minutes while watching closely.
Creative twists
- Spicy: add red pepper flakes to the sauce or use chipotle‑infused sun‑dried tomatoes.
- Cheesy: swap half the Parmesan for shredded mozzarella for extra meltiness.
- Mediterranean: add olives, artichoke hearts, and a sprinkle of feta.
- Low‑carb: substitute cooked cauliflower florets or low‑carb pasta and reduce baking time.
- Sheet‑pan version: assemble on a large rimmed sheet and bake for a slightly crispier edge.
Common questions
Q: Can I use frozen chicken?
A: Yes. Thaw fully in the refrigerator before dicing and cooking to ensure even browning. Cooking frozen pieces directly will yield uneven results.
Q: Can I make this in advance?
A: Absolutely. Assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. Add 5–7 minutes to baking time if baking straight from chilled.
Q: How can I make it lighter?
A: Use half‑and‑half instead of heavy cream, reduce the cheese by 1/4 cup, and bulk up with extra vegetables like spinach or mushrooms.
Q: Is it freezer‑friendly?
A: Yes. Cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Q: What pasta shapes work best?
A: Penne or fusilli are ideal because their ridges and tubes hold the creamy sauce. Short shells and rigatoni are also good choices.
If you want more comforting pasta bakes or quick chicken dinners, explore other recipes on the site for inspiration.
PrintMarry Me Chicken Pasta Bake
An indulgent yet quick pasta bake with tender chicken, sun-dried tomatoes, and a creamy sauce topped with Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free Option Available
Ingredients
- 2 chicken breasts, diced (about 1 lb total)
- 8 oz pasta (penne or fusilli recommended)
- 1 cup sun-dried tomatoes, chopped (packed in oil or rehydrated)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese, grated (divided)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh herbs (parsley or basil) for garnish
- Olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package directions until al dente. Drain and toss with a drizzle of olive oil.
- Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Add chicken, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes.
- Stir in sun-dried tomatoes, heavy cream, chicken broth, and Italian seasoning. Simmer for 3–5 minutes to thicken.
- Toss the pasta into the skillet, stirring in half of the Parmesan.
- Transfer to a baking dish and sprinkle the remaining Parmesan over the top.
- Bake for 20–25 minutes until bubbly and golden.
- Let rest for 5 minutes, then garnish with fresh parsley or basil before serving.
Notes
Cool leftovers within two hours after baking and refrigerate for up to 3-4 days. Can be frozen for up to 2 months.