Marry Me Chicken Pasta Bake Recipe

I absolutely love this Marry Me Chicken Pasta Bake Recipe because it combines tender chicken, creamy cheese, and those vibrant sun-dried tomatoes into one cozy, comforting dish. Whenever I m craving something that feels like a warm hug but also looks impressive, this pasta bake hits all the right notes-it s flavorful yet easy enough for a weeknight dinner or to bring out when friends come over.

When I first tried this recipe, I was surprised by how the sauce just wraps everything in a rich, luscious texture without being too heavy. You ll find that the blend of spinach, Italian herbs, and that crispy panko topping gives this bake a perfect balance of freshness and crunch that keeps my family coming back for seconds.

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Ingredients You’ll Need

The magic of the Marry Me Chicken Pasta Bake Recipe is really in how these ingredients work as a team-the tangy sun-dried tomatoes, melty mozzarella, and fresh spinach combine with tender chicken and pasta for a dish that s hearty but fresh. I always grab good-quality mozzarella and fresh garlic to get the best flavor.

• Penne pasta: Holds sauce perfectly and has a great bite when cooked just al dente.
• Boneless, skinless chicken breasts: Tender and cooks quickly, making the recipe straightforward.
• Black pepper: Adds just enough heat to balance the richness.
• Italian seasoning: Classic herb blend that complements the tomato and cheese wonderfully.
• Kosher salt: Enhances all the flavors without overpowering.
• Julienne-cut sun-dried tomatoes: Provides sweet, tangy bursts of flavor throughout the bake.
• Oil from sun-dried tomato jar: Full of concentrated tomato flavor and great for sautéing.
• Yellow onion: Adds sweetness and depth once softened.
• Garlic cloves: Fresh and sliced thin to infuse the sauce beautifully.
• Dry white wine: Helps lift the tomato paste and dissolve flavors; optional but highly recommended.
• Tomato paste: Adds richness and body to the sauce.
• Unsalted butter: For creating a creamy roux to thicken the sauce.
• All-purpose flour: Works with butter to make a perfect sauce base.
• Whole milk: Gives the sauce its creamy texture without heaviness.
• Fresh baby spinach: Adds freshness, color, and a nutritional boost.
• Low-moisture part-skim mozzarella cheese or fontina cheese: Melts beautifully for that comforting, cheesy goodness.
• Freshly grated Parmesan cheese: Brings a salty, nutty finish to the dish.
• Panko breadcrumbs: Toasted for a crunchy topping that contrasts the creamy pasta.
• Fresh basil leaves: For garnishing, adding a fresh herbal note.

Variations

I like to mix things up with this Marry Me Chicken Pasta Bake Recipe, especially when I want to accommodate different tastes or dietary needs. Don t be afraid to customize – it s such a flexible base that you can make it your own without losing what makes it special.

• Vegetarian: I ve swapped chicken for sautéed mushrooms and extra spinach with great results-still hearty and flavorful.
• Spicy kick: Adding a pinch of red pepper flakes to the sauce gives it a nice warmth that my family adores on chilly nights.
• Gluten-free: I ve used gluten-free pasta and gluten-free panko breadcrumbs for friends who need that option, and it still comes out delicious.
• Cheese swap: Sometimes I mix mozzarella with sharp cheddar or Gruyere for a different cheesy flavor profile that s just as creamy.

How to Make Marry Me Chicken Pasta Bake Recipe

Step 1: Cook the Pasta and Prep the Chicken

Start by bringing a large pot of salted water to a boil and cooking the penne until it s just al dente-usually about 8 to 10 minutes. I like to reserve a cup of the pasta water before draining because that starchy liquid is key to making the sauce silky and smooth. While the pasta cooks, season your chicken breasts with black pepper, Italian seasoning, and kosher salt. I use a meat thermometer to make sure the chicken reaches 165°F, which keeps it juicy without drying out.

Step 2: Sear the Chicken and Sauté Aromatics

Heat 2 tablespoons of the sun-dried tomato oil in a skillet until shimmering, then add your seasoned chicken breasts. Cook them until golden on both sides and cooked through, which usually takes about 10 to 15 minutes. Take the chicken off to rest, then use the same skillet to sauté finely chopped onion and thinly sliced garlic in a bit more of that flavorful tomato oil. This step builds the depth of flavor your sauce needs.

Step 3: Build the Sauce

Once the onion and garlic soften, splash in the white wine and stir in tomato paste and half of the sun-dried tomatoes, cooking until the liquid reduces by half. Stir in butter, then sprinkle in the flour, whisking constantly to make a thick, roux-like base. Gradually pour in your reserved pasta water and whole milk-this is the moment where patience pays off because stirring until smooth and thick really transforms the sauce.

Step 4: Add Spinach, Cheese, and Combine

Next, toss in the fresh baby spinach and the remaining Italian seasoning and salt, cooking just until it wilts to a bright green. Off the heat, fold in a cup of mozzarella and some Parmesan until melted – this makes your sauce wonderfully creamy. Combine this cheesy spinach sauce with the cooked pasta and sliced chicken right in your baking dish.

Step 5: Toast Breadcrumbs and Bake

In a small skillet, heat the last tablespoon of sun-dried tomato oil and toast the panko breadcrumbs with a pinch of Italian seasoning until golden brown. Sprinkle the remaining cheeses, sun-dried tomatoes, and toasted panko atop your pasta mixture. Pop the whole dish into a 350°F oven and bake until the cheese melts and the topping is perfectly crispy, about 15 minutes. This final bake step is the grand finale that brings texture and warmth altogether.

How to Serve Marry Me Chicken Pasta Bake Recipe

Garnishes

I love garnishing this pasta bake with fresh basil leaves-they add a pop of color and a burst of herbal brightness that freshens up each rich bite. Sometimes, I sprinkle a little extra grated Parmesan on top after baking for that final cheesy flourish.

Side Dishes

To round out the meal, I usually pair the Marry Me Chicken Pasta Bake with a simple green salad dressed with lemon vinaigrette or some roasted seasonal vegetables. Garlic bread or warm dinner rolls also work wonderfully as a carb side, soaking up any extra sauce left on your plate.

Creative Ways to Present

For special occasions, I ve served this bake in individual ramekins-everyone loves a personal portion with a crispy top! You could also sprinkle chopped fresh herbs like parsley or basil right before serving to give it a restaurant-style finish that will impress your guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I cover it loosely with foil to keep the pasta from drying out and warm it gently in the oven to preserve the sauce s creamy texture and the breadcrumb topping’s crunch.

Freezing

If you want to prep ahead, this recipe freezes well without the topping. I freeze just the pasta and sauce in a freezer-safe container and add the fresh panko topping only after thawing to keep things crisp when baked fresh.

Reheating

I find reheating leftover Marry Me Chicken Pasta Bake in a moderate oven (about 325°F) works best to warm it evenly and refresh the melted cheese. Adding a splash of milk before reheating helps keep the sauce creamy if it has thickened after chilling.

FAQs

Final Thoughts

This Marry Me Chicken Pasta Bake Recipe holds a special place in my kitchen because it s one of those dishes that s surprisingly simple yet feels like a treat every time. I hope you give it a try-you ll enjoy how the creamy sauce, tender chicken, and crispy topping come together to make a dish that’s both comforting and crowd-pleasing. From my kitchen to yours, happy cooking and happy eating!

Marry Me Chicken Pasta Bake Recipe

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• Author: Villerius
• Prep Time: 20 mins
• Cook Time: 55 mins
• Total Time: 1 hr 15 mins
• Yield: 6 servings
• Category: Baking
• Method: Baking
• Cuisine: Italian-American

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Description

Marry Me Chicken Pasta Bake is a creamy, flavorful baked pasta dish featuring tender chicken breasts, sun-dried tomatoes, spinach, and a blend of mozzarella and Parmesan cheeses. This comforting casserole combines al dente penne pasta with a rich tomato-infused cream sauce, finished with a crispy, seasoned panko topping and fresh basil for garnish.

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Ingredients

Units USM Scale 1x2x3x

Pasta and Chicken

• 12 ounces uncooked penne pasta
• 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 Tomato and Vegetables

• 1 cup drained jarred julienne-cut sun-dried tomatoes
• 4 tablespoons oil from sun-dried tomato jar, divided
• 1 1/2 cups finely chopped yellow onion
• 6 large garlic cloves, thinly sliced
• 1/3 cup dry white wine
• 2 tablespoons tomato paste
• 1 (5 ounces) package fresh baby spinach

Sauce and Cheese

• 3 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 1 cup whole milk
• 2 cups shredded low-moisture part-skim mozzarella cheese or fontina cheese, divided
• 1/2 cup freshly grated Parmesan cheese, divided

Topping and Garnish

• 1/2 cup panko (Japanese-style breadcrumbs)
• Fresh basil leaves

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Instructions

1. Preheat oven and cook pasta: Preheat the oven to 350 degrees F (175 degrees 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. Prepare chicken: Season the chicken breasts evenly with black pepper and 1 teaspoon each of Italian seasoning and 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 fully cooked through (internal temperature 165 degrees F/73 degrees C), about 10 to 15 minutes, turning occasionally. Transfer chicken to a cutting board, let rest for 5 minutes, then slice thinly and add to the pasta in the baking dish. Do not clean the skillet.
3. Sauté aromatics and add sun-dried tomatoes: Add 1 tablespoon of sun-dried tomato oil to the skillet and return it to medium heat. Add chopped onion and garlic and cook, stirring often, until softened, about 6 minutes. Stir in white wine, tomato paste, and half (1/2 cup) of the sun-dried tomatoes, cooking until the liquid reduces by half, approximately 2 minutes.
4. Make the sauce roux: Stir in butter until melted. Sprinkle flour over the mixture and cook, stirring constantly, until it thickens and becomes pasty, about 1 minute. Gradually stir in the reserved pasta water and whole milk, cooking and stirring until the sauce thickens and smooths, about 2 minutes.
5. Add spinach and cheeses: Stir in fresh spinach, remaining 1 teaspoon Italian seasoning, and the remaining 1 1/2 teaspoons salt. Cook over medium heat, stirring constantly, until the spinach is wilted and bright green, about 2 minutes. Remove from heat and stir in 1 cup mozzarella cheese and 1/4 cup Parmesan cheese until melted and combined. Pour this sauce mixture into the baking dish over the pasta and chicken and stir to combine.
6. Prepare toasted panko topping: Heat the last 1 tablespoon of sun-dried tomato oil in a small skillet over medium-high heat. Add panko breadcrumbs and the remaining 1/2 teaspoon Italian seasoning, stirring constantly until the panko turns golden brown, about 2 minutes. Remove from heat and set aside.
7. Assemble and bake: Sprinkle the pasta mixture in the baking dish 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 has melted and the topping is lightly golden, about 15 minutes.
8. Garnish and serve: Remove from the oven and garnish with fresh basil leaves before serving. Enjoy warm.

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Notes

• You can substitute fontina cheese for mozzarella for a slightly different flavor.
• Reserve pasta water is used to adjust sauce consistency.
• For a richer sauce, you can use half-and-half instead of whole milk.
• Ensure chicken is cooked to 165°F internally to ensure safety and tenderness.
• If you prefer a spicier dish, add red pepper flakes when sautéing the garlic and onions.

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Nutrition

• Serving Size: 1/6 of recipe
• Calories: 520 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 90 mg