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.

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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.
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.
Garnish and serve: Remove from the oven and garnish with fresh basil leaves before serving. Enjoy warm.

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.

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