Go Back
–+ servings
Marry Me Chicken Pasta

Marry Me Chicken Pasta Casserole

This baked Marry Me Chicken Pasta Casserole transforms the classic creamy skillet dish into a golden, bubbly oven version that’s perfect for family dinners, potlucks, or holiday gatherings. Tender chicken, sun-dried tomatoes, and parmesan come together in a luscious sauce that’s baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz penne pasta, cooked al dente
  • 2 cups cooked chicken, shredded or diced
  • 3–4 cloves garlic, minced
  • 1 tbsp butter or olive oil
  • 0.5 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 0.75 cup chicken broth
  • 1 cup parmesan cheese, divided
  • 1 cup mozzarella cheese (optional topping)
  • 1 tsp Italian seasoning
  • 1 salt and pepper, to taste

Equipment

  • skillet
  • 9x13 inch baking dish
  • mixing bowl
  • wooden spoon
  • measuring cups and spoons

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In a large skillet, sauté minced garlic and chopped sun-dried tomatoes in butter or olive oil for 1–2 minutes until fragrant.
  3. Add chicken broth, heavy cream, Italian seasoning, and ¾ cup parmesan. Stir and simmer until slightly thickened, about 5 minutes.
  4. Combine the cooked chicken, pasta, and sauce in a large bowl. Mix until evenly coated.
  5. Transfer mixture into prepared baking dish. Sprinkle remaining parmesan and mozzarella on top.
  6. Bake uncovered for 20–25 minutes until bubbly and golden on top.
  7. Let cool for 5 minutes, garnish with fresh parsley or basil, and serve warm.

Nutrition

Calories: 560kcalCarbohydrates: 41gProtein: 38gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 155mgSodium: 850mgPotassium: 720mgFiber: 2gSugar: 4gVitamin A: 640IUVitamin C: 4mgCalcium: 290mgIron: 2.1mg

Notes

Prep ahead by assembling the casserole, covering, and refrigerating up to 24 hours before baking. Freeze without cheese topping, then add cheese and bake when ready to serve. Garnish with parsley and a drizzle of sun-dried tomato oil for restaurant-worthy presentation.

Tried this recipe?

Mention @Cheflorarecipes or tag #cheflorarecipes!