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.

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Course: Casserole, Main Course

Cuisine: Italian-American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 560kcal

Author: Lora

Cost: 5

Equipment

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

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

Instructions

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

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.

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