This creamy, cheesy Marry Me Chicken Pasta Bake is the kind of dinner that stops arguments over what to make and brings everyone to the table. Tender diced chicken, a silky tomato-cream sauce, and a golden blanket of mozzarella and Parmesan turn simple pantry staples into a cozy, weeknight showstopper. If you enjoy comforting bakes that reheat well and please picky eaters, this one’s for you—plus it pairs nicely with other hearty chicken recipes like this baked crunchy hot honey chicken for an indulgent menu.
Why you’ll love this dish
This recipe hits the sweet spot between fast and impressive. It uses straightforward steps—sauté, combine, bake—yet ends with a restaurant-style top layer and deep flavor from the garlic, Italian seasoning, and cheeses. It’s family-friendly, easy to scale, and perfect for leftovers that taste even better the next day.
“One pan to cook the sauce, a quick mix with pasta, and a 30-minute bake—this is my go-to for busy nights when I still want something special.” — home cook review
Serve it for weeknight dinners, casual potlucks, or a simple date-night meal when you want comfort without fuss.
How this recipe comes together
Before you start, here’s a quick overview of the workflow so you know what to expect:
- Cook pasta until just al dente so it finishes in the oven without getting mushy.
- Sauté minced garlic and diced chicken until the chicken is cooked through.
- Stir in marinara and heavy cream, then season and fold in the pasta.
- Transfer to a baking dish, top with mozzarella and Parmesan, and bake until bubbly and golden.
This keeps active work time short (about 15–20 minutes) and uses the oven to finish and meld the flavors.
What you’ll need
- 2 cups cooked pasta (penne, rigatoni, or ziti work well)
- 1 lb chicken breast, diced into bite-sized pieces
- 1 cup marinara sauce (use a quality jar or homemade)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Notes and substitutions: - Swap heavy cream for half-and-half + a tbsp of butter for a lighter texture, though the sauce will be slightly less rich.
- Use shredded fontina or provolone in place of mozzarella for a nuttier melt.
- Boneless skinless thighs can replace breasts for more forgiving cooking and extra flavor.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a medium baking dish.
- Bring a pot of salted water to a boil and cook 2 cups of pasta until al dente. Drain and set aside.
- Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant—don’t let it brown.
- Add the diced chicken, season with salt and pepper, and cook 5–7 minutes until no pink remains and the pieces are lightly golden.
- Pour in 1 cup marinara sauce and 1 cup heavy cream. Stir in 1 teaspoon Italian seasoning and adjust salt and pepper. Simmer 2–3 minutes until the sauce is heated through and slightly thickened.
- Fold the cooked pasta into the skillet so each piece is coated with sauce and chicken. Taste and adjust seasoning.
- Transfer the mixture to the prepared baking dish. Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly over the top.
- Bake for 25–30 minutes until the cheese is bubbly and golden. Let rest 5 minutes, then garnish with torn fresh basil before serving.
Best ways to enjoy it
This bake is rich, so pair it with bright, acidic, or crunchy sides:
- A crisp Caesar or mixed green salad with lemon vinaigrette cuts the richness.
- Roasted broccoli or a simple sautéed green like spinach adds color and nutrients.
- For bread, serve garlic bread or a crusty baguette to mop up sauce.
- Love bold flavors? Add a pinch of crushed red pepper on top or a drizzle of balsamic glaze for contrast.
If you’re exploring similar comfort-pasta combos, you might also enjoy this Cowboy Butter Chicken Pasta for a butter-forward alternative.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Cool to room temperature before refrigerating.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Oven method (best): cover with foil and bake at 350°F (175°C) until warmed through, about 15–20 minutes. Microwave: heat in short intervals (1–2 minutes), stirring between, to prevent uneven heating. Add a splash of cream or milk if the sauce seems dry.
Pro chef tips
- Don’t overcook pasta: stop at al dente because it will finish cooking in the oven.
- Brown the chicken lightly for more flavor—those browned bits add depth to the sauce.
- Let the bake rest 5 minutes after removing from the oven so the sauce sets slightly and is easier to serve.
- If your marinara is very acidic, balance it with a pinch of sugar or a tablespoon of butter.
- For an ultra-creamy result, reserve 1/4 cup of pasta cooking water and mix into the sauce if needed.
Recipe variations
- Spicy arrabbiata: add 1/2 teaspoon red pepper flakes to the sauce for heat.
- Veggie-forward: stir in roasted bell peppers, zucchini, or mushrooms before baking.
- Low-carb: substitute cooked cauliflower florets for pasta and reduce baking time slightly.
- Dairy-free: use a cashew cream sauce and dairy-free cheese, though texture and flavor will differ.
- Herb-forward: mix fresh oregano and thyme into the sauce for a bright, gardeny note.
Common questions
Q: How long does this take from start to finish?
A: Active prep plus stovetop time is about 20 minutes. Baking adds 25–30 minutes, so plan roughly 50–60 minutes total.
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes. Reduce stovetop cooking—simply warm the chicken in the sauce for a few minutes before combining with pasta.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.
Q: Can I make this ahead for a potluck?
A: Assemble the dish and refrigerate (unbaked) up to 24 hours. Add a few extra minutes to the bake time if starting chilled.
Q: What pasta shape works best?
A: Tubes like penne, rigatoni, or ziti capture the sauce well, but any medium pasta will work.
If you want a printable shopping checklist or help scaling quantities for a larger crowd, tell me how many people you’re feeding and I’ll adjust the amounts.
Marry Me Chicken Pasta Bake
Ingredients
Pasta and Chicken
- 2 cups cooked pasta (penne, rigatoni, or ziti) Cooked until just al dente
- 1 lb chicken breast, diced into bite-sized pieces Can substitute with boneless skinless thighs
Sauce Ingredients
- 1 cup marinara sauce Use a quality jar or homemade
- 1 cup heavy cream Can substitute with half-and-half + 1 tbsp butter
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
Cheese
- 1 cup shredded mozzarella cheese Can substitute with shredded fontina or provolone
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil For garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a medium baking dish.
- Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant.
- Add the diced chicken, season with salt and pepper, and cook for 5–7 minutes until no pink remains and pieces are lightly golden.
Cooking
- Pour in marinara sauce and heavy cream, stir in Italian seasoning, and adjust salt and pepper. Simmer for 2–3 minutes until heated through.
- Fold the cooked pasta into the skillet so each piece is coated with sauce and chicken.
- Transfer the mixture to the prepared baking dish and sprinkle mozzarella and Parmesan evenly over the top.
Baking
- Bake for 25–30 minutes until the cheese is bubbly and golden. Let rest for 5 minutes, then garnish with torn fresh basil before serving.