Marry Me Chicken Pasta Bake
A creamy, cheesy pasta bake featuring tender chicken and a silky tomato-cream sauce that brings everyone to the table.
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.
Notes
Pair with bright, acidic or crunchy sides like Caesar salad or roasted vegetables. Store leftovers in an airtight container for 3–4 days. Can freeze for up to 2 months.