Marry Me Chicken Pasta Bake (Creamy, Cheesy & Irresistible)

So I’ve been making this Marry Me Chicken Pasta Bake for about two years now, and I’m not even exaggerating when I say it’s gotten me out of more “what’s for dinner” arguments than any other recipe in my rotation. The whole “marry me” thing sounds cheesy—pun intended—but honestly, when you pull this bubbling, golden-topped casserole out of the oven, people do get a little emotional about it.

How This Recipe Became My Go-To

I actually discovered this by accident when I was trying to recreate that viral marry me chicken recipe but had a bunch of leftover pasta from the night before. You know how it is—you make way too much penne and it’s just sitting there in your fridge, judging you. I figured, why not throw it all together and see what happens?

The first attempt was honestly kind of a disaster. I didn’t balance the sauce right and ended up with what basically amounted to dry pasta with some sad chicken pieces scattered around. But the flavors were there, so I kept tweaking it. Now I’ve probably made this thing fifty times, and every single time, someone asks for the recipe. My neighbor literally texted me at 9 PM last week asking if I could write down the ingredients because her husband wouldn’t stop talking about it.

What I love about this version is that it’s got all those rich, creamy, sun-dried tomato flavors from the original marry me chicken, but it’s actually a complete meal. No need to figure out sides or worry about what goes with what—everything’s right there in one dish.

Ingredients Marry Me Chicken Pasta Bake

Okay, so here’s what you need to make this magic happen. I’m gonna be honest—this isn’t exactly a “clean out the pantry” kind of recipe. There are some specific ingredients that really make it work, but most of them keep well, so you can stock up when they’re on sale.

The key thing to understand is that we’re building layers of flavor here. The chicken gives you protein and substance, the pasta makes it filling, but it’s really the sauce and cheese situation that makes people lose their minds over this thing. Don’t cheap out on the parmesan—I learned that lesson the hard way.

Boneless Chicken Thighs (about 2 pounds)

I always use thighs instead of breasts because they stay way more tender when you’re baking everything together. Chicken breasts can get rubbery and dry in a casserole, but thighs? They just get more delicious. Cut them into bite-sized pieces—doesn’t have to be perfect, just roughly the same size so they cook evenly. If you only have breasts, they’ll work, but watch your cooking time.

Penne Pasta (1 pound box)

Penne works perfectly because those little tubes hold onto the sauce, but honestly, any short pasta is fine. Rigatoni, ziti, even shells—whatever you’ve got. Just avoid long pasta like spaghetti because it’s annoying to serve from a casserole dish. Cook it just shy of al dente because it’ll finish cooking in the oven and you don’t want mushy pasta.

Heavy Cream (1 cup)

This is what makes the sauce rich and creamy and gives you that luxurious texture. Don’t try to substitute with milk or half-and-half—it won’t be the same. I always buy the small cartons because I never use a whole quart before it goes bad, and there’s nothing worse than chunky cream when you’re trying to make something special.

Sun-Dried Tomatoes (about half a cup, chopped)

These are absolutely essential for that signature marry me chicken flavor. I buy the ones packed in oil because they’re already soft and flavorful. The oil-free ones work too, but you’ll need to soak them in hot water first. Chop them up roughly—they’re going to add little bursts of intense tomato flavor throughout the whole dish.

Fresh Mozzarella (8 ounces, torn into chunks)

Fresh mozzarella melts into these amazing creamy pockets that are completely different from regular shredded cheese. Tear it by hand into irregular pieces—it looks more rustic and interesting that way. If you can only find the regular stuff, that’s fine, but fresh really does make a difference in texture.

Parmesan Cheese (1 cup, grated)

Get the good stuff here, not the green can. Fresh grated parmesan has so much more flavor and melts better. I usually buy a chunk and grate it myself, but the pre-grated from the fancy cheese section works too. This is what gives you that sharp, nutty flavor that balances all the richness.

Garlic (6 cloves, minced)

Six cloves sounds like a lot, but trust me on this one. It mellows out as it cooks and you want that garlicky base flavor in every bite. Fresh is non-negotiable here—the jarred stuff just doesn’t have the same punch. Mince it fine so it distributes evenly and doesn’t give anyone an unexpected garlic bomb.

Italian Seasoning (2 tablespoons)

This is your herb blend that ties everything together. You can make your own with basil, oregano, and thyme, but honestly, the store-bought stuff is totally fine. I keep a big container of it because I use it on everything. If yours is more than a year old, get a new one—old herbs taste like dust.

Instructions Marry Me Chicken Pasta Bake

Alright, here’s where we put it all together. This isn’t complicated, but there are definitely a few steps where you want to pay attention. The whole thing takes about an hour from start to finish, but most of that is hands-off oven time. I usually start this around 5 PM and we’re eating by 6:15.

One thing to know going in—this gets bubbly and golden on top from the oven, but it’s not going to be crispy like a gratin or anything. It’s more creamy and melty with some lovely browned spots on the cheese. The pasta soaks up some of the sauce while it bakes, so everything melds together beautifully.

Get your pasta cooking and prep everything else.

Start a big pot of salted water boiling and cook your penne until it’s almost al dente—probably a minute or two less than the box says. While that’s going, preheat your oven to 375°F and chop your chicken into bite-sized pieces. This is also when I mince the garlic, chop the sun-dried tomatoes, and tear up the mozzarella. Multitasking here saves you time later when things start moving fast.

Brown the chicken in batches.

Heat a large oven-safe skillet or Dutch oven over medium-high heat with a little oil. Season your chicken pieces with salt and pepper, then brown them in batches—don’t crowd the pan or they’ll steam instead of sear. You want some nice golden color, which takes about 4-5 minutes per batch. They don’t need to be cooked through completely since they’ll finish in the oven, just nicely browned on the outside.

Build the sauce base with garlic and aromatics.

Once all the chicken is browned and set aside, add the minced garlic to the same pan with those lovely brown bits. Cook it for maybe 30 seconds until it smells amazing—don’t let it burn or it’ll taste bitter. Add the Italian seasoning and let it bloom for another 15 seconds. Your kitchen should smell incredible at this point.

Add the cream and sun-dried tomatoes.

Pour in the heavy cream and stir in those chopped sun-dried tomatoes. Let this simmer gently for about 3-4 minutes until it thickens slightly. It’s not going to be super thick at this point, but you’ll see it coat the back of a spoon. Season with salt and pepper—taste it and adjust because this is your flavor base for everything.

Combine everything and add the cheese.

Add the drained pasta and browned chicken back to the pan and toss everything together until it’s well coated with that creamy sauce. Remove it from the heat and stir in about half of your parmesan cheese. Then distribute those torn pieces of fresh mozzarella evenly throughout. It should look abundant and slightly messy—that’s what you want.

Top with remaining cheese and bake until golden.

Sprinkle the rest of your parmesan over the top and slide the whole thing into your preheated oven. Bake for about 25-30 minutes until the top is golden brown and bubbling around the edges. You’ll hear it gently bubbling away, and the mozzarella will have melted into creamy pools. If the top isn’t as golden as you’d like after 30 minutes, give it a few more minutes under the broiler.

Tips & Variations Marry Me Chicken Pasta Bake

This keeps really well in the fridge for about three days, but the pasta does absorb more sauce as it sits, so leftovers will be a bit less saucy. When you reheat it, add a splash of cream or even just some milk to loosen it back up. You can also add spinach, mushrooms, or really any vegetables you’ve got hanging around—just sauté them first and fold them in with the pasta.

Final Thoughts Marry Me Chicken Pasta Bake

Look, I’m not saying this is the fanciest thing you’ll ever make, but it’s definitely one of those recipes that makes you look like you know what you’re doing in the kitchen. It’s comfort food that actually tastes like you put some thought into it, which is exactly what I need on a random Wednesday night.

Give this a try and let me know how it goes—I’m always curious if other people’s ovens run hot like mine or if you end up adjusting the cooking time. Seriously, drop a comment because I love hearing about what works in different kitchens!