Marry Me Chicken Pasta Bake

My Marry Me Chicken Pasta Bake has become a staple in our home for good reason!

This irresistible dish combines tender chicken, creamy sauce, and sun-dried tomatoes into a comforting pasta bake that’s pure magic.

You’ll fall in love with how the flavors meld together while it bubbles away in the oven, filling your kitchen with the most mouthwatering aroma.

Why You’ll Love This Marry Me Chicken Pasta Bake Recipe

This pasta bake transforms ordinary ingredients into something truly special.

The rich, creamy sauce coats every bite with the perfect balance of savory and tangy notes from the sun-dried tomatoes.

I adore how it comes together in one dish, making cleanup a breeze. You’ll appreciate how it feels both casual enough for weeknights yet impressive enough when friends drop by unexpectedly.

Ingredients for Marry Me Chicken Pasta Bake

• 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 12 oz pasta (penne, rigatoni, or spirali work wonderfully)
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 cup sun-dried tomatoes in oil, drained and chopped
• 1 teaspoon dried oregano
• 2 teaspoons paprika
• 2½ cups chicken stock
• 1 cup heavy cream
• 1 cup grated parmesan cheese, divided
• 2 cups fresh baby spinach
• Salt and freshly ground black pepper to taste
• Optional: Fresh basil for garnish

Ingredient Tips: I always keep the oil from the sun-dried tomato jar to use in place of regular olive oil—it adds an incredible depth of flavor!

If your family isn’t big on sun-dried tomatoes, chop them extra fine so they melt into the sauce while still providing that distinctive taste.

How to Make Marry Me Chicken Pasta Bake

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
2. Cook your pasta until just al dente (about 2 minutes less than package directions). It will continue cooking in the oven. Drain and set aside.
3. In a large, deep skillet, heat olive oil over medium heat. Add chicken pieces and season with salt and pepper. Cook for about 5-6 minutes until the chicken begins to brown on all sides but isn’t fully cooked through.
4. Reduce heat to medium-low and add minced garlic, sun-dried tomatoes, oregano, and paprika. Cook for 2-3 minutes until fragrant and the garlic has softened.
5. Pour in the chicken stock and bring to a gentle simmer. Let it reduce slightly for about 5 minutes, stirring occasionally.
6. Stir in the heavy cream and ¾ cup of the parmesan cheese until well combined. Cook for another 2 minutes until slightly thickened.
7. Add the baby spinach and stir until just wilted, about 1 minute.
8. Combine the pasta and sauce in your baking dish, stirring gently to ensure everything is well-coated.
9. Sprinkle the remaining parmesan over the top of the pasta mixture.
10. Bake uncovered for 20-25 minutes until bubbly around the edges and golden on top.
11. Let rest for 5 minutes before serving. Garnish with fresh basil if desired.

If you enjoyed this Marry Me Chicken Pasta Bake, I think you’ll also love my Dump and Bake Chicken Alfredo Pasta Casserole and Easy Garlic Shrimp Spaghetti they’re both cozy kitchen favorites in my home!

Can I make this Chicken Pasta ahead of time?

I often assemble this dish in the morning when my kitchen is quiet. Simply cover with foil and refrigerate, then bake when you’re ready.

Just add about 10 extra minutes to the baking time if it’s coming straight from the fridge.

Tips for the Best Marry Me Chicken Pasta Bake

I’ve learned a few secrets after making this dish countless times! For the creamiest sauce, bring your heavy cream to room temperature before adding it—this prevents any separation in the oven.

My family loves when I add a handful of mozzarella on top during the last 5 minutes of baking for that Instagram-worthy cheese pull.

You can prep this dish ahead of time and refrigerate before baking, just add 10 minutes to your baking time if it’s coming straight from the fridge.

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What pasta shape works best?

I prefer shapes that catch and hold the sauce well. My top picks are penne, rigatoni, or spirali, but any medium-sized pasta with ridges or hollows will work beautifully.

Just avoid very delicate or thin pasta shapes as they might become too soft.

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Can I freeze this pasta bake?

While you can freeze it, I find the texture isn’t quite the same after thawing. The pasta absorbs more sauce and the creamy elements can separate slightly.

That said, I’ve certainly frozen individual portions for quick lunches and they’re still delicious when reheated gently with a splash of cream.

How I Love to Serve Marry Me Chicken Pasta Bake

I love serving this Marry Me Chicken Pasta Bake with a simple arugula salad dressed with lemon and olive oil—the peppery greens balance the richness perfectly.

For Sunday family dinners, I add garlic bread on the side for soaking up every last bit of that amazing sauce.

This dish shines at potlucks too, where it’s always the first empty dish (which makes this mama proud!).