Marry Me Chicken Pasta Bake

What "Marry Me" Means Here

• Sun-dried tomato cream sauce. Garlic, parmesan, a little chili flake, and chopped sun-dried tomatoes.
• Pasta baked in the sauce. Undercook the pasta by 2 minutes so it finishes in the oven without going mushy.
• Chicken cooked first. Sear to 165°F, then fold in so it doesn't dry out during the bake.
• Mozzarella on top, if you like. Finish it in the oven for a melty top that browns at the edges.

What You'll Need

• Penne or rigatoni. Shapes with ridges hold the sauce.
• Chicken breasts. Cut into 1-inch pieces. Thighs work too.
• Sun-dried tomatoes in oil. The oil flavors the pan; don't rinse them.
• Heavy cream, chicken broth, parmesan, mozzarella.
• Baby spinach. Wilts into the sauce off heat.
• Garlic, Italian seasoning, red pepper flakes, butter, flour.

How to Make It

Heat the oven to 375°F. Boil the pasta in well-salted water 2 minutes less than the package says; drain. Season the chicken and sear in olive oil until browned and just cooked through (165°F); move to a plate.

In the same skillet, cook butter, garlic, sun-dried tomatoes, a spoon of their oil, and red pepper flakes for a minute. Stir in flour for a minute, then slowly whisk in broth and cream. Simmer until slightly thick. Off heat, stir in parmesan, then spinach until wilted. Toss with pasta and chicken and finish with torn basil. You can serve it right from the skillet. Or finish under mozzarella in the oven if you like: spread it in a 9x13 dish, top with mozzarella, and bake uncovered 18–20 minutes until bubbly and golden in spots, then rest 5 minutes.

Troubleshooting

• Dry bake. Pasta was fully cooked before baking, or there wasn't enough sauce. Undercook pasta and don't skimp on cream.
• Watery. Pasta wasn't drained well, or spinach released water. Drain pasta thoroughly; use baby spinach and wilt off heat.
• Bland. Under-salted pasta water, or not enough parmesan and sun-dried tomatoes.
• Chicken dry. Overcooked in the skillet before the bake. Pull it at 165°F.

Pasta Shapes That Work

Long noodles like spaghetti get messy in a bake. Stick to short shapes. More pasta ideas: rigatoni pasta recipes.

Make Ahead and Freezer

Assemble through the mozzarella, cover, and refrigerate up to 24 hours. Bake from cold, adding 5–10 minutes. To freeze, cool the baked casserole, wrap well, and freeze up to 2 months. Thaw overnight and reheat covered at 350°F until 165°F in the center.

Variations

• Rotisserie chicken. Skip the sear; fold 3 cups shredded chicken into the sauce.
• Extra veg. Add sautéed mushrooms or steamed broccoli florets.
• Lighter. Use half-and-half instead of heavy cream; sauce will be thinner.
• Spicy. Double the red pepper flakes or add a spoon of calabrian chili paste.

What to Serve With It

A green salad, garlic bread, or roasted vegetables. Garlic butter roasted potatoes and brown sugar glazed roasted carrots both sit well next to a rich pasta bake.

Cook's Tips

• Grate parmesan fresh so it melts into the sauce instead of clumping.
• Save a splash of pasta water to loosen leftovers when reheating.
• Let it rest 5 minutes so slices hold together.