This Marry Me Chicken Pasta Bake is so creamy and delicious, it’s guaranteed to win hearts. Perfect for a special occasion or a cozy night in.
Author:Amaya Sato
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4-6 servings
Category:Main Course
Method:Baking
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
8 ounces pasta (like penne, rigatoni, or rotini)
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
While pasta is cooking, season chicken pieces with salt and pepper. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
Add chopped onion to the same skillet and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Pour in crushed tomatoes and Italian seasoning. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Stir in heavy cream and Parmesan cheese until well combined and sauce is creamy. Season with salt, pepper, and red pepper flakes if using.
Return the cooked chicken to the skillet. Add the drained pasta and stir gently to coat everything in the sauce.
Bake in the preheated oven for 20-25 minutes, or until bubbly and heated through.
Garnish with fresh basil or parsley before serving, if desired.
Notes
You can use rotisserie chicken for a quicker meal.
For a richer flavor, add a splash of white wine when sautéing the onions.
Adjust red pepper flakes to your spice preference.