Oven Baked 5-Ingredient Marry Me Chicken Pasta
A creamy oven-baked chicken pasta made with Alfredo sauce, sun-dried tomatoes, Parmesan, and tender bite-size chicken. This easy no-boil casserole has rich “Marry Me” flavor, a golden cheesy top, and a silky sauce that thickens as it rests.
Ingredients
- 12 oz short pasta penne, rigatoni, rotini, or cavatappi; uncooked
- 1 1/2 lb boneless skinless chicken breasts cut into bite-size pieces
- 16 oz Alfredo sauce one jar
- 1/2 cup oil-packed sun-dried tomatoes drained and roughly chopped
- 1 1/2 cups grated Parmesan cheese divided
- 1 1/2 cups water
- salt and black pepper to taste
- olive oil or nonstick spray for greasing
Instructions
- Preheat the oven to 375°F and grease a deep 3-quart baking dish.
- Spread the dry pasta evenly in the bottom of the prepared dish.
- Scatter the bite-size chicken pieces evenly over the pasta in a single layer.
- In a bowl, whisk together the Alfredo sauce, sun-dried tomatoes, 1 cup Parmesan cheese, and water.
- Taste the sauce and season lightly with salt and black pepper if needed.
- Pour the sauce mixture evenly over the pasta and chicken.
- Use a spoon to gently press and stir so the pasta is coated and no dry patches remain.
- Cover the dish tightly with foil, sealing the edges well.
- Bake covered for 35 minutes.
- Carefully remove the foil and stir well, scraping from the corners.
- Sprinkle the remaining 1/2 cup Parmesan cheese over the top.
- Return to the oven, uncovered, and bake for 10–15 minutes, until the pasta is tender, the sauce is bubbling, and the chicken reaches 165°F.
- Optional: Broil for 1–2 minutes for a more golden top, watching carefully.
- Let the pasta rest for at least 5 minutes before serving.
Notes
Keep the foil tightly sealed so the pasta cooks evenly. Scoop from the bottom when serving to get the creamiest sauce.
Nutrition
Calories: 620kcal
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