This oven-baked 5-ingredient Marry Me Chicken Pasta is a brilliant, fuss-free recipe to share with your students, Nina Chef. It takes the viral, beloved flavors of traditional “Marry Me Chicken” and transforms them into a simple, one-pan dump-and-bake meal. Tender chicken and pasta simmer together in a creamy sun-dried tomato sauce right in the oven, creating a rich, party-worthy dish that is just as perfect for a busy weeknight!
Why Your Students Will Love This Recipe
- 🥘 True One-Pan Meal: The raw pasta cooks directly in the sauce inside the baking dish. No boiling water or extra pots required!
- ⏱️ Effortless Prep: Just layer the ingredients, whisk the sauce, and let the oven do all the heavy lifting.
- ✨ Celebration-Worthy: Yields a rich, creamy, and impressive dish that feels special enough for a dinner party or anniversary.
- 🛒 Pantry-Friendly: Relies on just 5 easy-to-find main ingredients.
What You’ll Need
- 1.5 lbs Boneless, skinless chicken breasts: Cut into bite-size pieces.
- 12 oz Uncooked short pasta: Penne, rotini, or rigatoni work best.
- 1 jar (16 oz / 2 cups) Alfredo sauce: Be sure to check the label to ensure the brand you select is entirely alcohol-free.
- 1.5 cups Grated Parmesan cheese: Divided (you will use 1 cup for the sauce and ½ cup for the topping).
- ½ cup Oil-packed sun-dried tomatoes: Drained and chopped.
- 1.5 cups Water: Essential for cooking the dry pasta in the oven.
- Nonstick cooking spray or olive oil: For greasing the baking dish.
- (Optional): ½ tsp Kosher salt and ¼ tsp black pepper, to taste.
How to Make It (Step-by-Step)
Prep time: 10 minutes | Cook time: 45–50 minutes | Yield: 6 Servings
Step 1: Prep the Oven and Pan
Preheat the oven to 375°F (190°C). Lightly grease a deep oval baking dish (about 3-quart capacity) with nonstick spray or a thin film of olive oil to prevent the pasta from sticking.
Step 2: Layer the Base
Add the uncooked, dry pasta directly to the prepared baking dish and spread it into an even layer. Scatter the bite-size pieces of raw chicken evenly over the pasta, keeping them mostly in a single layer so they cook evenly.
Step 3: Whisk the Sauce
In a medium bowl, whisk together the Alfredo sauce, chopped sun-dried tomatoes, 1 cup of the grated Parmesan, and the water until smooth and well combined. Taste the sauce and season with kosher salt and black pepper if needed.
Step 4: Combine and Coat
Pour the sauce mixture evenly over the pasta and chicken in the baking dish. Use a wooden spoon to gently stir and nudge the pasta so everything is coated and there are no dry pockets hidden at the bottom. Smooth the top into an even layer.
💡 Crucial Step: Cover the baking dish tightly with aluminum foil, making sure it is well-sealed around the edges. This traps the steam necessary to cook the raw pasta and keep the chicken perfectly moist!
Step 5: The Covered Bake
Place the dish on the middle rack of the preheated oven and bake for 35 minutes.
Step 6: Stir and Top
Carefully remove the foil (watch out for hot steam!). Stir the pasta well, scraping up any sauce from the corners and redistributing the chicken throughout. The pasta should be mostly tender at this point. Sprinkle the remaining ½ cup of grated Parmesan evenly over the top.
Step 7: The Uncovered Bake
Return the uncovered dish to the oven and bake for another 10–15 minutes, until the top is lightly golden, the sauce is bubbling, and the chicken pieces are cooked through (internal temperature of 165°F / 74°C).
(Optional: Broil on high for 1–2 minutes at the very end for a deeper golden crust, but watch closely so the cheese doesn’t burn!)
Step 8: Rest and Serve
Remove the dish from the oven and let it rest for 5–10 minutes. The sauce will thicken beautifully as it cools, helping it cling to the pasta. Give everything a gentle stir from the bottom and serve hot!💡 Expert Tips for Success
- 🍗 Dark Meat Swap: Boneless, skinless chicken thighs work beautifully in this recipe and stay incredibly tender. Just trim any excess fat and cut them into small pieces so they cook in the same timeframe.
- 🌿 Add Some Greens: If you want to fold in some vegetables, stir a couple of handfuls of fresh baby spinach into the dish right after the initial covered bake (Step 6), just before adding the final layer of Parmesan.
- 🍝 Pasta Shapes: Avoid very large or thick pasta shapes (like jumbo shells or thick paccheri), as they may stay too firm in the center. Stick to standard short shapes like rotini or penne.
Variations and Substitutions
- A Touch of Heat: Add ¼ to ½ teaspoon of crushed red pepper flakes to the Alfredo sauce mixture before baking. The subtle spice plays beautifully against the sweetness of the sun-dried tomatoes.
- Lighter Option: Replace ½ cup of the Alfredo sauce with low-sodium chicken broth, and reduce the added water by ½ cup to keep the sauce from becoming too thin.
❓ Frequently Asked Questions (FAQs)
What should I serve with this Marry Me Chicken Pasta?
Serve this rich, creamy pasta with something bright and crisp alongside—think a simple green salad with a lemony vinaigrette or a bowl of lightly dressed arugula. Don’t forget warm garlic bread or a crusty baguette for swiping up the extra sauce in the bottom of the dish!
How do I store and reheat leftovers?
Cool any leftovers promptly and refrigerate them in an airtight container within 2 hours of cooking. They will stay fresh for up to 3 days. Reheat portions gently in the microwave or on the stovetop, adding a tiny splash of water or milk to loosen the Alfredo sauce until steaming hot.
