Marry Me Chicken Pasta Bake

This marry me chicken pasta bake is super cheesy studded with bits of sun-dried tomato. Topped with extra cheese and crunchy herb-seasoned panko, it’s easily a winner!

Print Recipe

Prep Time 20

Cook Time 55

Total Time 1

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 565

Ingredients Method Nutrition

Ingredients

12 oz. uncooked penne pasta
1 lb. boneless, skinless chicken breasts
1 tsp. black pepper
2 1/2 tsp. dried Italian seasoning, divided
2 1/2 tsp. kosher salt, divided
1 cup drained jarred julienne-cut sun-dried tomatoes, plus 4 Tbsp. oil from jar, divided
sun dried tomatoes in oil
1 medium 8 oz. yellow onion, finely chopped (about 1 1/2 cups
6 large garlic cloves, thinly sliced about 3 Tbsp.
1/3 cup dry white wine
2 Tbsp. tomato paste
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
1 cup whole milk
1 5-oz. pkg. fresh baby spinach (about 5 packed cups
8 oz. low-moisture part-skim mozzarella cheese or fontina cheese, shredded about 2 cups, divided
2 oz. Parmesan cheese, grated about 1/2 cup, divided
1/2 cup panko Japanese-style breadcrumbs
Fresh basil leaves

Method

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil over high. Add pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes. Reserve 1 cup of pasta cooking water. Drain pasta and transfer to an ungreased 13- x 9-inch baking dish.
Season chicken breasts evenly with black pepper and 1 teaspoon each of the Italian seasoning and salt. Heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium until shimmering. Add chicken breasts and cook until golden brown and a thermometer inserted into the thickest part registers 165 degrees F (73 degrees C), 10 to 15 minutes, flipping occasionally. Transfer to a cutting board and let rest 5 minutes. Thinly slice chicken and add to pasta in baking dish. Do not clean skillet.
Add 1 tablespoon of the sun-dried tomato oil to skillet and return to medium heat. Add onion and garlic, and cook, stirring often, until softened, about 6 minutes. Add white wine, tomato paste, and 1/2 cup sun-dried tomatoes, and cook, stirring often, until liquid is reduced by half, about 2 minutes. Stir in butter until melted. Sprinkle flour over sun-dried tomato mixture and cook, stirring constantly, until thick and pasty, about 1 minute. Gradually stir in reserved pasta cooking water and milk.
Cook, stirring often, until thickened and smooth, about 2 minutes.
Add spinach, 1 teaspoon Italian seasoning, and remaining 1 1/2 teaspoons salt. Cook over medium, stirring constantly, until wilted and bright green, about 2 minutes. Remove from heat and stir in 1 cup of the mozzarella cheese and 1/4 cup of the Paremsan cheese until melted. Transfer to pasta mixture in baking dish and stir until well combined. Set aside.
Heat remaining 1 tablespoon sun-dried tomato oil in a small skillet over medium-high. Add panko and remaining 1/2 teaspoon Italian seasoning, and cook, stirring constantly, until golden brown, about 2 minutes. Remove from heat. Sprinkle pasta mixture with remaining 1/2 cup sun-dried tomatoes, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and toasted panko mixture.
Bake in preheated oven until cheese is melted, about 15 minutes. Garnish with basil. Recipe developed by Amanda Stanfield