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Marry Me Chicken Casserole - Creamy, Cozy, Crowd-Pleasing Comfort

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
  • 8 ounces short pasta (penne, rotini, or shells)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, thyme)
  • 1/2 teaspoon red pepper flakes (optional, adjust to taste)
  • 1/3 cup sun-dried tomatoes, drained and chopped (oil-packed preferred)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for lighter)
  • 3/4 cup grated Parmesan cheese, plus extra for topping
  • 1 cup shredded mozzarella (or provolone)
  • 1 tablespoon tomato paste (optional, for color and depth)
  • 1 teaspoon Dijon mustard (optional, brightens the sauce)
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish. Bring a large pot of salted water to a boil.
  2. Par-cook the pasta: Cook the pasta for 2 minutes less than the package suggests. Drain and set aside. It will finish in the oven.
  3. Season the chicken: Pat the chicken dry. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and half the Italian seasoning.
  4. Sear the chicken: Warm olive oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned and just cooked through, about 4–6 minutes. Transfer to a plate.
  5. Build the sauce base: Lower heat to medium. Add butter to the same skillet. Stir in garlic, remaining Italian seasoning, and red pepper flakes. Cook 30–60 seconds until fragrant.
  6. Add flavor boosters: Stir in tomato paste and Dijon, if using, for 30 seconds. Add chopped sun-dried tomatoes.
  7. Deglaze and simmer: Pour in chicken broth, scraping up browned bits. Stir in heavy cream. Simmer 2–3 minutes until slightly thickened. Season to taste with salt and pepper.
  8. Cheese it up: Remove from heat and stir in Parmesan until melted and smooth. The sauce should coat a spoon.
  9. Combine: In a large bowl, mix the pasta, seared chicken, and sauce. Fold gently to coat everything evenly.
  10. Assemble the casserole: Spread the mixture into the prepared dish. Top with mozzarella and a little extra Parmesan for a golden crust.
  11. Bake: Bake uncovered for 18–22 minutes, until bubbly and lightly browned. For extra color, broil 1–2 minutes at the end, watching closely.
  12. Rest and garnish: Let it rest 5–10 minutes so the sauce sets. Sprinkle with chopped basil or parsley before serving.