This creamy Marry Me Chicken Casserole is everything you want in a weeknight dinner—easy, satisfying, and full of flavor. It’s made with tender chicken breasts, short pasta, and a rich, garlicky sauce packed with sun-dried tomatoes and melty parmesan cheese. It’s easy enough for a weeknight but tastes like you spent all day in the kitchen.
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I’ve made this Marry Me Chicken Casserole so many times, I could probably do it with my eyes closed. The sauce is super creamy, full of garlic and parmesan, and I love how the sun-dried tomatoes add that bold, tangy flavor without overpowering anything. I’ve served this to friends, family, and picky eaters—everyone goes back for seconds. It makes my kitchen smell amazing, and it tastes even better the next day (if we somehow don’t eat it all).
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Marry Me Chicken Casserole
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I make this when I want something hearty and crowd-pleasing without spending hours in the kitchen. It’s a mix of stovetop goodness and oven-baked magic, and the steps are simple.
Cook the pasta
Start by boiling your pasta in a large pot of salted water until it’s just al dente. Don’t overcook because it’ll keep cooking in the oven. Drain and rinse with cold water to stop the cooking, then set it aside.
Sear the chicken
Season chicken breasts with salt and black pepper. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the chicken and cook until golden and cooked through—about 5 to 7 minutes. Remove it from the skillet and set it aside.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Build the flavor
Lower the heat to medium and add the rest of the olive oil plus the butter. Once melted, sauté the chopped shallots (or a small onion) until soft and fragrant.
Then, stir in the garlic, red pepper flakes, and chopped thyme. Let it all cook for another minute to wake up those flavors.
Make it creamy
Sprinkle the flour over the mixture and stir constantly for about 2 minutes. Slowly whisk in the chicken broth, milk, and those delicious chopped sundried tomatoes.
Season with a little more salt and pepper and let it bubble until the sauce thickens—about 4 to 5 minutes.
Bring it all together
Add the cooked chicken back into the skillet. Stir in the pasta and ¼ cup of the grated parmesan cheese. Mix until everything is coated in that dreamy sauce.
Bake to perfection
Transfer the mixture to a lightly greased 9×13-inch baking dish. Sprinkle the remaining parmesan over the top. Bake uncovered at 350°F for 30 minutes, until it’s bubbly and golden on top.
Add the final touch
Once it’s out of the oven, top it with torn fresh basil and an extra sprinkle of parmesan if desired. Then serve it up while it’s hot and cheesy!
Marry Me Chicken Casserole
Add Preferred SourceIngredients
- 6 ounces uncooked short pasta
- ¼ cup virgin olive oil
- 1 pound boneless skinless chicken breasts cubed
- ¼ cup butter
- 2 shallots finely chopped
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes
- 2 teaspoons fresh thyme chopped
- ⅓ cup all-purpose flour
- 2 cups chicken broth or stock
- 1 cup whole milk
- ½ cup sun dried tomatoes oil-packed chopped
- Salt and pepper to taste
- ¾ cup grated parmesan cheese
- Fresh basil torn, for topping
Instructions
- Preheat your oven to 350°F (180°C) and lightly grease a 9×13-inch casserole dish.
- Cook the pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.6 ounces uncooked short pasta
- Season the cubed chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until fully cooked. Remove from the skillet and set aside.1 pound boneless skinless chicken breasts, Salt and pepper, ¼ cup virgin olive oil
- Lower the heat to medium and add the remaining olive oil along with the butter. Sauté the shallots until softened, then stir in the garlic, red pepper flakes, and fresh thyme. Cook for about a minute until fragrant.¼ cup butter, 2 shallots finely, 2 cloves garlic, ½ teaspoon red pepper flakes, 2 teaspoons fresh thyme
- Sprinkle in the flour and cook for 2 minutes, stirring constantly. Gradually add the chicken broth, milk, and chopped sun-dried tomatoes. Season with salt and pepper and whisk until the sauce thickens, about 4-5 minutes.⅓ cup all-purpose flour, 2 cups chicken broth or stock, 1 cup whole milk, ½ cup sun dried tomatoes oil-packed
- Return the cooked chicken to the skillet, then stir in the pasta and ¼ cup of Parmesan cheese. Mix until everything is well combined, then transfer to the prepared casserole dish. Sprinkle the remaining ½ cup of Parmesan cheese on top.¾ cup grated parmesan cheese
- Bake uncovered for 30 minutes, until the casserole is bubbly and golden. Garnish with fresh basil and extra Parmesan before serving.Fresh basil
Video
Notes
- Pasta: Use short pasta like penne, fusilli, or rigatoni. They hold the creamy sauce really well.
- Chicken: I usually go with boneless, skinless chicken breasts, but chicken thighs or chicken cutlets work too. Just make sure they’re cooked through.
- Sun-dried tomatoes: Use oil-packed ones for the best flavor and richness. Give them a quick chop before adding.
- Thickening the sauce: Let the flour cook for a full two minutes before adding the liquids. It helps get rid of any floury taste.
- Cheese: If you’re out of parmesan, mozzarella cheese or even a mix of both works great. I’ve tried it and it still tastes amazing.
- Make it spicy: Want more heat? Add an extra pinch of red pepper flakes or even a dash of hot sauce.
- Make ahead: You can assemble the casserole a day ahead, cover it, and keep it in the fridge. Just bake it when you’re ready—add 5 extra minutes to the cook time if it’s coming straight from the fridge.
Storage and Reheating Instructions
- Fridge: Let the casserole cool completely, then transfer it to an airtight container. It keeps in the fridge for up to 4 days.
- Freezer: To freeze, I recommend freezing it before baking. Assemble the casserole, cover tightly, and freeze. When ready to eat, thaw overnight in the fridge and bake as usual.
- Reheat: To reheat, pop a portion in the microwave for a couple of minutes or warm it in the oven at 325°F until heated through. If it looks a little dry, stir in a splash of milk or chicken broth to bring the creaminess back.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Tips
I always like to keep things simple but tasty, so here are a few helpful tips to make sure your casserole comes out perfect every time:
- Pasta: Use short pasta like penne, fusilli, or rigatoni. They hold the creamy sauce really well.
- Chicken: I usually go with boneless, skinless chicken breasts, but chicken thighs or chicken cutlets work too. Just make sure they’re cooked through.
- Sun-dried tomatoes: Use oil-packed ones for the best flavor and richness. Give them a quick chop before adding.
- Thickening the sauce: Let the flour cook for a full two minutes before adding the liquids. It helps get rid of any floury taste.
- Cheese: If you’re out of parmesan, mozzarella cheese or even a mix of both works great. I’ve tried it and it still tastes amazing.
- Make it spicy: Want more heat? Add an extra pinch of red pepper flakes or even a dash of hot sauce.
- Make ahead: You can assemble the casserole a day ahead, cover it, and keep it in the fridge. Just bake it when you’re ready—add 5 extra minutes to the cook time if it’s coming straight from the fridge.
How to Store Leftover Marry Me Chicken Casserole
If you end up with leftovers, this easy chicken recipe stores really well for later. Let the casserole cool completely, then transfer it to an airtight container. It keeps in the fridge for up to 4 days.
To freeze it, I recommend freezing it before baking. Assemble the casserole, cover tightly, and freeze. When ready to eat, thaw overnight in the fridge and bake as usual.
To reheat, I usually pop a portion in the microwave for a couple of minutes or warm it in the oven at 325°F until heated through. If it looks a little dry, stir in a splash of milk or chicken broth to bring the creaminess back. Still just as delicious the next day!
What to Serve With Marry Me Chicken Casserole
This dish is already rich and filling on its own, but I like to pair it with something fresh or crisp to balance things out. A refreshing Waldorf salad works perfectly. Steamed broccoli or roasted cauliflower or asparagus are great too if you want a veggie side.
If you’re feeling extra hungry, serve it with some crusty bread or garlic knots to soak up all of the creamy sauce.
More Casserole Recipes You Will Love
If you’re into cozy, satisfying meals like this one, I’ve got a few more favorites you’ll want to try next:
