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Close-up of a Marry Me Chicken Casserole featuring spiral noodles, melted cheese, tender chicken, and a sprinkle of fresh herbs in a white baking dish.

Marry Me Chicken Casserole

Mandy Applegate
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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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Casserole, Main Course
Cuisine Italian
Servings 8
Calories 355 kcal

Ingredients
 
 

  • 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 9x13-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

[adthrive-in-post-video-player video-id="EHrJs5pd" upload-date="2025-11-10T07:47:13+00:00" name="Flavorful Marry Me Chicken Casserole" description="The perfect one-dish dinner that feels fancy but is so easy to make." player-type="default" override-embed="default"]

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

Calories: 355kcalCarbohydrates: 26gProtein: 20gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 65mgSodium: 528mgPotassium: 475mgFiber: 2gSugar: 3gVitamin A: 476IUVitamin C: 9mgCalcium: 142mgIron: 1mg
Keyword marry me chicken casserole
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