Whether you are making this to get a proposal, celebrating a wedding anniversary, or just looking for the ultimate cozy comfort food, this Marry Me Pasta Bake is guaranteed to make anyone fall in love! It takes all the iconic flavors of the viral “Marry Me” chicken, sun-dried tomatoes, garlic, tender chicken, and a velvety cream sauce and bakes it together with tender pasta and a bubbly, golden layer of melted mozzarella cheese.

What makes this bake extra flavorful is building the creamy sauce directly in the same pan used to sear the marinated chicken, using the rich oil from the sun-dried tomato jar as the base. Mixed together with fresh baby spinach, juicy cherry tomatoes, and pasta water, it bakes up into a rich, restaurant-quality meal with minimal effort!

Why You’ll Love This Recipe

• Baking the Viral Classic: Transforms the popular skillet chicken dish into a bubbly, comforting, cheese-topped pasta bake.
• Sun-Dried Tomato Oil Magic: Sautéing the aromatics in the flavorful oil from the sun-dried tomato jar infuses every drop of sauce with deep savory notes.
• Rich & Velvety Sauce: Combined with heavy cream, chicken stock, tomato paste, and a touch of MSG for that irresistible umami depth.
• Tender Chicken Bites: Seared cutlets are chopped and tossed straight into the pasta bake so they stay juicy and absorb all the creamy sauce.
• Golden Cheesy Crust: Topped with a mountain of shredded mozzarella that melts into an irresistible cheesy pull in every serving.

Ingredients

For the Chicken

• 600g chicken breast, cut into bite-sized pieces or cutlets
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp soy sauce
• 2 tbsp vegetable oil, for cooking

For the Marry Me Sauce

• 1–2 tbsp oil (using the oil from the sun-dried tomato jar is best!)
• 1 yellow onion, chopped
• 4–5 garlic cloves, chopped
• 2–3 sun-dried tomatoes, chopped
• 100g cherry tomatoes, halved
• 1 tbsp tomato paste
• ¼ cup chicken stock
• 2 tsp paprika
• 2 tsp black pepper
• 1 tsp sugar
• 1 tsp red chilli flakes
• ½ tsp salt (adjust as the sauce cooks down)
• ½ tsp MSG
• 400ml cream (at least 15% fat content)
• 150g baby spinach

For Layering and Baking

• 500g boiled pasta (cooked al dente; use rigatoni, penne, or your favorite short pasta shape)
• Cooked chicken
• Marry me pasta sauce
• ¼ cup reserved pasta cooking water
• 300g shredded mozzarella cheese

Instructions

1. Marinate and Cook the Chicken

Season the chicken breast pieces with 1 tsp paprika, 1 tsp salt, 1 tsp black pepper, and 1 tsp soy sauce. Mix well.

Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes until cooked through and nicely browned on the outside. Transfer the cooked chicken to a plate and set aside.

2. Make the Marry Me Sauce

In the same skillet (do not wipe clean!), add 1 to 2 tablespoons of oil from the sun-dried tomato jar over medium heat.

Add the chopped yellow onion and garlic. Sauté for 2 to 3 minutes until softened and fragrant. Add the chopped sun-dried tomatoes, halved cherry tomatoes, and 1 tbsp tomato paste. Stir-fry for 2 minutes until the cherry tomatoes begin to soften.

Pour in the chicken stock to deglaze the pan. Season with paprika, black pepper, sugar, chilli flakes, salt, and MSG.

Pour in the cream and bring the mixture to a gentle simmer. Stir in the baby spinach until just wilted, then remove the sauce from the heat.

3. Assemble the Pasta Bake

Preheat your oven to 200°C (390°F).

In a large, deep baking dish, add the 500g boiled pasta, cooked chicken, prepared Marry Me sauce, and the ¼ cup of reserved pasta cooking water. Toss and mix everything thoroughly until every piece of pasta is evenly coated in the rich, creamy sauce.

Scatter the 300g of shredded mozzarella cheese in an even layer across the entire top of the pasta.

4. Bake to Golden Perfection

Bake at 200°C for 15 to 20 minutes, or until the mozzarella cheese is fully melted, bubbling, and deeply golden brown on top.

Remove from the oven, let it rest for 5 minutes, and serve hot!

The Secret of Sun-Dried Tomato Oil

Don’t throw away or ignore the oil inside your jar of sun-dried tomatoes! That oil is packed with concentrated garlic, herb, and sweet tomato aroma. Using it as the base oil to sauté your onions and garlic builds an incredible depth of flavor right at the beginning of the sauce-making process.

Why Reserved Pasta Water Matters

Adding ¼ cup of reserved starchy pasta cooking water to the baking dish before tossing the pasta, chicken, and sauce together is essential for pasta bakes! The starches in the water bind the fat in the cream and cheese to the noodles, ensuring the sauce stays silky and clings to the pasta while baking rather than drying out in the oven.

Tips for Getting It Right

• Cook Pasta Al Dente: Boil your pasta for 1 to 2 minutes less than the package instructions. Because the pasta will continue cooking in the oven surrounded by hot cream sauce, keeping it al dente prevents it from becoming soft or mushy.
• Use Full-Fat Cream: Use a cream with at least 15% fat (or heavy cream) to prevent the sauce from separating or breaking under high oven temperatures.
• Freshly Shredded Mozzarella: Shredding a block of mozzarella yourself melts much smoother and gives you a far better cheesy pull than pre-shredded bag cheese!

Storage and Reheating

• Storage: Store leftover Marry Me Pasta Bake in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheating: Reheat individual portions in the microwave for 1 to 2 minutes, or cover the baking dish with foil and heat in the oven at 170°C (340°F) for 15 minutes until warmed through and bubbly.

Frequently Asked Questions (FAQ)

Q. Can I make this ahead of time?

Yes! You can assemble the pasta, chicken, and sauce in your baking dish, top with mozzarella, cover, and store in the fridge overnight. When ready to serve, bake directly from the fridge at 200°C for 25 to 30 minutes until piping hot and golden.

Q. What pasta shapes work best for this bake?

Rigatoni, penne, fusilli, or cavatappi work fantastically because their ridges and hollow centers trap the sun-dried tomato cream sauce and melted cheese!

Q. Can I use chicken thighs instead of breast?

Yes! Boneless, skinless chicken thighs work wonderfully and remain extra juicy when baked inside the pasta dish.