My aunt Doris first brought this creamy baked chicken pasta to our Sunday table sometime in the late 80s, when sun-dried tomatoes were the new fancy thing at the little grocery in town. She set that white casserole dish down in the middle of the table, the top all golden and bubbling, and my husband took one bite, set his fork down, and said, “Georgia, you’re going to need to get this recipe.” Ever since I started making my own version, he’s asked for it nearly every week. It’s a simple, oven-baked “marry me” chicken pasta that leans on just five ingredients and the kind of cozy, stick-to-your-ribs creaminess that feels right at home in a small Midwestern kitchen. Nothing fussy, just tender chicken, penne, and a sun-dried tomato cream sauce that bakes under a blanket of Parmesan until it’s browned in spots and hard to resist.
This casserole is rich and comforting, so I like to balance it with something fresh and crisp: a simple green salad with a sharp vinaigrette or a bowl of sliced cucumbers and onions in vinegar, just like my mother used to make. Warm garlic bread or buttered dinner rolls are perfect for scooping up any extra sauce from the corners of the dish. If you want to stretch the meal for a bigger Sunday crowd, serve it alongside steamed green beans or roasted broccoli. A glass of iced tea or a light white wine pairs nicely with the creamy, sun-dried tomato flavors.
Oven-Baked 5-Ingredient Marry Me Chicken PastaServings: 6
Ingredients
12 oz uncooked penne pasta
1.5 lb boneless, skinless chicken breasts, cut into bite-size pieces
1 (16 oz) jar Alfredo sauce
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
1.5 cups shredded or grated Parmesan cheese, divided
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white casserole dish or similar baking dish.
Bring a large pot of salted water to a boil. Add the penne and cook 2 minutes less than the package directions for al dente, since it will finish in the oven. Drain the pasta well and set aside.
While the pasta cooks, cut the chicken breasts into small, bite-size pieces, roughly 3/4-inch cubes. Pat them dry with paper towels so they don’t water down the sauce.
In a large mixing bowl, stir together the Alfredo sauce, finely chopped sun-dried tomatoes, and 1 cup of the Parmesan cheese until well combined. This is your quick “marry me” cream sauce.
Add the drained penne and the raw chicken pieces to the bowl with the sauce. Stir everything together until the pasta and chicken are evenly coated. It will look a bit saucy, and that’s what you want so it stays creamy in the oven.
Spoon the mixture into the prepared casserole dish, spreading it into an even layer. Use the back of the spoon to nudge the chicken pieces down into the pasta so they’re tucked into the sauce and will stay tender.
Sprinkle the remaining 1/2 cup Parmesan cheese evenly over the top to form a light, even layer. Don’t worry if it’s not perfect; a few bare spots will brown nicely and give you those homemade, slightly rustic edges.
Cover the dish tightly with foil and bake on the middle rack for 20 minutes. This helps the chicken cook through gently and the pasta soak up the sauce.
After 20 minutes, carefully remove the foil and return the dish to the oven. Bake uncovered for another 15–20 minutes, or until the top is lightly golden in spots and the sauce is bubbling around the edges. The chicken should reach an internal temperature of 165°F (74°C).
If you’d like a deeper golden crust, you can turn on the broiler for 1–3 minutes at the end, watching closely so the cheese doesn’t burn. A few darker spots are fine and add to the homemade look.
Let the casserole rest on the counter for about 5–10 minutes before serving. This helps the sauce thicken slightly so each spoonful holds together. Serve straight from the dish with a big serving spoon, making sure everyone gets some tender chicken, penne, and that sun-dried tomato cream from the bottom.
Variations & Tips
If you’d like a little extra color, you can stir in a handful of fresh spinach or frozen peas (no need to thaw) along with the pasta and chicken before baking, though this will technically add more than five ingredients. For more tang, add a spoonful of the oil from the sun-dried tomato jar to the sauce mixture. If your family prefers dark meat, boneless, skinless chicken thighs work beautifully and stay very tender; just trim excess fat and cut into similar-size pieces. To lighten the dish a bit, you can use a lighter Alfredo sauce or swap half the sauce for half-and-half, but keep in mind it may not be quite as thick and rich. For extra cheesiness, mix in a little mozzarella with the Parmesan on top. Food safety tips: Always use separate cutting boards and knives for raw chicken and vegetables, and wash your hands, cutting surfaces, and utensils well with hot, soapy water after handling raw poultry. Make sure the chicken pieces are fully cooked to 165°F (74°C) in the center before serving; if in doubt, test a thicker piece with an instant-read thermometer. Refrigerate leftovers within 2 hours in a shallow, covered container and reheat thoroughly until steaming hot before eating, adding a splash of milk or cream if the pasta seems dry.
