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This oven baked 5-ingredient marry me chicken pasta is the kind of dish that quietly steals the whole party. My sister-in-law made a version of this for her anniversary—big blue baking dish in the center of the table, everyone hovering—and by the end of the night every guest had snapped a photo of the recipe card. It’s a simplified spin on the viral “marry me chicken” idea: tender chicken baked in a creamy sun-dried tomato sauce, tossed with pasta and plenty of Parmesan. Everything happens in one baking dish, with pantry-friendly ingredients, and the result feels special enough for a celebration but easy enough for a Tuesday night.
Serve this rich, creamy pasta with something bright and crisp alongside—think a simple green salad with a lemony vinaigrette or a bowl of lightly dressed arugula. Garlic bread or warm crusty baguette is perfect for swiping up the extra sauce in the bottom of the dish. A chilled glass of Sauvignon Blanc or Pinot Grigio works nicely with the sun-dried tomatoes and Parmesan, while sparkling water with a squeeze of lemon keeps things refreshing for a crowd.
Oven Baked 5-Ingredient Marry Me Chicken Pasta
Servings: 6
Ingredients
12 oz (about 340 g) uncooked short pasta (penne, rotini, or rigatoni)
1.5 lb (about 680 g) boneless skinless chicken breasts, cut into bite-size pieces
1 (16 oz / 2 cup) jar Alfredo sauce
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1.5 cups grated Parmesan cheese, divided (about 4.5 oz)
1.5 cups water
1/2 tsp kosher salt (optional, to taste)
1/4 tsp black pepper (optional, to taste)
Nonstick cooking spray or a little olive oil for greasing the dish
Directions
Preheat the oven to 375°F (190°C). Lightly grease a deep oval baking dish (about 3-quart capacity) with nonstick spray or a thin film of olive oil. This helps keep the pasta from sticking and makes cleanup easier.
Add the uncooked pasta to the prepared baking dish and spread it into an even layer. Using dry pasta right in the dish is what allows this to be a one-pan meal—no separate pot of boiling water needed.
Scatter the bite-size pieces of raw chicken evenly over the pasta. Try to keep the pieces in a single layer so they cook through evenly in the sauce.
In a medium bowl, whisk together the Alfredo sauce, chopped sun-dried tomatoes, 1 cup of the grated Parmesan, and the water until smooth and well combined. The water thins the sauce just enough so the pasta can absorb it as it bakes.
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