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Oven Baked 5-Ingredient Marry Me Chicken Pasta

  My sister-in-law served this at her anniversary party and everyone left with the recipe. 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.  

Why You'll Love This Recipe

 

• Lives up to the name — people will ask for the recipe
• One baking dish, pantry-friendly, no pots of boiling water
• Tender chicken in a creamy sun-dried tomato Parmesan sauce
• Special enough for a celebration, easy enough for a Tuesday
• Feeds a crowd with six generous servings

 

Why This Recipe Works

  Everything cooks together in one dish, so the pasta absorbs the sauce as it bakes instead of boiling in water. The water stirred into the Alfredo thins it just enough for the dry pasta to drink it up, while the oven's steam keeps the chicken moist. A first covered bake cooks the pasta through, and a shorter uncovered bake lets the Parmesan top turn lightly golden while the sauce bubbles around the edges. A quick broil at the end gives it that irresistible golden top.  

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

 

Ingredient Breakdown

 

• Short pasta: Penne, rotini, or rigatoni hold the creamy sauce well.
• Boneless skinless chicken breast: Cut into bite-size pieces so it cooks through in the sauce.
• Jarred Alfredo sauce: The creamy shortcut that carries the dish.
• Oil-packed sun-dried tomatoes: Sweet-tangy bursts of flavor throughout.
• Grated Parmesan, divided: 1 cup goes into the sauce, 1/2 cup melts into a golden top.
• Water: Thins the sauce just enough for the pasta to absorb as it bakes.

 

Kitchen Equipment

  A deep oval baking dish (about 3-quart capacity), a medium bowl, a whisk, a wooden spoon, and foil for covering. No pasta pot required.  

Step-by-Step Instructions

 

1. 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.
2. 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.
3. 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.
4. 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.
5. Taste the sauce and season with kosher salt and black pepper if needed, keeping in mind that Parmesan and jarred Alfredo can already be fairly salty. Whisk again to distribute the seasoning.
6. Pour the sauce mixture evenly over the pasta and chicken in the baking dish. Use a wooden spoon to gently stir and nudge the pasta so everything is coated and there are no big dry pockets. Smooth the top into an even layer.
7. Cover the baking dish tightly with foil, making sure it is well sealed around the edges to trap steam. Place the dish on the middle rack of the preheated oven and bake for 35 minutes. The steam inside will help the pasta cook through and keep the chicken moist.
8. After 35 minutes, carefully remove the foil (watch for hot steam). Stir the pasta well, scraping up any sauce from the corners and redistributing the chicken throughout. The pasta should be mostly tender at this point, with a little bite in the center.
9. Sprinkle the remaining 1/2 cup grated Parmesan evenly over the top of the pasta. Return the uncovered dish to the oven and bake for another 10–15 minutes, until the top is lightly golden in spots, the sauce is bubbling around the edges, and the chicken pieces are cooked through (165°F/74°C in the thickest pieces).
10. If you'd like a deeper golden top, you can broil the dish on high for 1–2 minutes at the end. Watch it closely so the cheese doesn't burn—those few seconds under the broiler make the top extra tempting in photos and at the table.
11. Remove the baking dish from the oven and let it rest for 5–10 minutes. The sauce will thicken slightly as it cools, which helps it cling to the pasta. Give everything a gentle stir with a wooden spoon, scooping from the bottom so each serving gets plenty of creamy sauce, chicken, and sun-dried tomatoes.
12. Serve the pasta straight from the baking dish, using a wooden spoon to lift generous scoops into bowls or onto plates. Garnish with an extra sprinkle of Parmesan if you like. Expect people to ask for the recipe—have your phone ready, because they'll probably just snap a quick picture of the dish and your notes, imperfections and all.

 

Variations & Tips

  For a bit of heat, add 1/4–1/2 teaspoon red pepper flakes to the Alfredo sauce mixture before baking; that touch of spice plays well with the sweetness of the sun-dried tomatoes.   If you prefer dark meat, boneless skinless chicken thighs work beautifully and stay very tender—just trim excess fat and cut into small pieces so they cook in the same time frame. You can also substitute a different short pasta, such as cavatappi or shells, but avoid very large shapes, which can stay too firm in the center.   For a slightly lighter version, use a lighter Alfredo sauce or replace 1/2 cup of the Alfredo with low-sodium chicken broth, reducing the added water by 1/2 cup to keep the sauce from becoming too thin. Stir in a couple of handfuls of baby spinach after the initial covered bake, right before adding the final Parmesan, if you'd like some greens folded in.  

Food Safety Notes

  Always use separate cutting boards and knives for raw chicken and ready-to-eat ingredients, and wash your hands, board, and knife thoroughly with hot, soapy water after handling raw poultry. Make sure the chicken reaches an internal temperature of 165°F (74°C) in the thickest pieces before serving; if it's not there after the suggested baking time, cover loosely with foil and bake a few minutes longer. Cool leftovers promptly and refrigerate within 2 hours; reheat thoroughly until steaming hot before eating.  

Meal Prep Guide

  Cut the chicken and measure the sauce ingredients the night before, then assemble and bake when you're ready. Leftovers reheat well, making this a great make-ahead dinner for busy weeks.  

Storage

  Cool leftovers promptly and refrigerate in an airtight container for up to 3–4 days.  

Freezing

  Leftovers freeze well for up to 2 months. Thaw in the refrigerator overnight before reheating.  

Reheating

  Reheat thoroughly until steaming hot — individual portions work in the microwave, while reheating the dish covered in a 350°F oven keeps the creamy sauce from drying out.  

Frequently Asked Questions

 

Do I need to boil the pasta first?

  No — the dry pasta goes straight into the dish and absorbs the sauce as it bakes. That's the one-pan trick.  

Can I make this ahead?

  Yes — assemble it, cover, and refrigerate for a few hours before baking, or enjoy leftovers all week.  

Why is my pasta still a little firm in spots?

  Very large pasta shapes cook unevenly in the sauce. Stick to penne, rotini, rigatoni, cavatappi, or shells, and make sure the foil seal is tight.  

How do I know the chicken is done?

  It should reach 165°F (74°C) in the thickest pieces. If not, cover loosely and bake a few minutes longer.  

Can I add vegetables?

  Yes — fold in a couple of handfuls of baby spinach after the initial covered bake, right before the final Parmesan.  

Nutrition Information

  Approximate values will vary based on exact ingredients, pasta shape, and portion size. This dish provides protein from the chicken and Parmesan and carbohydrates from the pasta. It is rich and creamy, so portions are best kept moderate. Values are estimates only and should not be considered professional nutritional advice.   Per Serving (serves 6):  

• Calories: 620 kcal
• Carbohydrates: 44g
• Protein: 43g
• Fat: 25g
• Saturated Fat: 13g
• Cholesterol: 90mg
• Sodium: 1150mg
• Fiber: 3g
• Sugar: 7g

 

Final Thoughts

  A dish that sends every guest home with a recipe card, made from pantry-friendly ingredients in a single baking dish, is about as good as Tuesday cooking gets — and at about $3.50 a serving, it costs a fraction of what a restaurant would charge for the same plate.   Save this one for your next big-table moment, or just a Wednesday that deserves better. Who's getting the first scoop out of the big blue dish at your house? From my kitchen to yours — creamy, golden, and gone before the garlic bread.