Oven-Baked “Marry Me” Chicken Pasta.

Ingredients

Main Components

• Chicken: 1.5 lbs (680g) boneless, skinless chicken breasts, sliced into bite-sized cubes

• Pasta: 12 oz (340g) Rigatoni, Penne, or Cavatappi pasta

• Oil & Butter: 2 tbsp olive oil (or oil from the sun-dried tomato jar) + 2 tbsp unsalted butter

Sauce & Seasonings

• Aromatics: 5 cloves garlic, minced

• Sun-Dried Tomatoes: 3/4 cup oil-packed sun-dried tomatoes, drained and chopped

• Liquids: 1.5 cups heavy cream + 1.5 cups low-sodium chicken broth

• Tomato Base: 2 tbsp tomato paste

• Dry Seasonings: 1 tsp dried oregano, 1 tsp Italian seasoning, 1/2 tsp red pepper flakes (adjust to heat preference), 1/2 tsp onion powder, salt and freshly cracked black pepper to taste

Cheeses & Finishing

• Parmesan: 3/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)

• Mozzarella: 1.5 cups shredded low-moisture mozzarella cheese

• Garnish: Fresh basil leaves, chiffonade-cut

Cooking Process

Step 1: Prep & Sear the Chicken

1. Preheat your oven to 375°F (190°C).

2. Season the cubed chicken breasts generously with salt, black pepper, and half of the dried oregano.

3. Heat 1 tbsp of olive oil and 1 tbsp of unsalted butter in an oven-safe skillet or heavy-bottomed pan over medium-high heat.

4. Add the chicken pieces in a single layer and sear for 5–6 minutes, turning once, until golden brown on the outside (the chicken does not need to be fully cooked through yet as it will finish baking in the oven).

5. Transfer the seared chicken to a plate and set aside.

Step 2: Boil the Pasta

1. Bring a large pot of salted water to a rolling boil over high heat.

2. Cook your pasta for 2 minutes less than the package instructions for al dente. (The pasta will continue to absorb liquid and soften during baking).

3. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.

Step 3: Build the “Marry Me” Cream Sauce

1. Lower the skillet heat to medium. Add the remaining 1 tbsp of butter and olive oil.

2. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant, taking care not to burn the garlic.

3. Stir in 2 tbsp of tomato paste, cooking for 1–2 minutes until it deepens to a dark brick-red color.

4. Pour in the chicken broth, heavy cream, Italian seasoning, red pepper flakes, and onion powder. Whisk thoroughly to combine.

5. Bring the mixture to a gentle simmer over medium heat for 3–4 minutes until slightly thickened.

6. Remove from heat and stir in the grated Parmesan cheese until completely melted and smooth. Season with additional salt and pepper to taste.

Step 4: Assemble & Bake

1. Combine the drained pasta, seared chicken (along with any accumulated juices), and the sauce directly into a 9×13-inch baking dish (or keep in your oven-safe skillet). Toss until every piece of pasta is fully coated.

2. Top evenly with the shredded mozzarella cheese.

3. Transfer to the center rack of the oven and bake at 375°F (190°C) for 15–20 minutes, until the cheese is completely melted and bubbling around the edges.

4. Optional: Switch the oven to Broil (high heat) for 2–3 minutes at the very end to achieve a light golden brown top.

Step 5: Rest & Garnish

1. Remove from the oven and let rest for 5 minutes to allow the sauce to set.

2. Sprinkle freshly chopped basil leaves over the top before serving warm.

Nutritional Information

Nutritional values are calculated per single serving (1 of 6 portions):