Oven Baked 5-Ingredient Marry Me Chicken Pasta

Creamy, cheesy, and utterly irresistible, this one-pan baked pasta is proof that you don't need a long ingredient list to create a memorable meal. Tender chicken, sun-dried tomatoes, and a luscious Alfredo-based sauce bake right into the pasta for a dish that's rich, satisfying, and guaranteed to win hearts—no stovetop boiling required!

⏱️ Time & Yield

• Prep Time: 15 minutes

• Cook Time: 50 minutes

• Rest Time: 5 minutes

• Total Time: 1 hour 10 minutes

• Servings: 6

• Calories per serving: ~620 kcal
  

  🛒 Ingredients (5 main + pantry staples)

  • 12 oz short pasta (penne, rigatoni, rotini, or cavatappi), uncooked

  • 1½ lb boneless, skinless chicken breasts, cut into bite-sized pieces

  • 16 oz (1 jar) Alfredo sauce

  • ½ cup oil-packed sun-dried tomatoes, drained and roughly chopped

  • 1½ cups grated Parmesan cheese, divided (1 cup + ½ cup)

  • 1½ cups water

  • Salt and black pepper, to taste

  • Olive oil or nonstick cooking spray, for greasing

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  📋 Instructions

  1. Preheat & prep the pan – Set your oven to 375°F. Lightly grease a deep 3-quart baking dish with olive oil or nonstick spray.

  2. Layer the dry ingredients – Spread the uncooked pasta evenly across the bottom of the prepared dish. Scatter the bite-sized chicken pieces over the pasta in a single, even layer.

  3. Make the sauce – In a medium bowl, whisk together the Alfredo sauce, chopped sun-dried tomatoes, 1 cup of the Parmesan cheese, and the water. Season with a pinch of salt and black pepper to your taste.

  4. Pour and combine – Pour the sauce mixture evenly over the pasta and chicken. Gently stir with a spoon to ensure every piece of pasta is coated and there are no dry spots hiding underneath.

  5. Cover and bake – Cover the dish tightly with foil, crimping the edges to seal well. Bake for 35 minutes.

  6. Stir and top – Carefully remove the foil (watch for steam!). Give the pasta a good stir, scraping the corners and bottom to redistribute the sauce. Sprinkle the remaining ½ cup Parmesan cheese evenly over the top.

  7. Finish baking – Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the pasta is tender, the sauce is bubbly, and the chicken reaches an internal temperature of 165°F.

  8. Optional golden crust – For a browned, cheesy top, switch the oven to broil for 1–2 minutes at the end—keep a close eye to prevent burning.

  9. Rest and serve – Let the dish rest for at least 5 minutes before serving. This allows the sauce to settle and thicken slightly.
     

     💡 Chef's Notes

     • Keep it sealed: The tight foil cover is essential—it traps steam that cooks the pasta directly in the sauce, so don't skip it!

     • Serving tip: Scoop from the very bottom of the dish when serving to get the creamiest, sauciest portion.

     • Add a kick: Feel free to add a pinch of red pepper flakes or a clove of minced garlic to the sauce for extra depth.

     • Substitution: If you don't have sun-dried tomatoes in oil, rehydrate dried ones in hot water for 10 minutes, then drain and chop.