Marry Me Chicken Casserole
A lighter, family-friendly twist on the popular Marry Me Chicken recipe. Tender chicken, spinach, and sun-dried tomatoes are baked with whole-grain pasta in a creamy Parmesan sauce and topped with melty mozzarella cheese. This easy chicken casserole is freezer-friendly and perfect for a busy weeknight.
Why You’ll Love It
If you love the viral “Marry Me Chicken” flavors, you’ll adore this cozy casserole! This well-tested version turns those rich sun-dried tomato and Parmesan flavors into a complete, wholesome meal with whole-grain penne and tender baby spinach.
Similar to our Chicken and Broccoli Alfredo Bake, it’s naturally creamy, quick to pull together with rotisserie chicken, and easily freezer-friendly for busy weeknights.
Ingredients
Here are the ingredients you’ll need. See my testing notes on them below!
Team Testing Notes
- The Spinach Trick: I designed this so you can just dump a full 5-ounce package of baby spinach right into the boiling pasta water during the last minute of cooking. It wilts down instantly, saves you a measuring step (yay for fewer steps!), and keeps you from having a random half-empty bag left in the crisper drawer.
- Sun-Dried Tomatoes: I tested a version with more, but I kept coming back to 1/3 cup of finely chopped, oil-packed sun-dried tomatoes. It hits that absolute sweet spot of giving you tons of rich flavor in every bite without completely taking over the dish.
- Pasta Power-Up: We love using whole-grain penne (Barilla is my go-to), but if you want to bump up the protein even more for your family, Banza chickpea pasta is an amazing gluten-free sub that holds up great in bakes.
- Chicken Options: Rotisserie chicken is the ultimate weeknight sanity-saver here. But if you have raw chicken on hand, I actually love using diced chicken thighs instead of breasts. They stay super moist and flavorful in the oven.
- The Store-Bought Shortcut: In a massive rush and don’t feel like making the homemade Parmesan cream sauce from scratch? You can totally swap it out for 1 jar of plain Alfredo sauce (Rao’s is our favorite) mixed with 1/3 cup of milk.
Step-by-Step Instructions
Here is a quick overview of how this recipe comes together. Detailed instructions are in the recipe card.
Baking Tip: The pan size matters! I tested this in a 9×9-inch light metal pan, but an 8.25×8.25-inch glass dish or an 8×8-inch ceramic dish will work just as well.
Make It a Freezer Meal
Freeze for later: Follow steps 1 and 3-5 to assemble the casserole. Cover tightly with foil or a freezer-safe lid and freeze for up to 3 months.
Prepare from frozen: Thaw overnight in the refrigerator. Set on the counter while the oven preheats to 375°F. Bake according to directions (Step 6), adding extra time if needed (about 5-10 minutes) until heated through.
What I Like to Serve With This Casserole
Because the Marry Me Chicken Casserole is rich, creamy, and packed with chicken, pasta, and spinach, the best side dishes are light, fresh, and add a nice crisp or acidic contrast to balance out the richness of the cheese and cream sauce.
Here are a few great ideas that pair wonderfully:
- Italian House Chopped Salad: The acidity cuts right through the creamy sauce, and it’s a breeze to throw together while the casserole bakes.
- Garlic Bread: If you aren’t worried about doubling up on carbs, a warm, crusty baguette or garlic bread is amazing for soaking up any leftover Parmesan cream sauce on the plate.
- Roasted Asparagus or Roasted Broccoli: A simple veggie side roasted with a little olive oil, salt, pepper, and a squeeze of fresh lemon juice complements the sun-dried tomatoes and spinach in the dish.
- Double Chocolate Brownies or Lemon Bars: These would lighten up the meal.
How to Video
Marry Me Chicken Casserole
Ingredients
Pasta & Filling
- 6 ounces whole grain penne pasta (I used Barilla brand; sub: Banza gluten-free penne)
- 5 ounces baby spinach
- 2 cups diced rotisserie or pre-cooked chicken (about ½ rotisserie chicken per casserole)
- 1 batch Parmesan Cream Sauce (recipe below)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/8 teaspoon crushed red pepper flakes (more if needed)
- 1/3 cup finely chopped oil-packed sun-dried tomatoes (drained)
- 1 cup shredded mozzarella cheese (divided)
- Optional: fresh basil
Parmesan Cream Sauce (Yield: about 2¼ cups)
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour (sub: whole wheat or 1:1 gluten-free flour)
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon ground black pepper (plus more to taste)
Instructions
- Cook Pasta & Spinach: Bring a large pot of water to a boil and add a generous pinch of salt. Cook the pasta until al dente according to package directions (about 10 minutes). During the last 30 to 60 seconds of cooking, add the spinach to the pot and stir until wilted. Drain the pasta and spinach together, return to the pot, and set aside. (Move on to the next steps while pasta cooks.)
- Preheat Oven: Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish (we tested this in a light metal pan; see Cooking Notes).
- Prepare Parmesan Cream Sauce: In a medium pot, melt the butter over medium heat until it begins to bubble gently. Using a whisk, stir in the flour and whisk for about 1 minute. Whisk in the chicken broth and milk until smooth. Turn up the heat and bring to a low simmer. Cook for 2 to 3 minutes, whisking continually, until slightly thickened. Remove from the heat. Whisk in the Parmesan cheese, salt, and pepper until well combined.
- Combine: To the large pot with the cooked pasta and spinach, add the Parmesan Cream Sauce, garlic powder, Italian seasoning, crushed red pepper flakes, rotisserie chicken, sun-dried tomatoes, and half the shredded mozzarella. Stir gently until evenly combined.
- Assemble Casserole: Pour the mixture into the prepared 9×9-inch baking dish. Sprinkle the remaining mozzarella cheese evenly over the top.
- Bake & Serve: Bake on the middle rack for 20–25 minutes, or until the cheese is melted and bubbly. Optional: Turn on the broiler for 1 to 2 minutes, just until the cheese begins to get lightly golden (watch closely!). Top with fresh chopped basil, if desired. Serve warm.
Freezer Instructions
Notes/Tips
- Store-bought shortcut: Skip making the Parmesan cream sauce. Instead use 1 (15-ounce) jar of plain Alfredo sauce (I like Raos brand) mixed with ⅓ cup milk.
- To increase the protein amount even more, use chickpea pasta in this casserole. My favorite brand is Banza.
- You can use half and half in the Parmesan sauce for a creamier result.
- If you want to cook your own chicken instead of using rotisserie chicken, we recommend boneless, skinless chicken thighs because they stay especially moist and flavorful. Season with salt and pepper, then cook until the internal temperature reaches 165°F (breasts) or 175°F (thighs).
- Bake at 400°F for 15-20 minutes.
- Dice up the chicken and saute in a hot pan with oil over medium-high heat.
- Grill a cutlet (breast sliced in half lengthwise) over medium-high heat for about 4-6 minutes per side.
- Preheat air fryer to 380°F. Air fry for 12-16 minutes, flipping halfway.
Nutrition
Photos & Video by Whitney Reist of Sweet Cayenne.
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