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–+ servings
A 9x9 dish of marry me chicken casserole out of the oven.

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.
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Yield: 6 servings
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
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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
 

  1. 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.)
  2. Preheat Oven: Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish (we tested this in a light metal pan; see Cooking Notes).
  3. 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.
  4. 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.
  5. Assemble Casserole: Pour the mixture into the prepared 9x9-inch baking dish. Sprinkle the remaining mozzarella cheese evenly over the top.
  6. 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

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.

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

Serving: 1 serving | Calories: 393 kcal (20%) | Carbohydrates: 27 g (9%) | Protein: 28 g (56%) | Fat: 19 g (29%) | Cholesterol: 79 mg (26%) | Sodium: 731 mg (32%) | Fiber: 3 g (13%) | Sugar: 3 g (3%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer