One Pot Marry Me Chicken Casserole

Marry me chicken casserole in a white skillet.

5 from 2 ratings

One Pot Marry Me Chicken Casserole

Marry Me Chicken Casserole is the rich, creamy pasta bake that will make your special someone want to get down on one knee. Who wouldn’t want to say “I do” to tender chicken and springy rotini in a luscious sun-dried tomato cream sauce?

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: chicken and bacon casserole, chicken bacon casserole, chicken bacon ranch bake, chicken bacon ranch pasta

Servings:

Author: Sarah Cook

Equipment

Ingredients

2 cups dry rotini noodles
1 lb boneless skinless chicken breasts {cubed, cut into ~1-inch pieces}
3/4 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp smoked paprika
1 tbsp olive oil
1/4 cup salted butter
3 cloves garlic, finely minced
1/3 cup sundried tomatoes, finely chopped
1 cup chicken stock
1 1/4 cup heavy cream
1 tbsp sundried tomato oil {optional}
2 tbsp pesto
1 1/3 cup shredded parmesan, divided

Instructions

Preheat oven to 350˚F.
In a large saucepan bring 3 quarts of salted water to a boil.
Add rotini and cook until al dente, ~7 minutes. Drain pasta, reserving about 1/4 cup of pasta water in the pot. Set aside. Make the rest while the pasta cooks.
2 cups dry rotini noodles
Sprinkle salt, pepper, oregano, basil, and smoked paprika over the cubed chicken.
1 lb boneless skinless chicken breasts, 3/4 tsp kosher salt, 1/2 tsp ground black pepper, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/8 tsp smoked paprika
In a deep oven-safe skillet, heat olive oil over medium heat.
1 tbsp olive oil
Add the chicken and cook it until it is just cooked through (~5-6 minutes). Do not overcook.
Transfer the chicken to a plate. Drain any juices from the pan, but do not scrape the browned bits from the pan.
Over low heat, melt butter in the skillet and stir in the minced garlic and sundried tomatoes. Cook until the garlic is cooked through, ~2-3 minutes.
1/4 cup salted butter, 3 cloves garlic, finely minced, 1/3 cup sundried tomatoes, finely chopped
Slowly whisk in chicken stock, heavy cream, sundried tomato oil (if using), and pesto, then increase the temp to medium-high, and bring to a low boil for 3 minutes, whisking constantly.
1 cup chicken stock, 1 1/4 cup heavy cream, 1 tbsp sundried tomato oil, 2 tbsp pesto
Add in 1 cup of the shredded parmesan, and stir until it has been incorporated into the sauce
1 1/3 cup shredded parmesan, divided
Add in the cooked pasta and chicken and stir to combine.
Top with remaining 1/3 cup of shredded parmesan.
Bake, uncovered at 350˚F for 10 minutes or until the cheese is melty and lightly browned.

Nutrition