Creamy Garlic Parmesan Chicken Casserole

Why Make This Recipe

Marry Me Chicken Casserole is a delightful dish that brings comfort and flavor to your table. The creamy sauce combined with tender chicken and pasta makes it a perfect family meal. Not only is it delicious, but it’s also relatively easy to prepare. This recipe will not only satisfy your hunger but might even make your loved ones swoon with delight. Plus, it’s a one-dish wonder, meaning less cleanup for you!

How to Make Marry Me Chicken Casserole

Making Marry Me Chicken Casserole is simple and straightforward. Follow the step-by-step directions below to create this comforting dish.

Ingredients

• 1½ pounds chicken cutlets
• 2 teaspoons Italian seasoning
• ½ teaspoon kosher salt, plus more to taste
• 2 tablespoons olive oil, divided
• 1 pound elbow macaroni pasta (or penne, rotini, or farfalle)
• 2 tablespoons unsalted or salted butter
• 2 tablespoons sun-dried tomato oil (from a jar of sun-dried tomatoes)
• ¼ cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream (can substitute half-and-half or whole milk for a lighter option)
• 8 ounces cream cheese, cubed
• 2 cups grated Parmesan cheese, divided
• ⅓ cup sun-dried tomatoes, chopped
• 12 ounces frozen spinach, thawed, squeezed dry, and roughly chopped
• ¾ cup plain breadcrumbs

Directions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Season the chicken cutlets with Italian seasoning and kosher salt on both sides.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Cook the chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).
5. Transfer the chicken to a cutting board and let it rest for 5 minutes before cutting into bite-sized pieces.
6. Bring a large pot of salted water to a boil.
7. Cook the pasta for 2 minutes less than the package instructions call for (it will continue cooking in the oven).
8. Drain the pasta and set it aside.
9. In the same large skillet used for the chicken, heat the butter and sun-dried tomato oil over medium heat.
10. Add the flour and whisk continuously for 1 minute to create a roux.
11. Gradually whisk in the chicken broth, making sure to eliminate any lumps.
12. Stir in the heavy cream and bring the mixture to a simmer.
13. Add the cubed cream cheese and 1½ cups of the Parmesan cheese, stirring until completely melted and smooth.
14. Stir in the chopped sun-dried tomatoes and drained spinach.
15. Taste and adjust seasonings as needed with additional salt and pepper.
16. Combine the cooked pasta and diced chicken with the creamy sauce, stirring gently to coat everything evenly.
17. Transfer the mixture to the prepared baking dish.
18. In a small bowl, mix the remaining ½ cup of Parmesan cheese with the breadcrumbs and 1 tablespoon of olive oil.
19. Sprinkle this topping evenly over the casserole.
20. Bake the casserole uncovered for 20-25 minutes, until the top is golden brown and the edges are bubbly.
21. Allow to rest for 5-10 minutes before serving.

How to Serve Marry Me Chicken Casserole

This casserole is perfect as a main dish. You can serve it alongside a simple green salad or some crusty bread for a complete meal. For an extra touch, garnish with fresh herbs like parsley or basil before serving.

How to Store Marry Me Chicken Casserole

To store leftovers, put the casserole in an airtight container and place it in the refrigerator. It will keep well for about 3-4 days. If you want to freeze it, make sure it is completely cooled before transferring to a freezer-safe container. This casserole can be frozen for up to 2 months. Reheat in the oven until heated through.

Tips to Make Marry Me Chicken Casserole

1. For a quicker prep time, use pre-cooked rotisserie chicken.
2. Feel free to add more vegetables, such as bell peppers or mushrooms, to enhance the flavors and nutrients.
3. If you’re a fan of spice, consider adding crushed red pepper flakes to the sauce for a kick.

Variation

You can make a vegetarian version of this casserole by replacing the chicken with chickpeas or adding more vegetables like zucchini and bell peppers. This way, the dish remains hearty and satisfying without the meat.

FAQs

Can I use different types of pasta?
Yes! You can use any pasta shape you prefer, such as penne, rotini, or farfalle.

Can this dish be made ahead of time?
Absolutely! You can prepare it a day ahead, keep it in the fridge, and bake it when you’re ready to serve.

What can I use instead of cream cheese?
If you’re looking for a lighter option, you can substitute the cream cheese with Greek yogurt, which will still provide creaminess.

Conclusion

Marry Me Chicken Casserole is a delightful dish sure to impress those who share it with you. With its creamy sauce and satisfying flavors, it’s perfect for any occasion. For more tips on this recipe, you can visit Amee’s Savory Dish or explore a Dump & Bake option at In The Kitchen with Momma Mel. Enjoy your cooking adventure!

Marry Me Chicken Casserole

---

• Author: anna
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

Description

A delightful and creamy chicken casserole that combines tender chicken, pasta, and a flavorful sauce, perfect for family meals.

---

Ingredients

Scale 1x2x3x

• 1½ pounds chicken cutlets
• 2 teaspoons Italian seasoning
• ½ teaspoon kosher salt, plus more to taste
• 2 tablespoons olive oil, divided
• 1 pound elbow macaroni pasta (or penne, rotini, or farfalle)
• 2 tablespoons unsalted or salted butter
• 2 tablespoons sun-dried tomato oil (from a jar of sun-dried tomatoes)
• ¼ cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream (can substitute half-and-half or whole milk for a lighter option)
• 8 ounces cream cheese, cubed
• 2 cups grated Parmesan cheese, divided
• ⅓ cup sun-dried tomatoes, chopped
• 12 ounces frozen spinach, thawed, squeezed dry, and roughly chopped
• ¾ cup plain breadcrumbs

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Season the chicken cutlets with Italian seasoning and kosher salt on both sides.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Cook the chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).
5. Transfer the chicken to a cutting board and let it rest for 5 minutes before cutting into bite-sized pieces.
6. Bring a large pot of salted water to a boil.
7. Cook the pasta for 2 minutes less than the package instructions call for.
8. Drain the pasta and set it aside.
9. In the same skillet, heat the butter and sun-dried tomato oil over medium heat.
10. Add the flour and whisk continuously for 1 minute to create a roux.
11. Gradually whisk in the chicken broth, making sure to eliminate any lumps.
12. Stir in the heavy cream and bring the mixture to a simmer.
13. Add the cubed cream cheese and 1½ cups of the Parmesan cheese, stirring until completely melted and smooth.
14. Stir in the chopped sun-dried tomatoes and drained spinach.
15. Combine the cooked pasta and diced chicken with the creamy sauce, stirring gently to coat everything evenly.
16. Transfer the mixture to the prepared baking dish.
17. In a small bowl, mix the remaining ½ cup of Parmesan cheese with the breadcrumbs and 1 tablespoon of olive oil.
18. Sprinkle this topping evenly over the casserole.
19. Bake the casserole uncovered for 20-25 minutes, until the top is golden brown and the edges are bubbly.
20. Allow to rest for 5-10 minutes before serving.

Notes

For a quicker prep time, use pre-cooked rotisserie chicken. You can add more vegetables for enhanced flavors.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 75mg

Written by Anna

Anna is a professional recipe developer and food writer at Al3abFun. With over 8 years of experience in recipe development and food styling, she specializes in creating approachable, tested recipes that bring families together around the dinner table. Anna holds a culinary arts certification and has been featured in various food publications. Every recipe on Al3abFun is triple-tested in her home kitchen to ensure perfect results every time.

You May Also Like

Creamy Garlic Chicken Pasta

stuffed bell peppers recipe [Chef-Tested, 11 Steps]

Korean Glass Noodles Stir-Fry

Inari Sushi