Marry Me Chicken Pasta Bake Recipe

Ingredients

This recipe was originally developed to serve 6. Adjustments in ingredient quantities are automatic for different servings, but cooking times and steps should remain the same. Note that not all recipes scale perfectly.

• 12 ounces uncooked penne pasta
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon freshly ground black pepper
• 2 1/2 teaspoons Italian seasoning, divided
• 2 1/2 teaspoons kosher salt, divided
• 1 cup drained julienne-cut sun-dried tomatoes
• 4 tablespoons oil from sun-dried tomato jar, divided
• 1 1/2 cups finely chopped yellow onion
• 6 large garlic cloves, thinly sliced
• 1/3 cup dry white wine
• 2 tablespoons tomato paste
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1 (5 ounces) package fresh baby spinach
• 2 cups shredded low-moisture part-skim mozzarella or fontina cheese, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• 1/2 cup panko (Japanese-style breadcrumbs)
• Fresh basil leaves for garnish

Directions

1. Preheat your oven to 350F (175C) and gather all ingredients.
2. Bring a large pot of water to a boil. Add penne pasta and cook, stirring occasionally, until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and transfer pasta to an ungreased 13x9-inch baking dish.
3. Season chicken breasts with black pepper, 1 teaspoon Italian seasoning, and 1 teaspoon salt. Heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium heat until shimmering. Cook chicken until golden and an internal thermometer reads 165F (73C), 10-15 minutes, flipping occasionally. Let rest for 5 minutes, then slice and place over pasta.
4. In the same skillet, add 1 tablespoon sun-dried tomato oil. Saut onion and garlic, stirring often, until softened, about 6 minutes. Add white wine, tomato paste, and 1/2 cup sun-dried tomatoes. Cook until liquid is reduced by half, about 2 minutes.
5. Stir in butter until melted, then sprinkle flour over the mixture and cook, stirring constantly, for about 1 minute. Gradually stir in reserved pasta water and milk, cooking until the sauce is thick and smooth, around 2 minutes.
6. Add spinach, remaining 1 teaspoon Italian seasoning, and remaining 1 1/2 teaspoons salt. Cook over medium heat, stirring constantly, until wilted and bright green, about 2 minutes. Remove from heat and stir in 1 cup mozzarella and 1/4 cup Parmesan cheese until melted. Combine thoroughly with pasta and chicken in the baking dish. Set aside.
7. Heat the remaining 1 tablespoon sun-dried tomato oil in a small skillet over medium-high heat. Add panko and remaining 1/2 teaspoon Italian seasoning. Toast, stirring constantly, until golden brown, about 2 minutes. Remove from heat.
8. Sprinkle the pasta mixture with remaining 1/2 cup sun-dried tomatoes, 1 cup mozzarella, 1/4 cup Parmesan, and the toasted panko. Bake in the preheated oven until cheese is melted, about 15 minutes. Garnish with fresh basil before serving.

Nutrition Facts (per serving)

• Calories: 565
• Fat: 23g (29% DV)
• Saturated Fat: 7g (36% DV)
• Cholesterol: 98mg (33% DV)
• Sodium: 1120mg (49% DV)
• Carbohydrates: 41g (15% DV)
• Dietary Fiber: 4g (15% DV)
• Total Sugars: 7g
• Protein: 46g (92% DV)
• Vitamin C: 12mg (14% DV)
• Calcium: 567mg (44% DV)
• Iron: 4mg (20% DV)
• Potassium: 679mg (14% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient information is estimated and may vary.