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Extreme close-up of a fork lifting Marry Me Chicken Pasta, showing a stringy cheese pull, penne in pale orange cream sauce, and stewed tomatoes.

The Ultimate Blistered Marry Me Chicken Pasta Casserole

This SEO-optimized Marry Me Chicken Pasta features cooked penne coated in a velvety pale orange tomato sauce, tender chicken breast chunks, stewed tomatoes, and a gooey, blistered mozzarella cheese topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Marry Me Chicken Pasta Ingredients
  • 12 oz (340g) penne pasta Dried, cooked al dente
  • 1 lb (450g) chicken breasts Boneless, skinless, cut into bite-sized chunks
  • 1 tbsp (15ml) olive oil For searing chicken
  • 3 cloves garlic Minced
  • 1/2 cup (120ml) chicken broth For deglazing
  • 1 can (14.5 oz/411g) stewed tomatoes Red, soft chunks
  • 1 cup (240ml) heavy cream Simmered gently
  • 2 cups (225g) mozzarella cheese White, freshly shredded
  • 1/4 cup (10g) fresh basil leaves Finely chopped
  • 1 tsp (2g) black pepper Freshly cracked

Equipment

  • 1 White Ceramic Baking Dish Essential for baking and serving.
  • 1 Heavy-Bottomed Skillet Used for searing chicken and reducing the cream sauce.
  • 1 Large pot For boiling the penne pasta.

Method
 

Preparation and Cooking
  1. Preheat oven to 400°F (200°C). Boil the penne pasta in a large pot of salted water until just shy of al dente. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add the bite-sized chicken breast chunks, season lightly, and sear for 4-5 minutes until a golden-brown crust forms. Flip and cook for 3 more minutes. Remove from skillet.
  3. Reduce heat to medium. Add minced garlic and sauté for 30 seconds. Deglaze with chicken broth, then add the stewed tomatoes. Stir in the heavy cream and simmer for 5 minutes until it thickens into a pale orange sauce.
  4. Return the cooked chicken and boiled penne to the skillet. Toss thoroughly to coat everything in the creamy tomato sauce. Transfer the mixture to a white ceramic baking dish.
  5. Top evenly with shredded mozzarella cheese. Bake uncovered for 10-12 minutes, then broil for 2 minutes until the cheese is fully melted, stringy, and has browned, blistered spots.
  6. Let the casserole rest for 5 minutes. Garnish generously with finely chopped fresh green basil leaves and a sprinkle of cracked black pepper before serving.

Notes

Grate your own mozzarella from a block for the best, gooey cheese pull.
Do not boil the cream rapidly to prevent the sauce from breaking.