Marry Me Chicken Pasta Bake

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Impress your loved ones with my creamy Marry Me Chicken Pasta Bake recipe. Made with tender chicken, sun-dried tomatoes, spinach, cheese and a creamy sauce, this dish is sure to win over any heart.

Prep Time20

Cook Time30

Course: Main Course

Cuisine: American

Keyword: Marry Me Chicken Pasta Bake

Servings: - 8

Calories: 907kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the Bechamel sauce

½ cup (115g) butter
½ cup (130g) flour , plain / all purpose
4 cups (950ml) whole milk
2 ½ cups (625ml) 2% milk or chicken broth
2 tsp Dijon mustard
1 tsp freshly grated nutmeg
1 tsp sweet paprika
1 tsp garlic powder
½ tsp salt
½ cup (50g) Parmesan Cheese , freshly grated

For the pasta

1 lb (450g) dried pasta
1 tsp salt
2 tsp butter

For the pasta bake

3 cups (420g) chicken rotisserie or leftover roast chicken
3 cups (90g) baby spinach , chopped
⅓ cup (100g) sun-dried tomatoes , chopped
2 tbsp Parmesan cheese , freshly grated
2 tbsp gruyere cheese , coarsely grated
1 tbsp chopped parsley , to garnish
softened unsalted butter , to grease the baking dish

Instructions

Make the sauce

Melt butter over low heat in a large skillet. Sprinkle the flour over the butter and stir with a spoon to form a paste (this is called a roux in French). Gradually add milk into the pan, whisking well to incorporate it into the roux.
½ cup (115g) butter, ½ cup (130g) flour, 4 cups (950ml) whole milk, 2 ½ cups (625ml) 2% milk
Cook the sauce for 2-3 minutes once all the milk has been added, stirring in the nutmeg, mustard, garlic powder, paprika and salt. Take the sauce off the heat and add the grated cheese, stirring well so that it melts.
2 tsp Dijon mustard, 1 tsp freshly grated nutmeg, 1 tsp sweet paprika, 1 tsp garlic powder, ½ tsp salt, ½ cup (50g) Parmesan Cheese

Make the pasta

Bring a large pot of water to the boil, add salt and your choice of pasta and cook for 2 minute less than what the pack instructions. We want the paste to be al dente as it will cook further in the sauce. Drain the pasta and tip back into the pot. Add a little butter and toss together and set aside.
1 lb (450g) dried pasta, 1 tsp salt, 2 tsp butter

Put it all together

Set two cups of the white sauce aside to use as the pasta bake topping. Add the cooked pasta, sun-dried tomatoes and spinach into the remaining sauce and toss well to combine.
3 cups (420g) chicken, 3 cups (90g) baby spinach, 1/3 cup (100g) sun-dried tomatoes
Grease a baking dish with butter and sprinkle with a little cheese. Add the pasta mixture into the dish and level. Top with the reserved Bechamel and sprinkle with (even more!) cheese.
2 tbsp Parmesan cheese, softened unsalted butter, 2 tbsp gruyere cheese
Bake in a 375°F (190°C) preheated oven for 15-20 minutes or until the top is golden and the cheese has melted.
Rest for 10 minutes then sprinkle with chopped fresh basil or parsley. Cut into squares and serve with a simple green salad. Delicious!
1 tbsp chopped parsley

Video

Notes

You can stir some heavy cream into the white sauce if you like – it is plenty rich as it is though... Use only 2% milk if you prefer a lighter Bechamel sauce.
My mom made her pasta soufflé using spaghetti or bucatini, cutting the long strands into smaller pieces to make the dish easier to serve. You can use rigatoni or penne pasta pasta if preferred.
Store leftovers in an airtight container in the fridge for up to three days. This recipe is not suitable for freezing.

Nutrition