Marry Me Chicken Pasta Bake

Name: Marry Me Chicken Pasta Bake with Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ziti pasta, cooked; 1 lb cooked chicken, cubed; 2 (15 oz) jars Alfredo sauce; 1 tbsp Italian seasoning; 1 tsp garlic powder; 1 tsp onion powder; salt, to taste; black pepper, to taste; 1/2 cup sun-dried tomatoes, chopped; 2 cups shredded mozzarella cheese, divided; 3/4 cup bacon, cooked and crumbled, divided; 1 tbsp fresh parsley, chopped for garnish

Marry Me Chicken Pasta Bake combines tender cooked chicken, ziti pasta, and creamy Alfredo sauce with sun-dried tomatoes and bacon, topped with melted mozzarella for a comforting, crowd-pleasing weeknight meal.

🌍American 🏷️Pasta bake 🏷️Casserole 🏷️Chicken alfredo 🏷️Marry me chicken Bacon

🏷️

🏷️Sun-dried tomato

-0:00

cookinginthemidwestonTikTok

Total

30 min

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

1 lb ziti pasta, cooked
1 lb cooked chicken, cubed
2 (15 oz) jars Alfredo sauce
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
salt, to taste
black pepper, to taste
1/2 cup sun-dried tomatoes, chopped
2 cups shredded mozzarella cheese, divided
3/4 cup bacon, cooked and crumbled, divided
1 tbsp fresh parsley, chopped for garnishoptional

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Instructions

1
Preheat your oven to 375°F (190°C).
2
In a large casserole dish, combine the cooked pasta, cooked chicken, Alfredo sauce, Italian seasoning, garlic powder, onion powder, salt, pepper, sun-dried tomatoes, 1 cup of mozzarella cheese, and 1/2 cup of crumbled bacon.
3
Stir everything together until well combined.
4
Top the mixture with the remaining 1 cup of mozzarella cheese and the remaining 1/4 cup of bacon.
5
Bake for 15-20 minutes, or until the cheese is melted and bubbly.
6
Remove from the oven and garnish with fresh parsley before serving.

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Tips & Notes

Pro tips

Use a high-quality Alfredo sauce or make your own—jarred sauce flavor varies widely and affects the final dish.
Reserve 1 cup of pasta cooking water before draining; stir a splash into the sauce if it seems too thick before baking.
Divide the mozzarella: use half mixed into the sauce for creaminess, reserve half for topping to ensure even melting and browning.
Don't overbake. Watch the cheese topping—it should be golden and bubbly, not dark brown, or the sauce underneath can dry out.

Substitutions

Alfredo sauce → homemade cream sauce (heavy cream, butter, Parmesan, garlic) or pesto-cream blend (note: flavor changes noticeably)
Sun-dried tomatoes → fresh diced tomatoes or roasted red peppers (note: reduce or drain liquid to prevent sogginess)
Mozzarella → Fontina or provolone (note: these brown darker; monitor closely)
Ziti → penne, rigatoni, or any short pasta that holds sauce well

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat covered at 350°F for 15–20 minutes, or microwave individual portions with a splash of cream to restore creaminess.

Equipment

9x13-inch baking dish · large mixing bowl

Common Questions

Can I make this ahead of time?

Yes. Assemble the bake in the dish, cover, and refrigerate up to 24 hours. Bake from cold—add 5–10 minutes to the cooking time.

Can I use store-bought rotisserie chicken?

Absolutely. Shred or cube rotisserie chicken and measure to 1 lb; it works perfectly and saves time.

What can I use instead of sun-dried tomatoes?

Diced fresh tomatoes, roasted red peppers, or spinach are good substitutes. Drain fresh tomatoes well to avoid excess moisture.

How do I know when the bake is done?

The mozzarella should be melted and lightly golden, and the sauce should be bubbly around the edges. The center should reach 165°F if checking internal temperature.