Marry Me Chicken Pasta Bake
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.
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.
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Preheat your oven to 375°F (190°C).
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.
Stir everything together until well combined.
Top the mixture with the remaining 1 cup of mozzarella cheese and the remaining 1/4 cup of bacon.
Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh parsley before serving.
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.
9x13-inch baking dish · large mixing bowl
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.
Absolutely. Shred or cube rotisserie chicken and measure to 1 lb; it works perfectly and saves time.
Diced fresh tomatoes, roasted red peppers, or spinach are good substitutes. Drain fresh tomatoes well to avoid excess moisture.
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.
Yes. Cover and freeze up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F until warmed through, about 20–30 minutes.
