Marry Me Chicken Casserole

The original “Marry Me” chicken recipe took the internet by storm because IT IS DOWNRIGHT DELICIOUS. In fact, this dish is so delicious that the name comes from the idea that it might just prompt a marriage proposal! Similar to my Creamy Chicken Noodle Casserole, this Marry Me-style chicken recipe captures all that deliciousness in a convenient casserole, making it perfect for family dinners and meal prep.

Picture tender chicken and egg noodles smothered in a rich and creamy Parmesan sauce with the added tang of sun-dried tomatoes. When baked until golden and bubbly with a slightly crispy top, this Marry Me Chicken Casserole is nothing short of AMAZING. 

I almost forgot to mention that this version is lighter than the original. By using milk instead of heavy cream, the sauce is lower in calories yet equally satisfying. Plus, with a whopping 33 grams of protein per 426-calorie serving, it’s perfect for a healthy dinner –especially if you’re ready to say, “I do!” 😉

Recipe features

• Lighter and healthy-ish. It uses milk instead of heavy cream. With 33 grams of protein and under 450 calories per serving, it’s filling and nutritious.
• One-pan family meal. You can bake it right in an oven-proof skillet, cutting down on cleanup and making it even easier to prepare for fuss-free family dinners. 
• Make-ahead-friendly. You can assemble this casserole in advance and simply pop it in the oven whenever you’re ready. 

Ingredients you’ll need

• Egg noodles. The creamy sauce perfectly clings to this tender pasta. If you don’t have egg noodles, try fettuccine, pappardelle, penne, fusilli, rotini, etc.
• Olive oil and butter. A blend of extra virgin olive oil and butter adds incredibly rich flavor to this beloved dish.
• Chicken breast. Boneless, skinless chicken breasts keep the dish lean and protein-packed. However, boneless, skinless chicken thighs are a great alternative if you prefer.
• Aromatics. Shallots, garlic, red pepper flakes, and fresh thyme infuse the dish with savory, slightly spicy, and earthy flavors. If you are missing shallots, you can substitute yellow or white onion.
• All-purpose flour. Flour is essential for creating a roux, which thickens the sauce and gives it a creamy, velvety texture. Don’t skip it!
• Chicken broth. For the sauce’s savory base, select a good-quality chicken broth or stock. If using low-sodium broth, adjust the salt to taste.
• Milk. I used whole milk to make the sauce rich and creamy while keeping it on the lighter side.
• Sundried tomatoes. These are a must in “Marry Me” recipes. The bursts of chewy, concentrated tomato flavor really set off the creamy sauce. I prefer the oil-packed kind. If using dry-packed, soften them in warm water before chopping.
• Better than Bouillon chicken paste. I always have some in my fridge! I used it to deepen the sauce’s umami richness. If needed, substitute a regular chicken bouillon cube. 
• Salt and pepper. Preferably kosher salt and freshly ground black pepper for the best flavor. 
• Parmesan cheese. I highly recommend grating Parmesan cheese fresh from the block, as it melts much more smoothly and tastes better than the pre-shredded stuff. 
• Fresh basil. The fresh finishing touch! If you don’t have basil, garnish with fresh parsley instead.

How to make Marry Me Chicken casserole

Step 1: Cook the noodles. Bring a large pot of salted water to a boil and cook the egg noodles until al dente. Drain, rinse with cold water, drain again, and set aside.

Step 2: Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until no longer pink (do not overcook, it will continue to cook in the oven). Transfer the chicken to a plate and set aside.

Step 3: Sauté the aromatics. Reduce the heat to medium. Add the remaining olive oil and the butter to the skillet, then add the shallots and sauté until softened. Next, add the garlic, red pepper flakes, and fresh thyme, and sauté until fragrant.

Step 4: Make the sauce. Stir in the flour and whisk continuously for 2 minutes, then slowly pour in the chicken broth while whisking, followed by the milk, sundried tomatoes, bouillon, salt, and pepper. Keep whisking until the sauce thickens.

Step 5: Assemble the casserole. Add the cooked chicken, noodles, and ¼ cup of the grated Parmesan to the skillet. Give everything a good stir, then spread the mixture evenly in a greased 2-quart casserole dish. Sprinkle the remaining Parmesan cheese on top.

Step 6: Bake and serve. Bake the casserole uncovered at 350°F until it is bubbling and golden on top. Remove it from the oven and let it rest briefly. Garnish with fresh basil, and enjoy!

Recipe tips and FAQs

• Don’t overcook the chicken. Since it continues cooking in the oven, browning the chicken just until it’s no longer pink will keep it tender and juicy. 
• Save time with pre-cooked chicken. Simply shred or dice rotisserie chicken or any leftover cooked chicken and stir it into the sauce with the noodles before assembling the casserole.
• Cook the noodles just until al dente. Slightly undercooking the noodles prevents them from becoming mushy in the casserole. If in doubt, shave 1-2 minutes off the package directions.
• Thicken the sauce properly. Whisk the flour in for a full 2 minutes to cook out the raw taste, then let it simmer until the sauce is thick enough to coat the back of a spoon. If it becomes too thick, add a splash of broth to loosen it up.
• Let the baked casserole rest for 5-10 minutes. This helps the sauce set and prevents it from being too runny when scooped, making it easier to serve. It’s even better the second day!

Variations

• Swap the noodles for rice – To make a “Marry Me Chicken and Rice Casserole,” stir 3 cups of cooked rice into the sauce before assembling.
• Add vegetables – Consider sautéeing mushrooms, bell peppers, or roasted red peppers with the shallots. When mixing everything, add fresh spinach or blanched veggies, such as broccoli, cauliflower, or asparagus. 
• Extra cheesy – Instead of just Parmesan, sprinkle a mix of Parmesan and mozzarella, Gruyère, or white cheddar on top before baking.
• Optional meaty add-ins – For more flavor, stir crumbled crispy bacon, pancetta, or even browned ground sausage into the sauce along with the cooked chicken and noodles.

Storing and reheating

Storing: If you have any leftover Marry Me Chicken Casserole, let it cool to room temperature before storing it in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: You can reheat the casserole in the oven at 325°F for 15-20 minutes or microwave individual portions for 1-2 minutes. 

More creamy chicken casserole recipes

• Butternut Squash Chicken Casserole (Gluten-Free)
• Cheesy Chicken Hashbrown Casserole
• Easy Mexican Chicken Casserole
• Gluten-Free Chicken Divan
• Low Carb Chicken Broccoli Casserole (Gluten-Free Option)
• The Ultimate Swiss Chicken Casserole

If you love this Marry Me Chicken Pasta Bake, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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