Marry Me Chicken Casserole
Reserve some pasta water before draining to loosen the sauce when mixing everything together. Rinse the cooked pasta with cold water to prevent it from becoming mushy before tossing it with the sauce. This casserole reheats well—store leftovers in an airtight container in the fridge for up to 3 days and add a splash of cream when reheating to keep it creamy.
Time: Prep: 15 mins, Cook: 40 mins, Total: 55 mins
Servings: 6
Ingredients
- 1/2 pound pasta of choice (I used cavatappi)
- 1/3 cup pasta water (scoop some out right before draining the pasta)
- 4 tablespoons butter
- 1 onion (diced)
- 6 to 7 cloves garlic (minced)
- 8 ounces fresh, chopped spinach
- Kosher salt, pepper, crushed red pepper flakes
- 1 pint heavy cream (you can add 1/2 to 1 cup more cream for a creamier, richer casserole if desired)
- 1 tablespoon Italian seasoning
- 1/2 cup shredded parmesan cheese
- 3 to 4 cups cooked, shredded chicken
- 4 to 8 ounces sliced sun dried tomatoes (more or less depending how much you prefer)
- 1 tablespoon chicken base, like Better Than Bouillon (optional)
- 2 cups shredded mozzarella cheese
- Optional: parsley for garnish
Instructions
- Boil the half pound of pasta in salted water according to package directions. Remember to save some pasta water right before draining and set aside.
- Drain the pasta in a colander and rinse very well with cold water to prevent it from becoming mushy.
- Set the same large pot you boiled the pasta in on the stove over medium heat. Add 2 tablespoons of the butter and the diced onion. Cook 3 to 4 minutes.
- Add the garlic, spinach, kosher salt, pepper, and crushed red pepper flakes. Cook 3 to 4 more minutes and remove from the pot.
- Set the same pot, still over medium heat, and add the remaining 2 tablespoons of butter, heavy cream, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.
- Bring to a boil and then reduce the heat to simmer for 5 to 7 minutes stirring a few times. Stir in the parmesan cheese during the last minute.Note: Carefully watch as the cream comes to a boil, remove from heat for a moment if it bubbles up too much and continue stirring until it reaches a gentle simmer.
- Stir in the shredded chicken, sun dried tomatoes, chicken base if using, the cooked pasta, the reserved pasta water that was set aside earlier, and cooked spinach.
- Taste for seasoning and add more kosher salt, pepper, crushed red pepper flakes, and/or Italian seasoning if needed. Transfer to a casserole dish, top with the mozzarella cheese, and bake in a 375 degree oven for 20 to 25 minutes.
- Garnish with parsley when serving desired.