Creamy Sun-Dried Tomato Chicken Casserole Recipe

A delicious chicken recipe featuring creamy sun-dried tomato sauce, basil, and sun-dried tomatoes! Like marry me chicken but better!

Restaurant-quality dishes don't have to mean hours in the kitchen or a sink full of dishes. This creamy sun-dried tomato chicken casserole gives that perfect balance of rich, tangy, and savory flavors in one convenient dish that comes together in about 30 minutes of active time. The combination of tender chicken pieces and al dente pasta in a velvety sauce with intensely flavored sun-dried tomatoes creates something that feels special enough for company but simple enough for weeknights. 

My husband couldn't stop talking about how the cream cheese melts into a nice sauce that clings to every piece of pasta and chicken. The sun-dried tomatoes add bursts of concentrated flavor and beautiful color, while the touch of red pepper flakes brings just enough warmth without overwhelming the dish. For a complete meal, I often serve this with a side of air fried Brussels sprouts to add some green to our plates—the slight caramelization of the sprouts complements the cream of the pasta really well.

While my family gets settled after a busy day, I can have this casserole prepped and in the oven in under 25 minutes. The hands-off baking time gives me minutes to quickly prepare a side like roast air fryer asparagus, which roasts to perfections in just about the same time as the casserole needs to bake. What makes this dish great is its make-ahead potential—I often assemble it during a less hectic time and bake it a few minutes before dinner.

I've found countless ways to adjust this dish to our needs. Adding spinach or other vegetables makes it more nutritious while maintaining the creamy texture everyone loves. On nights when we're craving something lighter, I might skip the casserole approach altogether and serve the chicken and sauce over zucchini noodles, inspired by my crustless zucchini quiche that taught me how versatile this vegetable can be. The panko topping creates the perfect contrast of crispy and creamy textures that makes this feel like something from a restaurant rather than a quick family meal.

If you're looking for a new addition to your dinner rotation or need something impressive yet not too complicated, this casserole is one to bookmark. The leftovers might be even better the next day, reheated well for lunch. For another easy baked dinner with bold flavor and minimal prep, try this TikTok viral dumpling bake made with frozen dumplings and coconut curry sauce.

Want a vegetarian variation of this Marry Me Chicken? Try this Marry Me Tofu - it's going to blow you away with the flavors, even if you can't stand tofu.

Ingredients

• Chicken breasts – The main protein in this dish, providing a tender, mild flavor that absorbs the richness of the sauce. I prefer cutting them into small, bite-sized pieces for even cooking and to give a good balance with the pasta.
• Penne pasta – A hearty pasta shape that holds the creamy sauce well. Cooking it al dente gives it the perfect texture that complements the richness of the sauce without becoming mushy.
• Sun-dried tomatoes – These add a tangy, slightly sweet depth to the dish. I’ve used both oil-packed and dry sun-dried tomatoes, and the oil-packed variety gives more moisture and flavor, so I always go with those.
• Cream cheese – Adds a creamy, smooth texture to the sauce, making it rich and velvety. I’ve also used mascarpone for a slightly lighter version, but the cream cheese is what really makes this dish indulgent.
• Heavy cream – Adds the desired richness to the sauce, turning it into a luxurious, velvety coating for the pasta. I’ve experimented with milk, but the heavy cream is necessary for the full flavor.
• Mozzarella cheese – Gives the dish a melty, gooey texture. I always use whole milk mozzarella because it melts better and adds a creamy consistency to the sauce.
• Parmesan cheese – A sharp, nutty addition that enhances the richness of the sauce and gives it an extra layer of flavor. I prefer freshly grated over pre-grated for the best texture and taste.
• Panko breadcrumbs – Gives a crispy topping that contrasts nicely with the creamy sauce. I’ve used regular breadcrumbs before, but panko adds a lighter, crunchier texture that holds up better when baked.
• Butter – Used to coat the breadcrumbs for baking, helping them turn golden and crispy. I've also tried olive oil for a lighter option, but butter adds the richest flavor.

See the recipe card for exact quantities.

Step-by-step Instructions

This creamy sun-dried tomato chicken casserole is the ultimate comfort food, combining tender chicken, pasta, and a rich, flavorful creamy sauce. With a crunchy, cheesy topping, this dish is perfect for any occasion—from busy weeknights to a comforting weekend meal. It’s quick to prepare and guarantees a hearty, satisfying meal the whole family will enjoy.

Preheat the Oven

Start by preheating your oven to 375°F (190°C). This makes sure that your casserole will bake evenly and become perfectly golden brown by the time it’s done.

Cook the Pasta

Cook your pasta according to the package instructions. Once it’s done, drain and set aside. This is the base of the casserole, and cooking it ahead of time avoids overcooking them.

Brown the Chicken

Heat 2 tablespoons of oil from the jar of sun-dried tomatoes in a large skillet over medium heat. Add the chicken pieces and brown them, stirring occasionally, until they are cooked through and lightly browned on the outside. This step will add depth of flavor to the dish, thanks to the oil.

Sauté the Onion and Garlic

In the same skillet, add the chopped onion and minced garlic. Cook until the onion softens and becomes translucent, about 3-4 minutes. The garlic and onion will infuse the oil with savory flavor, adding to the richness of the casserole.

Add Sun-Dried Tomatoes and Creamy Base

Next, add the chopped sun-dried tomatoes to the skillet. Stir them into the onions and garlic, allowing them to heat through and release their flavor. Then, add the cream cheese, heavy cream, chicken broth, and seasonings (such as salt, pepper, and Italian seasoning). Stir everything together and let it simmer for 5-7 minutes until the sauce slightly thickens.

Combine the Sauce with Pasta and Chicken

Once the sauce has thickened, add the cooked pasta and browned chicken to the skillet. If you’re using spinach, fold it in now. The spinach wilts quickly and blends beautifully into the creamy sauce. Stir everything together so the pasta and chicken are well coated with the creamy sauce.

Transfer to the Baking Dish

Transfer the mixture into a greased 9x13-inch baking dish, spreading it out evenly. This is where the casserole will bake and get its delicious golden crust.

Top with Cheese and Panko

Sprinkle the shredded mozzarella and grated parmesan cheese on top of the casserole. Then, in a small bowl, mix the panko breadcrumbs with melted butter and sprinkle this mixture over the cheese. The breadcrumbs will crisp up in the oven, giving the casserole a crunchy, golden top.

Bake the Casserole

Place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbly. Keep an eye on it toward the end to make sure it doesn’t over-brown.

Rest and Serve

Once baked, remove the casserole from the oven and let it rest for about 5 minutes. This allows the sauce to set and makes it easier to slice. Serve warm and enjoy this creamy, savory dish!

Storage

Store any leftover creamy sun-dried tomato chicken casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave individual portions for 1-2 minutes, depending on the amount.

Recipe