Marry Me Chicken Pasta Recipe

If you don’t like cheese, step away from this recipe right now. I mean it. This melty, gooey, utterly decadent marry me chicken pasta just isn’t for you. Now, if you do like different types of cheese, keep reading because this baked pasta is so dadgum cheesy it should be illegal.

This dish is a spinoff of this Marry Me Chicken recipe, which features seared chicken cutlets smothered in the most heavenly, creamy, sun-dried tomato sauce. This version has that same sauce, but it’s combined with Italian chicken sausage, shell pasta, and—like I said—lots and lots of cheese. Make this for your Valentine and they might just drop to one knee and propose to you right then and there. Don’t say I didn’t warn you.

Serious cheese lovers, there are even more baked pasta recipes to try next!

What is burrata?

It’s a semi-soft Italian cheese made from cow (or sometimes buffalo) milk. Burrata is formed into a pouch that has a firm exterior and soft center made of curd and cream called stracciatella. These days, you can find it in most grocery stores. For this recipe, simply tear the burrata apart with your hands and add the pieces to the top of the casserole. Don’t worry if it doesn’t look perfect—the irregular pieces will melt beautifully!

What’s the best way to store marry me chicken pasta?

Store any leftovers in the baking dish covered tightly with foil or in an airtight container in the fridge for up to three days. You can reheat smaller portions in the microwave or larger amounts by covering the baking dish with foil and warming in a 350-degree oven for 20 to 25 minutes until it’s heated through.