Marry Me Chicken Pasta Bake

Name: Marry Me Chicken Pasta Bake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 1 ½ cups rhubarb, chopped into small pieces; ⅓ cup granulated sugar; 3 large eggs; ½ cup buttermilk; ½ cup whole milk; ½ cup all-purpose flour; ¼ cup honey or maple syrup; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ¼ teaspoon salt; Butter (for greasing); Powdered sugar (for dusting, optional)

Jump to Recipe Print Recipe

This Marry Me Chicken Pasta Bake is a creamy, cheesy, and utterly delicious dish packed with sun-dried tomatoes, tender chicken, and a rich Parmesan sauce. Perfect for a cozy dinner, this recipe is sure to impress!

Contents

Origin Marry Me Chicken Pasta Bake What I Love About This Recipe Marry Me Chicken Pasta Bake Ingredients Directions Notes

Origin Marry Me Chicken Pasta Bake

The name “Marry Me Chicken” comes from the idea that this dish is so good, it could inspire a marriage proposal. Originally a skillet-based creamy chicken dish, it has now evolved into various forms, including this hearty pasta bake.

What I Love About This Recipe

This pasta bake takes the beloved creamy chicken dish to the next level by combining it with pasta and a crispy baked topping. The sun-dried tomatoes add a tangy depth of flavor, while the Parmesan and mozzarella create the ultimate cheesy goodness. Plus, it’s easy to make in advance, making it perfect for meal prep or family dinners.

Also Read : Sandy’s Simple Spring Lettuce Salad

Marry Me Chicken Pasta Bake

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

565

kcal

Ingredients

1 ½ cups rhubarb, chopped into small pieces
⅓ cup granulated sugar
3 large eggs
½ cup buttermilk
½ cup whole milk
½ cup all-purpose flour
¼ cup honey or maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
Butter (for greasing)
Powdered sugar (for dusting, optional)

Directions

Preheat oven to 375°F (190°C). Grease a 9-inch baking dish or cast-iron skillet with butter.
Toss the rhubarb with 1 tablespoon of sugar and let it sit for 10 minutes to release juices.
In a mixing bowl, whisk together eggs, buttermilk, milk, honey (or maple syrup), vanilla extract, cinnamon, and salt.
Gradually add flour, whisking continuously until the batter is smooth and lump-free.
Pour the batter into the prepared baking dish and evenly distribute the rhubarb on top.
Bake for 35-40 minutes, or until the clafoutis is set and lightly golden on top.
Let it cool for 10 minutes before dusting with powdered sugar, if desired.
Serve warm or chilled, with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

For extra caramelization, roast the rhubarb with sugar before adding it to the batter.
The clafoutis will puff up during baking but settle as it cools—this is normal.

skynet

Next Red, White, and Blueberry Lemonade »

Previous « Jiffy Jalapeno Cheese Cornbread Muffins