Name: Marry Me Chicken Pasta Bake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 12 oz. uncooked penne pasta; 1 lb. boneless, skinless chicken breasts; 1 tsp. black pepper; 2 1/2 tsp. dried Italian seasoning, divided; 2 1/2 tsp. kosher salt, divided; 1 cup drained jarred julienne-cut sun-dried tomatoes, plus 4 Tbsp. oil from jar, divided; sun dried tomatoes in oil; 1 medium (8 oz.) yellow onion, finely chopped (about 1 1/2 cups); 6 large garlic cloves, thinly sliced (about 3 Tbsp.); 1/3 cup dry white wine; 2 Tbsp. tomato paste; 3 Tbsp. unsalted butter; 3 Tbsp. all-purpose flour; 1 cup whole milk; 1 (5-oz.) pkg. fresh baby spinach (about 5 packed cups); 8 oz. low-moisture part-skim mozzarella cheese or fontina cheese, shredded (about 2 cups), divided; 2 oz. Parmesan cheese, grated (about 1/2 cup), divided; 1/2 cup panko (Japanese-style breadcrumbs); Fresh basil leaves

1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

2 Bring a large pot of water to a boil over high. Add pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes. Reserve 1 cup of pasta cooking water. Drain pasta and transfer to an ungreased 13- x 9-inch baking dish.

3 Season chicken breasts evenly with black pepper and 1 teaspoon each of the Italian seasoning and salt. Heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium until shimmering. Add chicken breasts and cook until golden brown and a thermometer inserted into the thickest part registers 165 degrees F (73 degrees C), 10 to 15 minutes, flipping occasionally. Transfer to a cutting board and let rest 5 minutes. Thinly slice chicken and add to pasta in baking dish. Do not clean skillet.

4 Add 1 tablespoon of the sun-dried tomato oil to skillet and return to medium heat. Add onion and garlic, and cook, stirring often, until softened, about 6 minutes. Add white wine, tomato paste, and 1/2 cup sun-dried tomatoes, and cook, stirring often, until liquid is reduced by half, about 2 minutes. Stir in butter until melted. Sprinkle flour over sun-dried tomato mixture and cook, stirring constantly, until thick and pasty, about 1 minute. Gradually stir in reserved pasta cooking water and milk.

5 Cook, stirring often, until thickened and smooth, about 2 minutes.

6 Add spinach, 1 teaspoon Italian seasoning, and remaining 1 1/2 teaspoons salt. Cook over medium, stirring constantly, until wilted and bright green, about 2 minutes. Remove from heat and stir in 1 cup of the mozzarella cheese and 1/4 cup of the Paremsan cheese until melted. Transfer to pasta mixture in baking dish and stir until well combined. Set aside.

7 Heat remaining 1 tablespoon sun-dried tomato oil in a small skillet over medium-high. Add panko and remaining 1/2 teaspoon Italian seasoning, and cook, stirring constantly, until golden brown, about 2 minutes. Remove from heat. Sprinkle pasta mixture with remaining 1/2 cup sun-dried tomatoes, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and toasted panko mixture.

8 Bake in preheated oven until cheese is melted, about 15 minutes. Garnish with basil. Recipe developed by Amanda Stanfield