It All Comes Down to the Sun-Dried Tomatoes
The original Marry Me Chicken recipe built its whole reputation on one ingredient doing more work than it usually gets credit for — sun-dried tomatoes, packed in oil, bringing a concentrated, slightly sweet tang that plain fresh tomatoes just can’t match in a cream sauce. That same ingredient is what makes turning the dish into a lasagna actually work, rather than just tasting like chicken alfredo with extra steps.
Layering that sauce between pasta, chicken, and cheese means accounting for one thing most lasagna recipes don’t have to think about: the sauce needs more liquid than you’d expect, or the noodles come out dry. Here’s how it comes together.
Why You’ll Love It
- All the flavor of Marry Me Chicken, built into a dish that actually feeds a full table instead of just two people.
- A slightly thinned sauce is the real key using extra broth specifically to account for what the noodles will absorb during baking is what keeps this lasagna creamy instead of dry. More detail below.
- Genuinely impressive for a date night or special occasion, without requiring restaurant-level skill.
- Freezer-friendly and make-ahead, so you can assemble it a day in advance or freeze half for later.
- Three cheeses working together ricotta, mozzarella, and parmesan instead of relying on just one for texture and flavor.
- A little heat from red pepper flakes balances the richness without overwhelming it, and it’s easy to adjust up or down.
Recipe At a Glance
- Prep time: 25 minutes
- Cook time: 45 minutes
- Total time: about 1 hour 10 minutes
- Servings: 8
- Estimated calories: ~540 per serving (estimate; varies by cheese amount and noodle type)
- Estimated macros: ~34g protein, ~34g carbs, ~30g fat per serving
(Nutrition figures are estimates based on standard ingredient values, not a lab analysis — use them as a general guide.)
Ingredients
- 12 lasagna noodles (regular, not no-boil)
- 1 tablespoon olive oil
- 3 cups cooked, shredded chicken (rotisserie works well)
- 3 garlic cloves, minced
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons tomato paste
- 2½ cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (adjust to taste)
- 15 oz ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella, divided
- 1 cup grated parmesan, divided
- 2 cups baby spinach, roughly chopped
Ingredient notes: Regular boiled noodles, not the no-boil variety, are worth the extra 10 minutes here no-boil noodles pull moisture directly from the sauce as they bake, which works against the thinner sauce this recipe is built around. Reserve a couple tablespoons of the oil from the sun-dried tomato jar and use it in place of some of the olive oil when sautéing the garlic it’s already infused with tomato flavor and adds a little extra depth for free.
Equipment Needed
- 9×13-inch baking dish
- Large pot, for boiling noodles
- Large skillet or saucepan
- Mixing bowl
Step-by-Step Instructions
- Boil the noodles: Cook the lasagna noodles in salted boiling water until just al dente, about 1 minute less than the package suggests. Drain and lay flat on a sheet of parchment paper to prevent sticking.
- Build the sauce base: Heat the olive oil in a large skillet over medium heat. Add the garlic and sun-dried tomatoes, cooking for 1 minute until fragrant. Stir in the tomato paste and cook for another minute to deepen its flavor.
- Add the liquid and go a little thinner than instinct says to: Pour in the chicken broth and heavy cream, whisking to combine, along with the Italian seasoning and red pepper flakes. This lasagna needs a noticeably thinner sauce than the original stovetop version of Marry Me Chicken, since the noodles will absorb a good amount of liquid while baking a sauce that seems perfectly saucy going into the oven often turns dry and pasty by the time the lasagna finishes, so err toward slightly thin rather than thick at this stage.
- Simmer and add the chicken: Let the sauce simmer for 5 minutes to reduce slightly, then stir in the shredded chicken and remove from heat.
- Make the ricotta mixture: In a mixing bowl, combine the ricotta, egg, ½ cup of the parmesan, and the chopped spinach until evenly mixed.
- Layer the lasagna: Preheat the oven to 375°F. Spread a thin layer of sauce in the bottom of the baking dish, then layer noodles, a portion of the ricotta mixture, a portion of the chicken sauce, and a sprinkle of mozzarella. Repeat the layers, finishing with a generous top layer of mozzarella and the remaining parmesan. Pro tip: save a little extra sauce to pour over the very top layer of noodles before the final cheese dry-looking edges on the top noodles are a common giveaway of an underbaked, chewy corner piece.
- Bake covered, then uncovered: Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden and bubbling at the edges.
- Rest before slicing: Let the lasagna rest for 10 minutes before cutting this helps the layers hold together instead of sliding apart on the plate.
Common Mistakes to Avoid
- Making the sauce as thick as the original stovetop recipe. This is exactly what leads to a dry, pasty lasagna thin it out to account for what the noodles will absorb.
- Using no-boil noodles without adjusting the liquid. They pull moisture straight from the sauce, which compounds the dryness problem if you’re not careful.
- Skipping the foil during the first half of baking. Uncovered the whole time, the top can dry out or burn before the center is fully heated through.
- Cutting into the lasagna immediately after baking. Without the rest, the layers slide apart and you end up with a messy, saucy plate instead of clean slices.
- Using pre-shredded cheese for everything. A block of mozzarella you shred yourself melts more smoothly than the pre-shredded bags, which contain anti-caking agents.
How to Store & Reheat
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, assemble the lasagna up through the layering step, wrap tightly, and freeze unbaked for up to 3 months — bake from frozen, adding about 20 extra minutes covered.
To reheat individual portions, warm in a 350°F oven for 20 minutes covered with foil, or microwave in 1-minute bursts until heated through, though the oven method keeps the texture closer to fresh.
Recipe Variations & Substitutions
- Gluten-free: Use gluten-free lasagna noodles the rest of the ingredients are naturally gluten-free as written.
- Lighter version: Swap the heavy cream for half-and-half and use part-skim ricotta and mozzarella to lighten the overall richness.
- Extra vegetables: Sliced mushrooms sautéed with the garlic add an earthy contrast to the sweet-tangy sun-dried tomato flavor.
- Spicier version: Increase the red pepper flakes to a full teaspoon, or add a diced fresh chili to the sauce.
- Ground chicken or turkey swap: Browned ground chicken or turkey can replace the shredded rotisserie chicken if that’s what’s on hand.
- Make it a smaller batch: Halve all ingredients and bake in an 8×8 dish, reducing the bake time by about 10 minutes.
Nutritional & Health Angle
This dish leans on chicken for protein and gets a nutritional boost from the spinach folded into the ricotta layer, alongside the richness from the cream sauce and three cheeses. Using part-skim ricotta and mozzarella, along with half-and-half instead of heavy cream, are both easy ways to lighten individual portions without changing the overall dish much. This isn’t formulated as a health food, just a genuinely rich, special-occasion dinner built around real ingredients.
FAQ
Can I use no-boil noodles instead of regular?
You can, but increase the sauce liquid by about half a cup, since no-boil noodles pull moisture directly from the sauce as they bake and will leave the dish drier otherwise.
Can I make this ahead of time?
Yes assemble it a day ahead and refrigerate unbaked, then bake as directed, adding about 5–10 extra minutes since it’ll start cold from the fridge.
Does this freeze well?
Yes, it freezes well unbaked for up to 3 months bake directly from frozen, covered, adding roughly 20 extra minutes to the covered bake time.
Can I make this gluten-free?
Yes swap in gluten-free lasagna noodles, and double-check your chicken broth brand for hidden gluten-based additives.
What if I don’t have sun-dried tomatoes on hand?
Roasted red peppers can work as a substitute in a pinch, though the flavor will be sweeter and less tangy than what sun-dried tomatoes bring to the dish.
Can I use ground chicken instead of shredded rotisserie chicken?
Yes brown 1 pound of ground chicken in the skillet before adding the garlic and sun-dried tomatoes, and proceed with the rest of the recipe as written.
Final Thoughts
The sun-dried tomatoes and cream sauce carry most of the flavor here, but it’s really that slightly thinner sauce ratio that keeps this lasagna from turning dry once it’s baked. It’s a small adjustment worth remembering any time you’re adapting a stovetop sauce into a baked pasta dish.
How much red pepper flake are you using a subtle hint, or a real kick?
- 12 lasagna noodles regular, not no-boil
- 1 tablespoon olive oil
- 3 cups cooked shredded chicken (rotisserie works well)
- 3 garlic cloves minced
- ½ cup oil-packed sun-dried tomatoes drained and chopped
- 2 tablespoons tomato paste
- 2½ cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes adjust to taste
- 15 oz ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella divided
- 1 cup grated parmesan divided
- 2 cups baby spinach roughly chopped
Boil the noodles: Cook the lasagna noodles in salted boiling water until just al dente, about 1 minute less than the package suggests. Drain and lay flat on a sheet of parchment paper to prevent sticking.
Build the sauce base: Heat the olive oil in a large skillet over medium heat. Add the garlic and sun-dried tomatoes, cooking for 1 minute until fragrant. Stir in the tomato paste and cook for another minute to deepen its flavor.
Add the liquid and go a little thinner than instinct says to: Pour in the chicken broth and heavy cream, whisking to combine, along with the Italian seasoning and red pepper flakes. This lasagna needs a noticeably thinner sauce than the original stovetop version of Marry Me Chicken, since the noodles will absorb a good amount of liquid while baking a sauce that seems perfectly saucy going into the oven often turns dry and pasty by the time the lasagna finishes, so err toward slightly thin rather than thick at this stage.
Simmer and add the chicken: Let the sauce simmer for 5 minutes to reduce slightly, then stir in the shredded chicken and remove from heat.
Make the ricotta mixture: In a mixing bowl, combine the ricotta, egg, ½ cup of the parmesan, and the chopped spinach until evenly mixed.
Layer the lasagna: Preheat the oven to 375°F. Spread a thin layer of sauce in the bottom of the baking dish, then layer noodles, a portion of the ricotta mixture, a portion of the chicken sauce, and a sprinkle of mozzarella. Repeat the layers, finishing with a generous top layer of mozzarella and the remaining parmesan. Pro tip: save a little extra sauce to pour over the very top layer of noodles before the final cheese dry-looking edges on the top noodles are a common giveaway of an underbaked, chewy corner piece.
Bake covered, then uncovered: Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden and bubbling at the edges.
Rest before slicing: Let the lasagna rest for 10 minutes before cutting this helps the layers hold together instead of sliding apart on the plate.
Creamy Marry Me Chicken Lasagna
Last modified: September 12, 2026
