Marry Me Chicken Pasta Bake

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

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining. Drain pasta and transfer to an ungreased 13x9 inch baking dish.

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

Add 1 tablespoon of sun-dried tomato oil to the same skillet and return to medium heat. Add onion and garlic, and cook until softened, about 6 minutes. Add white wine, tomato paste, and 1/2 cup sun-dried tomatoes. 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.

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

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

Heat remaining 1 tablespoon sun-dried tomato oil in a small skillet over medium-high heat. 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.

Bake in preheated oven until cheese is melted and bubbly, about 15 minutes. Garnish with fresh basil leaves before serving.