Marry Me Chicken Sushi Bake

I stumbled onto this recipe one late evening while scrolling through my phone, tired of making the same appetizers for dinner parties. The viral sushi bake trend caught my eye, but I wanted something that actually felt like a meal you could eat in two bites. That's when it hit me: what if I took the creamy, irresistible Marry Me chicken sauce—the one that makes people ask for the recipe before they even swallow—and folded it into a muffin-tin format with pasta and cheese? My kitchen smelled incredible within minutes, and by the time these golden cups came out of the oven, I knew I'd created something special.

I first made these for a small dinner party last spring when my friend texted that she was bringing her new partner. I wanted to serve something that felt intentional but not pretentious, and these little cups hit that mark perfectly. Everyone grabbed one, then circled back for seconds, and I watched my friend's partner take a bite and close his eyes like he'd just tasted something sacred. That's when I realized this fusion of comfort and elegance was going to become a regular in my rotation.

Ingredients

• Cooked orzo pasta (2 cups): The small, rice-shaped pasta holds sauce beautifully and gives these cups structure—cook it just until tender, not mushy, so it doesn't fall apart when baked.
• Shredded or diced chicken breast (2 cups): Use rotisserie chicken if you're short on time; it's juicier than home-cooked and saves you a step.
• Olive oil (2 tablespoons plus spray): Good quality here matters—it's the foundation of your sauce and affects everything that comes after.
• Garlic (3 cloves, minced): Don't skip the moment of sautéing it alone; that fragrant moment is where the magic starts.
• Heavy cream (1 cup): This is what makes the sauce luxurious and coats every piece of pasta and chicken evenly.
• Grated Parmesan cheese (1/2 cup): Freshly grated makes a difference in how smoothly it melts into the sauce.
• Sun-dried tomatoes (1/3 cup, chopped): These add a subtle sweetness and tang that balances the richness of the cream.
• Dried Italian herbs (1 teaspoon): A quiet flavor builder that ties everything together without announcing itself.
• Crushed red pepper flakes (1/2 teaspoon, optional): Add this if you like heat, but the recipe is delicious without it.
• Salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Taste as you go; you might need slightly more depending on your other ingredients.
• Eggs (2 large): These act as a binder and help the cups hold together beautifully.
• Shredded mozzarella cheese (1/2 cup): This melts into strings and creates little pockets of richness throughout.
• Fresh basil (2 tablespoons, plus extra for garnish): The fresh herb brightens everything—don't use dried here.
• Panko breadcrumbs (1/4 cup): These toast golden and crispy on top, adding necessary texture contrast.

Instructions

Prepare your workspace:

Preheat your oven to 375°F and lightly coat a 12-cup muffin tin with olive oil spray, making sure to get into the corners. This takes just a minute but prevents sticking and browning frustration later.

Build your sauce foundation:

Warm 2 tablespoons of olive oil in a skillet over medium heat, add your minced garlic, and let it become fragrant—you'll smell that moment when you know it's ready. Once it stops being sharp and turns mellow, pour in the heavy cream and watch it warm through without boiling.

Layer the flavor:

Add your Parmesan, sun-dried tomatoes, Italian herbs, red pepper flakes, salt, and pepper to the cream, stirring gently until everything dissolves into a silky sauce. The sauce should coat the back of a spoon but still flow slightly—if it's too thick, you can thin it with a splash of pasta water or chicken broth.

Marry the chicken:

Stir your shredded chicken into the sauce and let it simmer for just a minute or two to warm through. Remove from heat and let everything cool slightly before moving forward; hot ingredients can cook your eggs prematurely.

Combine everything:

In a large bowl, add your cooked orzo, the cooled chicken mixture, eggs, mozzarella, and fresh basil—then mix gently until every strand of pasta is coated and the eggs are distributed evenly. The mixture should hold together but still feel tender.

Fill and press:

Divide the mixture among your muffin cups, using your fingers or the back of a spoon to press lightly and compact without squashing. You want them snug enough to hold shape but light enough to stay tender.

Crown with crunch:

Sprinkle panko breadcrumbs across each cup and give each one a light mist of olive oil spray so the crumbs toast golden and crispy in the oven.

Bake until golden:

Slide the tin into your preheated oven for 18–20 minutes, watching for the edges to turn golden and the centers to feel set when you gently tap the tin. They should feel firm to the touch but still have a tender crumb inside.

Cool and release:

Let the cups cool in the tin for 5 minutes, then run a thin knife around each edge to loosen them gently before tipping each one out. They'll release more easily than you'd expect, and that moment of them popping out perfectly is deeply satisfying.

Finish with freshness:

Transfer to a serving platter and scatter fresh basil on top for color, aroma, and a final brightness.

Save

There was a moment during one of these parties when my neighbor took a bite and immediately asked if I was starting a catering business. We both laughed, but I realized that the beauty of this recipe isn't just in how it tastes—it's in how it makes people feel seen. Serving something homemade that feels both creative and approachable has a way of opening conversations and making gatherings feel warmer.

Why This Fusion Works

Sushi bake became a viral trend because people love deconstructing familiar dishes into new formats, and the muffin-tin shape makes everything feel more refined and portion-controlled. When I added the Marry Me sauce—which is already a crowd-pleaser with its creamy, slightly spicy profile—the fusion felt natural rather than forced. The orzo gives the texture of sushi rice, the chicken and sauce replace the protein and flavor-makers of traditional sushi, and suddenly you have something that borrows the fun of the trend without trying to be something it's not. It's comfort food dressed up in an unexpected package, which is exactly what makes it memorable.

Make-Ahead Magic

One of my favorite things about this recipe is how well it works with advance preparation. I've assembled these cups the morning of a party, covered them with plastic wrap, and stored them in the refrigerator—they'll keep unbaked for up to 24 hours. When you're ready to bake, add about 2-3 extra minutes to the cooking time since they'll go straight from cold to hot. This means you can do all your chopping and mixing when you have mental energy, and then simply slide them into the oven when guests are about to arrive. It's the kind of strategy that turns an ambitious appetizer into something actually achievable on a busy day.

Serving and Pairing Ideas

These cups are elegant enough to pass at a cocktail party but hearty enough to serve as part of a casual dinner spread. I've found they pair beautifully with crisp white wines like Pinot Grigio, or if you want to stay non-alcoholic, they work wonderfully with sparkling water garnished with lemon. A simple green salad alongside helps balance the richness of the cream sauce, especially if you dress it with a bright vinaigrette. For a complete gathering, I'll set out these cups on a wooden board with some crusty bread, a few olives, and maybe a small cheese selection—it creates a spread that feels thoughtful without requiring hours of fussing.

• Let the cups cool for at least 5 minutes before removing them from the tin so they hold their shape perfectly.
• If one sticks, a thin knife and a little patience will coax it free without breaking.
• Serve them warm or at room temperature, and they'll keep their flavor and texture beautifully for up to 2 hours before serving.

Save

These little cups have become my secret weapon for moments when I want to cook something that feels special without spending all day in the kitchen. There's something wonderful about watching people bite into something unexpected and delicious, then ask how you made it.