# What You'll Need:
→ Chicken & Pasta
01 - 2 cups cooked orzo pasta (equivalent to about 6.3 ounces dry)
02 - 2 cups cooked chicken breast, shredded or diced
→ Marry Me Sauce
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 1/3 cup sun-dried tomatoes, chopped
08 - 1 teaspoon dried Italian herbs
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Assembly & Topping
12 - 2 large eggs
13 - 1/2 cup shredded mozzarella cheese
14 - 2 tablespoons fresh basil, chopped (plus extra for garnish)
15 - 1/4 cup panko breadcrumbs
16 - Olive oil spray
# How-To Steps:
01 - Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin with olive oil spray.
02 - In a skillet over medium heat, add olive oil and sauté minced garlic for 1 minute until fragrant.
03 - Add heavy cream, grated Parmesan, chopped sun-dried tomatoes, dried Italian herbs, crushed red pepper flakes if using, salt, and black pepper. Simmer gently for 2 to 3 minutes until the sauce slightly thickens.
04 - Stir in shredded cooked chicken and continue simmering for 1 to 2 minutes. Remove from heat and allow to cool slightly.
05 - In a large bowl, mix cooked orzo, the chicken sauce mixture, eggs, shredded mozzarella, and chopped fresh basil until thoroughly combined.
06 - Evenly distribute the mixture among the prepared muffin cups, pressing gently to compact.
07 - Sprinkle panko breadcrumbs over each filled cup and lightly mist or drizzle olive oil on top.
08 - Bake for 18 to 20 minutes until golden brown and set.
09 - Allow to cool for 5 minutes. Loosen edges with a knife and carefully extract each cup from the muffin tin.
10 - Garnish each portion with additional fresh basil before serving.
