Print

Tuscan Chicken Pasta Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy Tuscan Chicken Pasta Bake is an easy, delicious recipe filled with tender chicken, hearty pasta, spinach, sun-dried tomatoes, and a luscious cheesy sauce. Perfect for busy weeknights or weekend comfort food, this bake will delight your family with its bold flavors and creamy texture.

Ingredients

Scale
  • 12 oz penne pasta
  • 2 cups cooked chicken breast, shredded or diced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach leaves
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • Salt and pepper, to taste

Instructions

  • Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  • Cook penne pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
  • Stir in chicken broth, heavy cream, Italian seasoning, and red pepper flakes. Simmer for 5 minutes.
  • Add cooked chicken, sun-dried tomatoes, and spinach to the sauce. Stir until spinach wilts.
  • Toss the sauce mixture with the cooked pasta. Mix in half of the mozzarella and Parmesan cheeses.
  • Transfer pasta mixture to the prepared baking dish. Top with remaining cheeses.
  • Bake for 20 minutes or until the cheese is melted and bubbly.
  • Remove from oven, let cool slightly, and serve warm.

Notes

  • You can substitute penne with any short pasta like rigatoni or ziti.
  • For a richer flavor, use a mix of cheddar and mozzarella cheese.
  • Add mushrooms or bell peppers for additional vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition