Why You’ll Love This Recipe
This Tuscan Chicken Pasta Bake has everything you want in a hearty meal: creamy, cheesy, and full of flavor. It’s a perfect make-ahead dish, great for busy evenings. The sauce, made with heavy cream, parmesan, and mozzarella, gives the pasta a luxurious, velvety texture. Plus, the addition of sneaky spinach provides a nutritional boost without compromising on flavor.
Ingredients
- Penne pasta
- Neutral oil (canola, olive, or avocado oil)
- Boneless, skinless chicken breast or thigh
- Salt and pepper, to taste
- Butter
- Sun-dried tomatoes, drained and chopped
- Fresh garlic, minced
- Italian seasoning, oregano, and crushed red pepper flakes
- Low-sodium chicken broth
- Heavy cream
- Fresh parmesan cheese (shredded)
- Fresh mozzarella cheese (shredded)
- Fresh spinach
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven and cook pasta to al dente. Transfer to a baking dish.
- Season the chicken with salt and pepper, then cook until lightly browned in a pan. Remove and set aside.
- In the same pan, melt butter and cook the sun-dried tomatoes, garlic, and seasonings for a minute or two. Add flour, cook until absorbed, then whisk in the broth and cream. Cook until the sauce thickens.
- Stir in the parmesan and spinach until the spinach wilts.
- Combine the sauce, chicken, and pasta in the baking dish. Top with mozzarella and bake until bubbly and golden.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Total Time: 50 minutes
Variations
- Add more veggies: Try adding mushrooms, broccoli, or kale for extra flavor and nutrients.
- Change up the protein: Use leftover shredded chicken or even swap chicken for another protein like turkey.
- Make it vegetarian: Omit the chicken and use vegetable broth for a meatless version.
Storage/Reheating
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat individual servings in the microwave, adding a splash of broth or water if necessary to maintain moisture.
FAQs
Can I use a different type of pasta for this recipe?
Yes, any short pasta like fusilli or rigatoni would work well in this dish.
Can I make this dish ahead of time?
Yes! Prepare it up to the point of baking, then refrigerate or freeze until ready to cook.
How can I make the sauce lighter?
You could swap the heavy cream for a lighter cream or a non-dairy milk, though it may affect the consistency.
Can I freeze Tuscan Chicken Pasta Bake?
Yes, you can freeze it before baking. Just be sure to wrap it well and bake from frozen, adding a bit more time.
What kind of chicken should I use?
Boneless, skinless chicken breast or thighs work best, but you can use cooked, shredded chicken as a shortcut.
Can I use frozen spinach?
Yes, frozen spinach is a great substitute. Just make sure it’s well-drained before using.
Can I add more cheese?
Of course! Add extra mozzarella or try a different cheese like gouda for more flavor.
How do I prevent the pasta from getting mushy?
Cook the pasta to al dente and avoid overcooking it in the oven.
Can I use a different kind of broth?
Yes, vegetable broth works well if you're making a vegetarian version of this dish.
Can I add garlic powder instead of fresh garlic?
Fresh garlic provides more flavor, but garlic powder can be used in a pinch. Use about ½ teaspoon for each clove.
Conclusion
Tuscan Chicken Pasta Bake is a comforting and easy dish that the whole family will love. With its creamy sauce, tender chicken, and flavorful spinach, it’s the perfect meal for busy nights or when you're craving something indulgent. Plus, it’s versatile enough to suit your preferences or dietary needs. Enjoy!
Tuscan Chicken Pasta Bake
- Total Time: 50 minutes
- Yield: 8 Servings
- Diet: Gluten Free
Description
This Tuscan Chicken Pasta Bake is a creamy, cheesy, and hearty meal that's perfect for weeknights. Featuring tender chicken, sun-dried tomatoes, spinach, and a velvety sauce made with heavy cream, parmesan, and mozzarella, it's a flavor-packed dish everyone will love. This easy pasta bake is a great make-ahead option, and the addition of sneaky spinach makes it both delicious and nutritious. With simple ingredients and easy preparation, this Tuscan Chicken Pasta Bake is bound to become a family favorite!
Ingredients
- Penne pasta
- Neutral oil (canola, olive, or avocado oil)
- Boneless, skinless chicken breast or thigh
- Salt and pepper, to taste
- Butter
- Sun-dried tomatoes, drained and chopped
- Fresh garlic, minced
- Italian seasoning, oregano, and crushed red pepper flakes
- Low-sodium chicken broth
- Heavy cream
- Fresh parmesan cheese (shredded)
- Fresh mozzarella cheese (shredded)
- Fresh spinach
Instructions
- Preheat the oven to 375°F (190°C). Cook the pasta to al dente, drain, and transfer to a baking dish.
- Season the chicken with salt and pepper. Heat oil in a pan, and cook the chicken until lightly browned on both sides. Remove and set aside.
- In the same pan, melt butter, and cook sun-dried tomatoes, garlic, and seasonings for 1-2 minutes.
- Add flour, and cook until absorbed. Gradually whisk in the chicken broth and heavy cream. Simmer until the sauce thickens.
- Stir in shredded parmesan cheese and spinach. Cook until the spinach wilts.
- Slice the cooked chicken and combine it with the pasta and sauce in the baking dish. Top with shredded mozzarella.
- Bake for 20-25 minutes until bubbly and golden brown.
Notes
- For extra veggies, try adding mushrooms, broccoli, or kale.
- Swap out chicken for shredded turkey or make it vegetarian by omitting the meat and using vegetable broth.
- Store leftovers in an airtight container for 2-3 days or freeze before baking for later use.
- Prep Time: 20minutes
- Cook Time: 30minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
