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
