Creamy Tuscan Chicken Pasta Bake – Easy Dinner Idea with Sun-Dried Tomatoes

There’s something deeply comforting about a bubbling pasta bake coming out of the oven, its creamy sauce tucked into every curve of pasta, the aroma of garlic and herbs filling the room. This Creamy Tuscan Chicken Pasta Bake is one of those meals that feels both cozy and a little special—perfect for busy weeknights, relaxed weekends, or when you want to impress without stress. Inspired by rustic Italian flavors, this dish brings together tender chicken, sun-dried tomatoes, spinach, and a luxuriously creamy sauce, all baked until golden and irresistible.

What makes this recipe truly shine is its balance. The richness of the cream is lifted by the tang of sun-dried tomatoes, while garlic and Italian herbs add depth without overpowering. It’s the kind of meal that welcomes substitutions and creativity, yet tastes wonderfully complete just as it is. Traditionally inspired but family-friendly, this pasta bake is hearty enough to satisfy big appetites and gentle enough for picky eaters. Serve it with a simple green salad or a slice of crusty bread, and dinner is done—warm, generous, and full of love.

Table of Contents

Table of Contents

Ingredients for Creamy Tuscan Chicken Pasta Bake

For the Chicken & Pasta

• 12 oz (340 g) pasta (penne, rigatoni, or fusilli work beautifully)
• 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For the Creamy Tuscan Sauce

• 3 tbsp unsalted butter
• 4 cloves garlic, finely minced
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes (optional, for gentle heat 🌶️)
• 1/3 cup sun-dried tomatoes in oil, drained and sliced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach

For Topping

• 1 cup shredded mozzarella cheese
• 2 tbsp extra grated Parmesan
• Fresh basil or parsley, chopped (optional, for garnish 🌿)

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Step-by-Step Directions for Creamy Tuscan Chicken Pasta Bake

1. Cook the pasta.
   Bring a large pot of generously salted water to a boil. Cook the pasta until just al dente, according to package instructions. Drain well and set aside. Remember, the pasta will continue cooking in the oven, so slightly firm is perfect.
2. Season and cook the chicken.
   Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Add them to the skillet and cook for 5–7 minutes, turning occasionally, until golden on the outside and cooked through. Remove the chicken to a plate and set aside.
3. Build the flavor base.
   In the same skillet, reduce heat to medium and add butter. Once melted, stir in the garlic, Italian seasoning, paprika, and red pepper flakes. Sauté gently for about 30 seconds, just until fragrant—be careful not to brown the garlic.
4. Add sun-dried tomatoes.
   Stir in the sliced sun-dried tomatoes, letting them warm through and release their rich, tangy flavor into the butter and spices. This step is key to that classic Tuscan taste.
5. Create the creamy sauce.
   Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3–4 minutes until slightly thickened. Stir in the Parmesan cheese, allowing it to melt smoothly into the sauce.
6. Wilt the spinach.
   Add the fresh spinach to the skillet and stir until just wilted. The vibrant green adds freshness and balances the richness of the sauce.
7. Combine everything.
   Return the cooked chicken to the skillet, followed by the drained pasta. Toss gently until everything is evenly coated in the creamy Tuscan sauce.
8. Transfer to baking dish.
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spoon the pasta mixture into the dish, spreading it out evenly.
9. Add the cheesy topping.
   Sprinkle mozzarella cheese evenly over the top, followed by a light dusting of Parmesan. This creates that irresistible golden crust we all love. 🧀
10. Bake to perfection.
    Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden on top. For extra browning, broil for the last 2–3 minutes—keep a close eye on it.
11. Rest and serve.
    Remove from the oven and let the pasta bake rest for 5 minutes. Garnish with fresh basil or parsley if desired, then serve warm and enjoy every creamy bite.

Notes & Tips for Creamy Tuscan Chicken Pasta Bake

• This dish can be assembled a few hours ahead and baked just before serving, making it perfect for entertaining or meal prep.
• For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be slightly less rich.
• Leftovers keep well in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth to loosen the sauce.
• You can easily customize this recipe with mushrooms, roasted red peppers, or even a pinch of nutmeg for extra warmth.

Nutritional Information for Creamy Tuscan Chicken Pasta Bake

⏰ Prep Time: 20 minutes | 🔥 Baking Time: 25 minutes | ⏳ Total Time: 45 minutes
⚡ Calories per serving: ~520 | 🍽️ Servings: 6

• Protein: 34 g
• Carbohydrates: 42 g
• Fat: 26 g
• Saturated Fat: 14 g
• Fiber: 3 g
• Sodium: Moderate

This Creamy Tuscan Chicken Pasta Bake is comfort food at its finest—simple, satisfying, and full of heart. It’s the kind of recipe that earns a permanent place in your dinner rotation, bringing people together around the table with every creamy, cheesy forkful.

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Bon appétit and happy cooking!

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