Description
Creamy Tuscan Chicken Pasta Bake is a comforting oven-baked dish made with tender chicken, pasta, sun-dried tomatoes, spinach, and a rich creamy sauce baked until golden and bubbly.
Ingredients
Scale
- 12 oz pasta (penne, rigatoni, or fusilli)
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes (optional)
- 1/3 cup sun-dried tomatoes in oil, drained and sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook pasta in salted boiling water until al dente, drain, and set aside.
- Heat olive oil in a skillet over medium-high heat, season chicken with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- Reduce heat to medium, add butter, garlic, Italian seasoning, paprika, and red pepper flakes. Stir until fragrant.
- Add sun-dried tomatoes and stir briefly.
- Pour in chicken broth and heavy cream, simmer until slightly thickened.
- Stir in Parmesan cheese until smooth.
- Add spinach and cook until just wilted.
- Return chicken to skillet and add cooked pasta. Toss to coat evenly.
- Transfer mixture to a greased 9×13-inch baking dish.
- Top with mozzarella and remaining Parmesan.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and lightly golden.
- Rest for 5 minutes, garnish if desired, and serve warm.
Notes
- Pasta should be slightly undercooked since it finishes cooking in the oven.
- Half-and-half can replace heavy cream for a lighter version.
- Leftovers keep refrigerated for up to 3 days.
- Reheat gently with a splash of milk or broth.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg