Description
This Tuscan Chicken Pasta Bake is a deliciously creamy, cheesy, and flavorful dish made with tender chicken, sun-dried tomatoes, spinach, and pasta. Perfect for weeknight dinners or gatherings, it's a comforting Italian-inspired recipe that's easy to prepare and loved by all.
Ingredients
- 12 oz pasta (penne or rigatoni)
- 2 cups cooked chicken (shredded or diced)
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup chicken broth
- ½ cup sun-dried tomatoes (chopped)
- 2 cups fresh spinach (chopped)
- 4 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook Pasta: Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare Sauce: In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then stir in heavy cream, chicken broth, Parmesan cheese, basil, oregano, salt, and pepper. Let it simmer for 3–4 minutes.
- Combine Ingredients: Add cooked chicken, sun-dried tomatoes, and spinach to the skillet. Stir until spinach wilts. Add the cooked pasta and half of the mozzarella cheese, mixing well to combine.
- Bake: Transfer the mixture to a greased 9x13-inch baking dish. Top with the remaining mozzarella cheese. Bake for 20 minutes, or until bubbly and golden.
- Serve: Let cool slightly before serving. Garnish with fresh parsley, if desired.
Notes
- Substitute heavy cream with half-and-half for a lighter version.
- Add red pepper flakes for a spicy kick.
- Make ahead by assembling the dish and refrigerating before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 780mg