Print

Creamy Tuscan Chicken Pasta Bake

creamy Tuscan chicken pasta bake - featured image
Print Recipe

A quick and comforting creamy Tuscan chicken pasta bake featuring tender chicken, sun-dried tomatoes, spinach, and a luscious cheese sauce baked to golden perfection.

Ingredients

Scale
  • 12 ounces penne or rigatoni pasta
  • 1 tablespoon olive oil
  • 3 boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning, divided
  • 3 garlic cloves, minced
  • 1/2 cup chopped sun-dried tomatoes (preferably packed in oil)
  • 3 cups fresh spinach, roughly chopped (or kale/arugula)
  • 4 ounces cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • Pinch of red pepper flakes (optional)
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook pasta for about 8 minutes (2 minutes less than package instructions). Drain and set aside.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and 1 teaspoon Italian seasoning. Cook chicken for 5-7 minutes until golden and cooked through. Remove and set aside.
  4. In the same skillet, add another tablespoon of olive oil. Sauté minced garlic for about 30 seconds until fragrant.
  5. Add chopped sun-dried tomatoes and cook for 1 minute.
  6. Add fresh spinach and cook until wilted, about 2 minutes.
  7. Lower heat to medium-low. Stir in softened cream cheese until melted and smooth.
  8. Slowly pour in heavy cream, stirring constantly to combine.
  9. Add grated Parmesan cheese and stir until melted and smooth.
  10. Season sauce with salt, pepper, red pepper flakes (if using), and 1/2 teaspoon Italian seasoning.
  11. Add cooked pasta and chicken back into the skillet. Toss gently to coat evenly.
  12. Transfer mixture to prepared baking dish. Sprinkle shredded mozzarella evenly over the top.
  13. Bake uncovered for 15-20 minutes until bubbly and golden on top.
  14. Let rest for 5 minutes before serving.

Notes

If sauce is too thick before baking, add a splash of cream or pasta water to loosen. Watch the bake closely in the last 5 minutes to prevent cheese from browning too much. For extra texture, sprinkle panko breadcrumbs mixed with Parmesan on top before baking. Leftovers reheat well with added cream or milk to keep moist.

Nutrition

Keywords: Tuscan chicken, creamy pasta bake, comfort food, easy dinner, weeknight meal, cheesy pasta, sun-dried tomatoes, spinach, chicken pasta casserole

Find it online: https://atomicbite.com/creamy-tuscan-chicken-pasta-bake-recipe-easy-comforting-dinner-idea/