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Tuscan Chicken Pasta Bake Recipe

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This Tuscan Chicken Pasta Bake is a creamy, cheesy casserole packed with tender chicken, sun-dried tomatoes, and fresh spinach. Easy to make and loaded with flavor, it’s perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • 12 oz penne pasta
  • 2 cups cooked chicken breast (shredded or diced)
  • 2 cups fresh spinach
  • 1 cup sun-dried tomatoes (chopped)
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 3 cloves garlic (minced)
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Cook penne pasta until al dente according to package instructions. Drain and set aside.
  3. Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant, about 1 minute.
  4. Add spinach and cook until wilted. Stir in heavy cream, chicken broth, Italian seasoning, salt, and pepper.
  5. Simmer for 2-3 minutes, then mix in sun-dried tomatoes and cooked chicken.
  6. Combine the cooked pasta with the sauce, mixing well to coat evenly.
  7. Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and Parmesan cheese on top.
  8. Bake for 20-25 minutes or until the cheese is melted and bubbly.
  9. Garnish with fresh parsley if desired and serve warm.

Notes

  • For a spicier kick, add crushed red pepper flakes to the sauce.
  • Substitute spinach with kale if preferred.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookingwithjessica.com/tuscan-chicken-pasta-bake-recipe/