There’s nothing quite like the smell of a creamy, cheesy Tuscan Chicken Pasta Bake bubbling away in the oven. With tender chicken, sun-dried tomatoes, spinach, and a rich blend of cheeses, this dish transforms simple ingredients into a weeknight wonder.

I first fell in love with this recipe during a family gathering when we needed a crowd-pleaser that wouldn’t leave anyone stuck in the kitchen all night. Now, it’s a staple in my home, perfect for busy evenings or when I want to impress dinner guests. Let’s dive into what makes this dish so special!

Why You'll Love This Tuscan Chicken Pasta Bake

Get ready to add this recipe to your rotation of go-to comfort foods. Whether you’re cooking for a family dinner, a potluck, or meal prepping for the week, this dish has something for everyone.

First off, it’s incredibly easy to make. With just one pot for the pasta and a baking dish for assembly, cleanup is minimal – perfect for hectic schedules.

The flavors are nothing short of indulgent. Juicy chicken, savory sun-dried tomatoes, and fresh spinach combine beautifully with the creamy, cheesy sauce to create a dish that feels restaurant-quality.

Plus, it’s highly adaptable. You can swap out ingredients based on what you have or make it vegetarian by skipping the chicken. It’s a forgiving recipe that allows you to get creative!

Finally, this bake stores beautifully, making it ideal for meal prep or leftovers that taste just as good the next day.

Ingredients Notes

The magic of this Tuscan Chicken Pasta Bake lies in its fresh, flavorful ingredients. Let’s take a closer look at each one and how it contributes to the dish.

Pasta: I recommend using penne or rigatoni. Their ridged surfaces hold onto the sauce, ensuring every bite is creamy and delicious. Cook until just shy of al dente since it’ll continue cooking in the oven.
Chicken: Boneless, skinless chicken breasts or thighs work well here. Sear them before baking to lock in moisture and enhance their flavor.
Sun-Dried Tomatoes: These bring a concentrated, tangy sweetness that balances the creaminess of the sauce. Look for oil-packed varieties for the best texture and flavor.
Spinach: Fresh spinach adds a pop of color and nutrients. If you only have frozen spinach, thaw and drain it well before using.
Cheeses: A mix of Parmesan, mozzarella, and cream cheese creates the ultimate creamy, gooey sauce. Grate your Parmesan fresh for the best flavor.
Herbs and Spices: Garlic, Italian seasoning, and a pinch of red pepper flakes elevate the dish, adding depth and a hint of heat.

You’ll also need a large skillet for preparing the sauce and a casserole dish for baking.

How To Make This Tuscan Chicken Pasta Bake

Making this Tuscan Chicken Pasta Bake is a straightforward process that anyone can master. Let’s break it down step by step.

Cook the Pasta: Start by boiling your pasta in salted water until it’s just shy of al dente. Drain it and set it aside.
Prepare the Chicken: Heat a large skillet over medium-high heat and add a splash of olive oil. Season your chicken with salt, pepper, and Italian seasoning, then sear until golden brown on both sides. Remove it from the skillet and let it rest before slicing.
Make the Sauce: In the same skillet, sauté minced garlic and chopped sun-dried tomatoes in the leftover oil. Stir in cream cheese, heavy cream, and chicken broth, whisking until smooth. Add freshly grated Parmesan and let it melt into the sauce.
Combine and Assemble: Toss the cooked pasta, spinach, and sliced chicken into the sauce. Mix well to coat everything evenly. Transfer the mixture to a greased baking dish and top with shredded mozzarella.
Bake: Bake the dish at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly. For an extra golden topping, broil for 2-3 minutes.

This bake is ready in under an hour and will fill your home with the most irresistible aroma.

Storage Options

One of the best parts about this Tuscan Chicken Pasta Bake is how well it stores. Whether you’re making it ahead or saving leftovers, it keeps its flavor and texture beautifully.

Refrigerator: Store in an airtight container for up to 3 days. Reheat individual portions in the microwave or cover and warm the entire dish in the oven.
Freezer: This dish is freezer-friendly! Assemble the bake but don’t add the mozzarella topping. Cover tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to bake, thaw in the fridge overnight, top with mozzarella, and bake as directed.
Reheating Tips: Add a splash of milk or broth before reheating to restore the creamy texture of the sauce.

Variations and Substitutions

The versatility of this dish is one of its biggest strengths. Here are some fun ways to make it your own:

Vegetarian Option: Skip the chicken and add sautéed mushrooms or roasted red peppers for extra flavor.
Low-Carb Version: Swap the pasta for cooked spaghetti squash or zucchini noodles.
Cheese Alternatives: Experiment with Gruyère, fontina, or gouda for a different flavor profile.
Spice It Up: Add a pinch more red pepper flakes or a drizzle of hot sauce for those who love heat.
Add Protein: Crumbled Italian sausage or shrimp would be delicious additions to this dish.

With so many possibilities, this recipe is a blank canvas for your culinary creativity!

This Tuscan Chicken Pasta Bake is comfort food at its finest – creamy, cheesy, and bursting with flavor. Perfect for any occasion, it’s sure to become a beloved staple in your home. Try it tonight and watch it disappear from the table!