Tuscan Chicken Pasta Bake Recipe
This Tuscan Chicken Pasta Bake recipe is a creamy, cheesy, and flavorful dish loaded with chicken, spinach, and sun-dried tomatoes. Perfect for weeknight meals or gatherings, it’s a comforting casserole that's easy to make and satisfies every craving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Diet: Gluten Free
Ingredients
Scale
- 12 oz penne pasta
- 2 cups cooked shredded chicken
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 2 cups heavy cream
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook penne pasta according to package instructions; drain and set aside.
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant.
- Stir in heavy cream, Italian seasoning, salt, and pepper. Simmer for 3-4 minutes.
- Add mozzarella and Parmesan cheese to the sauce, stirring until melted and creamy.
- Toss the cooked pasta, chicken, spinach, and sun-dried tomatoes in the sauce until evenly coated.
- Transfer mixture to a greased 9x13-inch baking dish. Sprinkle extra mozzarella on top.
- Bake for 20-25 minutes, or until bubbly and golden. Let cool for 5 minutes before serving.
Notes
- Substitute rotisserie chicken for convenience.
- Add red pepper flakes for a spicy kick.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 480 mg
Find it online: https://sandyrecipes.com/tuscan-chicken-pasta-bake-recipe/