Description
This creamy and cheesy Tuscan Chicken Pasta Bake is a comforting casserole that combines tender chicken, penne pasta, spinach, sundried tomatoes, and a rich creamy sauce topped with melted parmesan and mozzarella cheese. Perfect for a satisfying dinner that brings together the flavors of Tuscany in a baked pasta dish.
Ingredients
Scale
Chicken and Pasta
- 2 diced chicken breasts, 1-inch pieces (about 1 ½ pounds)
- 10 ounces penne pasta (uncooked)
Sauce and Vegetables
- 2 cups heavy cream
- 2 ½ cups chicken broth
- 2 cups chopped spinach
- 2 (8-ounce) jars sundried tomatoes, drained and chopped
Seasonings and Cheese
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat and Prepare: Preheat the oven to 400 degrees Fahrenheit and spray a 9x13-inch baking dish with non-stick cooking spray to prevent sticking.
- Combine Ingredients: Add the diced chicken, uncooked penne pasta, heavy cream, chicken broth, chopped spinach, sundried tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper directly into the prepared baking dish. Stir everything together well to evenly combine.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. This initial baking allows the pasta to start cooking and the flavors to meld.
- Stir and Continue Baking: Remove the foil and stir the casserole to ensure all pasta is coated with the liquid. Return to the oven and bake uncovered for an additional 20 minutes.
- Add Cheese Topping: Remove the foil again, stir the casserole, then evenly sprinkle the parmesan and mozzarella cheeses over the top. Bake for 5 more minutes until the cheese is melted and bubbly.
- Final Stir and Rest: Remove from the oven, stir the melted cheese into the pasta bake, and let it rest for a few minutes before serving to allow it to set and flavors to deepen.
Notes
- Use cooked chicken if you prefer to reduce cooking time, but bake uncovered longer to ensure the pasta cooks through.
- For a lighter version, substitute half-and-half or milk for heavy cream, but the bake will be less creamy.
- Add crushed red pepper flakes for a spicy kick if desired.
- Fresh spinach can replace frozen if preferred; just make sure to chop it finely.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated well in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 667 kcal
- Sugar: 5 g
- Sodium: 1256 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.01 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 166 mg
