Tuscan Chicken Pasta Bake Recipe
Indulge in the ultimate Tuscan Chicken Pasta Bake, a comforting dish filled with creamy pasta, juicy chicken, sun-dried tomatoes, and fresh spinach. Perfect for family dinners or meal prepping, this baked pasta recipe is a hearty crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 12 oz penne pasta
- 2 cups cooked chicken, shredded or cubed
- 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 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the penne pasta in salted water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant.
- Stir in heavy cream, Italian seasoning, and season with salt and pepper. Bring to a gentle simmer.
- Add mozzarella and Parmesan cheeses to the skillet, stirring until melted and smooth.
- Toss in the cooked pasta, shredded chicken, sun-dried tomatoes, and fresh spinach. Stir until well combined.
- Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle additional mozzarella cheese on top.
- Bake for 20-25 minutes, or until golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Rotisserie chicken works perfectly for this recipe.
- Add red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 600mg
Find it online: https://emiliarecipes.com/tuscan-chicken-pasta-bake-recipe/