Description
This Tuscan Chicken Pasta Bake is a comforting one-dish meal featuring tender chicken, penne pasta, creamy heavy cream sauce, sun-dried tomatoes, and spinach. Baked to perfection with layers of Parmesan and mozzarella cheese, this hearty casserole is bursting with Italian-inspired flavors perfect for family dinners.
Ingredients
Chicken and Pasta
- 2 diced chicken breasts (1-inch pieces, about 1 ½ pounds)
- 10 ounces penne pasta (uncooked)
Vegetables and Flavorings
- 2 cups chopped spinach
- 2 (8-ounce) jars drained and chopped sundried tomatoes
- 2 teaspoons Italian seasoning
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
Liquids and Cheese
- 2 cups heavy cream
- 2 ½ cups chicken broth
- 1 cup shredded Parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking and allow easy cleanup.
- Combine Ingredients: Add diced chicken breasts, uncooked penne pasta, heavy cream, chicken broth, chopped spinach, drained and chopped sundried tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper directly into the prepared baking dish.
- Mix and Cover: Stir all the ingredients together to combine thoroughly, ensuring the pasta is evenly coated with liquid and seasoning. Cover the dish securely with aluminum foil.
- Bake Initially: Bake the covered dish for 30 minutes so the chicken can cook and the pasta begins to soften while absorbing flavors.
- Stir and Continue Baking: Carefully remove the foil and stir the casserole to make sure all the pasta is coated evenly. Return the dish to the oven and bake uncovered for an additional 20 minutes, allowing the liquid to reduce and the pasta to finish cooking.
- Add Cheese and Final Bake: Sprinkle shredded Parmesan and grated mozzarella cheese evenly over the casserole. Bake uncovered for another 5 minutes until the cheese melts and becomes bubbly and golden.
- Rest and Serve: Remove from the oven and let the pasta bake rest for a few minutes before serving to allow the flavors to settle and the dish to thicken slightly.
Notes
- Use fresh spinach or frozen, but ensure it’s well-drained to avoid excess moisture.
- You can substitute sun-dried tomatoes packed in oil for a richer flavor.
- For a lower fat alternative, you may use half-and-half instead of heavy cream, though the sauce will be less rich.
- If you prefer, use gluten-free pasta to make this dish gluten-free.
- Leftovers keep well covered in the refrigerator for up to 3 days and reheat well in the oven or microwave.
