Tuscan Chicken Pasta Bake Recipe

There's nothing quite like the comforting aroma of Tuscan Chicken Pasta Bake fresh out of the oven. This creamy, cheesy dish is packed with tender chicken, savory sun-dried tomatoes, and fresh spinach, all nestled in perfectly cooked pasta. It's the ultimate one-pan meal that will have your family gathering around the table with eager appetites.

this Recipe

I first discovered this recipe when looking for a way to combine my love for Italian flavors with an easy-to-prep casserole. After a few tweaks to the seasoning and cheese blend, it quickly became a household favorite. Let's dive in and explore what makes this recipe so special.

Why You'll Love This Tuscan Chicken Pasta Bake

Get ready to fall head over heels for this creamy, comforting pasta dish. Tuscan Chicken Pasta Bake is the perfect mix of convenience and indulgence, making it a must-try for busy weeknights or cozy weekend dinners.

First off, this dish is a lifesaver when you're short on time. With minimal prep and a quick assembly, you can have this casserole in the oven in no time. Plus, it’s a fantastic make-ahead option – just refrigerate or freeze it before baking, and you'll have dinner ready at a moment's notice.

The flavors are absolutely incredible. From the juicy chicken to the sun-dried tomatoes and the creamy garlic-Parmesan sauce, every bite is loaded with Italian-inspired goodness.

It's also wonderfully versatile. Whether you're feeding picky eaters or trying to clean out your fridge, this recipe adapts easily. Swap out the chicken for sausage, add more veggies, or try a different pasta – it all works!

And finally, who can resist the cheesy, golden-brown crust? A layer of melty mozzarella and Parmesan takes this dish over the top, making it as visually stunning as it is delicious.

Ingredients Notes

The beauty of Tuscan Chicken Pasta Bake lies in its simple yet flavorful ingredients. Each one is carefully chosen to create a dish that’s rich, creamy, and utterly satisfying.

Pasta is the base of this bake, and I recommend using penne or rigatoni. These shapes hold the sauce beautifully, ensuring every bite is full of creamy goodness. You can use whole wheat or gluten-free pasta if you prefer.

Chicken is the star protein here. I like to use boneless, skinless chicken breasts for their lean, tender texture, but thighs work well too if you prefer a richer flavor.

Sun-dried tomatoes add a burst of tangy sweetness that complements the creamy sauce perfectly. Look for oil-packed varieties – the flavor is deeper, and you can even use the oil for cooking.

Spinach brings a fresh, vibrant touch to the dish. Baby spinach wilts quickly and evenly, so it’s my go-to choice. If you're out of spinach, kale or arugula make great substitutes.

The sauce combines heavy cream, chicken broth, garlic, and Parmesan cheese to create a luxurious, velvety texture. You can lighten it up with half-and-half, but the richness of heavy cream is hard to beat.

Finally, cheese is essential. Mozzarella melts beautifully, creating a gooey, bubbly topping, while Parmesan adds a nutty, salty kick.

For equipment, you’ll need a large skillet, a pot for cooking pasta, and a 9x13-inch baking dish. Simple tools, but they work wonders!

How To Make This Tuscan Chicken Pasta Bake

Creating this delicious pasta bake is as easy as 1-2-3. With just a few steps, you’ll have a crowd-pleasing meal ready to serve.

Start by cooking your pasta in a large pot of salted boiling water. Cook it just shy of al dente since it will continue cooking in the oven. Drain the pasta and set it aside.

While the pasta cooks, heat a large skillet over medium heat and add a drizzle of olive oil. Cook the chicken, seasoned with salt, pepper, and Italian seasoning, until golden brown and cooked through. Remove the chicken from the skillet and let it rest while you prepare the sauce.

In the same skillet, sauté minced garlic until fragrant, then stir in sun-dried tomatoes and their oil. Add chicken broth and heavy cream, stirring to combine. Let the mixture simmer gently until it thickens slightly, then stir in grated Parmesan cheese until smooth and creamy.

Combine the cooked pasta, chicken, and fresh spinach in a large mixing bowl. Pour the sauce over the top and toss until everything is evenly coated. Transfer the mixture to a greased 9x13-inch baking dish.

Sprinkle shredded mozzarella and a little extra Parmesan over the top, then bake in a preheated 375°F oven for 20-25 minutes, or until the cheese is bubbly and golden. Let the dish cool slightly before serving.

Storage Options

Tuscan Chicken Pasta Bake is just as good the next day, making it perfect for meal prep or leftovers.

To refrigerate, transfer the cooled pasta bake to an airtight container. It will stay fresh in the fridge for up to 3 days. Reheat individual portions in the microwave or the entire dish in the oven until heated through.

For freezing, assemble the dish but don't bake it. Cover it tightly with aluminum foil and freeze for up to 3 months. When ready to enjoy, bake from frozen at 375°F, adding an extra 20-30 minutes to the baking time.

Variations and Substitutions

This recipe is endlessly adaptable, so feel free to get creative!

• Swap the chicken for Italian sausage or shrimp for a fun twist.
• Add extra veggies like mushrooms, bell peppers, or zucchini for added nutrition and color.
• Use a different cheese, such as Gruyère or fontina, for a unique flavor profile.
• Replace the heavy cream with a plant-based alternative like coconut milk or cashew cream for a dairy-free option.
• For a gluten-free version, simply substitute the pasta with your favorite gluten-free brand.

Experiment with your favorite ingredients to make this dish truly your own. With its rich flavors and creamy texture, Tuscan Chicken Pasta Bake is sure to become a staple in your kitchen!

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