Tuscan Chicken Pasta Bake Recipe
This Tuscan Chicken Pasta Bake recipe combines tender chicken, sun-dried tomatoes, spinach, and a creamy cheese sauce baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
Scale
- 12 oz penne pasta
- 2 cups cooked chicken (shredded or diced)
- 1 cup sun-dried tomatoes (chopped)
- 2 cups fresh spinach
- 2 cups heavy cream
- 1 cup chicken broth
- 2 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 oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook pasta until al dente, drain, and set aside.
- In a skillet, heat olive oil and sauté garlic until fragrant. Add sun-dried tomatoes, spinach, chicken broth, and cream. Simmer for 3 minutes.
- Stir in Parmesan cheese, Italian seasoning, salt, and pepper. Let the sauce thicken slightly.
- Combine cooked pasta, chicken, and sauce in the baking dish. Top with mozzarella cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Serve warm and enjoy!
Notes
- Substitute penne pasta with rigatoni or fusilli if desired.
- Add red chili flakes for extra spice.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 650mg
Find it online: https://katyrecipes.com/tuscan-chicken-pasta-bake-recipe/