Tuscan Chicken Pasta Bake Recipe

There's nothing quite like the comforting combination of pasta, chicken, and a creamy sauce baked to perfection. Tuscan Chicken Pasta Bake is the ultimate weeknight dinner that brings the flavors of Italy right to your kitchen. With tender chicken, al dente pasta, and a rich, sun-dried tomato cream sauce, this dish is sure to win over your family and friends.

I first discovered this recipe while experimenting with ways to incorporate more vegetables into our meals. The addition of spinach and sun-dried tomatoes makes it both hearty and wholesome, while the creamy sauce ensures it’s still indulgent. Let’s dive into why this dish is about to become your new go-to recipe.

Why You'll Love This Tuscan Chicken Pasta Bake

Get ready to embrace a dish that checks all the boxes: easy, delicious, and perfect for feeding a crowd. Tuscan Chicken Pasta Bake is not just a meal—it’s an experience.

First, this recipe is a time-saver. By combining cooked chicken and pre-boiled pasta with a quick stovetop sauce, you’ll have everything ready to bake in under 30 minutes. Perfect for those busy evenings when you need something fast but flavorful.

Second, it’s a one-pan wonder when served. The baking dish goes straight from oven to table, saving on cleanup. You’ll love how effortless it is to whip up and tidy up after.

Additionally, the flavors are restaurant-quality. Creamy, tangy, and slightly smoky from the sun-dried tomatoes, this dish feels fancy without the hefty price tag.

Lastly, it’s highly versatile. You can swap out ingredients to suit your taste, making it ideal for using up what you have in the fridge. Whether you’re serving picky eaters or adventurous foodies, this pasta bake adapts beautifully.

Ingredients Notes

The magic of Tuscan Chicken Pasta Bake lies in its balance of simple ingredients that pack a punch. Let’s take a closer look at what makes this dish shine.

Pasta forms the base of the bake. Penne is the best choice for this recipe, as its ridges hold the creamy sauce beautifully. However, rotini or rigatoni work just as well if that’s what you have on hand.

Cooked chicken is the star protein. Leftover rotisserie chicken or grilled chicken breasts are perfect for this recipe. Shred or dice the chicken for even distribution in every bite.

Sun-dried tomatoes provide the tangy, slightly sweet element that balances the richness of the cream sauce. Use the ones packed in oil for an extra layer of flavor.

Spinach adds freshness and a pop of green. Fresh baby spinach wilts perfectly in the hot sauce, though frozen spinach works as well if you thaw and drain it first.

Heavy cream and Parmesan cheese create the luxurious sauce that ties everything together. For a lighter option, you can substitute half-and-half, but the sauce won’t be as thick.

Special equipment-wise, a large skillet, a big mixing bowl, and a 9x13-inch baking dish are all you need to make this recipe come to life.

How To Make This Tuscan Chicken Pasta Bake

Creating this Tuscan Chicken Pasta Bake is straightforward and satisfying. Follow these steps to bring a little taste of Italy to your dinner table.

Start by cooking your pasta according to package instructions. Drain it well and set it aside while you prepare the rest of the dish.

In a large skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in sun-dried tomatoes and let them sauté for a couple of minutes to release their flavors.

Pour in the heavy cream and chicken broth, whisking to combine. Let this mixture simmer gently for 3-4 minutes until slightly thickened. Stir in shredded Parmesan cheese, letting it melt into a silky sauce.

Toss in the fresh spinach and cook until wilted. Then, add the cooked chicken and stir to coat everything in the sauce. Taste and adjust the seasoning with salt and pepper as needed.

Combine the cooked pasta with the sauce mixture in a large bowl, ensuring the pasta is fully coated. Transfer everything to a greased 9x13-inch baking dish, spreading it out evenly.

Top the pasta with shredded mozzarella cheese and a sprinkle of Parmesan. Bake at 375°F for 20 minutes, or until the cheese is melted and bubbling with golden edges.

Storage Options

Leftovers of this Tuscan Chicken Pasta Bake are just as delightful the next day. Proper storage ensures the dish stays fresh and flavorful.

To refrigerate, transfer the cooled pasta bake to an airtight container and store it for up to 3 days. Reheat individual portions in the microwave or reheat the entire dish in the oven at 350°F until warmed through.

For longer storage, you can freeze the pasta bake. Wrap the baking dish tightly in aluminum foil and store it in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations and Substitutions

This recipe is as flexible as it is delicious, allowing you to get creative with ingredients and flavors.

Swap out the chicken for shrimp or Italian sausage for a different protein option. Both pair beautifully with the creamy sauce and Tuscan flavors.

If you’re avoiding dairy, you can use coconut milk and a plant-based Parmesan substitute for a creamy, dairy-free alternative. The flavors will be slightly different but still delicious.

For a vegetarian version, skip the chicken and add more vegetables like mushrooms, artichoke hearts, or bell peppers. You’ll still get a hearty, satisfying dish.

Want to make it spicy? Add a pinch of red pepper flakes to the sauce or use spicy Italian sausage instead of chicken.

No sun-dried tomatoes? Try roasted red peppers for a smoky-sweet substitute. It’s a fantastic way to keep the dish vibrant and flavorful.

Tuscan Chicken Pasta Bake is a meal worth savoring. Whether you’re making it for a family dinner, a potluck, or meal prep, it’s bound to become a staple in your recipe rotation. Enjoy the process of crafting this flavorful dish, and don’t be afraid to make it your own!

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