Tuscan Chicken Pasta Bake Recipe
This Tuscan Chicken Pasta Bake is a creamy and cheesy dinner recipe filled with tender chicken, sun-dried tomatoes, and spinach, baked to perfection. A comforting dish that's easy to make and bursting with Tuscan flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 oz pasta (penne or rigatoni)
- 2 cups cooked chicken, shredded or diced
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 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).
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant.
- Add spinach and cook until wilted, then mix in sun-dried tomatoes.
- Stir in heavy cream, Italian seasoning, salt, and pepper. Simmer for 2 minutes.
- Combine cooked pasta, chicken, and sauce. Toss until evenly coated.
- Transfer to a greased baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 20 minutes, or until cheese is bubbly and golden.
- Serve warm and enjoy!
Notes
- Substitute heavy cream with half-and-half for a lighter version.
- Add red chili flakes for a spicy kick.
- Great for meal prep; stores well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
Find it online: https://elianarecipes.com/tuscan-chicken-pasta-bake-recipe/