Tuscan Chicken Pasta Bake

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 637cal

Author: Ashley Fehr

This Tuscan Chicken Pasta Bake is cheesy, creamy, and so flavorful! Penne pasta is baked in the best homemade sauce and made hearty with bites of chicken spread throughout. Perfect for those crazy weeknights when you need something comforting and easy!

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US Customary - Metric

Ingredients

5 cups short pasta (340-390 grams) penne, fusili or similar
1 tablespoon oil
1 lb boneless skinless chicken (about 2-3 breasts or 6 thighs)
salt and pepper

Pasta Sauce:

¼ cup butter
¼ cup sun dried tomatoes drained and chopped
2-3 cloves garlic minced
1 teaspoon Italian seasoning
½ teaspoon dried oregano
⅛ - ¼ teaspoon crushed red pepper flakes
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons flour
1 ½ cups low sodium chicken broth
1 ½ cups heavy cream
¼ cup shredded Parmesan cheese
2 cups chopped fresh spinach

Pasta Bake

1 ½ cups shredded mozzarella cheese
2 tablespoons Parmesan cheese

Instructions

Lightly grease one 9×13″ baking dish or two 8×8″ baking dishes. Turn the oven to 375 degrees F if cooking right away (instructions for making ahead or freezing below).
Cook the pasta according to package directions (just to al dente), drain and place in the baking dish.

Make the pasta sauce

Heat a large skillet over medium-high heat and add the oil. Cut chicken into ½ - ¾" pieces.
Season the chicken lightly with salt and pepper and cook until lightly browned on all sides and cooked through (about 5-6 minutes). Place in the baking dish with the pasta.
In the same skillet, melt the butter over medium heat.
Add the sun dried tomatoes, garlic, Italian seasoning, oregano, salt, pepper and red pepper flakes and cook 1-2 minutes.
Stir in the flour until absorbed, and cook 1-2 minutes.
Gradually whisk in the broth and cream until combined and smooth. Cook over medium heat, stirring often, until slightly thickened.
Stir in the ¼ cup Parmesan cheese and spinach, then pour over the pasta and chicken in the baking dish. Stir to combine.
Top with mozzarella and 2 tablespoons Parmesan cheese.
Follow directions below to store for later, or cover with foil and bake at 375 degrees for 20 minutes until hot and bubbly, then broil to brown the cheese if desired.
Serve.

Video

Notes

Ingredients and Substitutions:

Pasta: any variety of pasta will work here, but I find short (but not too small) types work the best. Feel free to swap with gluten-free or whole grain pasta if desired.
Chicken: we usually use chicken breasts in this recipe, but it's also a great recipe if you have leftover Baked Chicken Breast or Crockpot Shredded Chicken. Feel free to leave it out for a meatless version or use Italian sausage, cooked bacon, or canned white beans instead.
Broth: I always choose low sodium broth and adjust the salt as needed. If using salted broth, you may need to adjust the salt content. Feel free to swap for vegetable broth if needed.
Cream: heavy cream creates a rich sauce and doesn't break when cooking. If you want to swap for a lighter sauce, choose evaporated milk instead of regular milk. Regular milk can curdle when cooked.
Spinach: fresh spinach adds a great pop of color and nutrition but there are lots of vegetables that work great in here! Tomatoes, mushrooms, kale, broccoli, peppers, and more. Be sure to cook the vegetables first unless they cook in just a couple minutes.

To make ahead:

Refrigerator. Assemble the casserole, but don’t bake. Wrap tightly and store in the fridge for up to 2 days. When you’re ready to serve, just follow the baking instructions. You may need to add a splash of water or broth to thin the sauce.
Freezer. Assemble the casserole without the cheese topping, and don’t bake. Cool completely, then wrap in plastic wrap and foil and store in the freezer for 2-3 months. When you’re ready to serve, add the cheese. To reheat, thaw it completely in the fridge overnight for best results, then remove the plastic wrap and follow the baking instructions (recommended for the best texture.)

Nutrition