Tuscan Chicken Pasta Bake

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 20

Cook Time: 45

Total Time: 1 5

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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Ingredients

5 cups dry penne pasta (about 12oz or 350g)
1 tablespoon oil
2-3 boneless, skinless chicken breasts, cut into ½" pieces (about 1-1½ lbs)
Salt
Pepper

Pasta Sauce

¼ cup unsalted butter
¼ cup sun-dried tomatoes (drained and chopped)
2-3 cloves garlic (finely minced)
1 teaspoon Italian seasoning
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon red chili flakes
3 tablespoons all-purpose flour
1½ cups low-sodium chicken broth
1½ cups heavy whipping cream
2 cups chopped fresh spinach
¼ cup grated Parmesan cheese

Pasta Bake

1½ cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Instructions

Preheat the oven to 375°F. Lightly grease one 9×13″ baking dish or two 8×8″ baking dishes.
In a large pot of salted water, cook the pasta according to the package directions, just to al dente. Drain the pasta and place it in the prepared baking dish.
Heat a large saucepan over medium-high heat and add the oil.
Season the chicken lightly with salt and pepper and cook in the oil for 5 to 6 minutes, until lightly browned and a meat thermometer inserted into the chicken reaches 165°F. Place the chicken in the baking dish with the pasta.

Pasta Sauce

In the same saucepan over medium heat, melt the butter.
Add the sun-dried tomatoes, garlic, Italian seasoning, oregano, salt, pepper, and chili flakes and cook for 1 to 2 minutes.
Stir in the flour until no white remains and cook for 1 to 2 minutes.
Gradually whisk in the broth and cream, until combined and smooth. Cook, stirring often, until slightly thickened.
Stir in the spinach and Parmesan. Taste and adjust seasonings as desired, then pour over the pasta and chicken in the baking dish. Stir to combine.

Pasta Bake

Top the pasta with the mozzarella and Parmesan.
Bake 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