Tuscan Chicken Pasta Bake Description:
This Tuscan Chicken Pasta Bake is a rich, cheesy, and flavor-packed comfort dish made with tender chicken, sun-dried tomatoes, spinach, creamy garlic-Parmesan sauce, and perfectly cooked pasta, all baked to golden perfection. Inspired by the rustic flavors of Tuscany, it’s a satisfying one-pan meal that’s ideal for busy weeknights or cozy dinners.
Ingredients:
For the Pasta Bake:
2 cups uncooked penne or rigatoni pasta
2 tbsp olive oil
2 chicken breasts, diced
1 tsp Italian seasoning
Salt and pepper to taste
3 cloves garlic, minced
½ tsp red pepper flakes (optional)
½ cup sun-dried tomatoes, drained and sliced
2 cups fresh spinach
1 ½ cups heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
1 ½ cups shredded mozzarella cheese (divided)
Fresh basil (for garnish)
Instructions:
1. Cook Pasta:
Boil pasta according to package directions until al dente. Drain and set aside.
2. Sear Chicken:
In a large skillet, heat olive oil over medium-high heat. Add diced chicken, Italian seasoning, salt, and pepper. Cook until golden and cooked through. Remove from skillet and set aside.
3. Prepare Sauce:
In the same skillet, reduce heat to medium. Add garlic and red pepper flakes; sauté for 1 minute. Stir in sun-dried tomatoes and cook another minute.
4. Make It Creamy:
Pour in heavy cream and chicken broth. Bring to a simmer. Stir in Parmesan cheese until melted and smooth.
5. Add Spinach & Combine:
Add spinach and cook until wilted. Return chicken to the pan. Stir in cooked pasta and ¾ cup mozzarella.
6. Bake:
Preheat oven to 190°C (375°F). Transfer mixture to a greased baking dish. Top with remaining mozzarella. Bake uncovered for 15–20 minutes or until bubbly and golden.
7. Garnish & Serve:
Sprinkle with fresh basil and serve hot.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minute
Servings: 4
Nutrition (Per Serving – Approximate):
Calories: 620
Protein: 38g
Carbohydrates: 45g
Fat: 33g
Saturated Fat: 17g
Fiber: 3g
Sugar: 5g
Sodium: 690mg
Questions & Answers:
Q: Can I make this ahead of time?
A: Yes! Assemble the pasta bake ahead and refrigerate for up to 24 hours. Add 5–10 minutes extra bake time if baking from cold.
Q: Can I use milk instead of cream?
A: Yes, use whole milk with a little flour (1 tbsp) for thickening, though it will be less rich.
Q: What can I substitute for sun-dried tomatoes?
A: Roasted red peppers or cherry tomatoes can work as a milder substitute.
Q: Is this freezer-friendly?
A: Absolutely! Freeze the unbaked pasta in an airtight container for up to 2 months. Thaw overnight in the fridge before baking.
Q: Can I make it vegetarian?
A: Yes, omit the chicken and use mushrooms or zucchini for a hearty alternative