Description
This creamy and cheesy Tuscan Chicken Pasta Bake is a comforting casserole that combines diced chicken breast, penne pasta, sundried tomatoes, spinach, and a rich creamy sauce baked to perfection with a melted parmesan and mozzarella cheese topping.
Ingredients
Scale
Main Ingredients
- 2 diced chicken breasts, 1-inch pieces (about 1 ½ pounds)
- 10 ounces penne pasta (uncooked)
- 2 cups heavy cream
- 2 ½ cups chicken broth
- 2 cups chopped spinach
- 2 (8-ounce) jars sundried tomatoes, drained and chopped
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400 degrees Fahrenheit and spray a 9x13-inch baking dish with non-stick cooking spray to prevent sticking.
- Combine Ingredients: Add the diced chicken breasts, penne pasta, heavy cream, chicken broth, chopped spinach, sundried tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper to the baking dish. Stir everything thoroughly to combine evenly.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to allow the pasta and chicken to start cooking and absorb the flavors.
- Stir and Continue Baking: Remove the baking dish from the oven, stir the mixture well to ensure all pasta is coated in liquid, then return to the oven and bake uncovered for an additional 20 minutes.
- Add Cheese and Final Bake: Remove the foil completely, stir the casserole again, then evenly top with shredded parmesan and grated mozzarella cheese. Bake for 5 more minutes until the cheese is melted and bubbly.
- Rest and Serve: Remove from oven, gently stir the melted cheese into the casserole, and let it rest for a few minutes before serving to allow flavors to settle.
Notes
- Use full-fat heavy cream for the richest flavor and creamy texture.
- Sundried tomatoes add a sweet tangy depth; packed in oil or dry-packed both work, just drain well if oily.
- You can substitute spinach with kale or Swiss chard for different greens.
- Make sure to stir midway through baking to prevent pasta from sticking and ensure even cooking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- For a lower-fat version, substitute half-and-half for heavy cream but expect a less creamy dish.
Nutrition
- Serving Size: 1 serving
- Calories: 667 kcal
- Sugar: 5 g
- Sodium: 1256 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.01 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 166 mg
