There's nothing quite like the comforting aroma of Tuscan Chicken Pasta Bake filling your kitchen. This dish brings together the creamy richness of a homemade Alfredo sauce, tender chunks of chicken, and the robust flavors of sun-dried tomatoes and spinach—all baked to golden perfection.
I first discovered this recipe when searching for a way to elevate a simple pasta dinner into something truly special. Now, it's a go-to for potlucks, cozy family dinners, and even special occasions. It's hearty, flavorful, and oh-so-easy to prepare.
Why You'll Love This Tuscan Chicken Pasta Bake
Get ready to fall head over heels for this Tuscan Chicken Pasta Bake. It's not just a meal—it's an experience that combines comforting flavors with a gourmet twist.
First, this recipe is wonderfully easy to prepare, making it perfect for busy weeknights or last-minute dinner plans. You can even assemble it ahead of time and bake it when needed, giving you more flexibility in your schedule.
Not only is this dish quick and simple, but it’s also loaded with rich, satisfying flavors. The combination of sun-dried tomatoes, garlic, and Parmesan cheese creates a depth of taste that feels indulgent, yet approachable.
It's also family-friendly, appealing to both kids and adults. Whether you're feeding picky eaters or adventurous foodies, this pasta bake has something for everyone.
Lastly, the leftovers are incredible. If you’re lucky enough to have any left, they reheat beautifully, making lunch the next day just as delightful as dinner.
Ingredients Notes

The beauty of Tuscan Chicken Pasta Bake lies in its combination of simple ingredients, each contributing to its incredible flavor and texture.
Pasta forms the foundation of this dish. I recommend using penne or rigatoni, as their sturdy shapes hold up well in the bake and catch the creamy sauce in every bite. Cook it to just al dente before mixing with the other ingredients.
Chicken provides a hearty protein boost. Boneless, skinless chicken breasts or thighs work equally well. Sear them until golden for a flavorful base, then chop into bite-sized pieces for easy eating.
Sun-dried tomatoes bring a tangy, slightly sweet burst of flavor. Look for the kind packed in oil—they’re more tender and flavorful. If you’re not a fan, roasted red peppers make an excellent substitute.
Spinach adds a fresh, vibrant touch to the dish. Baby spinach works best since it wilts quickly, blending seamlessly into the sauce without overpowering it.
For the sauce, a mix of heavy cream, chicken broth, garlic, and Parmesan cheese creates a luscious, velvety base. If you’re watching calories, you can swap the heavy cream for half-and-half, but the richness might be slightly reduced.
How To Make This Tuscan Chicken Pasta Bake

Creating this Tuscan Chicken Pasta Bake is easier than you might think, with just a few simple steps standing between you and a comforting, delicious dinner.
Start by cooking the pasta. Boil it in salted water until it’s just al dente—remember, it will continue cooking in the oven, so don’t overdo it. Drain and set aside.
While the pasta cooks, prepare the chicken. Heat a large skillet over medium-high heat, add a drizzle of olive oil, and cook the chicken until it’s golden on both sides. Remove it from the pan and let it rest for a few minutes before cutting it into chunks.
In the same skillet, make the sauce. Sauté minced garlic in the leftover chicken drippings until fragrant. Then add the heavy cream and chicken broth, whisking until combined. Stir in grated Parmesan cheese and sun-dried tomatoes, letting the sauce simmer until slightly thickened.
Combine the cooked pasta, chicken, spinach, and sauce in a large mixing bowl. Make sure everything is evenly coated with that creamy, flavorful sauce. Transfer the mixture to a greased baking dish, then sprinkle shredded mozzarella cheese on top.
Bake at 375°F (190°C) for about 20-25 minutes, or until the cheese is melted and bubbly. For an extra golden top, switch to the broiler for the last few minutes. Let the bake cool for 5 minutes before serving.
Storage Options
This Tuscan Chicken Pasta Bake is just as practical as it is delicious, with excellent storage options that make it a great make-ahead meal.
To store leftovers, transfer them to an airtight container and refrigerate for up to 3-4 days. The flavors deepen as it sits, making the leftovers even tastier.
For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual servings for a quick meal. Add a splash of cream or milk before reheating to keep the sauce creamy.
Variations and Substitutions
This recipe is wonderfully adaptable, allowing you to customize it to suit your taste or dietary needs.
For a vegetarian version, skip the chicken and double up on the spinach and sun-dried tomatoes. You can also add sautéed mushrooms for an earthy twist.
Prefer seafood? Swap the chicken for shrimp or scallops. Cook them quickly in the skillet before adding to the pasta mixture.
If you're looking to lighten things up, use whole wheat or gluten-free pasta and substitute Greek yogurt for part of the cream.
Love spice? Add a pinch of red pepper flakes to the sauce for a subtle heat that complements the creamy flavors.
Feeling indulgent? Mix in crispy bacon or pancetta for a smoky, savory addition.
Tuscan Chicken Pasta Bake is one of those recipes that feels both luxurious and homey—a true crowd-pleaser. With its creamy sauce, hearty chicken, and perfectly baked pasta, it's bound to become a favorite in your household.
PrintTuscan Chicken Pasta Bake Recipe
This Tuscan Chicken Pasta Bake recipe combines tender chicken, creamy pasta, sun-dried tomatoes, and spinach, baked to perfection. Perfect for a hearty family meal or entertaining guests, this dish is a delicious way to bring Tuscan flavors to your table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 12 oz penne pasta
- 2 cups cooked chicken, shredded or diced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach leaves
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant.
- Add sun-dried tomatoes, cooked chicken, and spinach. Cook until spinach is wilted.
- Pour in heavy cream and stir in Parmesan cheese, Italian seasoning, and red pepper flakes. Let it simmer for 2-3 minutes.
- Combine the cooked pasta with the sauce mixture and transfer to a greased 9x13-inch baking dish.
- Sprinkle mozzarella cheese evenly over the top.
- Bake for 20-25 minutes or until cheese is bubbly and golden.
- Serve hot and enjoy!
Notes
- Feel free to substitute heavy cream with half-and-half for a lighter version.
- For added protein, use leftover roasted chicken or rotisserie chicken.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
Leave a Reply