Tuscan 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
Scale
- 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
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach leaves
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 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
Find it online: https://amandarecipes.com/tuscan-chicken-pasta-bake-recipe/