Tuscan Chicken Pasta Bake Recipe

There’s something magical about the combination of creamy pasta, tender chicken, and bold Tuscan-inspired flavors all baked to perfection. This Tuscan Chicken Pasta Bake is a crowd-pleaser, perfect for cozy family dinners or impressing guests at your next gathering.

this Recipe

I discovered this recipe when searching for a way to elevate a basic pasta dish into something extraordinary. The result? A cheesy, herb-infused masterpiece that’s now a staple in our home. Let’s dive into why this dish is bound to become a favorite.

Why You’ll Love This Tuscan Chicken Pasta Bake

Get ready to embrace your next go-to comfort food dish. This Tuscan Chicken Pasta Bake is the perfect marriage of convenience, flavor, and versatility.

First off, it’s incredibly easy to prepare. With just 20 minutes of hands-on time, this recipe is perfect for busy weeknights or when you’re looking to feed a crowd without stress.

The rich, creamy sauce is the star of the show. Made with a blend of cream, garlic, and sun-dried tomatoes, it wraps every bite of pasta in luxurious flavor.

Packed with protein and vegetables, this dish is as wholesome as it is satisfying. Juicy chicken, fresh spinach, and a medley of Italian herbs ensure you’re serving up something nutritious.

It’s also highly adaptable. You can switch up the proteins or add different veggies based on your preferences or what’s in your fridge.

Once you’ve tried it, you’ll understand why this bake is destined to be a regular in your dinner rotation.

Ingredients Notes

The magic of this Tuscan Chicken Pasta Bake lies in the perfect balance of creamy, cheesy goodness and bright, herbaceous flavors. Let’s break down what makes this dish shine.

The pasta is the foundation of this recipe. Penne is a great choice because its ridged texture holds onto the sauce beautifully. Feel free to use rigatoni or ziti if that’s what you have on hand.

For the chicken, boneless, skinless chicken breasts work wonderfully, providing lean protein that cooks quickly. You could also substitute with thighs if you prefer a richer flavor.

Sun-dried tomatoes bring a tangy, slightly sweet depth that pairs beautifully with the creamy sauce. Look for those packed in oil for extra richness.

Fresh spinach adds a burst of color and nutrients. It wilts perfectly into the sauce, balancing the creaminess with a touch of earthiness.

A mix of Parmesan and mozzarella cheese creates the ultimate cheesy crust. Parmesan adds a sharp nuttiness, while mozzarella melts into that ooey-gooey texture we all love.

Finally, Italian seasoning and minced garlic bring all the Tuscan flavors together. These pantry staples make the dish taste like it’s straight out of an Italian trattoria.

No special equipment is needed—just a large skillet, a baking dish, and a pot for boiling pasta.

How To Make This Tuscan Chicken Pasta Bake

Creating this Tuscan Chicken Pasta Bake is as simple as it is rewarding. Follow these steps to craft a meal your family will rave about.

Start by preheating your oven to 375°F and bringing a large pot of salted water to a boil. Cook your pasta until just al dente, as it will continue cooking in the oven. Drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium heat. Season diced chicken with salt, pepper, and Italian seasoning, then sauté until cooked through. Remove the chicken and set it aside.

In the same skillet, add minced garlic and sun-dried tomatoes. Sauté until fragrant, about one minute. Pour in heavy cream and chicken broth, stirring to combine. Let the mixture simmer until slightly thickened.

Add fresh spinach to the skillet and stir until wilted. Return the cooked chicken to the pan and toss to coat everything in the creamy sauce.

Combine the cooked pasta with the sauce mixture and transfer to a greased 9x13-inch baking dish. Top with a generous layer of Parmesan and mozzarella cheese.

Bake for 20-25 minutes or until the top is bubbly and golden brown. Allow it to rest for a few minutes before serving.

This recipe comes together in about 45 minutes total, making it perfect for weeknights or casual dinner parties.

Storage Options

Leftovers of this Tuscan Chicken Pasta Bake are a blessing in disguise—they taste just as amazing the next day! Here’s how to store and reheat your bake.

For short-term storage, transfer leftovers to an airtight container and refrigerate for up to 4 days.

If you’d like to freeze it, ensure the bake has completely cooled before wrapping it tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months.

To reheat, warm individual portions in the microwave or cover the baking dish with foil and heat in a 350°F oven until heated through. For frozen leftovers, thaw overnight in the fridge before reheating.

Variations and Substitutions

This recipe is endlessly customizable, so you can tweak it to suit your taste or dietary needs.

For a vegetarian version, swap the chicken for mushrooms or roasted vegetables like zucchini and bell peppers.

Want to switch up the protein? Try cooked shrimp or Italian sausage for a delicious twist.

If you’re looking to lighten things up, use whole wheat pasta and replace the heavy cream with a blend of low-fat cream cheese and milk.

Experiment with different cheeses! Gouda, Fontina, or even a sprinkle of crumbled goat cheese would add unique flavors.

Don’t have sun-dried tomatoes? Cherry tomatoes roasted in olive oil make a great substitute.

Feel free to get creative—this recipe is a fantastic canvas for your culinary imagination.

Now that you have the recipe and tips, it’s time to gather your ingredients and make your own Tuscan Chicken Pasta Bake! One bite, and you’ll see why it’s a family favorite.

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