Tuscan Chicken Pasta Bake Recipe

There's something so comforting about a bubbling Tuscan Chicken Pasta Bake fresh out of the oven. The combination of tender chicken, al dente pasta, and a creamy, garlicky sauce loaded with sun-dried tomatoes and spinach is pure heaven.

This dish quickly became a favorite in my household after I made it for a family gathering. Not only is it a hit with adults and kids alike, but it's also incredibly easy to prepare ahead of time, making it perfect for busy weeknights or cozy weekends.

Let’s dive in and discover why this dish deserves a spot on your dinner rotation!

Why You'll Love This Tuscan Chicken Pasta Bake

Get ready to add a new favorite to your recipe book. This Tuscan Chicken Pasta Bake is packed with flavor, easy to prepare, and destined to become a family favorite.

First off, it’s a complete meal in one dish. With pasta, protein, and veggies all baked together in a creamy sauce, there’s no need for side dishes—though a slice of garlic bread never hurts!

It’s also perfect for meal prep. You can assemble it ahead of time, refrigerate, and simply bake when you're ready. This is a lifesaver on busy weeknights.

Not to mention, this recipe is crowd-pleasing and versatile. Whether you're feeding picky eaters or cooking for a dinner party, this pasta bake can be customized to suit everyone's tastes.

Finally, the rich, Tuscan-inspired flavors are unforgettable. Think of a creamy garlic sauce infused with sun-dried tomatoes, spinach, and a hint of Parmesan—it's everything you crave in comfort food.

Ready to make your kitchen smell amazing? Let’s talk ingredients.

Ingredients Notes

The beauty of this recipe lies in its simple, wholesome ingredients that come together to create something extraordinary. Here’s what you’ll need:

• Pasta: Penne or rigatoni works best for this bake. Their sturdy shape holds up beautifully under the sauce and cheese.
• Chicken: Boneless, skinless chicken breasts or thighs are perfect. Dice them into bite-sized pieces for even cooking.
• Sun-dried Tomatoes: These add a sweet, tangy kick to the dish. Look for the kind packed in oil—they’re more flavorful and easier to chop.
• Fresh Spinach: A handful of fresh spinach adds a pop of color and nutrition. Feel free to use frozen spinach if that’s what you have on hand—just be sure to thaw and drain it well.
• Cream Sauce: A blend of heavy cream and chicken broth forms the base. Whisking in a bit of Parmesan cheese gives it a nutty depth of flavor.
• Cheese: Mozzarella and Parmesan make the topping irresistible. Feel free to mix in a little provolone or asiago for added flavor.

Lastly, you’ll need a large skillet and a 9x13-inch baking dish to bring it all together. Let’s get cooking!

How to Make This Tuscan Chicken Pasta Bake

Creating this creamy, dreamy pasta bake is a straightforward process. Follow these steps, and you’ll have a dish that looks and tastes like it came from a restaurant.

1. Cook the Pasta
   Start by boiling your pasta in salted water until just shy of al dente. It will finish cooking in the oven, soaking up all the sauce. Drain and set aside.
2. Sauté the Chicken
   Heat a large skillet with a splash of olive oil over medium-high heat. Season your diced chicken with salt, pepper, and Italian seasoning, then cook until golden brown on all sides. Remove from the skillet and set aside.
3. Prepare the Sauce
   In the same skillet, sauté minced garlic until fragrant. Stir in sun-dried tomatoes, followed by heavy cream and chicken broth. Let it simmer for a few minutes, then whisk in Parmesan cheese until the sauce thickens slightly. Add fresh spinach and let it wilt.
4. Combine and Assemble
   Toss the cooked pasta and chicken in the skillet with the sauce, ensuring everything is well coated. Transfer the mixture to a greased baking dish. Sprinkle generously with shredded mozzarella and Parmesan.
5. Bake
   Preheat your oven to 375°F (190°C). Bake the pasta uncovered for 20-25 minutes, or until the cheese is melted and golden.

Let the dish rest for 5 minutes before serving—it’ll be hard to wait, but trust me, it’s worth it!

Storage Options

This Tuscan Chicken Pasta Bake stores beautifully, making it a great choice for leftovers or meal prep. Here’s how to keep it fresh:

• Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
• Freeze: Assemble the bake without cooking, wrap it tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

When reheating, cover the dish with foil to prevent it from drying out. Warm in the oven at 350°F (175°C) for about 20 minutes or until heated through.

Variations and Substitutions

This recipe is incredibly versatile, so feel free to get creative! Here are a few ideas to make it your own:

• Swap the Protein: Use shrimp, turkey, or even Italian sausage instead of chicken.
• Go Gluten-Free: Substitute your favorite gluten-free pasta to make this dish celiac-friendly.
• Add Veggies: Toss in mushrooms, roasted red peppers, or artichoke hearts for extra flavor.
• Make It Lighter: Use half-and-half instead of heavy cream, or opt for a plant-based cream alternative.
• Spice It Up: Add a pinch of red pepper flakes to the sauce for a little heat.

Experiment and have fun with it—the possibilities are endless!

This Tuscan Chicken Pasta Bake is comfort food at its finest, combining creamy textures, bold flavors, and ease of preparation. Whether you’re hosting a gathering or simply treating yourself to a weeknight feast, this recipe is sure to impress. Enjoy!

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