Tuscan Chicken Pasta Bake
A hearty and comforting casserole featuring tender chicken, pasta, spinach, and sun-dried tomatoes topped with melted cheese.
Ingredients
Main Ingredients
- 1 ½ pounds diced chicken breasts Cut into 1-inch pieces
- 10 ounces penne pasta Uncooked
- 2 cups heavy cream
- 2 ½ cups chicken broth
- 2 cups chopped spinach
- 2 jars drained and chopped sun-dried tomatoes Each jar is 8 ounces
Seasonings
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
Cheese Topping
- 1 cup shredded parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit and spray a 9x13-inch baking dish with non-stick cooking spray.
- In the baking dish, add the diced chicken breasts, penne pasta, heavy cream, chicken broth, chopped spinach, sun-dried tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Stir everything together to combine well.
Baking
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the dish from the oven and stir to ensure that all the pasta is coated in liquid.
- Cook for an additional 20 minutes.
- Remove the foil and stir the casserole again.
- Top the dish with shredded parmesan cheese and grated mozzarella cheese.
- Bake for another 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, stir in the melted cheese, and let it rest for a few minutes before serving.
Notes
Serve hot with a side salad or garlic bread. For extra flavor, sprinkle fresh basil or parsley on top before serving. Store leftovers in an airtight container; last in the fridge for 3-4 days or freeze for up to 2 months.