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Creamy Tuscan Chicken Pasta Bake

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This creamy Tuscan chicken pasta bake is a comforting, one-pot dinner packed with tender chicken, sun-dried tomatoes, spinach, and a rich, cheesy sauce. It’s easy enough for a weeknight but impressive enough for guests, making it a family favorite.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (cut into bite-size pieces; thighs can be substituted)
  • 12 oz short pasta (penne, rigatoni, or fusilli)
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes, chopped (not oil-packed; if oil-packed, drain well)
  • 2 cups baby spinach, fresh
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 tsp Italian seasoning
  • 1/2 tsp salt (to taste)
  • 1/4 tsp black pepper (to taste)
  • 1/4 cup fresh basil, chopped (reserve some for topping)
  • 1/2 cup Parmesan cheese, grated
  • 1 cup shredded mozzarella cheese
  • Optional: 1/2 tsp red pepper flakes
  • Optional: Zest from 1 lemon
  • Optional: Chopped fresh parsley for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Prepare a large oven-safe pot or deep skillet.
  2. Heat olive oil over medium-high heat. Add chicken, season with salt and pepper, and sauté until lightly browned (about 4-5 minutes). Chicken does not need to be cooked through.
  3. Add minced garlic and chopped sun-dried tomatoes. Stir for 1-2 minutes until fragrant.
  4. Add baby spinach and Italian seasoning (and red pepper flakes if using). Cook, stirring, until spinach just wilts (about 1 minute).
  5. Pour in short pasta, chicken broth, and heavy cream. Stir well to combine.
  6. Add cream cheese in chunks. Stir until mostly melted and sauce starts to look creamy.
  7. Mix in grated Parmesan and chopped basil. Stir to distribute cheese and herbs evenly.
  8. Taste and adjust seasoning with more salt, pepper, or lemon zest if desired. If sauce seems thick, add a splash more chicken broth.
  9. Sprinkle shredded mozzarella evenly over the pasta mixture. Cover with foil for a gooier top if desired.
  10. Bake uncovered for a crispier top, or covered for extra creamy, for 25-30 minutes until pasta is tender and cheese is golden and bubbling.
  11. Remove from oven and let rest 5-10 minutes. Top with extra basil, parsley, or Parmesan.
  12. Serve warm, optionally drizzled with a little olive oil.

Notes

For gluten-free, use chickpea or lentil pasta. For vegetarian, omit chicken and add cannellini beans or mushrooms. Use room temperature cream cheese for a smoother sauce. If using rotisserie chicken, add after pasta is tender. Sauce can be lightened with half-and-half or dairy-free alternatives. Leftovers keep well and taste even better the next day.

Nutrition

Keywords: Tuscan chicken pasta, creamy pasta bake, one-pot dinner, Italian chicken bake, weeknight comfort food, easy pasta casserole, sun-dried tomato pasta, spinach chicken pasta, cheesy pasta bake

Find it online: https://hungermind.com/creamy-tuscan-chicken-pasta-bake-recipe-easy-one-pot-dinner/