Creamy Tuscan Chicken Pasta Bake with Sun-Dried Tomatoes
A comforting, one-dish casserole featuring tender chicken, al dente penne, and a rich, creamy sauce infused with garlic, spinach, and tangy sun-dried tomatoes. This Italian-inspired bake is perfect for a family dinner and delivers restaurant-quality flavor with minimal effort.
Ingredients
Ingredients
- 12 oz penne pasta or other short pasta
- 1.5 lb boneless, skinless chicken breasts cut into 1-inch cubes
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup sun-dried tomatoes in oil drained and chopped
- 4 cups fresh spinach roughly chopped
- 1.5 cups heavy cream
- 1 cup chicken broth low-sodium preferred
- 1 cup parmesan cheese freshly grated, divided
- 8 oz mozzarella cheese shredded, divided
- 1 tsp Italian seasoning
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper freshly ground
Notes
Storage: Cool completely, then cover and refrigerate for up to 3 days. Reheat individual portions in the microwave or cover the dish with foil and reheat in a 350°F oven until warmed through.
Make-Ahead: Assemble the bake up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time if starting from cold.
Substitutions: Use half-and-half or whole milk for a lighter sauce (sauce will be thinner). Substitute spinach with kale (add 1 minute earlier to cook). For a gluten-free version, use your favorite gluten-free pasta.
Serving Suggestions: Serve with a simple green salad and crusty garlic bread to soak up the extra sauce.