Description
This creamy and cheesy Tuscan Chicken Pasta Bake combines tender diced chicken breasts, penne pasta, spinach, sundried tomatoes, and a rich combination of heavy cream and chicken broth. The casserole is seasoned with Italian herbs and spices, baked to perfection, and topped with a blend of parmesan and mozzarella cheeses for a comforting and flavorful dinner perfect for the whole family.
Ingredients
Scale
Chicken and Pasta
- 2 diced chicken breasts (1-inch pieces, about 1 ½ pounds)
- 10 ounces penne pasta (uncooked)
Liquids and Vegetables
- 2 cups heavy cream
- 2 ½ cups chicken broth
- 2 cups chopped spinach
- 2 (8-ounce) jars drained and chopped sundried tomatoes
Seasonings
- 2 teaspoons Italian seasoning
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
Cheeses
- 1 cup shredded parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and spray a 9x13-inch baking dish with non-stick cooking spray to prepare for baking.
- Combine Ingredients: In the prepared baking dish, add diced chicken breasts, uncooked penne pasta, heavy cream, chicken broth, chopped spinach, drained and chopped sundried tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir thoroughly to combine all ingredients evenly.
- Initial Bake: Cover the baking dish with foil and bake for 30 minutes to allow the chicken to cook through and the pasta to start softening.
- Stir and Continue Baking: Remove the foil and stir the mixture to ensure the pasta is fully coated with liquid, then cover and bake for an additional 20 minutes.
- Add Cheese and Finish Baking: Remove the foil again, stir the casserole, then evenly top with shredded parmesan and grated mozzarella cheeses. Bake uncovered for 5 minutes until the cheese is melted and bubbly.
- Rest and Serve: Remove from the oven, stir in the melted cheese to combine, and let the dish rest a few minutes before serving to allow flavors to meld and the casserole to set.
Notes
- For a lighter version, substitute heavy cream with half-and-half, but reduce cooking time slightly as thinner liquids cook faster.
- You can use fresh spinach instead of frozen for a fresher texture and taste.
- If you prefer a spicier dish, add crushed red pepper flakes with the seasonings.
- Feel free to swap penne pasta with other short pasta varieties like rigatoni or fusilli.
- Leftovers store well and taste great reheated in the oven or microwave.
- Ensure the baking dish is well covered with foil during initial baking to prevent drying out the casserole.
Nutrition
- Serving Size: 1 serving
- Calories: 667 kcal
- Sugar: 5 g
- Sodium: 1256 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.01 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 166 mg
