Description
This creamy and cheesy Tuscan Chicken Pasta Bake is a comforting casserole combining tender diced chicken breasts, penne pasta, spinach, sundried tomatoes, and a rich blend of Italian seasonings, baked to perfection with a golden cheese topping.
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 teaspoons 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 prevent sticking.
- Combine Ingredients: In the prepared baking dish, add diced chicken breasts, penne pasta, heavy cream, chicken broth, chopped spinach, chopped sundried tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir everything together thoroughly to combine all the flavors evenly.
- First Bake: Cover the baking dish with foil and bake for 30 minutes. This allows the pasta and chicken to cook through in the liquid.
- Stir and Continue Baking: Remove the dish from the oven, uncover, and stir to ensure the pasta is fully coated with the sauce. Return to the oven and bake for an additional 20 minutes, uncovered, to continue cooking and absorb flavors.
- Add Cheese Topping: Remove the foil again, stir the casserole, then evenly top with shredded parmesan and grated mozzarella cheese. Bake uncovered for 5 more minutes, until the cheese melts and becomes bubbly and golden.
- Rest and Serve: Remove from the oven, stir in the melted cheese for a creamy texture, and let the pasta bake rest for a few minutes before serving to set and enhance flavors.
Notes
- For a lighter version, consider substituting heavy cream with half-and-half or a lower-fat cream alternative.
- You can use fresh tomatoes if preferred, but sundried tomatoes add a rich, tangy flavor unique to this recipe.
- If you don't have Italian seasoning, mix equal parts dried basil, oregano, and thyme.
- Ensure the pasta is fully submerged in the liquid before baking to avoid dryness.
- Use a 9x13-inch baking dish for best results to allow even cooking and layering.
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
