Description
A creamy and cheesy Tuscan Chicken Pasta Bake featuring tender diced chicken, penne pasta, spinach, and sundried tomatoes baked in a flavorful creamy sauce with Italian seasoning, topped with parmesan and mozzarella cheese for a comforting main dish.
Ingredients
Scale
Main Ingredients
- 2 diced chicken breasts (1-inch pieces, about 1 ½ pounds)
- 10 ounces penne pasta (uncooked)
- 2 cups heavy cream
- 2 ½ cups chicken broth
- 2 cups chopped spinach
- 2 (8-ounce) jars drained and chopped sundried tomatoes
- 2 teaspoons Italian seasoning
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and lightly spray a 9x13-inch baking dish with non-stick cooking spray to prevent sticking.
- Combine Ingredients: Add the diced chicken breasts, uncooked penne pasta, heavy cream, chicken broth, chopped spinach, drained sundried tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper into the prepared baking dish.
- Mix Thoroughly: Stir all the ingredients together well to evenly distribute the seasonings and liquids.
- Initial Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to cook the pasta and chicken gently.
- Stir and Continue Baking: Remove the foil, stir the casserole to ensure all pasta pieces are coated with liquid, then cover again and bake for another 20 minutes to finish cooking.
- Add Cheese Topping: Remove the foil again, stir the dish once more, then evenly sprinkle the shredded parmesan and grated mozzarella cheese on top.
- Final Bake: Bake uncovered for an additional 5 minutes until the cheese is melted, bubbly, and golden.
- Rest and Serve: Remove the dish from the oven, stir in the melted cheese gently, then let it rest for a few minutes before serving to allow flavors to meld.
Notes
- Use fresh spinach or frozen spinach that has been thoroughly drained to avoid excess liquid.
- For a lower fat option, substitute half-and-half or whole milk for the heavy cream.
- Adjust the seasoning with additional salt or pepper based on taste preferences.
- Let the dish rest after baking for the best creamy texture.
- This casserole is perfect for making ahead; prepare it up to the baking step and refrigerate before baking fresh.
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
