Tuscan Chicken Pasta Bake

4.91 from 10 votes

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Sun dried tomatoes, spinach and three different cheeses are in this creamy Tuscan Chicken Pasta that gets baked to a bubbly, golden brown. This is for cheese lovers and with the savory taste of the sun dried tomatoes blended in the cream sauce, it’s a dream pasta dish.

Tuscan Chicken Pasta Bake

This is one of those dishes that is great to sneak in tomatoes when you have someone who is not a fan and then they ask for seconds  because it’s that good.

Trust me, Dave is not a tomato eater. He is OK with my Slow Cooker Bolognese and my Roasted Tomato Salsa, but raw in salads, or in a sandwich and he is a no go on that. Sometimes even if cooked, so I sneak them in with this one. 🙂

With this Tuscan Chicken Pasta dish I finely dice the sun dried tomatoes and incorporate them into the cream and chicken stock sauce that has parmesan cheese.

Tuscan Chicken Pasta Bake

Pan fried, seasoned chicken gets browned and then chopped. Fresh spinach works beautifully here, but you could also use thawed, frozen spinach if need be.

I layer half of the cooked pasta that has been mixed with the sun dried tomato sauce, chopped chicken and spinach with deli sliced provolone cheese!

Tuscan Chicken Pasta Bake

The remaining tuscan chicken pasta mixture is poured on top and then a layer of mozzarella cheese slices go on top.

A sprinkle of parmesan cheese goes next and in the oven it all goes to bake and bubble to a beautiful golden brown. Enjoy!

Tuscan Chicken Pasta Bake

 


 

Tuscan Chicken Pasta Bake

Tuscan Chicken Pasta Bake

4.91 from 10 votes
Sun dried tomatoes, spinach and three different cheeses are in this creamy Tuscan Chicken Pasta that gets baked to a bubbly, golden brown.
Servings: 6
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes

Ingredients 

Instructions 

  • Preheat oven to 350°F. Bring a large pot of heavily salted water to the boil and cook pasta per package instructions. Drain and set aside.
  • Season the chicken with salt and pepper, set aside. Over medium high heat add the olive oil to a large skillet and brown the chicken on both sides for 4-5 minutes total. Remove from pan and set aside.
  • Add the garlic to the pan and sauté for a minute. Add the chopped sun dried tomatoes, heavy cream, chicken broth, Italian seasoning, red pepper flakes and stir. Bring to a boil and cook for 2 minutes. Add the parmesan cheese and stir. Reduce heat to simmer and cook for 2 minutes.
  • Add the spinach, cooked pasta and chopped cooked chicken to the sauce. Toss to mix and cook for 2 minutes more. Season to taste and turn off the heat.
  • In a 13x9" casserole dish coated with oil or cooking spray add half of the chicken pasta mixture. Layer with the provolone cheese, remaining chicken pasta mixture and then layer with mozzarella cheese. Top with remaining 2 tablespoons of parmesan cheese and bake for 30 minutes uncovered.
  • Sprinkle with chopped parsley and serve.

Notes

  1. I also use chicken tender strips. Chop either after browning.
  2. If using frozen, get a 9 oz package, thaw and drain before using.

Nutrition

Calories: 831kcal | Carbohydrates: 42g | Protein: 57g | Fat: 48g | Saturated Fat: 24g | Cholesterol: 217mg | Sodium: 829mg | Potassium: 1426mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1460IU | Vitamin C: 12.8mg | Calcium: 524mg | Iron: 3.2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main
Cuisine: Italian
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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31 Comments

    1. I don’t see why not Lorraine. I have not. Just be sure to cover it tightly and maybe add a little milk if it needs it to stir it all up again.

    1. Certainly Joanna. My first thoughts were that after a day the past would soak up all the sauce. So maybe check before baking and add some cream or chicken stock to moisten it all up THEN top with the cheese and bake.

      1. Tried it, it was great but made all the same day. Has anyone used rotisserie chicken?

  1. 4 stars
    I made this last night for a small crowd of six. It was good! I only cooked that pasta for 6 or so minutes – NOT the full 10-12 as package directions. I can only expect that cooking the pasta all the way prior to baking would result in soft, goopy pasta. I used chopped, frozen spinach and used a full 16oz bag – make sure you squeeze it dry before dropping into sauce – a potato ricer is the perfect “hack” for squeezing your frozen spinach dry. I also upped the wet liquid – using a full pint of heavy cream to account for the additional ingredients and I added maybe an additional 1/3 C of parmesan into the sauce. I diced the sundried tomatoes TOO small – I think more of a rough chop would have been better. Cheese quantities were right at 6 oz each. Finally, I cooked covered for the first 25 or so minutes and uncovered for the last 10 or so. People had seconds, I have very few leftovers this morning – so dish was a hit but I really think this is a 16 oz – full pound of pasta recipe.

  2. 5 stars
    Don’t judge me for drooling over this beauty, Kevin! SO my kind of cheesy, carby comfort food. This needs to happen in my kitchen soon!

  3. 5 stars
    One pot deliciousness! This looks so comforting – I love sundried tomatoes (though I share Dave’s disdain for raw tomatoes) – this sounds so flavor-packed! Thanks for sharing, Kevin!

    1. Hi there Shashi! Thanks for stopping by. Thisis one creamy, dreamy chicken pasta dinner for sure. Happy holidays to you and your daughter. 🙂

  4. Hey Kevin! It’s barely noon and I want a big plate of this! I love the addition of the sun dried tomatoes and spinach. This is my kind of cold weather food! On my January inspirations list!!