Tuscan Chicken Pasta Bake
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4.34 from 18 votes

Tuscan Chicken Pasta Bake

Sun dried tomatoes, spinach and three different cheeses are in this creamy Tuscan Chicken Pasta that gets baked to a bubbly, golden brown.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner, Main
Cuisine: Italian
Keyword: chicken and pasta, easy pasta bake recipe, Tuscan chicken
Servings: 6
Calories: 831kcal
Author: Kevin Is Cooking

Ingredients

  • 2 lbs boneless skinless chicken breasts (See Note 1)
  • 2 tbsp olive oil
  • Kosher salt
  • Black pepper
  • 16 oz penne pasta
  • 1 bunch fresh spinach chopped (See Note 2)
  • 4 oz sun dried tomatoes drain and chop
  • 3 garlic cloves diced
  • 1 1/2 cups heavy cream
  • 1 cup chicken broth
  • 1 tsp Italian seasoning
  • 1/8 tsp red pepper flakes
  • 2/3 cup grated parmesan cheese plus 2 tbsp
  • 6 oz sliced provolone cheese deli slices
  • 6 oz sliced mozzarella cheese deli slices
  • parsley for garnish

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