There's nothing quite like the creamy, comforting aroma of Tuscan Chicken Pasta Bake fresh out of the oven. This dish combines tender chicken, al dente pasta, and a luxurious, cheesy Tuscan-inspired sauce, all baked to bubbly perfection.
I discovered this recipe during a hectic week when I needed something easy yet impressive for dinner. Since then, it has become my go-to for family dinners and potlucks, always earning rave reviews. Let’s dive into why you’re going to love this recipe.
Why You'll Love This Tuscan Chicken Pasta Bake
Get ready to meet your new favorite comfort food! This Tuscan Chicken Pasta Bake is as delightful to eat as it is to make. Here’s why it deserves a spot on your dinner rotation.
First, it's incredibly easy to prepare. With simple ingredients and straightforward steps, you can have this hearty meal in the oven in no time. It's perfect for busy weeknights when you want something homemade but don’t have hours to spare.
The flavor is nothing short of spectacular. Sun-dried tomatoes, garlic, spinach, and a creamy sauce come together to create a taste that's rich and satisfying yet balanced.
It’s a one-pan wonder! Everything combines into a single baking dish, making cleanup a breeze. Who doesn’t love fewer dishes at the end of the day?
Finally, it’s great for meal prep. Make it ahead of time and pop it in the oven when you're ready, or freeze leftovers for another day. It’s as convenient as it is delicious.
Ready to see how to make this masterpiece? Let’s look at the ingredients you’ll need.
Ingredients Notes

The beauty of Tuscan Chicken Pasta Bake lies in its simple, flavorful ingredients. Each one plays a key role in creating the creamy, savory goodness you’ll love.
Chicken is the star protein here. Use boneless, skinless chicken breasts or thighs for the best results. Either works beautifully, though thighs tend to stay juicier during baking.
Pasta forms the foundation of the dish. Penne or rigatoni are ideal choices because their tubular shapes trap all that creamy sauce. Cook the pasta just shy of al dente since it will finish cooking in the oven.
Sun-dried tomatoes add bursts of tangy sweetness. Look for ones packed in oil for maximum flavor, and don’t forget to reserve a little of the oil to sauté the garlic.
Spinach brings freshness and color to the dish. Use fresh baby spinach for the best texture, but frozen spinach works in a pinch—just be sure to thaw and squeeze out any excess water.
Cheese takes this pasta bake to the next level. A combination of mozzarella and Parmesan ensures a melty, bubbly topping and an extra layer of savory depth.
For this recipe, you’ll also need a large oven-safe baking dish and a deep skillet or sauté pan to prepare the sauce. Let’s jump into the steps to make it!
How To Make This Tuscan Chicken Pasta Bake

Creating this mouthwatering Tuscan Chicken Pasta Bake is easier than you might think. Follow these steps, and you’ll have a comforting, cheesy dinner on the table in no time.
Start by cooking your pasta in salted water until just shy of al dente. While the pasta boils, season and cook the chicken in a hot skillet with olive oil. You want a golden sear on the outside while keeping the meat juicy. Once cooked, set it aside to rest before cutting it into bite-sized pieces.
In the same skillet, sauté minced garlic in a bit of the oil from your sun-dried tomatoes. This step infuses the dish with a deep, savory aroma that forms the base of your sauce. Add in the sun-dried tomatoes, followed by heavy cream and chicken broth. Let it simmer until it thickens slightly.
Stir in the spinach and cook until just wilted. Then, add shredded mozzarella and grated Parmesan, whisking until smooth and creamy. Combine this luscious sauce with your cooked pasta and chicken, ensuring every piece is coated.
Transfer everything to a greased baking dish, and top with more cheese for that irresistible golden crust. Bake at 375°F for 20-25 minutes, or until bubbly and lightly browned. Your kitchen will smell amazing, and you’ll know it’s ready when the cheese is perfectly melted.
Storage Options
Tuscan Chicken Pasta Bake stores wonderfully, making it ideal for leftovers or meal prep. Here’s how to keep it fresh:
Refrigerate any leftovers in an airtight container for up to 3-4 days. The flavors meld beautifully, so it tastes even better the next day!
If you want to freeze it, transfer the baked (and cooled) dish to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat, cover the dish with foil and warm it in a 350°F oven until heated through. Alternatively, use the microwave, but be sure to stir halfway through to ensure even heating.
Variations and Substitutions
The versatility of this recipe means you can adapt it to suit your taste or dietary needs. Here are a few ideas:
- Swap the chicken for cooked sausage or shrimp for a different protein option.
- Make it vegetarian by omitting the chicken and adding extra veggies like mushrooms, bell peppers, or zucchini.
- For a healthier twist, substitute half-and-half for the heavy cream and use whole wheat pasta.
- Add a spicy kick by sprinkling red pepper flakes into the sauce.
- Try different cheeses, like Gruyère or Fontina, for a unique flavor profile.
Experiment with these ideas to make the recipe your own. No matter how you customize it, this Tuscan Chicken Pasta Bake is sure to be a hit with family and friends.
PrintTuscan Chicken Pasta Bake Recipe
This Tuscan Chicken Pasta Bake recipe combines tender chicken, creamy sauce, spinach, sun-dried tomatoes, and pasta, baked to cheesy perfection. A hearty and easy-to-make dish for weeknight dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 12 oz pasta (penne or rigatoni)
- 2 cups cooked chicken, shredded or diced
- 1 ½ cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish.
- Cook pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add chicken broth and heavy cream to the skillet, stirring well.
- Stir in Parmesan cheese, sun-dried tomatoes, Italian seasoning, salt, and pepper. Simmer for 3-4 minutes.
- Add cooked pasta, chicken, and spinach to the skillet; mix until coated.
- Transfer the mixture to the prepared baking dish and top with mozzarella cheese.
- Bake for 20-25 minutes or until the cheese is golden and bubbly.
- Serve warm and enjoy!
Notes
- Use gluten-free pasta for a gluten-free option.
- Add red pepper flakes for a spicy kick.
- Substitute heavy cream with half-and-half for a lighter dish.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
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