This creamy, comforting Tuscan chicken pasta bake brings sun-dried tomatoes, spinach, and a cheesy béchamel-style sauce together over al dente penne — ideal when you want a cozy weeknight dinner that doubles as lunch for the week. It’s hands-on for about 30 minutes and finishes in the oven, so you get a casserole with golden, bubbly cheese and tender chicken every time.
Why you’ll love this dish
This bake hits the sweet spot between dinner comfort and pantry-friendly efficiency. It balances a silky cream sauce with bright sun-dried tomatoes and fresh spinach, and the mozzarella crust turns every bite into a small celebration.
“Exactly the kind of weeknight casserole my family devours — rich, cheesy, and easy to scale up for guests.” — a home-cooked review
If you like hearty, family-style bakes, you might also enjoy another easy crowd-pleaser like the baked crunchy hot honey chicken, which highlights how one-pan techniques deliver big flavor with minimal fuss.
Step-by-step overview
You’ll brown bite-sized chicken, make a quick roux-based cream sauce, fold in Parmesan, sun-dried tomatoes, and spinach, then toss with almost-al-dente penne. Transfer to a greased 9×13-inch dish, top with mozzarella and extra Parmesan, and bake at 375°F (190°C) until golden and bubbly. Let it rest 5 minutes so the sauce settles before serving.
What you’ll need
- 12 ounces (340 g) penne pasta
- 1 tablespoon olive oil
- 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 tablespoons (42 g) unsalted butter
- 3 garlic cloves, minced
- 3 tablespoons (24 g) all-purpose flour
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese, divided (reserve a little for topping)
- 1 teaspoon Italian seasoning
- 1/2 cup (60 g) sun-dried tomatoes, drained and chopped (oil-packed or rehydrated)
- 3 cups (90 g) fresh spinach
- 1 1/2 cups (150 g) shredded mozzarella cheese, for topping
- 1/4 cup (25 g) grated Parmesan cheese, for topping
Ingredient notes:
- Use oil-packed sun-dried tomatoes for richer flavor; rinse and chop if too oily.
- Swap penne for rigatoni or ziti; increase bake time slightly for thicker tubes.
- For a lighter version, substitute half-and-half for heavy cream and reduce butter to 2 tbsp, but the sauce will be looser.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the penne 1–2 minutes less than package directions so it’s just al dente. Drain and set aside. (Don’t rinse.)
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp garlic powder. Add chicken to the skillet and cook 5–6 minutes, stirring occasionally, until golden and cooked through. Chicken should reach an internal temperature of 165°F (74°C). Remove chicken to a plate.
- In the same skillet, melt 3 tablespoons butter over medium heat. Add minced garlic and cook 30–60 seconds until fragrant. Stir in 3 tablespoons flour and cook 1 minute to form a roux.
- Slowly whisk in 2 cups chicken broth, then 1 cup heavy cream. Bring to a gentle simmer and cook 3–4 minutes, whisking, until the sauce thickens and coats the back of a spoon.
- Remove from heat and stir in 1 cup grated Parmesan, 1 teaspoon Italian seasoning, 1/2 cup chopped sun-dried tomatoes, and 3 cups fresh spinach. Stir until the spinach wilts. Taste and adjust seasoning.
- Add the drained pasta and cooked chicken to the sauce. Toss gently to coat everything evenly. Transfer the mixture to the prepared baking dish.
- Sprinkle 1 1/2 cups shredded mozzarella and 1/4 cup grated Parmesan evenly over the top. Bake uncovered for 20–25 minutes, until bubbly and golden.
- Let the bake rest 5 minutes before serving so the sauce sets and is easier to portion.
Best ways to enjoy it
Serve this bake straight from the dish with a crisp green salad and crusty bread to mop up the sauce. A light lemon-arugula salad cuts the dish’s richness nicely. For a heartier table, roasted vegetables or garlic-roasted Brussels sprouts both pair well. If you prefer a skillet-style comfort meal with similar savory notes, the cowboy butter chicken pasta swaps the bake format for a buttery, skillet-forward finish.
Plating tip: spoon a portion into a shallow bowl, sprinkle with fresh parsley and a crack of black pepper to brighten it.
Storage and reheating tips
- Refrigerator: Cool to room temperature, cover tightly, and refrigerate for 3–4 days.
- Freezer: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating (oven): Preheat to 350°F (175°C). Cover dish with foil and heat 20–25 minutes or until warmed through; remove foil for the last 5 minutes to re-crisp the top.
- Reheating (microwave): Place a portion in a microwave-safe dish, cover loosely, and heat in 60–90 second increments, stirring or rotating, until hot. Add a splash of cream or milk if the sauce seems dry.
Food safety: Always reheat until the center reaches 165°F (74°C).
Pro chef tips
- Don’t overcook the pasta: removing it slightly under done ensures the bake won’t be mushy after oven time.
- Use a proper roux: equal parts fat and flour (3 tbsp each here) cooked briefly prevents a raw-flour taste and gives stable thickening.
- Reserve a little pasta water: if the assembled sauce seems too thick, a tablespoon or two of starchy pasta water loosens it without diluting flavor.
- Even browning: for a deeper crust, broil for 1–2 minutes at the end—watch closely to prevent burning.
- Shortcut: use pre-cooked rotisserie chicken (torn) and reduce skillet time; add it straight to the sauce in step 7.
Creative twists
- Vegetarian: omit chicken; add sautéed mushrooms, artichoke hearts, or roasted bell peppers. Add a handful of toasted pine nuts for texture.
- Lighter swap: replace heavy cream with half-and-half and reduce butter; thicken with 1 tbsp cornstarch mixed into a little cold broth if needed.
- Mediterranean spin: add kalamata olives and a squeeze of lemon before serving.
- Spicy kick: toss in red pepper flakes with the garlic or use a pepper jack/mozzarella blend for the topping.
- Protein swap: use Italian sausage (browned and crumbled) or cubed turkey breast in place of chicken.
Common questions
Q: Can I prepare this ahead and bake later?
A: Yes. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if baking directly from chilled.
Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze once cooled in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F (175°C) until heated through.
Q: Can I use a different pasta shape?
A: Yes. Rigatoni, ziti, or penne work best because they hold sauce well. Thin pastas like spaghetti aren’t ideal for bakes.
Q: How can I make the sauce thinner or thicker?
A: Thicken: simmer a couple extra minutes or whisk in a small slurry of cornstarch and water. Thin: stir in reserved pasta water, a splash of broth, or a little extra cream.
Q: What’s the best cheese combination?
A: Parmesan gives savory umami and melt stability; mozzarella creates a stretchy, golden top. For more flavor depth, add 1/2 cup shredded fontina or provolone.
If you want a printable checklist or shopping-friendly version of the ingredients and timing, I can format one for you.
Tuscan Chicken Pasta Bake
Ingredients
Pasta and Chicken
- 12 ounces penne pasta Use oil-packed sun-dried tomatoes for richer flavor.
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Can use pre-cooked rotisserie chicken (torn) to reduce skillet time.
Sauce Ingredients
- 3 tablespoons unsalted butter Reduce to 2 tbsp for a lighter version.
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour Equal parts fat and flour gives stable thickening.
- 2 cups chicken broth Reserve a little pasta water to loosen the sauce if needed.
- 1 cup heavy cream Use half-and-half for a lighter version.
- 1 cup grated Parmesan cheese, divided Reserve some for topping.
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, drained and chopped Rinse and chop if using oil-packed.
- 3 cups fresh spinach
Toppings
- 1 1/2 cups shredded mozzarella cheese For topping.
- 1/4 cup grated Parmesan cheese For topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the penne for 1–2 minutes less than package directions so it’s just al dente. Drain and set aside.
- In a large skillet over medium heat, heat 1 tablespoon olive oil. Season chicken with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp garlic powder. Cook the chicken for 5–6 minutes, stirring occasionally, until golden and cooked through.
Making the Sauce
- In the same skillet, melt 3 tablespoons of butter over medium heat. Add minced garlic and cook until fragrant.
- Stir in 3 tablespoons of flour and cook for 1 minute to form a roux.
- Slowly whisk in 2 cups of chicken broth followed by 1 cup of heavy cream. Bring to a gentle simmer and cook for 3–4 minutes until the sauce thickens.
- Remove from heat and stir in 1 cup of grated Parmesan, Italian seasoning, chopped sun-dried tomatoes, and fresh spinach. Stir until the spinach wilts.
Assembly and Baking
- Add the drained pasta and cooked chicken to the sauce. Toss gently to coat.
- Transfer mixture to the prepared baking dish. Sprinkle with mozzarella and additional Parmesan.
- Bake uncovered for 20–25 minutes until bubbly and golden. Let rest for 5 minutes before serving.