Tuscan Chicken Pasta Bake
This creamy, comforting Tuscan chicken pasta bake combines sun-dried tomatoes, spinach, and a cheesy béchamel-style sauce over al dente penne, perfect for a cozy weeknight dinner that doubles as lunch for the week.
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.
Notes
Best served with a crisp green salad and crusty bread. A light lemon-arugula salad cuts the dish’s richness nicely.