Creamy Tuscan Chicken Pasta Baked to Comforting Perfection
Creamy Tuscan Chicken Pasta is a comforting baked pasta dish combining tender chicken, penne or rigatoni, sun-dried tomatoes, spinach, and a rich cream sauce, finished with melted mozzarella and Parmesan.
Equipment
- Deep skillet
- large pot For boiling the pasta.
- 9x13-inch baking dish Greased before adding the pasta mixture.
- aluminum foil For covering the baking dish during the first part of baking.
Ingredients
- 12 oz penne or rigatoni pasta
- 2 tbsp olive oil
- 2 cups cooked chicken, shredded or chopped
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 3 cups baby spinach, chopped
- 1 1/2 cups heavy cream
- 3/4 cup chicken broth
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Boil pasta in salted water until just under al dente. Drain and set aside.
- In a deep skillet, heat olive oil. Sauté garlic for 30 seconds, then add sun-dried tomatoes. Cook 2–3 minutes.
- Pour in cream and broth. Add seasoning, salt, and pepper. Simmer 5 minutes.
- Stir in cooked chicken and spinach. Cook until spinach wilts.
- Preheat oven to 375°F. Combine pasta, sauce, and 1 cup mozzarella and half the Parmesan.
- Pour into greased 9×13 baking dish. Top with remaining cheese.
- Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes more.
- Let rest before serving. Enjoy warm.
Notes
Let the baked pasta rest briefly before serving. Serve warm for the best texture and flavor.