I grew up on cheesy bakes that doubled as both comfort food and a crowd-pleaser — this Tuscan chicken pasta bake is exactly that: tender chicken, spinach and sun-dried tomatoes folded into a creamy Parmesan sauce, all baked under a golden mozzarella crust. It’s the kind of dinner that travels well to potlucks and warms a weeknight. If you enjoy slow-cooker twists on creamy pasta dishes, a similar flavor profile shows up in a popular slow-cooker recipe like Crock-Pot Cajun Chicken Pasta, which is handy when you want hands-off cooking.
Why you’ll love this dish
This bake hits familiar comfort notes while feeling just a bit elevated: sun-dried tomatoes add tang, Parmesan and cream build a silky sauce, and the melted mozzarella gives you that irresistible pull. It’s fast enough for a weeknight yet impressive for guests.
“The whole family asked for seconds — creamy, tangy, and easy to make ahead.”
This recipe often gets requests at family dinners because it’s forgiving (you can swap proteins or greens) and reheats well.
Reasons to try it now:
- Quick midweek solution: about 40–50 minutes from start to finish.
- Budget-friendly: common pantry ingredients, one-pan sauce.
- Kid-approved: cheesy and familiar textures.
- Make-ahead friendly: assemble early and bake before serving.
How this recipe comes together
You’ll brown bite-sized chicken, make a quick roux-based cream sauce in the same skillet, fold in sun-dried tomatoes and spinach, combine with cooked penne, then top with cheese and bake until bubbly. The timeline:
- Boil pasta to al dente while prepping chicken.
- Sauté chicken and set aside.
- Use the skillet to make a garlic-Parmesan cream sauce (flour thickens it quickly).
- Wilt spinach in the sauce, return chicken, stir in pasta, transfer to dish, top with cheeses and bake.
This overview keeps the kitchen flow tight and limits dirty dishes.
What you’ll need
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 pound 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 unsalted butter
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, drained and chopped
- 3 cups fresh spinach
- 1 1/2 cups shredded mozzarella cheese, for topping
- 1/4 cup grated Parmesan cheese, for topping
Quick substitution notes:
- Use rotini, rigatoni or shells if you don’t have penne.
- Greek yogurt or a mix of milk + a tablespoon of cornstarch can replace heavy cream for a lighter sauce (changes richness).
- Use pre-cooked rotisserie chicken to shave time — add at the same step you return the cooked chicken.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or a little olive oil.
- Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions, then drain and set aside. Save a splash of pasta water (about 1/4 cup) in case you want to loosen the sauce.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Sauté the chicken about 5–7 minutes, turning occasionally, until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, reduce heat to medium and melt 3 tablespoons butter. Add the minced garlic and cook about 30 seconds until fragrant. Sprinkle in the 3 tablespoons flour and stir to form a roux, cooking 1 minute to remove the raw flour taste.
- Slowly whisk in 2 cups chicken broth, then stir in 1 cup heavy cream. Bring to a simmer and cook 3–4 minutes until the sauce thickens.
- Remove from heat and stir in 3/4 cup grated Parmesan cheese (reserve the rest), 1 teaspoon Italian seasoning, 1/2 cup chopped sun-dried tomatoes, and 3 cups fresh spinach. Stir until the spinach wilts. Return the cooked chicken to the sauce and fold in the drained penne until everything is evenly coated. Taste and add more salt or pepper if needed.
- Transfer the pasta mixture to the prepared baking dish. Sprinkle the top with 1 1/2 cups shredded mozzarella and the reserved 1/4 cup grated Parmesan.
- Bake 20–25 minutes until the cheese is bubbly and golden. Let rest 5 minutes before serving so the sauce sets slightly.
Pro timing tip: if your oven runs hot, check at 18 minutes to avoid over-browning.
Best ways to enjoy it
Serve this bake straight from the casserole dish with:
- A crisp green salad (lemon vinaigrette cuts the richness).
- Garlic bread or warm baguette to scoop up sauce.
- Roasted vegetables like asparagus or broccoli for color and texture contrast.
For a dinner party, plate a scoop alongside a small arugula salad and a drizzle of balsamic reduction to brighten the dish.
Storage and reheating tips
- Refrigeration: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezing: Freeze in a zip-top bag or freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Oven method — cover with foil and bake at 350°F (175°C) for 15–20 minutes until hot. Stovetop — reheat in a skillet over low heat with a splash of chicken broth or cream to loosen the sauce. Microwave — heat in 45–60 second bursts, stirring between, and add a tablespoon of liquid if the sauce tightens.
Food safety: Do not leave at room temperature more than 2 hours. Reheat to an internal temperature of 165°F (74°C).
Pro chef tips
- Don’t overcook the pasta; al dente holds texture after baking.
- Use freshly grated Parmesan for better melt and flavor — pre-grated can be powdery.
- If the sauce becomes too thick, thin with reserved pasta water or a little broth.
- For extra richness, stir a tablespoon of cream cheese into the sauce before adding the spinach.
- Brown the chicken in a single layer and don’t crowd the pan; this encourages a nice sear and better flavor.
Creative twists
- Make it spicy: stir in 1/4–1/2 teaspoon red pepper flakes to the sauce or use spicy sun-dried tomatoes.
- Swap protein: use cooked shredded rotisserie chicken or Italian sausage slices.
- Lighter version: substitute half-and-half for heavy cream and skip some of the mozzarella topping.
- Make it slow-cooker inspired: for a hands-off version with similar creamy comfort, try a slow-cooker take like Crock-Pot Creamy Cajun Chicken Pasta, then finish under the broiler with cheese.
- Mediterranean spin: add olives and artichoke hearts, and finish with fresh basil.
Common questions
Q: Can I prepare this ahead and bake later?
A: Yes — assemble the casserole, cover, and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the bake time if baking straight from cold.
Q: Can I use frozen spinach?
A: Yes, but squeeze out excess water after thawing. Frozen spinach has a milder texture and will need less time to wilt.
Q: How can I make this gluten-free?
A: Use gluten-free pasta and substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch (use half the amount of cornstarch, dissolved in cold liquid before adding).
Q: Is there a dairy-free alternative?
A: Use a plant-based cream (e.g., cashew cream) and dairy-free cheeses designed for melting. The texture will differ but the principle — a thickened sauce with flavorful add-ins — remains the same.
Q: How many people does this feed?
A: With 12 ounces of pasta and a pound of chicken, this bake serves about 4–6 as a main course depending on portions and sides.
If you’d like, I can turn this into a printable recipe card or provide a grocery list broken down by the store aisle. Which would help most for your kitchen prep?
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Tuscan Chicken Pasta Bake
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Chicken, Pasta, Comfort Food
Description
A comforting and cheesy pasta bake featuring tender chicken, spinach, and sun-dried tomatoes in a creamy Parmesan sauce, topped with a golden mozzarella crust.
Ingredients
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 pound 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 unsalted butter
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, drained and chopped
- 3 cups fresh spinach
- 1 1/2 cups shredded mozzarella cheese, for topping
- 1/4 cup grated Parmesan cheese, for topping
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or a little olive oil.
- Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions, then drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Sauté the chicken about 5–7 minutes until cooked through. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and melt 3 tablespoons butter. Add minced garlic and cook until fragrant. Sprinkle in 3 tablespoons flour and stir to form a roux, cooking for 1 minute.
- Slowly whisk in 2 cups chicken broth and stir in 1 cup heavy cream. Bring to a simmer and cook until sauce thickens.
- Remove from heat and stir in 3/4 cup grated Parmesan cheese, Italian seasoning, sun-dried tomatoes, and spinach. Stir until spinach wilts. Return chicken to the sauce and fold in penne until evenly coated.
- Transfer the pasta mixture to the prepared baking dish. Top with mozzarella and reserved Parmesan.
- Bake for 20–25 minutes until cheese is bubbly and golden. Let rest for 5 minutes before serving.
Notes
This dish can be made ahead and stored in the refrigerator for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian