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