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You all love my Tuscan chicken recipes, and I know casseroles are a favorite as well. So I combined them in this creamy, cheesy, Tuscan Chicken Pasta Bake!
Meet Your New Favorite Casserole!
- One Pan, No Hassle! Everything bakes together for a cozy meal with super easy cleanup.
- A Major Crowd-Pleaser! I used my creamy Tuscan garlic sauce as the base for this one-pan meal, and it has the absolute best flavor! Even picky eaters will be asking for seconds.
- Perfect for Meal Prep! Make it ahead, freeze it, or enjoy leftovers that taste just as amazing the next day!
Tuscan Chicken Pasta Bake Ingredients
- Try Orzo! I love this with penne, but orzo was a close second. Swap in 2 cups of orzo and reduce the chicken broth to 2 cups for a delicious twist!
- Other pastas will also work! Some good options are elbows, bowties, shells, or any short noodles!
How to Make Tuscan Chicken Pasta Bake
Making this Tuscan chicken pasta bake recipe is as easy as it is delicious! Let the oven do the hard work while you sit back and get ready to enjoy every bite!
- Mix Ingredients: Preheat the oven to 400ºF and spray a 9×13-inch baking dish with non-stick cooking spray. Add the chicken breasts, penne pasta, heavy cream, chicken broth, chopped spinach, sun-dried tomatoes, Italian seasoning, garlic powder, onion powder, salt, and black pepper to the baking dish.
- Bake: Stir everything together, then cover with foil, and bake for 30 minutes. Remove from the oven, then stir to ensure all the pasta is coated in liquid. Cook for 20 more minutes, then remove the foil and stir the casserole again.
- Add Cheese and Bake: Top the dish with the parmesan cheese and grated mozzarella cheese. Bake for an additional 5 minutes, or until the cheese is melted and bubbly. Don’t over bake! Keep an eye on the dish as it bakes, to prevent the chicken from drying out.
- Stir, Rest and Serve: Remove from the oven and stir in the cheese. Let it rest a few minutes before serving. This allows the flavors to meld and makes serving easier.
Storing & Make Ahead Tips
Leftovers might just be the best part! Here is how to store it and make it ahead:
- In the Fridge: Store leftovers in the fridge in an airtight container for up to 4 days.
- In the Freezer: Freeze leftovers for up to 3 months in individual portion sizes to make reheating easier if you can.
- Make Ahead: Assemble this Tuscan Chicken Casserole up to 24 hours ahead! Complete steps one and two (except preheat), then cover, and put in the fridge. Handle carefully so the liquid does spill out. Bake as directed when ready.
More Recipes with Tuscan Flavor
If you love the joining of flavors in this Tuscan Chicken Pasta Bake, you’ll love my other Tuscan recipes! From cheesy dip to grilled skewers, there is truly a recipe for everyone.
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Tuscan Chicken Pasta Bake Recipe
Enjoy the best of both worlds with my creamy, cheesy Tuscan Chicken Pasta Bake, which combines your love for Tuscan chicken and casseroles!
Ingredients
- 2 diced chicken breasts, 1-inch pieces, about 1 ½ pounds
- 10 ounces penne pasta uncooked
- 2 cups heavy cream
- 2 ½ cups chicken broth
- 2 cups chopped spinach
- 2 (8-ounce) jars drained and chopped sundried tomatoes
- 2 teaspoons Italian seasoning
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray.
- Add the 2 diced chicken breasts, 10 ounces penne pasta, 2 cups heavy cream, 2 ½ cups chicken broth, 2 cups chopped spinach, 2 (8-ounce) jars drained and chopped sundried tomatoes, 2 teaspoons Italian seasoning, 1 ½ teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper to the baking dish.
- Stir everything together to combine, cover with foil, and bake for 30 minutes. Remove from the oven and stir to ensure all the pasta is coated in liquid. Cook for 20 more minutes, then remove the foil and stir the casserole again.
- Top the dish with 1 cup shredded parmesan cheese and 1 cup grated mozzarella cheese and bake for an additional 5 minutes, until the cheese is melted and bubbly.
- Remove from the oven and stir in the cheese, and let it rest a few minutes before serving.
Nutrition
Calories: 667kcalCarbohydrates: 41gProtein: 36gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 166mgSodium: 1256mgPotassium: 597mgFiber: 2gSugar: 5gVitamin A: 2400IUVitamin C: 4mgCalcium: 385mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Amazing!!! A crowd please and super easy. I shredded a rotisserie chicken. Will be in our monthly rotation for sure.
Can i use frozen..thawed and drained chopped spinach?
Yes, but I would really squeeze it well to eliminate any of the excess liquid!
what sun dried tomatoes do you use? i have tried rehydrating dried SD Tomatoes and also marinated SDT . both turn the sauce pink!
I used the chopped sun dried tomatoes in oil.
Sharon
I wondered the same thing. So i quickly cooked up the chicken Pieces and boiled up the Penne al dente
Sorry for the confusion. I made this recipe for uncooked pasta and chicken, but the way you did it will still work great!
Thank you for the clarification! Can’t wait to try this recipe.
Maybe a crazy question…You don’t used cooked chicken or pasta before mixing it all together?
I had the same question
I was wondering about the penne – if it should be pre-cooked before adding to the dish. Studying the pictures closely, it looks like the just-added penne is smaller and more rigid. I’ll try it that way first. As for the meat, the cooking time is more than enough to bring it up to a done temperature so wouldn’t be concerned about that. Now, I’ve got to get all the ingredients – that does look delicious and would take much less time and effort than Marry Me Chicken.
Yes, the penne is NOT pre-cooked! I love how easy this is to throw into the pan and bake! Let me know how it turns out!
Sorry for the confusion, I fixed the instructions to say uncooked. I wanted this to be a one pot meal. Just throw everything in and bake! Let me know how it turns out!
Do you cook the pasta beforehand?
Nope! You can just throw it all in and bake!