Print

Baked Creamy Tuscan Chicken Pasta Casserole

baked creamy Tuscan chicken pasta casserole - featured image
Print Recipe

This baked creamy Tuscan chicken pasta casserole is a hearty, Italian-inspired comfort food featuring tender chicken, pasta, sun-dried tomatoes, spinach, and a creamy, cheesy sauce. It’s easy enough for a weeknight but special enough for a holiday table, and perfect for feeding a crowd or enjoying leftovers.

Ingredients

Scale
  • 2 large chicken breasts (about 1 lb), cooked and cubed or shredded (rotisserie works great)
  • 12 oz penne or rigatoni pasta (or gluten-free pasta if needed)
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped (oil-packed preferred)
  • 2 cups baby spinach, roughly chopped
  • 1 1/2 cups heavy cream (or half-and-half/whole milk for lighter version)
  • 1/2 cup low-sodium chicken broth
  • 1 tsp Italian seasoning (or mix of dried basil, oregano, and thyme)
  • 1/4 tsp crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Optional garnishes: fresh basil (torn), extra Parmesan, cracked black pepper

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with olive oil or nonstick spray.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (1-2 minutes less than package instructions). Drain and set aside; do not rinse.
  3. In a large skillet over medium heat, add olive oil. Sauté minced garlic and chopped sun-dried tomatoes for about 2 minutes until fragrant, being careful not to brown the garlic.
  4. Pour in heavy cream and chicken broth. Stir in Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened. Add more broth if sauce is too thick.
  5. Stir in chopped spinach and let wilt (about 1 minute). Add cooked chicken and stir until coated and heated through. Taste and adjust seasoning as needed.
  6. Add drained pasta to the skillet and mix until evenly combined. If skillet is not large enough, combine in a large bowl.
  7. Transfer mixture to the prepared casserole dish. Sprinkle mozzarella and Parmesan evenly over the top. Optionally, dot with extra sun-dried tomato pieces.
  8. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and lightly golden. For a crispier top, broil for 2-3 minutes at the end, watching closely.
  9. Let casserole rest for 5-10 minutes before serving. Garnish with fresh basil, extra Parmesan, or cracked black pepper as desired.

Notes

Undercook pasta by 1-2 minutes to prevent mushiness. Sauté garlic and sun-dried tomatoes for deeper flavor. Shred your own cheese for best melting. Let casserole rest before serving for easier slicing. Can be made ahead and refrigerated before baking. Adaptable for gluten-free, vegetarian, or dairy-free diets.

Nutrition

Keywords: Tuscan chicken, pasta casserole, creamy chicken pasta, baked pasta, family dinner, Italian casserole, comfort food, easy weeknight meal, chicken recipe, sun-dried tomato pasta

Find it online: https://bitematrix.com/baked-creamy-tuscan-chicken-pasta-casserole-easy-family-dinner-recipe/