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serving-tuscan-chicken-pasta-on-plate

Tuscan Chicken Pasta Bake

This Tuscan Chicken Pasta Bake is a creamy, cheesy, and comforting casserole loaded with tender chicken, sun-dried tomatoes, fresh spinach, and flavorful herbs. Baked until bubbly and golden, it’s the perfect make-ahead dinner. Great for family meals, potlucks, or holiday spreads.

  • Total Time: 40 minutes
  • Yield: 4 to 6 servings 1x

Ingredients

Scale

2 cups cooked penne or fusilli pasta

2 tablespoons olive oil

1 lb boneless chicken breast, cut into chunks

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

2 cups fresh spinach (or 1 cup frozen, drained)

½ cup sun-dried tomatoes, chopped

1 cup heavy cream (or coconut cream for dairy-free)

¾ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Optional: chili flakes, paprika, chopped parsley for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
  2. Cook pasta according to package instructions. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add chicken, season with garlic powder, oregano, salt, and pepper. Cook until golden and fully cooked.
  4. Add spinach and sun-dried tomatoes to the skillet. Stir until spinach wilts.
  5. Pour in cream and cook for 2–3 minutes until slightly thickened.
  6. Combine cooked pasta with the sauce and half the mozzarella and Parmesan. Mix gently.
  7. Transfer to baking dish, sprinkle remaining cheese on top.
  8. Bake for 18–20 minutes or until cheese is bubbly and golden.
  9. Let cool slightly before serving. Garnish with parsley if desired.
  • Author: Noureddine
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian-Inspired
  • Diet: Gluten Free