Description
Creamy Tuscan Chicken Pasta Bake brings Italian comfort to your dinner table with rich, cheesy goodness. Spinach, sun-dried tomatoes, and tender chicken meld together in a luxurious sauce that will make you crave seconds.
Ingredients
Scale
Main Ingredients:
- 2 pounds boneless, skinless chicken fillets
- 16 ounces (454 grams) penne pasta
- 5 ounces (142 grams) fresh baby spinach
Sauce and Dairy Components:
- 2 cups heavy cream
- 1 cup milk
- ½ cup Parmesan cheese, freshly grated
- 2 tablespoons butter
Herbs, Seasonings, and Additional Ingredients:
- ½ cup sun-dried tomatoes, julienne-cut, packed in oil, drained and chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and prepare a large baking dish with a light coating of cooking spray.
- Fill a large pot with water, add a pinch of salt, and bring to a rolling boil. Cook the penne pasta according to package instructions until it reaches a perfect al dente texture, approximately 8-9 minutes. Drain thoroughly and set aside.
- Pat the chicken fillets dry with paper towels. Generously season both sides with kosher salt, freshly ground black pepper, and Italian seasoning blend.
- Heat a large skillet over medium-high heat. Add olive oil and unsalted butter, swirling to create an even coating.
- Carefully place the seasoned chicken fillets into the hot skillet. Cook for 4-5 minutes on each side until a golden-brown crust forms and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and slice into bite-sized pieces.
- In the same skillet, reduce heat to medium and add remaining butter. Toss in sun-dried tomatoes and minced garlic, sautéing for 2-3 minutes until aromatic.
- Pour in heavy cream and whole milk, using a wooden spoon to scrape up any browned bits from the pan’s bottom. Bring the mixture to a gentle simmer.
- Gradually whisk in grated Parmesan cheese, stirring continuously until the sauce thickens and becomes smooth. Adjust seasoning with additional salt and pepper as needed.
- Add fresh spinach leaves to the sauce, stirring until they wilt and incorporate seamlessly.
- Fold the cooked pasta and sliced chicken into the creamy sauce, ensuring every piece is evenly coated.
- Transfer the entire mixture to the prepared baking dish. Sprinkle an additional layer of Parmesan cheese across the top.
- Bake in the preheated oven for 18-22 minutes, or until the surface turns golden brown and the edges become deliciously bubbly.
- Remove from the oven and let the dish rest for 5 minutes before serving to allow the sauce to set and flavors to meld together.
Notes
- Prep in Advance: Chop garlic, slice chicken, and measure ingredients beforehand to streamline cooking process and reduce kitchen stress.
- Pasta Perfection: Cook pasta just until al dente to prevent becoming mushy during the baking stage, ensuring a delightful texture.
- Cheese Selection: Use freshly grated Parmesan for maximum flavor and smoother melting compared to pre-packaged options.
- Cream Caution: Stir sauce constantly to prevent burning and achieve a silky, smooth consistency that coats pasta beautifully.
- Spinach Tip: Add spinach last to maintain vibrant color and prevent overcooking, preserving its fresh nutrients and delicate texture.
- Serving Suggestion: Let dish rest for 5-10 minutes after baking to allow sauce to set and flavors to meld together perfectly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 680 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 210 mg