This Creamy Tuscan Chicken Pasta Bake is the ultimate comfort food—oozing with cheesy, creamy goodness, loaded with tender chicken, and packed with the flavors of sun-dried tomatoes, garlic, and fresh basil.
It’s everything you love about a hearty pasta dish, baked to bubbly perfection with a golden, cheesy crust.
Whether you’re serving it for a family dinner or prepping it for a potluck, this pasta bake is sure to be a crowd-pleaser.
Ingredients
Get ready to gather your ingredients for this creamy, cheesy delight:
- 12 ounces pasta (penne or rigatoni), cooked al dente and drained
- 2 tablespoons olive oil
- 1 pound chicken breast, cooked and shredded
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- 2 cups baby spinach, roughly chopped
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- Salt and pepper to taste
- Fresh basil, torn, for garnish
Instructions
Follow these detailed steps to create a pasta bake that’s creamy, flavorful, and impossible to resist:
- Prepare the pasta:
Cook the pasta according to package instructions, but undercook it by about 1 minute to ensure it doesn’t get mushy in the oven. Drain and set aside. - Sauté the aromatics:
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, or until fragrant.
- Add the sun-dried tomatoes and spinach:
Stir in the chopped sun-dried tomatoes and cook for another 2 minutes. Add the baby spinach and cook until wilted, about 1–2 minutes. - Create the creamy sauce:
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Stir in ½ cup of the grated Parmesan cheese and 1 cup of the shredded mozzarella.
- Mix until the cheese melts into the sauce. Add the Italian seasoning, then season with salt and pepper to taste.
- Combine the pasta and chicken:
In a large mixing bowl, combine the cooked pasta, shredded chicken, and the creamy sauce mixture. Toss everything together until evenly coated. - Assemble the bake:
Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the remaining ½ cup of Parmesan cheese and 1 cup of shredded mozzarella evenly over the top. - Bake to perfection:
Place the dish in the preheated oven and bake for 20–25 minutes, or until the top is golden and bubbly. For an extra crispy topping, broil for an additional 2–3 minutes, watching carefully to avoid burning. - Garnish and serve:
Remove the pasta bake from the oven and let it cool for 5 minutes. Garnish with torn fresh basil leaves before serving.
Tweaks and Additions
This recipe is rich and indulgent, but here are some ways to make it your own:
- Add veggies:
Toss in roasted red peppers, mushrooms, or artichoke hearts for extra flavor and texture. - Use different cheeses:
Replace mozzarella with fontina, provolone, or gouda for a unique twist. - Go spicy:
Add a pinch of red chili flakes to the sauce for a hint of heat. - Make it lighter:
Swap the heavy cream for half-and-half or Greek yogurt for a slightly healthier version. - Switch the protein:
Use cooked sausage, turkey, or even shrimp in place of the chicken.
This Creamy Tuscan Chicken Pasta Bake is the perfect mix of indulgent comfort food and bold Italian-inspired flavors. With every cheesy, creamy bite, you’ll feel like you’re dining at a cozy trattoria—minus the airfare!
Whether you’re whipping it up for a special occasion or a casual dinner, this dish will always leave everyone at the table asking for seconds. Let me know how it turns out!