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Baked Creamy Tuscan Chicken Pasta Casserole

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This baked creamy Tuscan chicken pasta casserole features tender pasta, juicy chicken, sun-dried tomatoes, and spinach in a rich, garlicky cream sauce, all topped with golden, bubbling cheese. It’s a comforting, crowd-pleasing dish that’s easy enough for weeknights and special enough for company.

Ingredients

Scale
  • 12 ounces penne or rigatoni pasta
  • 2 cups cooked chicken, shredded or diced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 3 cups fresh baby spinach, roughly chopped
  • 4 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup chicken broth (low-sodium preferred)
  • 1 cup Parmesan cheese, freshly grated, divided
  • 1 1/2 cups mozzarella cheese, shredded, divided
  • 2 teaspoons Italian seasoning (or a blend of dried basil, oregano, and thyme)
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Olive oil, for sautéing
  • Butter or nonstick spray, for greasing baking dish

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Bring a large pot of salted water to a boil.
  2. Cook pasta until al dente, about 1-2 minutes less than package instructions (usually 9-10 minutes). Drain, reserving 1/2 cup pasta water. Set aside.
  3. In a large skillet over medium heat, add a splash of olive oil. Sauté minced garlic for 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for 1 minute.
  4. Lower heat and add cream cheese, heavy cream, and chicken broth. Stir until cream cheese melts and sauce is smooth, about 3-4 minutes. If too thick, add a splash of reserved pasta water. Stir in Italian seasoning, red pepper flakes (if using), salt, and black pepper.
  5. Fold in chopped spinach and cook until wilted, about 2 minutes. Add cooked chicken and half the Parmesan cheese (1/2 cup). Stir to combine and adjust seasoning as needed.
  6. In a large bowl, toss cooked pasta with the creamy sauce mixture, ensuring all pasta is coated. Add a splash of reserved pasta water if mixture looks dry.
  7. Spread half the pasta mixture in the prepared baking dish. Sprinkle with half the mozzarella cheese (3/4 cup). Layer the remaining pasta, then top with remaining mozzarella and Parmesan.
  8. Bake uncovered at 375°F (190°C) for 20-25 minutes, until cheese is golden and bubbly. If top browns too quickly, tent loosely with foil.
  9. Let casserole cool for 5-10 minutes before serving to allow sauce to thicken.

Notes

Undercook pasta by 1-2 minutes to prevent mushiness after baking. Use freshly grated cheese for best melt. Reserve pasta water to adjust sauce consistency. Let casserole rest before serving for tidy portions. Easily adaptable for gluten-free or vegetarian diets by swapping pasta or omitting chicken.

Nutrition

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

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