Description
This Tuscan Chicken Pasta Bake offers a balanced creamy texture with savory flavor layers, all while providing a straightforward, one-dish meal.
Ingredients
Scale
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- 12 ounces (4 cups) dry penne pasta
- 2 1/4 cups low-sodium chicken broth
- 2 1/4 cups half & half, divided
- 8 ounces sun-dried tomatoes in oil, drained and chopped
- 1 1/2 cups rotisserie or baked chicken breast, diced into 1/2-inch pieces
- 5 ounces fresh baby spinach
- 1 cup grated mozzarella cheese
- 1/4 cup grated fresh Parmesan cheese
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
Instructions
- Step 1: Preheat Your Oven: Heat your oven to 425°F (218°C). Spray a 9×13 inch casserole dish with nonstick spray to prepare it for baking.
- Step 2: Combine Ingredients in Dish: In the casserole dish, add the dry penne pasta, low-sodium chicken broth, 2 cups of the half & half, drained and chopped sun-dried tomatoes, and all the seasonings (salt, pepper, garlic powder, onion powder, and crushed red pepper flakes). Toss everything to coat evenly and check to make sure the pasta is fully submerged in the liquid to ensure even cooking.
- Step 3: Cover and Bake: Cover the casserole tightly with foil. Bake at 425°F for 40 minutes. Halfway through the baking time, check the dish and gently stir to prevent any pasta from overcooking or sticking. The pasta should be al dente when finished. If the pasta is not soft enough after 40 minutes, cover again and bake for additional 5-minute increments until the desired texture is reached.
- Step 4: Add Cheese and Chicken: Remove the foil. Stir in the grated mozzarella cheese, grated Parmesan, fresh baby spinach, and diced rotisserie chicken breast. The cheese should begin to melt and the spinach will wilt as you mix these in.
- Step 5: Stir and Serve It Up: Once the spinach has fully wilted and the cheese has melted, stir in the remaining 1/4 cup half & half only if needed to loosen and create a creamy texture. Serve immediately while warm.
Notes
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- Room Temperature: Store leftover pasta in an airtight container at room temperature. Consume within 2 days to maintain texture and freshness.
- Refrigeration: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat thoroughly before serving.
- Freezing: Portion the pasta and wrap well in plastic wrap, then place in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Ensure the pasta is fully submerged in the liquid before baking to avoid uneven cooking or dry spots.
- If excess liquid accumulates, remove 1/4 cup of chicken broth before baking to prevent a soggy result.
- When adding fresh spinach, do so in the last step to allow gentle wilting without losing its bright color or texture.
- Rinse sun-dried tomatoes briefly in hot water if they are too oily to reduce excess greasiness in the dish.
- Use a combination of mozzarella and Parmesan cheeses for melting properties and flavor balance.
- Reheat leftovers in an oven-safe dish at 350°F (177°C) until warmed through, about 15-20 minutes, or microwave on medium heat stirring halfway for even heating.
- Serve with gluten-free garlic bread or a fresh Caesar salad for a complete meal. Roasted vegetables or steamed asparagus provide a fresh side contrast.
- Leftover casserole can be used for stuffed peppers or transformed into a chicken pasta salad. Adding extra mozzarella or Parmesan cheese on top before reheating boosts richness.
- Substitute penne pasta with fusilli or whole wheat pasta, or use gluten-free varieties as preferred.
- Use baked or rotisserie chicken breast for convenience. Freeze-dried or frozen spinach may substitute fresh spinach, ensuring excess water is squeezed out.
- For a spice variation, adjust crushed red pepper flakes quantity or omit if a milder dish is desired.
- Use skinless, boneless chicken breasts to keep the dish lean and tender. Rotisserie chicken breast diced into small 1/2-inch pieces is ideal for even distribution.
- Sun-dried tomatoes packed in oil add moisture and a savory-sweet tang; drain well to avoid excessive oiliness.
- Fresh baby spinach adds color and nutrition; add last during mixing to preserve texture and color.
- Half & half provides creamy richness; do not substitute with lower-fat dairy to maintain sauce texture.
- Use freshly grated Parmesan for optimal flavor instead of pre-grated.
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg