Oh my gosh, let me tell you about my Creamy Tuscan Chicken Pasta Bake. It’s the dish that makes my family come running when they smell it bubbling in the oven! I first discovered this magic while backpacking through Tuscany years ago, where I learned that the secret to perfect Italian comfort food lies in balancing rich cream with bright sun-dried tomatoes and fresh greens. Now it’s our go-to Sunday dinner when we need something that feels fancy but comes together with almost zero fuss. Trust me, once you try that first forkful of al dente pasta swimming in garlicky cream sauce with juicy chicken bites, you’ll understand why my kids literally cheer when they see me pulling out the baking dish!
Why You’ll Love This Creamy Tuscan Chicken Pasta Bake
Listen, I don’t blame you if you start making this every week, it’s that good! Here’s why this pasta bake stole my heart (and my family’s):
- Creamy dreaminess: That velvety sauce made with heavy cream and Parmesan coats every noodle perfectly, no dry bites here!
- Weeknight hero: From chopping to baking, it’s done in 40 minutes flat. Even my teenager can make it (shocking, I know).
- Tuscan vacation vibes: Sun-dried tomatoes and garlic transport you to Italy without the airfare.
- One-pan wonder: Skillet to baking dish means less cleanup. More time for wine, am I right?
Seriously, this dish checks all the boxes; it’s my ultimate “looks fancy but secretly easy” trick!
Ingredients for Creamy Tuscan Chicken Pasta Bake
Okay, let’s gather our treasures! Here’s everything you’ll need to create this Tuscan masterpiece:
- 12 oz penne pasta (uncooked, I always use De Cecco brand)
- 2 boneless, skinless chicken breasts, cubed into 1-inch pieces (about 1 lb)
- 1 tbsp olive oil (extra virgin is my go-to)
- 3 cloves garlic, minced (fresh please, no jarred stuff!)
- 1 cup sun-dried tomatoes, drained and chopped (oil-packed ones taste best)
- 2 cups baby spinach, loosely packed
- 1 cup heavy cream (yes, the full-fat kind we’re making magic here)
- 1/2 cup grated Parmesan cheese (real Parmigiano-Reggiano if you can swing it)
- 1 tsp Italian seasoning (my homemade blend has extra oregano)
- 1/2 tsp salt (I use Diamond Crystal kosher salt)
- 1/4 tsp black pepper, freshly ground
- 1 cup shredded mozzarella cheese (low-moisture works best)
Ingredient Notes & Substitutions
Listen, I’m all about making recipes work for YOU. Here’s how to adapt this baby:
- Heavy cream: If you want lighter, half-and-half works (but the sauce will be thinner). Coconut milk makes it dairy-free!
- Sun-dried tomatoes: No jarred ones? Use 1/2 cup roasted red peppers instead.
- Spinach: Swap for chopped kale (remove stems) or even arugula for a peppery bite.
- Gluten-free: Use your favorite GF penne, just adjust cooking time.
- Vegetarian: Skip chicken, add white beans or mushrooms.
See? So flexible! The key is keeping that creamy, garlicky Tuscan vibe going strong.
How to Make Creamy Tuscan Chicken Pasta Bake
Alright, let’s get cooking! I promise this comes together like a dream. Just follow these simple steps and you’ll have a restaurant-worthy pasta bake in no time. First things first: preheat that oven to 375°F (190°C). Trust me, you don’t want to be waiting around with a ready-to-bake dish and a cold oven!
Preparing the Pasta and Chicken
Grab your favorite large pot (I use my 6-quart Dutch oven) and cook the penne according to package directions, but stop 1 minute shy of al dente. The pasta will keep cooking in the oven, so we don’t want mush! Drain it and set it aside.
Now, heat 1 tablespoon olive oil in a large skillet (12-inch works best) over medium heat. Add your cubed chicken and cook until golden brown on all sides, about 5 minutes should do it. Don’t stir too much! Let those pieces get nice and caramelized. This is where all the flavor starts!
Making the Creamy Tuscan Sauce
Here’s where the magic happens! Push the chicken to one side of the skillet and add the minced garlic to the empty space. Let it sizzle for just 30 seconds until fragrant any longer and it’ll burn! Then stir in the sun-dried tomatoes and spinach. The spinach will wilt down almost instantly – like magic!
Pour in the heavy cream and stir everything together, scraping up any browned bits from the pan (that’s flavor gold!). Sprinkle in the Parmesan, Italian seasoning, salt, and pepper. Let it simmer gently for about 3 minutes until the sauce thickens slightly. You’ll know it’s ready when it coats the back of a spoon beautifully.
Assembling and Baking
Now for the fun part! Grab a 9×13-inch baking dish (or any 3-quart casserole dish) and combine the cooked pasta with the creamy chicken mixture. Stir it all together until every noodle is coated in that luscious sauce. Top evenly with the shredded mozzarella. I like to use my hands to distribute it so every bite gets cheesy goodness.
Pop it in the oven for 15-20 minutes until the cheese is melted, bubbly, and starting to turn golden in spots. Pro tip: If you want extra browning, broil for the last 2 minutes (but watch it like a hawk!). Let it rest for 5 minutes before serving. I know it’s hard to wait, but this helps the sauce thicken up perfectly.
Tips for the Best Creamy Tuscan Chicken Pasta Bake
After making this dish more times than I can count (seriously, my family won’t let me stop), I’ve picked up some game-changing tricks that take it from good to “oh-my-gosh-what’s-your-secret” amazing:
- Pasta water is liquid gold: Always reserve ½ cup of that starchy cooking water before draining your pasta! If your sauce seems too thick when mixing, splash in a tablespoon or two which helps the cream cling to every noodle perfectly.
- Brown your chicken right: Don’t crowd the pan! Cook chicken in batches if needed to get those beautiful caramelized bits. That fond (the brown stuff stuck to the pan) adds insane flavor when deglazed with cream.
- Fresh garlic matters: Please, please use fresh garlic cloves instead of jarred. The difference in flavor is night and day. Just mince it fine so no one gets a harsh bite.
- Rest before serving: I know it’s tempting to dig right in, but letting the bake sit for 5 minutes after oven time allows the sauce to thicken up beautifully. Use this time to toss together a quick salad!
- Broiler magic: For extra crispy, golden cheese on top, pop it under the broiler for just 1-2 minutes at the end. But stay close, it goes from perfect to burnt in seconds!
One last secret? Leftovers taste even better the next day as the flavors meld. Not that there’s ever much left in my house!
Serving Suggestions for Creamy Tuscan Chicken Pasta Bake
Now let’s talk about how to make this pasta bake the star of your dinner table! After years of testing (and many happy family meals), here are my favorite ways to serve this beauty:
- The classic Italian duo: Garlic bread is non-negotiable in my house. I make mine by toasting ciabatta slices brushed with garlic butter and fresh parsley. Perfect for soaking up every last drop of that creamy sauce!
- Fresh salad contrast: A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Just toss baby arugula with a squeeze of lemon, good olive oil, flaky salt, and shaved Parmesan. Takes 2 minutes and makes the meal feel balanced.
- Veggie sidekick: Roasted asparagus or broccolini tossed with olive oil and lemon zest makes a gorgeous (and easy!) accompaniment. The bright green looks stunning next to the golden bake.
- Wine pairing perfection: A crisp Pinot Grigio or buttery Chardonnay complements those Tuscan flavors like a dream. For non-alcoholic options, sparkling lemon water with rosemary sprigs feels just as fancy!
Pro tip from my Italian friend Marco: Serve everything family-style on big platters with the pasta bake as the centerpiece. It makes even weeknight dinners feel like a special occasion when everyone can dig in together!
Storage and Reheating
Okay, let’s talk leftovers because somehow, miraculously, there might actually be some of this pasta bake left after dinner! Here’s exactly how to keep it tasting amazing for round two (or three, no judgment here):
- Fridge storage: Let the bake cool slightly (about 30 minutes), then transfer to an airtight container. It’ll keep beautifully for up to 3 days. I always write the date on the lid because… well, mom brain is real.
- Freezing: You can freeze individual portions for up to 2 months! Just wrap tightly in plastic wrap, then foil. Thaw overnight in the fridge before reheating.
- Oven reheating: My preferred method! Cover with foil and bake at 350°F (175°C) for 15-20 minutes until heated through. Remove foil, add a splash of cream or milk, then bake uncovered for 5 more minutes to bring the sauce back to life.
- Microwave hack: For single servings, microwave in 30-second bursts, stirring between each and adding a teaspoon of cream each time. Takes about 2 minutes total, perfect for quick lunches!
One more tip from my trial-and-error disasters: Never reheat straight from frozen in the microwave unless you want a weird, dried-out mess. Learned that one the hard way! The low-and-slow methods keep that creamy texture perfect.
Creamy Tuscan Chicken Pasta Bake FAQs
I get questions about this recipe all the time. Here are the answers to everything you might be wondering before you make this creamy, dreamy pasta bake!
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out ALL the excess water first (I wrap it in a clean kitchen towel and wring it like I’m mad at it). Use about 1/2 cup of thawed spinach to replace the 2 cups of fresh spinach. Too much moisture will make your sauce runny.
What’s the best gluten-free pasta for this recipe?
I’ve tested so many! My favorite is brown rice penne, it holds up beautifully to baking without getting mushy. Cook it 2 minutes less than the package directions since it’ll soften more in the oven. And don’t forget to reserve that pasta water in case your sauce needs thinning!
Can I prep this ahead of time?
Yes! Assemble everything (even top with cheese), cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 extra minutes to the baking time since it’s going in cold. The sauce might thicken in the fridge. Just stir in a splash of milk before baking if needed.
Help! My sauce is too thin/thick. How do I fix it?
Too thin? Mix 1 tsp cornstarch with 1 tbsp cold water, stir into the sauce, and simmer 1 more minute. Too thick? That reserved pasta water is your best friend. Add 1 tbsp at a time until perfect. No pasta water? Warm milk works in a pinch.
What can I use instead of sun-dried tomatoes?
If you’re not a fan, roasted red peppers add similar sweetness and texture. Or try kalamata olives for a briny twist! Just chop them about the same size so they distribute evenly.
Nutritional Information
Alright, let’s talk numbers, but remember, these are just estimates based on how I make my Creamy Tuscan Chicken Pasta Bake! Your exact counts might vary depending on the brands you use or if you tweak ingredients (no judgment here, cooking is personal!). Here’s the breakdown per generous serving:
- Calories: About 520 kcal
- Fat: 24g (12g saturated, 9g unsaturated)
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Sodium: 480mg
A little tip from my nutritionist friend: If you’re watching calories, swapping half the heavy cream for whole milk cuts about 80 calories per serving (but hey, sometimes you just need that full creamy indulgence!). Either way, it’s packed with protein from the chicken and cheese, which explains why my growing teens always go back for seconds!
Alright, it’s showtime, your turn to make some Creamy Tuscan Chicken Pasta Bake magic happen! I’d absolutely LOVE to see your creation (and hear how many compliments you get at the dinner table). Snap a pic of that golden, bubbly masterpiece. I’ll repost my favorites, and we can all drool over each other’s pasta bakes together! Pro tip: Get that perfect cheese pull shot before everyone digs in. Now go forth and bake… then come back and tell me all about it!
For more delicious recipes and cooking inspiration, check out Family Tastes.
Print
40-Minute Creamy Tuscan Chicken Pasta Bake Heaven
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A rich and creamy pasta bake with Tuscan flavors, perfect for a comforting dinner.
Ingredients
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions, then drain.
- Heat olive oil in a skillet over medium heat. Cook chicken until browned, about 5 minutes.
- Add garlic, sun-dried tomatoes, and spinach. Cook until spinach wilts.
- Stir in heavy cream, Parmesan, Italian seasoning, salt, and pepper. Simmer for 3 minutes.
- Combine pasta and chicken mixture in a baking dish. Top with mozzarella.
- Bake for 15-20 minutes until bubbly and golden.
Notes
- Substitute half-and-half for heavy cream for a lighter version.
- Add red pepper flakes for extra heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg