Description
A rich and creamy pasta bake with Tuscan flavors, perfect for a comforting dinner.
Ingredients
Scale
- 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