There's something magical about the combination of creamy sauces, tender chicken, and hearty pasta all baked together in one dish. This Tuscan Chicken Pasta Bake is a crowd-pleaser that's as beautiful as it is delicious, with rich flavors of sun-dried tomatoes, garlic, and spinach woven throughout.

I discovered this recipe during a week when I needed something both comforting and simple to prepare ahead of time. It quickly became a favorite, delivering a perfect balance of indulgence and ease. Let's dive in and see why this recipe is a must-try!

Why You'll Love This Tuscan Chicken Pasta Bake

Get ready to embrace your new go-to dinner recipe. This Tuscan Chicken Pasta Bake checks every box for a satisfying and versatile meal.

First, it's unbelievably easy to make. With just a few simple steps, you’ll have a restaurant-quality dish that’s perfect for busy weeknights or special occasions.

The creamy sauce is packed with flavor, combining garlic, Parmesan, and a hint of sun-dried tomato for a taste that feels indulgent without being overpowering.

This recipe is also a one-dish wonder! The combination of pasta, chicken, and veggies makes it a complete meal that doesn’t require extra sides – unless you want to add a crusty loaf of bread for dipping, of course.

Lastly, it’s a make-ahead dream. Prepare it the night before and simply pop it into the oven when you're ready to eat. It's perfect for meal prep or feeding a hungry crowd.

Ready to give it a try? Let’s talk ingredients!

Ingredients Notes

The ingredients in this Tuscan Chicken Pasta Bake are carefully chosen to create the perfect balance of flavors and textures. Here's what you'll need:

Pasta

Choose a sturdy pasta like penne or rigatoni, which holds up well in the oven and traps the creamy sauce in every bite. Avoid delicate shapes, as they may become too soft after baking.

Chicken

Boneless, skinless chicken breasts are ideal here, but you can also use thighs for extra juiciness. Dice them into bite-sized pieces for even cooking.

Sun-Dried Tomatoes

These add a tangy sweetness and a chewy texture that perfectly complements the creamy sauce. Look for sun-dried tomatoes packed in oil for the best flavor.

Spinach

Fresh baby spinach adds color, nutrients, and a slight earthiness to the dish. You can substitute with frozen spinach, but make sure to thaw and squeeze out excess water first.

Cheese

A blend of Parmesan and mozzarella creates the ultimate cheesy topping. Parmesan adds a nutty depth, while mozzarella delivers gooey, melty goodness.

Special Equipment

You'll need a large skillet for cooking the chicken and sauce and a 9x13-inch baking dish for assembling the pasta bake.

How To Make This Tuscan Chicken Pasta Bake

Making this Tuscan Chicken Pasta Bake is straightforward, but the results will make you feel like a seasoned chef! Follow these simple steps:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook your pasta until just al dente. Drain and set aside, reserving ½ cup of the pasta water for later.

Step 2: Sauté the Chicken

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and fully cooked. Remove and set aside.

Step 3: Make the Sauce

In the same skillet, sauté minced garlic until fragrant, then stir in heavy cream and chicken broth. Let it simmer until slightly thickened, about 5 minutes. Stir in the sun-dried tomatoes, spinach, and a generous handful of Parmesan. If the sauce is too thick, add reserved pasta water a little at a time.

Step 4: Assemble the Bake

Combine the cooked pasta, chicken, and sauce in a large mixing bowl, ensuring everything is evenly coated. Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the top with mozzarella and the remaining Parmesan.

Step 5: Bake to Perfection

Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes before serving.

Storage Options

This Tuscan Chicken Pasta Bake stores beautifully, making it perfect for leftovers or meal prep.

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Assemble the dish but skip the baking step. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Reheating: Warm individual portions in the microwave or reheat the entire dish in the oven at 350°F (175°C) until heated through.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are a few ideas to make it your own:

Protein Swap: Try using shrimp, Italian sausage, or even leftover rotisserie chicken instead of fresh chicken breasts.
Vegetarian Option: Skip the chicken and add extra veggies like mushrooms, zucchini, or roasted red peppers.
Cheese Variations: Swap mozzarella for Gruyère or Fontina for a slightly different flavor profile.
Gluten-Free: Use your favorite gluten-free pasta and double-check that other ingredients like broth and cheese are certified gluten-free.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for a bit of heat.

Feel free to experiment and find your favorite combination!

There you have it – a comforting, creamy, and utterly delicious Tuscan Chicken Pasta Bake that’s sure to become a regular on your dinner table. With its rich flavors and simple preparation, this dish is bound to impress. Give it a try and let me know how you make it your own!