There's nothing quite like a warm, bubbling Tuscan Chicken Pasta Bake fresh out of the oven. With its tender chicken, creamy sauce, and bursts of sun-dried tomatoes and spinach, this dish feels like a cozy hug on a busy weeknight.

I first fell in love with Tuscan flavors after trying a similar dish at a quaint Italian restaurant. Recreating those rich, vibrant flavors at home became a mission, and this pasta bake quickly became a family favorite. It’s easy to throw together, makes for excellent leftovers, and is perfect for feeding a crowd.
Ready to experience your new favorite comfort food? Let’s dive into why this Tuscan Chicken Pasta Bake will become a staple in your home kitchen.
Why You’ll Love This Tuscan Chicken Pasta Bake
Get ready to add a new go-to dish to your weekly rotation. This Tuscan Chicken Pasta Bake has everything you could want in a recipe: it’s comforting, full of flavor, and surprisingly simple to make.
It’s a one-pan wonder. This dish combines protein, veggies, and carbs all in one baking dish, saving you time and hassle when cleaning up. Perfect for busy weeknights!
The flavors are next-level. Between the creamy sauce, savory chicken, tangy sun-dried tomatoes, and fresh spinach, every bite feels like an escape to Tuscany. You’d never guess how easy it is to achieve such rich flavors.
It’s incredibly versatile. Whether you have leftover rotisserie chicken or need to make it vegetarian, this recipe adapts beautifully. Swap in whatever pasta or protein you have on hand.
Leftovers taste even better. This dish reheats beautifully, making it perfect for meal prep or enjoying throughout the week.
With minimal prep and maximum flavor, this Tuscan Chicken Pasta Bake is about to become your new weeknight hero. Let’s get started with the ingredients!
Ingredients Notes

The beauty of this recipe lies in its simple, yet flavorful ingredients. Here’s what you need to make the perfect Tuscan Chicken Pasta Bake:
- Pasta: Penne or rigatoni works best for this dish. Their ridges help trap the creamy sauce, ensuring every bite is loaded with flavor. If you don’t have either, fusilli or farfalle are great substitutes.
- Chicken: Boneless, skinless chicken breasts are ideal because they cook quickly and stay tender when baked. Alternatively, leftover rotisserie chicken works beautifully for an even quicker prep.
- Sun-dried tomatoes: These add a punch of tangy, sweet flavor that balances the richness of the creamy sauce. Look for sun-dried tomatoes packed in oil for the best texture and flavor.
- Fresh spinach: This adds a pop of color and nutrition. Baby spinach wilts quickly and blends seamlessly into the dish. If you prefer, kale can be used as an alternative.
- Parmesan cheese: Freshly grated Parmesan gives the sauce its savory, umami depth. Don’t skimp here – the quality of the cheese makes a difference!
- Heavy cream and chicken broth: Together, these create a velvety sauce that’s light enough to let the other flavors shine. For a lighter option, you can use half-and-half instead.
To make this dish, you’ll also need a large skillet for preparing the sauce and a 9x13-inch baking dish for the final bake.
How To Make This Tuscan Chicken Pasta Bake

Creating this creamy, flavor-packed Tuscan Chicken Pasta Bake is easier than you might think. Here’s a step-by-step guide to get it on the table:
1. Cook the pasta. Begin by boiling a large pot of salted water and cooking your pasta until it’s just shy of al dente. The pasta will finish cooking in the oven, so you want it slightly underdone. Drain and set aside.
2. Prepare the chicken. While the pasta cooks, season your chicken breasts with salt, pepper, and a pinch of Italian seasoning. Heat a large skillet over medium-high heat with a drizzle of olive oil. Cook the chicken until golden and fully cooked through, about 4-5 minutes per side. Once cooked, let it rest for a few minutes before cutting it into bite-sized pieces.
3. Make the creamy Tuscan sauce. In the same skillet, add a bit more oil if needed and sauté minced garlic for 30 seconds until fragrant. Stir in the sun-dried tomatoes and cook for another minute. Next, pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
4. Add the spinach and Parmesan. Once the sauce is bubbling, stir in the fresh spinach, letting it wilt down into the sauce. Finish with a generous handful of freshly grated Parmesan cheese, stirring until the sauce is smooth and creamy.
5. Combine and bake. In a large mixing bowl (or directly in the baking dish), combine the cooked pasta, chicken, and creamy sauce. Toss everything together to ensure the pasta is evenly coated. Pour the mixture into a greased 9x13-inch baking dish and top with an extra sprinkle of Parmesan cheese.
6. Bake to perfection. Bake the pasta uncovered at 375°F (190°C) for 20 minutes, or until the cheese is melted and the edges are bubbling. For a golden, crispy top, switch on the broiler for the last 2-3 minutes.
This dish takes about 45 minutes from start to finish, making it perfect for weeknights or relaxed weekends. Serve it warm and watch it disappear!
Storage Options
This Tuscan Chicken Pasta Bake is just as good the next day, making it perfect for leftovers or meal prep.
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This dish freezes beautifully! Allow the pasta bake to cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight.
- Reheating: For best results, reheat the pasta in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. If reheating smaller portions, the microwave works well – just add a splash of water or cream to keep it from drying out.
Variations and Substitutions
The versatility of this Tuscan Chicken Pasta Bake means you can customize it to suit your family’s tastes or what you have on hand.
- Make it vegetarian: Swap the chicken for sautéed mushrooms or canned chickpeas. They soak up the creamy sauce beautifully and add heartiness.
- Switch up the protein: Use shrimp, turkey, or even Italian sausage for a different twist. Each option adds its own delicious flair.
- Add more veggies: Bell peppers, zucchini, or cherry tomatoes are great additions to this dish. Simply sauté them with the garlic and sun-dried tomatoes.
- Try a different pasta: If you’re out of penne, try rigatoni, fusilli, or even whole wheat pasta for a healthier spin.
- Lighten it up: Use half-and-half instead of heavy cream and swap some of the Parmesan for a lighter cheese like part-skim mozzarella.
The beauty of this recipe is how forgiving it is. Don’t be afraid to experiment with your favorite ingredients – you might just create a new family classic!
Whether you’re serving this Tuscan Chicken Pasta Bake for a weeknight dinner or a special gathering, it’s sure to impress. With its creamy sauce, bold flavors, and comforting texture, it’s a dish that brings everyone to the table. Give it a try, and let the warmth of Tuscan cooking fill your home!
PrintTuscan Chicken Pasta Bake Recipe
This Tuscan Chicken Pasta Bake is a rich, creamy, and satisfying dish packed with tender chicken, sun-dried tomatoes, and spinach. Baked to perfection, it's the ultimate comfort food for busy weeknights or a family gathering.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
- 2 cups cooked penne pasta
- 1 lb boneless chicken breast, cubed
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup spinach, chopped
- ½ cup sun-dried tomatoes, chopped
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Heat olive oil in a skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook until browned and cooked through.
- Add garlic, cooking for 1 minute until fragrant. Stir in sun-dried tomatoes and spinach until wilted.
- Pour in chicken broth and heavy cream. Simmer for 3-4 minutes.
- Combine cooked pasta with the chicken mixture. Transfer to the prepared baking dish.
- Top with mozzarella and parmesan cheese.
- Bake for 20 minutes or until bubbly and golden. Serve hot.
Notes
- Use any short pasta shape like penne, rigatoni, or fusilli.
- Add crushed red pepper flakes for a bit of heat.
- Substitute heavy cream with half-and-half for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
Leave a Reply