Description
A comforting, creamy, and easy-to-make pasta bake featuring tender chicken, sun-dried tomatoes, spinach, and a rich cheese sauce. Perfect for weeknight dinners and freezer-friendly for meal prep.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, diced
- 12 ounces penne or rigatoni pasta
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced (about 1 tablespoon)
- ½ cup sun-dried tomatoes, chopped (packed in oil)
- 4 cups fresh spinach (about 120g)
- 1 cup heavy cream (240ml)
- 1 cup low-sodium chicken broth (240ml)
- 1 cup freshly grated Parmesan cheese (about 100g)
- 1 cup shredded mozzarella cheese (about 113g)
- 1 teaspoon Italian seasoning (blend of dried basil, oregano, thyme)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add penne or rigatoni and cook until just al dente, about 8-10 minutes. Drain and set aside without rinsing.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper. Cook chicken until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
- In the same skillet, add more olive oil if needed. Sauté minced garlic and chopped sun-dried tomatoes for 2-3 minutes until fragrant and softened.
- Pour in chicken broth and heavy cream. Stir in Italian seasoning, salt, and pepper. Let sauce simmer gently for 3-4 minutes until slightly thickened. Remove from heat and stir in half the Parmesan cheese until melted and smooth.
- Return browned chicken to skillet along with fresh spinach. Stir until spinach wilts, about 1 minute. Add cooked pasta and toss to coat everything evenly with sauce.
- Transfer pasta mixture to a greased 9×13-inch baking dish. Sprinkle remaining Parmesan and shredded mozzarella evenly over the top.
- Bake in a preheated 375°F (190°C) oven for 25-30 minutes until bubbly and golden on top.
- Let rest for 5 minutes before serving.
Notes
[‘Brown the chicken first to add flavor and texture.’, ‘Use freshly grated Parmesan cheese for a smooth sauce.’, ‘Simmer the sauce gently to thicken properly.’, ‘Add spinach just before combining to keep its color and flavor.’, ‘Avoid overbaking to prevent drying out the pasta bake.’, ‘Store leftovers in an airtight container in the fridge for up to 4 days.’, ‘Freeze assembled pasta bake before baking for up to 2 months; thaw overnight before baking.’, ‘Reheat leftovers gently with a splash of cream or milk to restore creaminess.’, ‘For an extra glossy finish, stir in a tablespoon of cold butter after baking.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 480
- Sugar: 4
- Sodium: 400
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 40
- Fiber: 3
- Protein: 32
Keywords: Tuscan chicken, creamy pasta bake, weeknight dinner, chicken pasta casserole, sun-dried tomatoes, spinach, easy dinner, freezer-friendly