You all love my Tuscan chicken recipes, and I know casseroles are a favorite as well. So I combined them in this creamy, cheesy, Tuscan Chicken Pasta Bake!
Meet Your New Favorite Casserole!
- One Pan, No Hassle! Everything bakes together for a cozy meal with super easy cleanup.
- A Major Crowd-Pleaser! I used my creamy Tuscan garlic sauce as the base for this one-pan meal, and it has the absolute best flavor! Even picky eaters will be asking for seconds.
- Perfect for Meal Prep! Make it ahead, freeze it, or enjoy leftovers that taste just as amazing the next day!
Tuscan Chicken Pasta Bake Ingredients
- Try Orzo! I love this with penne, but orzo was a close second. Swap in 2 cups of orzo and reduce the chicken broth to 2 cups for a delicious twist!
- Other pastas will also work! Some good options are elbows, bowties, shells, or any short noodles!
How to Make Tuscan Chicken Pasta Bake
Making this Tuscan chicken pasta bake recipe is as easy as it is delicious! Let the oven do the hard work while you sit back and get ready to enjoy every bite!
- Mix Ingredients: Preheat the oven to 400ºF and spray a 9×13-inch baking dish with non-stick cooking spray. Add the chicken breasts, penne pasta, heavy cream, chicken broth, chopped spinach, sun-dried tomatoes, Italian seasoning, garlic powder, onion powder, salt, and black pepper to the baking dish.
- Bake: Stir everything together, then cover with foil, and bake for 30 minutes. Remove from the oven, then stir to ensure all the pasta is coated in liquid. Cook for 20 more minutes, then remove the foil and stir the casserole again.
- Add Cheese and Bake: Top the dish with the parmesan cheese and grated mozzarella cheese. Bake for an additional 5 minutes, or until the cheese is melted and bubbly. Don’t over bake! Keep an eye on the dish as it bakes, to prevent the chicken from drying out.
- Stir, Rest and Serve: Remove from the oven and stir in the cheese. Let it rest a few minutes before serving. This allows the flavors to meld and makes serving easier.
Storing & Make Ahead Tips
Leftovers might just be the best part! Here is how to store it and make it ahead:
- In the Fridge: Store leftovers in the fridge in an airtight container for up to 4 days.
- In the Freezer: Freeze leftovers for up to 3 months in individual portion sizes to make reheating easier if you can.
- Make Ahead: Assemble this Tuscan Chicken Casserole up to 24 hours ahead! Complete steps one and two (except preheat), then cover, and put in the fridge. Handle carefully so the liquid does spill out. Bake as directed when ready.
More Recipes with Tuscan Flavor
If you love the joining of flavors in this Tuscan Chicken Pasta Bake, you’ll love my other Tuscan recipes! From cheesy dip to grilled skewers, there is truly a recipe for everyone.
Dinner
Marry Me Chicken (Creamy Sun-Dried Tomato Chicken)
35 mins
Dinner
Tuscan Garlic Burgers with Pesto Mayo
45 mins
Soup
Creamy Tuscan Garlic Tortellini Soup
25 mins
Chicken
Marry Me Chicken Meatballs
35 mins
Tuscan Chicken Pasta Bake Recipe
Enjoy the best of both worlds with my creamy, cheesy Tuscan Chicken Pasta Bake, which combines your love for Tuscan chicken and casseroles!
Servings 6 people
Calories 667kcal
Ingredients
- 2 diced chicken breasts, 1-inch pieces, about 1 ½ pounds
- 10 ounces penne pasta
- 2 cups heavy cream
- 2 ½ cups chicken broth
- 2 cups chopped spinach
- 2 (8-ounce) jars drained and chopped sundried tomatoes
- 2 teaspoons Italian seasoning
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray.
- Add the 2 diced chicken breasts, 10 ounces penne pasta, 2 cups heavy cream, 2 ½ cups chicken broth, 2 cups chopped spinach, 2 (8-ounce) jars drained and chopped sundried tomatoes, 2 teaspoons Italian seasoning, 1 ½ teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper to the baking dish.
- Stir everything together to combine, cover with foil, and bake for 30 minutes. Remove from the oven and stir to ensure all the pasta is coated in liquid. Cook for 20 more minutes, then remove the foil and stir the casserole again.
- Top the dish with 1 cup shredded parmesan cheese and 1 cup grated mozzarella cheese and bake for an additional 5 minutes, until the cheese is melted and bubbly.
- Remove from the oven and stir in the cheese, and let it rest a few minutes before serving.
Nutrition
Calories: 667kcal | Carbohydrates: 41g | Protein: 36g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 166mg | Sodium: 1256mg | Potassium: 597mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2400IU | Vitamin C: 4mg | Calcium: 385mg | Iron: 2mg
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