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Creamy Tuscan Chicken Pasta Bake That Delights

This Creamy Tuscan Chicken Pasta Bake is a delightful blend of tender chicken, creamy sauce, and vibrant sun-dried tomatoes and spinach, topped with bubbling cheese. Perfect for weeknights and special gatherings, it’s sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups rotini pasta
  • 1 lb chicken breasts diced
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes chopped
  • 2 cups fresh spinach
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cook the rotini pasta in a large pot of salted boiling water for about 7 minutes until al dente. Drain and set aside.
  3. In a large skillet over medium heat, sauté the minced garlic in a bit of olive oil until fragrant, about 1 minute.
  4. Add the diced chicken to the skillet, seasoning with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 7-8 minutes.
  5. Stir in the sun-dried tomatoes and spinach; cook until the spinach wilts, about 3 minutes.
  6. Reduce heat and pour in the heavy cream, stirring well to combine. Allow to simmer for 3-5 minutes until slightly thickened.
  7. Combine the cooked rotini with the creamy chicken mixture in the skillet. Mix well to ensure all the pasta is coated.
  8. Transfer the mixture into a greased baking dish. Top with mozzarella and Parmesan cheese.
  9. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
  10. Let it cool for a few minutes before serving to enhance the flavors and make it easier to scoop.

Notes

This dish is perfect served alongside a fresh Caesar salad and warm garlic bread. Make ahead for easy weeknight meals.