Description
This Baked Tuscan Chicken Pasta is a comforting and creamy casserole that features al dente penne pasta baked in a savory mixture of chicken broth, half & half, sun-dried tomatoes, and Italian seasonings. With tender rotisserie chicken, fresh baby spinach, and a blend of mozzarella and Parmesan cheeses, this dish offers rich flavors and a luscious texture perfect for a family dinner or meal prep.
Ingredients
Pasta and Liquids
- 12 ounces dry penne pasta (about 4 cups)
- 2 & 1/4 cups low-sodium chicken broth
- 2 & 1/4 cups half & half, divided
Vegetables and Add-ins
- 8 ounces sun-dried tomatoes in oil, drained and chopped
- 5 ounces fresh baby spinach
- 1 1/2 cups rotisserie or baked chicken breast, diced into very small 1/2-inch pieces
Cheeses
- 1 cup grated mozzarella cheese
- 1/4 cup grated fresh Parmesan cheese
Seasonings
- 1/2 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) and lightly coat a 9x13-inch casserole dish with nonstick cooking spray to prevent sticking.
- Combine Ingredients: In the prepared casserole dish, add the dry penne pasta, low sodium chicken broth, 2 cups of half & half, drained and chopped sun-dried tomatoes, salt, pepper, garlic powder, onion powder, and crushed red pepper flakes. Toss gently to combine and ensure the pasta is fully submerged in the liquid mixture.
- Bake Pasta: Cover the casserole dish tightly with aluminum foil to trap steam and bake in the preheated oven for 40 minutes, or until the pasta is cooked al dente.
- Add Cheese, Spinach, and Chicken: Remove the foil and stir in the grated mozzarella, Parmesan, fresh baby spinach, and diced rotisserie chicken breast. Stir well until the spinach wilts and the cheeses melt into a creamy sauce.
- Adjust Creaminess: If the mixture seems too thick, stir in the remaining 1/4 cup of half & half to loosen it and enhance creaminess.
- Serve: Serve the baked Tuscan chicken pasta immediately while hot and enjoy this rich, flavorful meal.
Notes
- For a spicier version, increase the crushed red pepper flakes to 1/4 teaspoon or add a pinch of cayenne pepper.
- Substitute half & half with heavy cream for an even richer sauce, or with whole milk for a lighter option.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or in the microwave.
- Using pre-cooked rotisserie chicken saves time, but you can also cook raw chicken breasts beforehand.
- Ensure pasta is fully submerged during baking to prevent drying and ensure even cooking.
