Creamy Tuscan Chicken Pasta Bake with Sun-Dried Tomatoes
This creamy tuscan chicken pasta bake features rotisserie chicken, sun-dried tomatoes, and spinach in a rich garlic sauce topped with bubbly mozzarella and panko.
This creamy tuscan chicken pasta bake is the ultimate solution for those weeknights when you want a restaurant-quality dinner without the mountain of dishes. By combining shortcut rotisserie chicken with a velvety, garlic-infused cream sauce, you get a deeply savory meal that feels far more effortful than it actually is.
The secret to a great baked tuscan chicken pasta lies in the balance of textures. We use sun-dried tomato oil to sauté the aromatics, ensuring that punchy, concentrated flavor permeates the entire sun dried tomato chicken pasta bake, while a crisp panko-parmesan topping provides a necessary crunch against the tender penne and wilted spinach.
If you are looking for comfort in a casserole dish, this is it. It’s rich, brightened by the acidity of the tomatoes, and holds up beautifully for next-day lunches, though I suspect you won't have many leftovers once that golden mozzarella crust hits the table.
Ingredients
Pasta and Chicken
- 1 lb (454g) penne pasta
- 3 cups (450g) cooked rotisserie chicken, shredded or cubed
- 5 oz (142g) fresh baby spinach, roughly chopped
- 1/2 cup (80g) sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp oil)
Tuscan Cream Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups (475ml) heavy cream
- 1 cup (240ml) chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup (90g) freshly grated Parmesan cheese
- Fine sea salt and cracked black pepper to taste
Topping
- 1 1/2 cups (170g) shredded low-moisture mozzarella cheese
- 1/2 cup (30g) Panko breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
Boil the penne in a large pot of salted water for 2 minutes less than the package directions for al dente; the pasta will finish cooking in the oven.
- 3
Heat the reserved sun-dried tomato oil and 3 tablespoons of butter in a large skillet or saucepan over medium heat.
- 4
Add the minced garlic and sauté for 1 minute until fragrant, then whisk in the heavy cream, chicken broth, Italian seasoning, and red pepper flakes.
- 5
Simmer the sauce for 5 minutes until slightly thickened, then stir in the Parmesan cheese until melted and smooth.
- 6
Add the cooked pasta, shredded chicken, chopped spinach, and sun-dried tomatoes directly into the sauce, tossing until the spinach is just beginning to wilt.
- 7
Transfer the mixture into the prepared baking dish, spreading it into an even layer.
- 8
Top the pasta evenly with shredded mozzarella.
- 9
Mix the panko breadcrumbs with 2 tablespoons of melted butter and sprinkle them over the cheese.
- 10
Bake for 20-25 minutes until the sauce is bubbling and the panko topping is deeply golden brown.
- 11
Let the bake rest for 5 minutes before serving to allow the sauce to set.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 895 kcal
- Protein
- 42 g
- Carbs
- 65 g
- Fat
- 53 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 840 mg
Tips
- → Don't overcook the pasta during the boiling stage. Aim for 'very firm' al dente, as the penne will soak up the cream sauce while baking.
- → Use sun-dried tomatoes packed in oil rather than the dry-packed version for a softer texture and more intense flavor payoff.
- → If the sauce looks too thick before baking, splash in an extra 1/4 cup of pasta water or chicken broth to keep it saucy.
FAQ
Can I make this creamy tuscan chicken pasta bake ahead of time?
Yes. Assemble the bake completely but do not add the panko topping. Cover tightly and refrigerate for up to 24 hours. Add the panko just before baking, and add 5-10 minutes to the oven time.
How do I prevent the sauce from breaking or becoming oily?
Avoid boiling the cream sauce vigorously; a gentle simmer is all you need. Also, ensure you use freshly grated Parmesan, as pre-shredded cheese contains anti-clumping agents that can cause graininess.
Can I swap the chicken for another protein?
Absolutely. Cooked Italian sausage or sautéed shrimp work beautifully in this flavor profile. If using shrimp, add them raw to the pasta mixture before baking; they will cook perfectly in the 20-minute bake time.
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