There's nothing quite like the aroma of creamy Tuscan flavors filling your kitchen. This Tuscan Chicken Pasta Bake is the ultimate comfort food, combining tender chicken, perfectly cooked pasta, and a luscious sauce made with sun-dried tomatoes, spinach, and Parmesan cheese. It's hearty, satisfying, and oh-so-easy to make.

I first created this dish during a chilly winter evening when I craved something warm and indulgent yet simple to prepare. With a handful of pantry staples, it quickly became a family favorite, gracing our table on weeknights and special occasions alike. Let’s dive into why this dish is a must-try!

Why You'll Love This Tuscan Chicken Pasta Bake

Get ready to fall head over heels for this irresistible pasta bake. It’s more than just a meal—it’s an experience in every creamy, cheesy bite.

First, it’s incredibly easy to prepare, making it perfect for weeknight dinners or busy weekends. With minimal prep work and a quick assembly, this dish can be on your table in under an hour.

The flavors are truly a showstopper. The combination of sun-dried tomatoes, spinach, and Parmesan creates a rich, savory profile that feels both comforting and gourmet.

This recipe is also super versatile. Whether you’re catering to picky eaters or experimenting with different proteins, you can easily adapt the ingredients to suit your preferences.

Finally, it’s perfect for meal prep. Make it ahead of time, freeze it, or store leftovers for a quick and delicious meal later in the week.

Ingredients Notes

The secret to this Tuscan Chicken Pasta Bake lies in its well-chosen ingredients, each bringing something unique to the table. Let’s break them down:

Pasta: Use short shapes like penne, rigatoni, or farfalle. Their sturdy texture holds up well to the creamy sauce, ensuring every bite is perfectly coated.
Chicken: Boneless, skinless chicken breasts work wonderfully here. Dice them into bite-sized pieces for even cooking, or use shredded rotisserie chicken for an effortless shortcut.
Sun-Dried Tomatoes: These add a burst of tangy sweetness that complements the rich sauce beautifully. Look for the oil-packed variety for maximum flavor.
Spinach: Fresh baby spinach wilts perfectly into the dish, adding color and a subtle earthy flavor. Frozen spinach can also work—just be sure to thaw and drain it first.
Cheeses: A mix of Parmesan and mozzarella creates the ultimate cheesy topping. The Parmesan adds nuttiness, while the mozzarella melts into gooey perfection.
Cream Sauce: Made with heavy cream, chicken broth, and garlic, this sauce is silky, rich, and full of flavor.

Special Equipment: A large skillet, a 9x13-inch baking dish, and a good cheese grater are essential for this recipe.

How To Make This Tuscan Chicken Pasta Bake

Creating this delicious pasta bake is easier than you might think. Here’s how to bring it all together:

Cook the Pasta: Start by boiling your pasta in a large pot of salted water. Cook until al dente—remember, it will bake further in the oven! Drain and set aside.
Prepare the Chicken: While the pasta cooks, heat a splash of olive oil in a skillet over medium-high heat. Season the diced chicken with salt, pepper, and Italian seasoning, then cook until golden brown and cooked through. Transfer the chicken to a plate.
Make the Sauce: In the same skillet, sauté minced garlic until fragrant. Add the heavy cream and chicken broth, whisking until smooth. Stir in the sun-dried tomatoes and Parmesan cheese, letting the sauce simmer until slightly thickened.
Combine Everything: In a large mixing bowl, combine the cooked pasta, chicken, spinach, and creamy sauce. Mix well, ensuring every piece of pasta is coated.
Assemble and Bake: Pour the mixture into a greased 9x13-inch baking dish. Sprinkle generously with mozzarella cheese, then bake at 375°F (190°C) for 20-25 minutes, or until the top is bubbly and golden brown.
Serve: Let the pasta bake cool for a few minutes before serving. Garnish with fresh basil or parsley for an extra pop of color and flavor.

Storage Options

One of the best things about this Tuscan Chicken Pasta Bake is how well it keeps. Here’s how to store it:

Refrigerator: Transfer leftovers to an airtight container and store in the fridge for up to 4 days.
Freezer: This dish freezes beautifully! Assemble the pasta bake but skip the baking step. Cover tightly with foil and freeze for up to 3 months.
Reheating: For the best results, reheat in the oven at 350°F (175°C) until warmed through. You can also microwave individual portions for a quicker option.

Variations and Substitutions

This recipe is incredibly flexible, making it a joy to customize. Here are some ideas:

Swap the Protein: Use cooked shrimp, Italian sausage, or even diced turkey for a unique twist.
Add Vegetables: Mushrooms, roasted red peppers, or artichoke hearts would make excellent additions.
Go Dairy-Free: Substitute coconut cream for the heavy cream and use your favorite dairy-free cheese.
Gluten-Free Option: Choose gluten-free pasta and ensure other ingredients are certified gluten-free.
Herbal Flair: Add fresh rosemary or thyme for an extra layer of flavor.

Don’t be afraid to get creative—the possibilities are endless with this versatile dish!

With its creamy sauce, golden cheesy topping, and comforting flavors, this Tuscan Chicken Pasta Bake is destined to become a household favorite. Whether you’re feeding a crowd or prepping meals for the week, this recipe delivers on all fronts. Happy cooking!