Creamy Tuscan Chicken Pasta Bake

Creamy Tuscan Chicken Pasta Bake ingredients

• 1 lb penne pasta
• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp butter
• 4 cloves garlic
• 1 cup chicken broth
• 1.5 cups heavy cream
• 0.5 cup sun-dried tomatoes in oil
• 5 oz fresh spinach
• 0.5 cup Parmesan cheese
• 1.5 cups mozzarella cheese
• 2 tbsp fresh parsley

How to make Creamy Tuscan Chicken Pasta Bake

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil and cook the 1 lb penne pasta according to package directions until al dente; drain well and set aside.
2. While the pasta cooks, pat the 1.5 lbs chicken breasts dry with paper towels. Slice them into 1-inch pieces and season evenly with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 0.5 tsp black pepper.
3. Heat 2 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through; remove the chicken from the skillet and set aside.
4. Reduce the heat to medium, add 2 tbsp butter to the same skillet, and melt it. Add the 4 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to burn it.
5. Pour in 1 cup chicken broth and 1.5 cups heavy cream, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then stir in 0.5 cup chopped sun-dried tomatoes.
6. Add the 5 oz fresh spinach to the sauce, stirring until it wilts completely, which should take about 2-3 minutes. Stir in 0.5 cup grated Parmesan cheese until it melts and the sauce thickens slightly.
7. Return the cooked chicken to the skillet, along with the drained penne pasta. Toss everything together gently until the pasta and chicken are evenly coated in the creamy Tuscan sauce.
8. Sprinkle 1.5 cups shredded mozzarella cheese evenly over the top of the pasta mixture in the skillet. If your skillet isn't oven-safe, transfer the pasta to a 9x13 inch baking dish before adding the cheese.
9. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
10. Remove the skillet from the oven and let it rest for 5 minutes before serving. Garnish with 2 tbsp fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired.

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