Description
A quick and easy creamy Tuscan chicken pasta casserole that combines tender chicken, sun-dried tomatoes, spinach, and a velvety cream cheese and Parmesan sauce for a comforting dinner.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces (225 g) penne or rigatoni pasta
- 4 ounces (115 g) cream cheese, softened
- 1 cup (240 ml) heavy cream or half-and-half
- 1/2 cup (50 g) grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup (75 g) sun-dried tomatoes, chopped (oil-packed)
- 2 cups (60 g) fresh baby spinach leaves
- 1 tablespoon olive oil
- 1 teaspoon crushed red pepper flakes (optional)
- Fresh basil leaves, chopped (for garnish)
- Extra Parmesan cheese, grated (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of penne and cook until al dente, about 9-11 minutes. Drain and set aside—do not rinse.
- Season the chicken pieces with 1 teaspoon Italian seasoning, salt, and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden brown and cooked through, about 6-8 minutes. Remove from pan and set aside.
- In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in softened cream cheese until melted and smooth.
- Slowly pour in 1 cup (240 ml) heavy cream, stirring constantly to combine.
- Stir in 1/2 cup (50 g) grated Parmesan cheese, chopped sun-dried tomatoes, and crushed red pepper flakes if using. Let the sauce simmer gently for 2-3 minutes, thickening slightly. Taste and adjust seasoning with salt and pepper.
- Add cooked chicken, pasta, and fresh spinach to the sauce. Stir until spinach wilts and everything is evenly coated.
- Transfer the mixture into a greased 9×13-inch (23×33 cm) casserole dish. Sprinkle extra Parmesan on top.
- Bake in the preheated oven for 15-20 minutes, until bubbly and lightly browned on top.
- Let the casserole rest for 5 minutes before serving. Sprinkle with fresh chopped basil.
Notes
[‘If the sauce is too thick before baking, add a splash of milk or cream to loosen it.’, ‘If the sauce is too runny, cook a bit longer on the stove to thicken.’, ‘Use room temperature cream cheese for smoother melting; microwave for 15 seconds if needed.’, ‘Reserve some pasta water before draining to loosen sauce if needed.’, ‘Add fresh spinach just before baking to keep texture.’, ‘Substitute roasted red peppers for sun-dried tomatoes if needed.’, ‘Use gluten-free pasta and dairy-free milk/cheese alternatives for dietary restrictions.’, ‘Can be assembled ahead and refrigerated up to 24 hours before baking; add extra baking time if baking cold.’, ‘Freezer-friendly for up to 2 months; thaw overnight before reheating.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of casserole (ab
- Calories: 550
- Fat: 28
- Carbohydrates: 35
- Fiber: 3
- Protein: 38
Keywords: Tuscan chicken, creamy pasta casserole, easy dinner, sun-dried tomatoes, comfort food, chicken pasta bake