Tuscan Chicken Pasta Casserole: Cheesy, Flavorful Family Dinner
I absolutely love this Tuscan Chicken Pasta Casserole! It’s one of those dinners that makes everyone happy. You get tender chicken, sun-dried tomatoes, and spinach all mixed with creamy sauce.
Then it’s baked with cheese on top until it’s bubbly and golden. The flavors remind me of fancy Italian restaurants, but it’s super easy to make at home.
My family gathers around the table whenever I make this. The smell of melted cheese and garlic fills the whole kitchen. Trust me, there are never any leftovers! Want more cozy pasta bakes? Check out my Philly Cheesesteak Pasta Casserole, too.
Ingredients You’ll Need
This recipe uses simple stuff that tastes amazing together. Everything comes together in one yummy casserole dish. Check the recipe card below for exact amounts and the full list.
- Boneless Chicken Breasts: Juicy chicken pieces that soak up all the yummy Italian flavors in this dish.
- Penne Pasta: These little tubes hold the creamy sauce so well and make perfect bites every time.
- Sun-Dried Tomatoes: Sweet and tangy tomatoes that give you that real Tuscan taste plus a pretty color.
- Fresh Spinach: Green leafy goodness that melts into the sauce and adds vitamins to your meal.
- Heavy Cream: This makes the sauce rich and creamy and helps everything stick together so nicely.
- Mozzarella Cheese: The best melty cheese that gets all stretchy and creates that golden bubbly top.
- Parmesan Cheese: Sharp cheese that makes everything taste more Italian and adds deep flavor to the sauce.
- Garlic Cloves: Fresh garlic that fills your dish with amazing smell and robust savory taste throughout.
How to Make Tuscan Chicken Pasta Casserole
This casserole is really easy to make. Just follow these simple steps, and you’ll have an amazing dinner ready!
Step 1: Cook the Pasta
Fill your big pot with 4 quarts of salted water. Bring it to a boil. Add 1 pound of penne pasta. Cook for 8-9 minutes until it’s just tender. Drain it well and set it aside.
Step 2: Season and Cook the Chicken
Sprinkle 1 teaspoon salt and ½ teaspoon black pepper on 1.5 pounds of diced chicken. Heat 2 tablespoons of olive oil in your skillet. Cook the seasoned chicken for 6-7 minutes until it’s golden brown.
Step 3: Sauté the Aromatics
Toss 4 minced garlic cloves into the pan with the chicken. Cook for 1 minute. The garlic smells amazing and makes your whole kitchen smell like an Italian restaurant right away!
Step 4: Add Sun-Dried Tomatoes and Spinach
Add ½ cup chopped sun-dried tomatoes and 3 cups fresh spinach to your pan. Cook for 2-3 minutes. Watch the spinach shrink down as it cooks. Mix everything together really well.
Step 5: Create the Creamy Sauce
Pour in 2 cups heavy cream and ½ cup chicken broth. Add 1 teaspoon Italian seasoning and ½ teaspoon red pepper flakes. Let it bubble gently for 3-4 minutes. The sauce will get a bit thicker.
Step 6: Combine with Cheese
Take the pan off the heat. Stir in 1 cup grated Parmesan cheese. Keep stirring until it melts. Your creamy cheese sauce should be smooth and coat everything nicely.
Step 7: Mix Everything Together
Put the cooked pasta into your skillet. Toss it all together. Make sure every piece of pasta gets covered with that delicious creamy sauce. This is where the magic happens!
Step 8: Transfer to Baking Dish
Pour everything into your greased 9×13 baking dish. Spread it out evenly. Sprinkle 2 cups shredded mozzarella cheese all over the top. Cover every spot for the best golden finish!
Step 9: Bake Until Bubbly
Heat your oven to 375°F. Bake for 20-25 minutes without a cover. The cheese gets melty and turns golden brown on top. The edges will bubble and look SO good!
Take it out of the oven. Let it sit for 5 minutes. This helps the sauce settle down a bit. Then it’s easier to scoop out portions without making a mess.
Tips for the Best Tuscan Chicken Pasta Casserole
- Don’t cook the pasta too much when you boil it because it keeps cooking in the oven later.
- Use sun-dried tomatoes packed in oil for way more flavor and moisture.
- Shred your own cheese from a block because it melts better and tastes creamier.
- Go easy on red pepper flakes if kids are eating this dinner tonight.
- Put foil on top if the cheese starts browning too fast while it bakes.
Variations and Substitutions
Want to change things up? This recipe is super flexible! Here are some easy swaps you can try:
- Grab rotisserie chicken from the store to save time on busy nights when you’re rushing around.
- Try kale instead of spinach for thicker greens with more bite and earthy taste, like my Ground Turkey Pasta Bake.
- Switch up the pasta and use rigatoni, fusilli, or bow ties for fun different shapes.
- Make it lighter by using half-and-half instead of heavy cream and adding less cheese overall.
Frequently Asked Questions
Can I make this Tuscan chicken pasta ahead of time?
Yes! Put everything together in the dish. Cover it with foil. Keep it in the fridge for up to 24 hours. Then bake it when you’re ready to eat.
How do I store leftover Tuscan chicken pasta casserole?
Let it cool down first. Put leftovers in a sealed container. Store in your fridge for 3-4 days. Heat up single servings in the microwave when you want some.
Can I freeze this casserole?
You totally can! Wrap the unbaked casserole really well. Freeze for up to 3 months. Take it out the night before and let it thaw in your fridge. Then bake normally.
What should I serve with this dish?
This goes great with garlic bread, Caesar salad, roasted veggies, or simple arugula salad. Any of these will balance out the rich creamy pasta perfectly.
Can I use chicken thighs instead of breasts?
Yep! Boneless skinless thighs work great. They add more flavor and stay juicier. Just know they might need a little more time to cook through.
How do I prevent the casserole from drying out?
Don’t overcook your pasta at first. Don’t leave it in the oven too long. If it looks thick, add more cream before baking. These tips really help!
Can I make this without sun-dried tomatoes?
Sure thing! Use cherry tomatoes or roasted red peppers instead. The flavor will be different but still yummy. You’ll just lose that classic Tuscan vibe a bit.
Tuscan Chicken Pasta Casserole
Ingredients
Method
- Heat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray really well.
- Boil a big pot of salted water and cook penne for 8 minutes until just tender but not mushy.
- Drain pasta in a colander and set it aside while you make the yummy chicken mixture next.
- Season diced chicken with salt and pepper, then cook in hot oil for 7 minutes until golden.
- Toss minced garlic in with the chicken and cook 1 minute, stirring so it doesn’t burn at all.
- Add chopped sun-dried tomatoes and fresh spinach, cooking 3 minutes until spinach wilts down completely into the mixture.
- Pour heavy cream and chicken broth in, then add Italian seasoning and red pepper flakes to the pan.
- Let the sauce simmer for 4 minutes until it gets a bit thicker, stirring now and then gently.
- Take the pan off the heat and mix in Parmesan cheese, stirring until it melts smoothly and is creamy.
- Add cooked pasta to the skillet and mix everything together until the pasta is coated with creamy sauce.
- Put the mixture in your baking dish and spread it out, then cover the top with all the mozzarella cheese.
- Bake 25 minutes until cheese is melted, golden, and bubbling on top. It looks AMAZING!
- Take it out of the oven and let it rest 5 minutes so the sauce can set before serving.
- Add fresh basil or extra Parmesan if you want, and serve hot to your hungry family. ENJOY!
Notes
- Oil-packed sun-dried tomatoes work best here, so don’t drain all the oil off before you chop them.
- Shred mozzarella yourself from a block for better melting and skip the pre-shredded bags with weird additives.
- Don’t overcook pasta at first, since it cooks more in the oven and can get too soft otherwise.
- Cover with foil if the top browns too fast during baking, so you don’t burn the cheese layer.
- Leftovers taste even better the next day after all the flavors get to know each other overnight!
