Creamy Tuscan Chicken Pasta Bake

Description

Indulge in the comfort and flavors of Italy with this Creamy Tuscan Chicken Pasta Bake. This dish blends the savory richness of tender chicken, the tangy punch of sun-dried tomatoes, and the delicateness of fresh spinach, all ensconced in a creamy, cheesy sauce. Baked to golden perfection, this pasta dish is a hearty, satisfying meal that promises to delight your palate and warm your heart.

Ingredients

• 16 oz. penne pasta, cooked al dente
• 2 lbs. boneless, skinless chicken fillets
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 tablespoon olive oil / oil from sun-dried tomatoes
• 2 tablespoons butter, divided
• 4 cloves garlic, minced
• 1/2 cup julienne-cut sun-dried tomatoes packed in oil, drained and chopped
• 2 cups heavy cream
• 1 cup milk
• 5 oz. fresh baby spinach, about 4-5 cups tightly packed
• 1/2 cup Parmesan cheese, freshly grated

Step-by-step Directions

1. Preheat Oven and Cook Pasta

Start by preheating your oven to 375°F (190°C). Cook the penne pasta in a pot of boiling salted water according to the package instructions until al dente. Once done, drain and set aside.

2. Cook the Chicken

Season the chicken fillets with salt, pepper, and Italian seasoning. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken fillets and cook until golden brown and fully cooked, about 4-5 minutes per side. Remove from skillet, slice into pieces, and set aside.

3. Prepare the Sauce

In the same skillet, add the remaining butter, sun-dried tomatoes, and minced garlic. Sauté for a few minutes until fragrant. Pour in the heavy cream and milk, stirring to lift any browned bits from the pan. Bring to a gentle boil. Gradually add the Parmesan cheese, stirring until melted and the sauce thickens. Season with additional salt and pepper to taste.

4. Combine Ingredients

Add the fresh spinach to the sauce and stir until wilted. Add the cooked pasta and chicken back into the skillet, combining thoroughly with the sauce to ensure everything is well coated.

5. Bake

Transfer the pasta mixture to a greased baking dish. Sprinkle extra Parmesan cheese over the top. Bake in the preheated oven for about 20 minutes, or until the dish is bubbly and golden on top.

Servings & Preparation Time

This recipe serves approximately 6 people. Total preparation and cooking time is about 60 minutes.

Tips for Storage & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Reheating: Reheat in the microwave or oven until heated through. If using the oven, cover with foil to prevent drying out.
• Freezing: This dish can be frozen before baking. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.

Conclusion

The Creamy Tuscan Chicken Pasta Bake is a splendid dish that captures the essence of Italian cooking with its rich flavors and comforting creamy texture. Perfect for a family dinner or a festive gathering, this recipe is sure to impress. Its straightforward preparation and delightful taste make it a must-try for any pasta lover.

Creamy Tuscan Chicken Pasta Bake

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• Author: Dulcia
• Total Time: 60 minutes
• Yield: 6 servings 1x

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Description

Indulge in the comfort and flavors of Italy with this Creamy Tuscan Chicken Pasta Bake. This dish blends the savory richness of tender chicken, the tangy punch of sun-dried tomatoes, and the delicateness of fresh spinach, all ensconced in a creamy, cheesy sauce. Baked to golden perfection, this pasta dish is a hearty, satisfying meal that promises to delight your palate and warm your heart.

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Ingredients

Scale 1x2x3x

• 16 oz. penne pasta, cooked al dente
• 2 lbs. boneless, skinless chicken fillets
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 tablespoon olive oil / oil from sun-dried tomatoes
• 2 tablespoons butter, divided
• 4 cloves garlic, minced
• 1/2 cup julienne-cut sun-dried tomatoes packed in oil, drained and chopped
• 2 cups heavy cream
• 1 cup milk
• 5 oz. fresh baby spinach, about 4–5 cups tightly packed
• 1/2 cup Parmesan cheese, freshly grated

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Instructions

1. Preheat Oven and Cook Pasta Start by preheating your oven to 375°F (190°C). Cook the penne pasta in a pot of boiling salted water according to the package instructions until al dente. Once done, drain and set aside.
2. Cook the Chicken Season the chicken fillets with salt, pepper, and Italian seasoning. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken fillets and cook until golden brown and fully cooked, about 4-5 minutes per side. Remove from skillet, slice into pieces, and set aside.
3. Prepare the Sauce In the same skillet, add the remaining butter, sun-dried tomatoes, and minced garlic. Sauté for a few minutes until fragrant. Pour in the heavy cream and milk, stirring to lift any browned bits from the pan. Bring to a gentle boil. Gradually add the Parmesan cheese, stirring until melted and the sauce thickens. Season with additional salt and pepper to taste.
4. Combine Ingredients Add the fresh spinach to the sauce and stir until wilted. Add the cooked pasta and chicken back into the skillet, combining thoroughly with the sauce to ensure everything is well coated.
5. Bake Transfer the pasta mixture to a greased baking dish. Sprinkle extra Parmesan cheese over the top. Bake in the preheated oven for about 20 minutes, or until the dish is bubbly and golden on top.