Tuscan Chicken Pasta Bake: Prepare to be transported to the sun-drenched hills of Tuscany with every single bite of this incredibly flavorful and comforting dish! Imagine tender chicken, perfectly cooked pasta, and a creamy, sun-dried tomato sauce, all baked to golden, bubbly perfection. Are you ready to experience a taste of Italy in your own kitchen?
While not a traditional, centuries-old Tuscan recipe passed down through generations, this Tuscan Chicken Pasta Bake draws inspiration from the region’s vibrant flavors and rustic charm. It captures the essence of Tuscan cuisine, known for its simple yet elegant ingredients like sun-dried tomatoes, garlic, basil, and olive oil. These elements combine to create a symphony of tastes that are both comforting and sophisticated.
What makes this dish so irresistible? It’s the perfect marriage of textures and tastes. The creamy sauce coats every strand of pasta and morsel of chicken, while the baked cheese topping adds a delightful golden crust. People adore this recipe because it’s incredibly satisfying, relatively easy to prepare, and a guaranteed crowd-pleaser. Its also a fantastic way to use up leftover cooked chicken, making it a convenient and budget-friendly option for busy weeknights. So, gather your ingredients, preheat your oven, and let’s embark on a culinary journey to create this unforgettable Tuscan-inspired masterpiece!
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- For the Pasta:
- 1 lb pasta (penne, rotini, or farfalle work well)
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh spinach
- Salt and freshly ground black pepper to taste
- For the Cheese Topping:
- 1.5 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Preparing the Chicken:
- First, let’s get the chicken ready. In a large bowl, toss the cubed chicken breasts with 1 tablespoon of olive oil, Italian seasoning, garlic powder, red pepper flakes (if using), salt, and pepper. Make sure the chicken is evenly coated with the spices.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the skillet in a single layer. Avoid overcrowding the pan; you may need to cook the chicken in batches.
- Cook the chicken for about 5-7 minutes, or until it’s cooked through and lightly browned on all sides. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.
Cooking the Pasta and Sauce:
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
- In the same skillet you used to cook the chicken (no need to wash it!), heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 3-5 minutes, or until softened and translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, or until the mushrooms are tender and have released their moisture.
- Stir in the chopped sun-dried tomatoes and diced tomatoes (with their juices). Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld together.
- Pour in the chicken broth and heavy cream. Stir well to combine. Bring the sauce back to a simmer and cook for another 3-5 minutes, or until slightly thickened.
- Stir in 1/4 cup of grated Parmesan cheese, chopped fresh basil, and chopped fresh spinach. Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
Assembling the Tuscan Chicken Pasta Bake:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Add the cooked pasta and cooked chicken to the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated with the sauce.
- Pour the pasta mixture into the prepared baking dish, spreading it out evenly.
- In a separate bowl, combine the shredded mozzarella cheese and remaining 1/2 cup of grated Parmesan cheese. Sprinkle the cheese mixture evenly over the top of the pasta bake.
Baking the Tuscan Chicken Pasta Bake:
- Cover the baking dish with aluminum foil. This will prevent the cheese from browning too quickly.
- Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the pasta bake rest for about 5-10 minutes before serving. This will allow the sauce to thicken slightly and the flavors to meld together even more.
Tips and Variations:
- Spice it up: Add a pinch more red pepper flakes or a dash of cayenne pepper to the sauce for extra heat.
- Add vegetables: Feel free to add other vegetables to the sauce, such as bell peppers, zucchini, or asparagus.
- Use different cheeses: Try using provolone, fontina, or asiago cheese in addition to or instead of mozzarella and Parmesan.
- Make it creamy: For an even creamier sauce, add a dollop of cream cheese or mascarpone cheese.
- Make it ahead: You can assemble the pasta bake ahead of time and store it in the refrigerator for up to 24 hours. Add about 10-15 minutes to the baking time if baking from cold.
- Use rotisserie chicken: To save time, use shredded rotisserie chicken instead of cooking the chicken yourself.
- Gluten-free option: Use gluten-free pasta to make this dish gluten-free.
- Vegetarian option: Omit the chicken and add more vegetables, such as roasted vegetables or grilled eggplant, to make this dish vegetarian.
- Fresh herbs: Don’t be afraid to experiment with different fresh herbs, such as oregano, thyme, or rosemary.
- Wine pairing: A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with this Tuscan chicken pasta bake.
Serving Suggestions:
- Serve the Tuscan chicken pasta bake with a side salad and garlic bread for a complete meal.
- Garnish with extra Parmesan cheese and fresh basil before serving.
- This dish is also great for potlucks, parties, or family gatherings.
Storage Instructions:
- Store leftover Tuscan chicken pasta bake in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the oven at 350°F (175°C) until heated through, or in the microwave.
Nutritional Information (Approximate):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: 600-800 per serving
- Protein: 40-50g
- Fat: 30-40g
- Carbohydrates: 50-60g
Why This Recipe Works:
This Tuscan chicken pasta bake is a crowd-pleaser for several reasons. The combination of tender chicken, flavorful sauce, and gooey cheese is simply irresistible. The sun-dried tomatoes add a burst of tangy sweetness, while the fresh basil and spinach provide a touch of freshness. The creamy sauce coats the pasta perfectly, creating a comforting and satisfying dish. Plus, it’s easy to customize with your favorite vegetables and cheeses. This recipe is also great for meal prepping, as it can be made ahead of time and reheated easily. Whether you’re cooking for a family dinner or a potluck, this Tuscan chicken pasta bake is sure to be a hit!
Troubleshooting:
- Sauce too thick: Add a little more chicken broth or reserved pasta water to thin it out.
- Sauce too thin: Simmer the sauce for a few more minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce while simmering.
- Pasta is overcooked: Be sure to cook the pasta al dente, as it will continue to cook in the oven.
- Cheese is browning too quickly: Cover the baking dish with aluminum foil for the first part of the baking time.
- Chicken is dry: Avoid overcooking the chicken. Cook it just until it’s cooked through and no longer pink inside.
Equipment You’ll Need:
- Large bowl
- Large skillet
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Conclusion:
This Tuscan Chicken Pasta Bake is more than just a meal; it’s an experience. The creamy, sun-dried tomato infused sauce, the tender chicken, and the perfectly cooked pasta all come together in a symphony of flavors that will transport you straight to the heart of Tuscany. If you’re looking for a dish that’s both comforting and impressive, look no further. This recipe is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion.
But what truly makes this Tuscan Chicken Pasta Bake a must-try is its versatility. Feel free to experiment with different types of pasta. Penne, rigatoni, or even farfalle would work beautifully. If you’re not a fan of chicken, you could easily substitute it with Italian sausage or even shrimp for a delicious seafood twist. For a vegetarian option, add more vegetables like spinach, bell peppers, or zucchini. The possibilities are endless!
Serving suggestions? I’ve got you covered! A simple green salad with a light vinaigrette is the perfect accompaniment to cut through the richness of the bake. Crusty bread, perfect for soaking up all that delicious sauce, is also a must. And for a truly authentic Tuscan experience, pair it with a glass of Chianti.
For a lighter version, consider using skim milk or half-and-half instead of heavy cream. You can also reduce the amount of cheese or use a lower-fat variety. To add a bit of heat, sprinkle some red pepper flakes into the sauce. And if you’re short on time, you can use pre-cooked chicken or rotisserie chicken to speed up the process.
I know that sometimes, trying a new recipe can feel a little daunting, but trust me, this one is worth it. The steps are simple, the ingredients are readily available, and the end result is absolutely divine. I’ve made this Tuscan Chicken Pasta Bake countless times, and it always receives rave reviews.
I’m so confident that you’ll love this recipe that I’m practically begging you to try it! Seriously, you won’t regret it. Imagine the aroma filling your kitchen, the bubbling cheese, and the satisfied smiles around your table. It’s a culinary experience you won’t soon forget.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a masterpiece. And most importantly, don’t be afraid to get creative and make it your own. Add your personal touch, experiment with different flavors, and have fun in the kitchen!
Once you’ve tried this Tuscan Chicken Pasta Bake, I would absolutely love to hear about your experience. Did you make any modifications? What did your family and friends think? Share your photos and comments in the section below. I can’t wait to see your creations and hear your stories. Happy cooking! Let me know if you have any questions, I’m always happy to help! This recipe is a keeper, and I know it will become a staple in your household, just like it has in mine. Enjoy!
Tuscan Chicken Pasta Bake: A Delicious & Easy Recipe
Creamy Tuscan Chicken Pasta Bake with sun-dried tomatoes, spinach, and a cheesy topping. A comforting and flavorful dish perfect for family dinners or potlucks.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 lb pasta (penne, rotini, or farfalle work well)
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh spinach
- Salt and freshly ground black pepper to taste
- 1.5 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Chicken: In a large bowl, toss the cubed chicken breasts with 1 tablespoon of olive oil, Italian seasoning, garlic powder, red pepper flakes (if using), salt, and pepper. Ensure the chicken is evenly coated.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if needed).
- Cook the chicken for 5-7 minutes, or until cooked through and lightly browned. Internal temperature should reach 165°F (74°C). Remove from skillet and set aside.
- Cook Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
- Make the Sauce: In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes, until softened.
- Add the minced garlic and sliced mushrooms. Cook for 5-7 minutes, until mushrooms are tender.
- Stir in the chopped sun-dried tomatoes and diced tomatoes (with juices). Simmer for 5 minutes.
- Pour in the chicken broth and heavy cream. Stir well. Simmer for 3-5 minutes, until slightly thickened.
- Stir in 1/4 cup of grated Parmesan cheese, chopped fresh basil, and chopped fresh spinach. Season with salt and pepper. If the sauce is too thick, add reserved pasta water.
- Assemble the Bake: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Add the cooked pasta and cooked chicken to the skillet with the sauce. Toss to coat.
- Pour the pasta mixture into the prepared baking dish, spreading evenly.
- In a separate bowl, combine the shredded mozzarella cheese and remaining 1/2 cup of grated Parmesan cheese. Sprinkle the cheese mixture evenly over the top of the pasta bake.
- Bake: Cover the baking dish with aluminum foil. Bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the pasta bake rest for 5-10 minutes before serving.
Notes
- Spice it up: Add a pinch more red pepper flakes or a dash of cayenne pepper to the sauce for extra heat.
- Add vegetables: Feel free to add other vegetables to the sauce, such as bell peppers, zucchini, or asparagus.
- Use different cheeses: Try using provolone, fontina, or asiago cheese in addition to or instead of mozzarella and Parmesan.
- Make it creamy: For an even creamier sauce, add a dollop of cream cheese or mascarpone cheese.
- Make it ahead: You can assemble the pasta bake ahead of time and store it in the refrigerator for up to 24 hours. Add about 10-15 minutes to the baking time if baking from cold.
- Use rotisserie chicken: To save time, use shredded rotisserie chicken instead of cooking the chicken yourself.
- Gluten-free option: Use gluten-free pasta to make this dish gluten-free.
- Vegetarian option: Omit the chicken and add more vegetables, such as roasted vegetables or grilled eggplant, to make this dish vegetarian.
- Fresh herbs: Don’t be afraid to experiment with different fresh herbs, such as oregano, thyme, or rosemary.
- Wine pairing: A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with this Tuscan chicken pasta bake.
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