Baked Tuscan Chicken Pasta With Spinach & Sun-Dried Tomatoes – Cozy, Creamy, and Weeknight-Friendly
This is the kind of weeknight comfort food that feels a little special without asking much from you. Tender chicken, creamy sauce, and pasta all bake together, soaking up the flavors of garlic, sun-dried tomatoes, and Parmesan. A handful of spinach melts into the sauce for color and freshness.
It’s hearty, crowd-friendly, and reheats beautifully. If you love a cheesy, baked pasta with bright, savory notes, this one’s going to be a keeper.
Baked Tuscan Chicken Pasta With Spinach & Sun-Dried Tomatoes - Cozy, Creamy, and Weeknight-Friendly
Ingredients
- 12 ounces short pasta (penne, rigatoni, or rotini)
- 1 pound boneless, skinless chicken (breasts or thighs), cut into bite-size pieces
- 2 tablespoons olive oil (use oil from the sun-dried tomato jar if possible)
- 1 small yellow onion, finely diced
- 3–4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed, drained lightly)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 1/2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 1/2 cup grated Parmesan cheese, plus more for topping
- 2 cups fresh baby spinach, roughly chopped
- 1 cup shredded mozzarella (or Fontina/Provolone)
- Fresh basil or parsley, chopped, for garnish (optional)
Instructions
- Heat the oven: Preheat to 375°F (190°C). Grease a 9x13-inch baking dish.
- Par-cook the pasta: Boil in salted water for 2 minutes less than package directions.Drain and set aside.
- Season the chicken: Pat dry and toss with 1/2 teaspoon salt, black pepper, and half the Italian seasoning.
- Sear the chicken: In a large skillet, heat 1 tablespoon oil over medium-high. Brown chicken 2–3 minutes per side until just cooked through. Transfer to a bowl.
- Sauté aromatics: Add remaining oil.Cook onion 3–4 minutes until translucent. Stir in garlic, sun-dried tomatoes, remaining Italian seasoning, and red pepper flakes for 30 seconds.
- Make the sauce: Pour in chicken broth and bring to a simmer. Reduce heat, stir in cream and Parmesan until smooth.Taste and adjust salt and pepper.
- Add greens: Stir in spinach until just wilted, 30–60 seconds.
- Combine: In the baking dish, mix pasta, chicken, and sauce. Top with mozzarella and a little extra Parmesan.
- Bake: Cover loosely with foil and bake 15 minutes. Uncover and bake 8–10 more minutes, until bubbly and lightly golden.
- Rest and serve: Let sit 5 minutes.Garnish with chopped basil or parsley. Serve warm.
Why This Recipe Works
- Balanced flavors: Creamy sauce pairs with tangy sun-dried tomatoes and savory Parmesan for depth without heaviness.
- One baking dish: After a quick stovetop sear, everything finishes in the oven for easy cleanup.
- Great texture: Slightly undercooked pasta finishes in the sauce, staying tender but not mushy.
- Flexible ingredients: Use chicken thighs or breasts, jarred tomatoes, and whatever pasta you have on hand.
- Meal-prep friendly: Holds up well for lunches and can be frozen.
Ingredients
- 12 ounces short pasta (penne, rigatoni, or rotini)
- 1 pound boneless, skinless chicken (breasts or thighs), cut into bite-size pieces
- 2 tablespoons olive oil (use oil from the sun-dried tomato jar if possible)
- 1 small yellow onion, finely diced
- 3–4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed, drained lightly)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 1/2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 1/2 cup grated Parmesan cheese, plus more for topping
- 2 cups fresh baby spinach, roughly chopped
- 1 cup shredded mozzarella (or Fontina/Provolone)
- Fresh basil or parsley, chopped, for garnish (optional)
Instructions
- Heat the oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
- Par-cook the pasta: Boil in salted water for 2 minutes less than package directions.
Drain and set aside.
- Season the chicken: Pat dry and toss with 1/2 teaspoon salt, black pepper, and half the Italian seasoning.
- Sear the chicken: In a large skillet, heat 1 tablespoon oil over medium-high. Brown chicken 2–3 minutes per side until just cooked through. Transfer to a bowl.
- Sauté aromatics: Add remaining oil.
Cook onion 3–4 minutes until translucent. Stir in garlic, sun-dried tomatoes, remaining Italian seasoning, and red pepper flakes for 30 seconds.
- Make the sauce: Pour in chicken broth and bring to a simmer. Reduce heat, stir in cream and Parmesan until smooth.
Taste and adjust salt and pepper.
- Add greens: Stir in spinach until just wilted, 30–60 seconds.
- Combine: In the baking dish, mix pasta, chicken, and sauce. Top with mozzarella and a little extra Parmesan.
- Bake: Cover loosely with foil and bake 15 minutes. Uncover and bake 8–10 more minutes, until bubbly and lightly golden.
- Rest and serve: Let sit 5 minutes.
Garnish with chopped basil or parsley. Serve warm.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Warm individual portions in the microwave with a splash of broth or cream. For a full pan, cover and bake at 325°F until heated through.
- Freeze: Freeze in portions for up to 2 months.
Thaw overnight in the fridge, then reheat gently with added liquid to loosen the sauce.
Benefits of This Recipe
- Protein-packed: Chicken and cheese offer satisfying protein for a complete meal.
- Vegetable boost: Spinach adds iron and color without overpowering the dish.
- Budget-friendly: Uses pantry staples and stretches well for families and meal prep.
- Consistent results: Par-cooking pasta and finishing in sauce ensures perfect texture.
What Not to Do
- Don’t fully cook the pasta before baking or it will turn mushy.
- Don’t skip seasoning the chicken; bland chicken will flatten the entire dish.
- Don’t boil the cream vigorously; keep it at a gentle simmer to prevent curdling.
- Don’t drown it in cheese; too much can make the dish greasy. Stick to the amounts listed.
Recipe Variations
- Lighter version: Use half-and-half and reduce mozzarella by half. Add extra spinach or cherry tomatoes.
- Gluten-free: Use gluten-free pasta and watch the cook time closely.
Thicker shapes hold up better.
- Extra veggies: Add sautéed mushrooms, roasted red peppers, or artichoke hearts.
- Different protein: Swap chicken for Italian sausage, shrimp (add during baking), or rotisserie chicken.
- Herb twist: Stir in chopped fresh basil or thyme at the end for brightness.
- Cheese swap: Try Fontina for extra meltiness or Pecorino Romano for a sharper bite.
FAQ
Can I make this ahead?
Yes. Assemble up to the baking step, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the bake time if going straight from the fridge.
What pasta shape works best?
Short, ridged shapes like rigatoni, penne, or rotini hold the creamy sauce well and keep their shape in the oven.
Do I have to sear the chicken first?
Searing builds flavor and ensures juicy pieces.
If using cooked rotisserie chicken, skip the sear and stir it in with the pasta before baking.
Can I replace the heavy cream?
Half-and-half works, but the sauce will be slightly thinner. Avoid using milk alone, which can curdle and won’t feel as silky.
How do I keep leftovers from drying out?
Add a splash of broth or cream when reheating. Cover to trap steam and warm at a gentle temperature.
Are dry-packed sun-dried tomatoes okay?
Yes.
Rehydrate them in hot water for 5–10 minutes, then drain. Add a teaspoon of olive oil when sautéing to replace the oil they would have provided.
Final Thoughts
This baked Tuscan chicken pasta is cozy, creamy, and simple enough for a weeknight. The sun-dried tomatoes and spinach keep it bright, while the baked cheese adds that irresistible comfort factor.
Keep the steps in order, don’t overcook the pasta, and you’ll have a dish that earns repeat status. Serve it with a simple green salad and you’re set.
