Go Back

Baked Tuscan Chicken Pasta With Spinach & Sun-Dried Tomatoes - Cozy, Creamy, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  1. Heat the oven: Preheat to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Par-cook the pasta: Boil in salted water for 2 minutes less than package directions. Drain and set aside.
  3. Season the chicken: Pat dry and toss with 1/2 teaspoon salt, black pepper, and half the Italian seasoning.
  4. 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.
  5. 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.
  6. 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.
  7. Add greens: Stir in spinach until just wilted, 30–60 seconds.
  8. Combine: In the baking dish, mix pasta, chicken, and sauce. Top with mozzarella and a little extra Parmesan.
  9. Bake: Cover loosely with foil and bake 15 minutes. Uncover and bake 8–10 more minutes, until bubbly and lightly golden.
  10. Rest and serve: Let sit 5 minutes. Garnish with chopped basil or parsley. Serve warm.