Tuscan Chicken Pasta Bake Recipe

Transport your dinner table straight to the rolling hills of Tuscany with this incredibly satisfying and comforting pasta bake. This Tuscan Chicken Pasta Bake brings together tender chicken, vibrant spinach, sun-dried tomatoes, and a rich creamy sauce that’s baked to golden perfection.

I’ve crafted this recipe to capture the essence of Italian countryside cooking – rustic yet refined, simple yet deeply flavorful. Get ready to create a dish that will have your family gathering around the table in anticipation of every bubbly, cheesy bite.

What is “Tuscan Chicken Pasta Bake”?

Tuscan Chicken Pasta Bake is a hearty, oven-baked pasta dish that embodies the warm, rustic flavors of Tuscany. Unlike stovetop pasta dishes, this recipe combines cooked pasta with seasoned chicken, fresh spinach, sun-dried tomatoes, and a creamy garlic sauce, then tops it with cheese and bakes it until golden and bubbly.

This dish draws inspiration from traditional Tuscan ingredients like sun-dried tomatoes, fresh spinach, aromatic garlic, and Italian herbs. The baking process allows all the flavors to meld together beautifully while creating that irresistible golden top that makes everyone’s mouth water.

What sets this apart from other pasta bakes is the distinctive Tuscan flavor profile – it’s creamy yet bright, rich yet balanced with fresh vegetables, and comforting without being heavy.

Ingredients List for Tuscan Chicken Pasta Bake

For the Pasta and Chicken:

• 12 oz penne pasta (or rigatoni)
• 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil, divided
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder

For the Sauce:

• 3 tablespoons butter
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• ½ cup sun-dried tomatoes, chopped
• 4 cups fresh baby spinach
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• Salt and pepper to taste

For the Topping:

• 1½ cups shredded mozzarella cheese
• ½ cup additional Parmesan cheese
• 2 tablespoons fresh basil, chopped (for garnish)

How to Cook Tuscan Chicken Pasta Bake: A Step-by-Step Guide

Creating this delicious Tuscan Chicken Pasta Bake involves several stages that build layers of flavor. Here’s my detailed guide to ensure your bake turns out perfectly every time:

1. Prepare Your Oven and Pasta:

• Preheat your oven to 375°F (190°C).
• Grease a 9×13 inch baking dish with butter or cooking spray.
• Cook the pasta according to package directions until al dente. Drain and set aside.
• Remember to salt your pasta water generously – this is your chance to season the pasta itself.

2. Season and Cook the Chicken:

• Pat the chicken pieces dry with paper towels for better browning.
• Season the chicken with salt, pepper, Italian seasoning, and garlic powder.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Cook the chicken pieces for 5-7 minutes until golden brown and cooked through.
• Transfer the cooked chicken to a plate and set aside.

3. Prepare the Tuscan Sauce:

• In the same skillet, add butter and let it melt over medium heat.
• Add the minced garlic and sauté for about 30 seconds until fragrant.
• Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux.
• Gradually pour in the milk while whisking continuously to prevent lumps.
• Add the heavy cream and continue whisking until the sauce begins to thicken (about 3-4 minutes).

4. Add the Tuscan Elements:

• Stir in the Parmesan cheese until melted and smooth.
• Add the chopped sun-dried tomatoes, dried basil, and oregano.
• Fold in the fresh spinach and cook until just wilted (about 1-2 minutes).
• Season with salt and pepper to taste.
• Remove from heat.

5. Assemble the Pasta Bake:

• In your prepared baking dish, combine the cooked pasta and chicken.
• Pour the Tuscan sauce over the pasta and chicken, mixing gently to coat everything evenly.
• Top with the shredded mozzarella and additional Parmesan cheese.
• Cover with aluminum foil.

6. Bake to Perfection:

• Bake covered for 20 minutes.
• Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
• Let it rest for 5 minutes before serving to allow the sauce to set slightly.
• Garnish with fresh chopped basil before serving.

Substitutions and Variations

I love how versatile this Tuscan Chicken Pasta Bake recipe is. Here are some substitutions and variations you can try to customize it to your preferences:

Protein Alternatives:

• Turkey: Use ground turkey or turkey breast for a leaner option
• Shrimp: Substitute with large shrimp for a seafood version
• Vegetarian: Replace chicken with roasted vegetables like zucchini, bell peppers, and eggplant

Pasta Options:

• Gluten-Free: Use your favorite gluten-free pasta variety
• Whole Wheat: Substitute with whole wheat pasta for added fiber
• Alternative Shapes: Try fusilli, rotini, or even lasagna sheets cut into pieces

Dairy Modifications:

• Lighter Version: Use half-and-half instead of heavy cream
• Dairy-Free: Use coconut cream and nutritional yeast instead of dairy products
• Different Cheeses: Try Asiago, Romano, or Gruyere for varied flavors

Vegetable Variations:

• Kale: Use chopped kale instead of spinach for a heartier green
• Roasted Red Peppers: Add for extra color and sweetness
• Mushrooms: Include sautéed mushrooms for an earthy flavor

Common Mistakes to Avoid

Through my experience making this dish, I’ve learned to avoid these common pitfalls:

Overcooking the Pasta: Since the pasta will continue cooking in the oven, make sure to cook it just until al dente. Overcooked pasta will become mushy in the final dish.

Not Seasoning the Chicken Properly: The chicken is a major component, so don’t skimp on seasoning. Make sure each piece is well-coated with the seasoning blend.

Rushing the Sauce: Take your time when making the roux and adding the liquids. Rushing this step can result in a lumpy sauce that won’t be smooth and creamy.

Skipping the Resting Time: Let the baked pasta rest for 5 minutes after removing it from the oven. This allows the sauce to thicken slightly and makes serving much easier.

Using Pre-Shredded Cheese: While convenient, pre-shredded cheese doesn’t melt as smoothly as freshly grated cheese due to anti-caking agents.

How to Serve Tuscan Chicken Pasta Bake

This hearty pasta bake works wonderfully as a complete meal, but I love pairing it with complementary sides that enhance the Tuscan theme. Serve it alongside a crisp Caesar salad or a simple arugula salad dressed with lemon vinaigrette to cut through the richness.

Crusty Italian bread or garlic bread makes an excellent accompaniment for sopping up any extra sauce. For wine pairings, consider a medium-bodied white wine like Pinot Grigio or Chardonnay, or if you prefer red, a light Chianti would complement the Tuscan flavors beautifully.

For family dinners, I often serve this directly from the baking dish – it’s casual and inviting, encouraging everyone to gather around and share.

Presentation Ideas for Tuscan Chicken Pasta Bake

To make your Tuscan Chicken Pasta Bake look as appealing as it tastes, try these presentation techniques:

Family-Style Serving: Present the bake in the cooking dish with fresh basil sprinkled on top and a serving spoon. This creates a warm, homey atmosphere that’s perfect for family dinners.

Individual Portions: For more formal occasions, portion the bake into individual ramekins before the final baking step. This creates elegant single servings that look restaurant-quality.

Color Contrast: The golden cheese top against the colorful ingredients creates a beautiful presentation. Make sure some of the sun-dried tomatoes and spinach are visible around the edges.

Fresh Herb Garnish: A sprinkle of fresh basil or oregano on top just before serving adds a pop of color and fresh aroma that makes the dish even more appealing.

Tuscan Chicken Pasta Bake Recipe Tips

Here are my tried-and-true tips for ensuring your pasta bake turns out perfectly every time:

Make-Ahead Friendly: You can assemble this entire dish up to the baking step, then cover and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if cooking from cold.

Cheese Distribution: Mix some of the mozzarella into the pasta mixture before topping with the remaining cheese. This ensures cheese throughout the dish, not just on top.

Prevent Drying Out: If your pasta bake seems to be browning too quickly, tent it with foil during the last portion of baking time.

Sauce Consistency: The sauce should coat the back of a spoon when ready. If it’s too thick, add a splash of milk; if too thin, simmer a bit longer.

Quality Ingredients: Use good-quality sun-dried tomatoes and fresh spinach for the best flavor impact. The sun-dried tomatoes should be plump and flavorful, not dried out.

How to Store Tuscan Chicken Pasta Bake

Proper storage will help you enjoy leftovers safely and deliciously. Allow the pasta bake to cool completely before storing (within 2 hours of cooking). Cover the baking dish tightly with plastic wrap or transfer portions to airtight containers.

Store in the refrigerator for up to 4 days. For longer storage, you can freeze portions for up to 3 months. When freezing, I recommend using freezer-safe containers and leaving a bit of space at the top for expansion.

To reheat, thaw frozen portions overnight in the refrigerator. Reheat in a 350°F oven until heated through (about 20-25 minutes for a full dish, 10-15 minutes for individual portions). Cover with foil to prevent over-browning.

Frequently Asked Questions (FAQs)

Q: Can I use rotisserie chicken instead of cooking my own?
A: Absolutely! Rotisserie chicken is a great time-saver. Use about 3 cups of shredded rotisserie chicken and add it to the sauce in step 4.

Q: Can I make this pasta bake vegetarian?
A: Yes! Simply omit the chicken and add extra vegetables like roasted bell peppers, mushrooms, or zucchini. You might want to add some extra seasoning to compensate for the flavor the chicken provides.

Q: What if I can’t find sun-dried tomatoes?
A: You can substitute with cherry tomatoes that have been halved and roasted, or use roasted red peppers for a different but equally delicious flavor profile.

Q: Can I use different types of milk in the sauce?
A: While whole milk gives the best results, you can use 2% milk, though the sauce may be slightly less rich. I don’t recommend using skim milk as it may not create a creamy enough sauce.

Q: How do I know when the pasta bake is done?
A: The bake is ready when the cheese on top is golden brown and bubbly, and a knife inserted in the center comes out hot. The internal temperature should reach 165°F.

Q: Can I add other vegetables to this recipe?
A: Certainly! Roasted bell peppers, mushrooms, or zucchini would all work well. Just make sure to cook any hard vegetables before adding them to avoid uneven cooking.

Conclusion

This Tuscan Chicken Pasta Bake brings together everything I love about Italian comfort food – it’s hearty, flavorful, and brings people together around the dinner table. The combination of tender chicken, vibrant vegetables, and creamy sauce creates a dish that’s both satisfying and sophisticated.

Whether you’re preparing this for a busy weeknight dinner or a special gathering, this recipe delivers on both convenience and flavor. The make-ahead friendly nature makes it perfect for meal planning, while the impressive presentation makes it suitable for entertaining.

I hope this recipe becomes a beloved addition to your dinner rotation. There’s something truly special about the way the Tuscan flavors come together in this bake – it’s comfort food at its finest. Take your time with each step, use quality ingredients, and don’t forget to let it rest before serving. Your patience will be rewarded with a dish that’s restaurant-quality delicious. Buon appetito!