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Baked Sun-Dried Tomato Chicken Pasta

This Baked Sun-Dried Tomato Chicken Pasta is a hearty, cheesy, and vibrant meal perfect for cozy family dinners or meal prep.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 8 oz penne pasta
  • 2 cups cooked chicken diced
  • 1 cup sun-dried tomatoes chopped
  • 1 cup cherry tomatoes halved
  • 2 cups fresh spinach
  • 1 cup mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
  • 3 cloves garlic minced
  • 0.25 cup olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt to taste
  • pepper to taste

Instructions

  • Preheat your oven to 375°F (190°C). Begin by bringing a large pot of salted water to a boil for the pasta.
  • Add the penne pasta to the boiling water and cook according to package instructions until al dente, usually 9-11 minutes. Drain the pasta and set aside.
  • In a large mixing bowl, combine the cooked penne, diced chicken, chopped sun-dried tomatoes, halved cherry tomatoes, fresh spinach, and minced garlic. Drizzle the olive oil over the mixture and sprinkle in the dried oregano, dried basil, salt, and pepper. Toss everything gently to ensure the flavors are evenly distributed.
  • Mix in half of the shredded mozzarella and grated parmesan cheese into the pasta mixture. This will help create a cheesy, flavorful base before baking.
  • Pour the combined pasta mixture into your baking dish, spreading it out evenly. Top with the remaining mozzarella and parmesan cheeses to create a golden, bubbly crust.
  • Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden on top. The tomatoes will be soft and the spinach will be perfectly wilted.
  • Remove from the oven and let it cool for a few minutes before serving. This dish pairs wonderfully with a crisp green salad or steamed vegetables.

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Baking Dish
  • Wooden Spoon or Spatula
  • Knife
  • Cutting Board

Notes

  • Use whole wheat or gluten-free penne for a healthier or dietary-friendly version.
  • Swap mozzarella for part-skim or reduced-fat cheese to reduce saturated fat.
  • Add extra greens like kale or other vegetables for added nutrients and variation.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat in the oven covered with foil to prevent drying out the cheese.