Creamy Tuscan Chicken Pasta Bake

This Creamy Tuscan Chicken Pasta Bake is a comforting, cheesy delight packed with tender chicken, fresh veggies, and a luscious creamy sauce.

Prep Time15

Cook Time35

Total Time50

Servings: 4 servings

2 cups penne pasta – the perfect pasta shape to hold the creamy sauce
2 tablespoons olive oil – for sautéing the chicken
1 pound boneless, skinless chicken breasts diced – tender protein to keep the dish hearty
1 teaspoon garlic powder – adds depth of flavor
1 teaspoon onion powder – complements the garlic perfectly
salt and pepper to taste – essential seasoning
1 cup cherry tomatoes halved – bursts of sweetness and acidity
2 cups fresh spinach – adds freshness and color
1 cup heavy cream – creates the rich, creamy base
1 cup grated Parmesan cheese – sharp and nutty flavor
1 cup mozzarella cheese shredded – melty and gooey topping
1 teaspoon Italian seasoning – blend of herbs including oregano, basil, and thyme

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (usually about 9-11 minutes). Drain the pasta and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the diced chicken breasts, then season with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.

Stir in the halved cherry tomatoes and fresh spinach to the skillet with the chicken. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften slightly.

Lower the heat to medium. Pour the heavy cream into the skillet, then sprinkle in the Italian seasoning and half of the Parmesan cheese. Stir everything together until the cheese melts and the sauce thickens slightly.

Add the cooked penne pasta to the skillet and gently toss to coat the pasta evenly with the creamy sauce, chicken, and vegetables.

Transfer the pasta mixture into a greased baking dish. Sprinkle the shredded mozzarella and remaining Parmesan cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is bubbling and golden brown.

Allow the bake to cool for a few minutes before serving. This dish pairs beautifully with a crisp green salad or garlic bread for a complete meal.

Use penne pasta to hold the creamy sauce well without getting mushy during baking.
Shred mozzarella and grate Parmesan cheese fresh for better melting and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of cream or milk to restore creaminess.
For a dairy-free version, substitute cream and cheeses with plant-based alternatives like coconut cream and dairy-free cheeses.
Let the pasta bake rest a few minutes after baking to help the sauce set for easier serving.