There's nothing quite like the comforting aroma of a Tuscan Chicken Pasta Bake bubbling in the oven, filling your kitchen with the scent of garlic, herbs, and creamy goodness. This dish is the ultimate comfort food—creamy pasta, juicy chicken, and sun-dried tomatoes all baked to golden perfection.

The first time I made this recipe, I was looking for something hearty yet elegant to serve for a family dinner. It instantly became a favorite, thanks to its rich flavors and the ease of preparation. Now, it’s a regular on our dinner rotation and perfect for busy weeknights or special occasions.

Why You'll Love This Tuscan Chicken Pasta Bake

Get ready to meet your new favorite baked pasta recipe. This Tuscan Chicken Pasta Bake checks all the boxes for a meal that’s as delicious as it is practical.

First, it’s incredibly easy to make. From stovetop prep to oven baking, the entire process takes just under an hour, making it perfect for even the busiest days.

Next, it’s a crowd-pleaser. With a rich, creamy sauce and flavorful ingredients, even the pickiest eaters will be asking for seconds.

This dish is also meal-prep friendly. You can assemble it ahead of time and pop it into the oven when you’re ready, making weeknight dinners a breeze.

Lastly, the flavors are nothing short of spectacular. The creamy sauce, savory chicken, and bursts of sun-dried tomatoes transport your taste buds straight to Tuscany.

Ingredients Notes

The magic of this Tuscan Chicken Pasta Bake lies in its simple yet flavorful ingredients. Each one brings its own special touch to the dish.

Chicken Breasts: Boneless, skinless chicken breasts work best here. They cook quickly and stay juicy when baked with the creamy sauce. You can also use thighs for a richer flavor.
Pasta: I recommend using penne or rigatoni. Their tubular shapes hold onto the sauce beautifully, ensuring every bite is packed with flavor. Feel free to substitute with gluten-free pasta if needed.
Sun-Dried Tomatoes: These little gems add a burst of tangy, concentrated flavor. Choose oil-packed sun-dried tomatoes for the best texture and taste.
Spinach: Fresh spinach brings a pop of color and balances the richness of the dish. You can substitute with kale or even frozen spinach in a pinch.
Cheeses: A mix of Parmesan and mozzarella creates a creamy, gooey topping. Parmesan adds nuttiness, while mozzarella ensures a luscious melt.
Heavy Cream: For the sauce, heavy cream provides richness. If you prefer a lighter option, use half-and-half, though the sauce will be less thick.
Herbs and Garlic: Fresh garlic, basil, and oregano elevate the dish, giving it that classic Tuscan flavor profile.

You’ll also need a large skillet, a baking dish, and a pot for boiling the pasta to bring everything together seamlessly.

How To Make This Tuscan Chicken Pasta Bake

Creating this decadent Tuscan Chicken Pasta Bake is easier than you might think. Follow these steps for a foolproof result.

Cook the Pasta: Begin by boiling your pasta in salted water until al dente. Drain and set aside while you prepare the sauce.
Sauté the Chicken: Heat a skillet over medium-high heat with a drizzle of olive oil. Season the chicken breasts with salt, pepper, and a pinch of Italian seasoning. Cook until golden brown on both sides and fully cooked through. Remove the chicken, let it rest for a few minutes, then slice into bite-sized pieces.
Prepare the Sauce: In the same skillet, sauté minced garlic until fragrant, then add the sun-dried tomatoes. Pour in the heavy cream and stir in Parmesan cheese until melted and smooth. Add a handful of fresh spinach and let it wilt.
Combine: Toss the cooked pasta and sliced chicken into the skillet, ensuring everything is evenly coated in the creamy sauce.
Assemble and Bake: Transfer the pasta mixture to a greased baking dish. Top with shredded mozzarella cheese and a sprinkle of Parmesan. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese is melted and bubbly. For an extra golden top, broil for 2-3 minutes.

The total prep and cooking time is about 50 minutes, and the result is worth every second—rich, creamy, and oh-so satisfying.

Storage Options

This Tuscan Chicken Pasta Bake stores beautifully, making it perfect for leftovers or meal prep.

Refrigerator: Store in an airtight container for up to 4 days. Reheat individual portions in the microwave or the whole dish in the oven at 350°F (175°C) until warmed through.
Freezer: Assemble the bake but don’t bake it yet. Cover tightly with foil and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.
Reheating Tip: Add a splash of milk or cream before reheating to revive the sauce and keep it creamy.

Variations and Substitutions

One of the best things about this recipe is its versatility. Here are some ideas to make it your own:

Protein Swap: Replace the chicken with shrimp, sausage, or even plant-based protein for a twist.
Vegetarian Version: Skip the chicken and double up on the spinach or add mushrooms for an earthy touch.
Cheese Variations: Experiment with gouda, fontina, or asiago for different flavor profiles.
Pasta Options: Use fusilli, cavatappi, or even gnocchi for a fun variation. Whole wheat or lentil-based pasta can add a nutritional boost.
Spice It Up: Add a pinch of red pepper flakes for a spicy kick that complements the creamy sauce beautifully.

With so many options, you can tailor this dish to suit any occasion or craving. Have fun experimenting and enjoy the delicious results!

This Tuscan Chicken Pasta Bake is sure to become a staple in your home. Whether you're feeding a hungry family, meal prepping for the week, or hosting a dinner party, this dish delivers every time. Let me know how yours turns out—I can’t wait to hear about your delicious creations!