Tuscan Chicken Pasta Bake

If you’re craving something cozy, cheesy, and absolutely weeknight-friendly, this Tuscan Chicken Pasta Bake checks every box. Think tender pasta, juicy chicken, and a creamy garlic-Parmesan sauce, all layered with sun-dried tomatoes and spinach, then finished with a bubbly mozzarella top. It’s the kind of casserole that feels special enough for guests but simple enough to pull off on a Tuesday.

I love this one because it’s equal parts comfort and fresh flavor. The sun-dried tomatoes bring a bright, tangy pop, the spinach melts into the sauce for a little green goodness, and the Italian seasoning + Parmesan combo gives that classic Tuscan vibe without any fuss. Plus, you can assemble it ahead, bake when you’re ready, and watch everyone ask for seconds.

Below, I’ll walk you through the first steps so you can get a head start with confidence. We’ll prep the pasta, sear the chicken for great flavor, and build a silky sauce that hugs every bite. In Part 2, we’ll finish the assembly, bake to golden perfection, and I’ll share my favorite tips and variations.

Why This Recipe Works

• Creamy but balanced: Chicken broth lightens the heavy cream so the sauce stays rich without being heavy.

• Layered flavor: Browning the chicken in the same skillet builds fond (those tasty browned bits) that deepen the sauce.

• No mushy pasta: Cooking the pasta just shy of al dente keeps it perfect after baking.

• Flexible & make-ahead: Assemble in advance, freeze unbaked, or swap cheeses to match your taste.

Ingredients

For the pasta and chicken

• penne pasta 12 ounces (340 g)

• olive oil 1 tablespoon

• boneless, skinless chicken breasts 1 pound (450 g), cut into bite-sized pieces

• salt 1/2 teaspoon

• black pepper 1/4 teaspoon

• garlic powder 1/2 teaspoon

For the sauce

• unsalted butter 3 tablespoons (42 g)

• garlic cloves, minced 3

• all-purpose flour 3 tablespoons (24 g)

• chicken broth 2 cups (480 ml)

• heavy cream 1 cup (240 ml)

• grated Parmesan cheese 1 cup (100 g)

• Italian seasoning 1 teaspoon

• sun-dried tomatoes, drained and chopped 1/2 cup (60 g)

• fresh spinach 3 cups (90 g)

For topping

• shredded mozzarella cheese 1 1/2 cups (150 g)

• grated Parmesan cheese 1/4 cup (25 g)

Quick Facts

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: about 45 minutes

• Yield: 6 servings

• Approx. Kcal: 520 per serving

Ingredient Notes

• Penne: Its ridges grab onto the sauce. Rigatoni or ziti work, too—just keep the volume close.

• Chicken: Breasts cook fast; thighs are fine if that’s what you have—just trim and keep bite-sized.

• Sun-dried tomatoes: Oil-packed are most flavorful; drain well so they don’t weigh down the sauce.

• Parmesan: Freshly grated melts more smoothly than pre-shredded.

• Spinach: Fresh wilts quickly and keeps color; thawed frozen spinach works if very well-drained.

Steps 

1) Prep the dish & oven
Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so the casserole releases cleanly later.

2) Par-cook the pasta
Bring a large pot of well-salted water to a boil. Cook the penne 1 to 2 minutes less than package directions (just to al dente). Drain and set aside.
Pro tip: Undercooking now prevents overcooked, mushy pasta after baking.

3) Sear the chicken
In a large skillet over medium heat, warm 1 tablespoon olive oil. Pat the chicken pieces dry (this helps browning), then season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
Add to the hot skillet and cook 5 to 6 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate.
Why this matters: Browning adds flavor you’ll taste in the finished sauce.

4) Start the sauce base
In the same skillet (don’t wipe it out—you want those browned bits), melt 3 tablespoons unsalted butter. Add the minced garlic and cook about 1 minute, just until fragrant. Sprinkle in 3 tablespoons flour and cook, stirring continuously, for 1 minute more. You’re building a light roux that will thicken the sauce without any floury taste.

5) Add liquids & simmer
Gradually whisk in 2 cups chicken broth, then 1 cup heavy cream. Bring to a gentle simmer and cook 3 to 4 minutes, stirring, until slightly thickened and silky. You’re looking for a sauce that lightly coats the back of a spoon; it will thicken more in the oven.

We’re picking up right where we left off—your sauce is silky and lightly thickened, and the pasta and chicken are standing by. Now we’ll layer in those Tuscan flavors, combine everything, and bake to golden, cheesy bliss. This is the part where the kitchen smells amazing and everyone wanders in asking when dinner’s ready.

6) Finish the sauce
Stir in 1 cup (100 g) grated Parmesan and 1 teaspoon Italian seasoning until the cheese melts smoothly. Fold in the chopped sun-dried tomatoes (1/2 cup/60 g). Add the spinach (3 cups/90 g) and cook, stirring, just until it wilts into the sauce. Taste and adjust seasoning—depending on your broth and Parmesan, you may want a pinch more salt and pepper. The sauce should be creamy and pourable; if it seems too thick, whisk in a splash of broth or cream to loosen.

7) Combine & transfer
Add the cooked penne and the browned chicken (with any juices on the plate) to the skillet. Toss gently to coat every piece in sauce—this is where that undercooked pasta drinks in all the flavor. Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.

8) Add the cheesy top & bake
Sprinkle 1½ cups (150 g) shredded mozzarella evenly over the pasta, then finish with 1/4 cup (25 g) grated Parmesan. Bake uncovered at 375°F (190°C) for 20 to 25 minutes, until the edges are bubbling and the top is melted and lightly golden. For deeper color, you can broil for 1 to 2 minutes at the end—just watch closely.

9) Rest & serve
Let the casserole stand for 5 minutes before serving. This quick rest helps the sauce set up so every scoop is creamy (not runny) and loaded with chicken, pasta, and melty cheese.

Pro Tips for the Best Results

• Season your pasta water: It should taste like the sea—this is your first chance to build flavor into the pasta itself.

• Don’t skip the browning: Those golden bits in the skillet deepen the sauce’s flavor when you deglaze with broth and cream.

• Melt-friendly cheese: Freshly shredded mozzarella and Parmesan melt more smoothly than pre-shredded blends.

• Right-thickness sauce: Aim for a sauce that lightly coats a spoon; it will thicken further in the oven. If it’s too thick before baking, loosen with a splash of broth.

• Resting time matters: A short rest after baking makes for cleaner slices and a creamier texture.

Simple Variations & Swaps

• Cheese blend: Swap some mozzarella for provolone for extra stretch, or add Asiago/Pecorino Romano for a sharper bite (use sparingly—both are salty).

• Protein options: Boneless, skinless chicken thighs work great. Short on time? Shredded rotisserie chicken is an easy substitute—stir it in at Step 7 to avoid overcooking.

• Veggie add-ins: Sautéed mushrooms or a handful of halved cherry tomatoes fold in beautifully. Keep total add-ins modest so the sauce-to-pasta ratio stays creamy.

• Heat it up: A pinch of crushed red pepper flakes in the sauce adds gentle warmth that balances the creaminess.

• Pasta swap: Rigatoni or ziti both hold sauce well. Stick close to 12 ounces (340 g) and undercook by 1 to 2 minutes.

• Gluten-free friendly: Use your favorite gluten-free penne and a 1:1 gluten-free flour blend for the roux.

Make-Ahead, Freezer & Reheating Guide

• Make-Ahead (24 hours): Assemble through Step 7, top with cheese, cover tightly, and refrigerate up to 24 hours. Bake at 375°F (190°C) uncovered; add 5 to 10 extra minutes if baking straight from the fridge.

• Freeze (up to 2 months): Freeze the assembled, unbaked casserole (well-wrapped). Bake from frozen at 350°F (175°C) for 50 to 60 minutes; keep it loosely covered for the first half, then uncover to brown.

• Leftovers: Store in an airtight container in the fridge for 3 to 4 days.

• Reheat: Warm individual portions in the microwave with a splash of milk or broth, or reheat covered in a 325–350°F (165–175°C) oven until hot and creamy. Stir halfway if needed to keep the sauce smooth.

What to Serve With It

• A crisp green salad with lemony vinaigrette (the acidity cuts the richness perfectly).

• Garlic bread or warm focaccia to scoop up every creamy bite.

• Roasted veggies, like broccoli or asparagus, for easy balance on the plate.