Description
Delectable Tuscan chicken pasta bake combines creamy textures with Mediterranean herbs and rich flavors. Hearty ingredients meld together, creating a comforting meal that satisfies you completely.
Ingredients
Scale
- 2 cups (500 ml) heavy cream
- 12 oz (340 g) penne pasta
- 2 cups (300 g) cooked chicken, shredded or diced
- 1 1/2 cups (150 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 cup (100 g) sun-dried tomatoes, chopped
- 2 cups (60 g) fresh spinach
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center for even heating.
- Cook pasta in salted boiling water until perfectly al dente, then drain thoroughly and set aside.
- In a large skillet, warm olive oil over medium heat and sauté minced garlic until aromatic, releasing its rich flavor.
- Gently fold in fresh spinach leaves, cooking until they wilt and become tender and vibrant green.
- Pour in heavy cream, then sprinkle Italian seasoning and red pepper flakes, stirring to create a creamy, fragrant sauce.
- Add sun-dried tomatoes and cooked chicken to the skillet, seasoning with salt and pepper for enhanced depth of flavor.
- Combine the prepared sauce with cooked pasta, ensuring every strand is evenly coated and glistening.
- Transfer the luxurious mixture to a lightly greased 9×13-inch baking dish, spreading it out in an even layer.
- Generously scatter mozzarella and Parmesan cheeses across the top, creating a beautiful golden blanket.
- Bake for 20 minutes until the cheese melts completely and develops a tempting golden-brown crust.
- Remove from oven and let rest for 5 minutes, then garnish with freshly chopped parsley for a bright, fresh finish.
- Serve immediately while warm, allowing guests to enjoy the rich, comforting flavors of this Tuscan-inspired dish.
Notes
- Boost the flavor by using homemade chicken stock instead of water when cooking pasta for added depth and richness.
- Customize the heat level by adjusting red pepper flakes to suit personal spice preferences, from mild to extra spicy.
- Make it gluten-free by substituting regular pasta with zucchini noodles or gluten-free pasta alternatives for a healthier twist.
- Prepare the dish ahead of time by assembling everything except the cheese topping, then refrigerate and add cheese just before baking for a convenient make-ahead meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 630 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 130 mg