You all love my Tuscan chicken recipe, I know The casserole is my favorite The same is true. So I put them together Creamy, cheesy, Tuscan Chicken Pasta Bake!
Meet your favorite casserole!
- A pot, no hassle!Everything is baked together for a comfortable diet and a super easy cleanup.
- A major crowd!I used creamy Tuscan garlic sauce as the basis for this plate of meal and it had the absolute best flavor! Even picky eaters will ask for a few seconds.
- Perfect for dining preparation!In advance, freeze it or enjoy the same amazing leftovers with the next day!
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Tuscan chicken pasta baked ingredients
- Try Orzo! I like Penne, but Orzo is right behind. Swap 2 cups Orzo and reduce the chicken broth to 2 cups for a delicious change!
- Other pasta will work too! Some good options are elbows, bows, shells or any short noodles!
How to make Tuscan Chicken Pasta Bake
Making this Tuscan Chicken Pasta Baking Recipe is easy and both delicious! Sit the oven and get ready to enjoy every bite of effort!
- Mixed ingredients: Preheat the oven to 400ºF and spray a 9 x 13-inch baking dish with non-stick cooking spray. Add chicken breast, penne pasta, heavy cream, chicken stock, chopped spinach, sun-dried tomatoes, Italian seasoning, garlic powder, onion powder, salt and black pepper and black pepper to a baking dish.
- bake: Stir everything together, cover with foil and bake for 30 minutes. Remove from the oven and stir to make sure all pasta is applied to the liquid. Cook for another 20 minutes, then remove the foil and stir the casserole again.
- Add cheese and bake: A dish with parmesan cheese and grated mozzarella. Bake for another 5 minutes, or until the cheese melts and bubbles. No bake! Be careful when baking to prevent the chicken from drying.
- Stir, rest and Serve: Remove from the oven and stir the cheese. Let it rest for a few minutes before serving. This allows for fusion of flavors and makes the service easier.
Store and prompt in advance
Leftovers may just be the best part! Here’s how to store and in advance:
- exist refrigerator: Store leftovers in a refrigerator in an airtight container for up to 4 days.
- exist refrigerator: Freeze the leftovers for up to 3 months to make reheating easier.
- in advance: Assemble this Tuscan chicken casserole for up to 24 hours! Complete the first and second steps (except preheating), then cover and place in the refrigerator. Carefully handle it so that the liquid does indeed spill. Bake as directed when ready.
More Tuscan-flavored recipes
If you like the flavors in this Tuscan chicken pasta baking, you will love my other Tuscan recipes! From cheesy dips to skewers, everyone has real recipes.
dinner
Marry Me Chicken (Cream-dried Tomato Chicken)
35 minutes
dinner
Tuscan Garlic Burger with Pesto Mayonnaise
45 minutes
Soup
Creamy Tuscan Garlic Tortellini Soup
25 minutes
chicken
Marry me chicken meatballs
35 minutes
Tuscan Chicken Pasta Baking Recipe
Enjoy the best of both worlds with my butter, cheesy Tuscan Chicken Pasta Bread Bake, which combines your love for Tuscan Chicken and casserole!
Serve 6 people
Calories 667KCAL
raw material
- 2 Dice chicken breast, 1-inch part, about 1½ lbs
- 10 ounce Penne Pasta
- 2 cup Heavy cream
- 2½ cup Chicken soup
- 2 cup Chopped spinach
- 2 (8 oz) Cans drained and chopped light tomatoes
- 2 teaspoon Italian seasoning
- 1½ teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 1 cup Chopped Parmesan cheese
- 1 cup Grated mozzarella cheese
instruct
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Preheat the oven to 400 degrees Fahrenheit and spray a 9 x 13-inch baking dish with non-stick cooking spray.
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Add to 2 diced chicken breasts, 10 oz Penne Pasta,,,,, 2 cups heavy duty butter,,,,, 2½ cups chicken soup,,,,, 2 cups chopped spinach,,,,, 2 (8 oz) jars drain and chop,,,,, 2 teaspoons Italian seasoning,,,,, 1½ teaspoons garlic powder,,,,, 1 teaspoon onion powder,,,,, 1 teaspoon saltand ½ teaspoon pepper To the baking tray.
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Stir everything together, cover with foil, and bake for 30 minutes. Remove from the oven and stir to make sure all pasta is coated in liquid. Cook for another 20 minutes, then remove the foil and stir the casserole again.
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Top 1 cup chopped parmesan cheese and 1 cup grated mozzarella cheese Bake for another 5 minutes until the cheese melts and bubbles.
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Remove from the oven and add cheese and then take a few minutes off before serving.
Nutrition
Calories: 667KCAL | carbohydrate: 41g | protein: 36g | Fatty: 40g | Saturated fat: twenty fourg | Polyunsaturated fat: 2g | Monounsaturated fat: 10g | Trans fat: 0.01g | cholesterol: 166mg | sodium: 1256mg | Potassium: 597mg | fiber: 2g | sugar: 5g | Vitamin A: 2400IU | Vitamin C: 4mg | calcium: 385mg | iron: 2mg
