There's nothing quite like the rich aroma of a Tuscan Chicken Pasta Bake wafting from the oven, promising a hearty, satisfying meal for the whole family. With tender chicken, creamy sauce, sun-dried tomatoes, and plenty of melty cheese, this dish is a guaranteed crowd-pleaser.

The first time I made this recipe, it was an instant hit—comfort food at its finest. It's become a go-to for everything from casual weeknights to potluck dinners, and I’m sure it’ll be a favorite in your home too. Let’s dive into what makes this recipe so special.

Why You'll Love This Tuscan Chicken Pasta Bake

Get ready to discover your new favorite baked pasta dish. Tuscan Chicken Pasta Bake checks all the boxes for a perfect dinner: it’s easy, delicious, and versatile.

Quick and Simple: While it tastes like something you’d order at a fancy Italian restaurant, this dish is straightforward enough for busy weeknights. It comes together in just under an hour.
Packed with Flavor: The creamy Alfredo sauce, tangy sun-dried tomatoes, and savory chicken blend beautifully, creating a symphony of bold and comforting flavors.
Family-Friendly: Even picky eaters will devour this cheesy, hearty pasta bake. Plus, the leftovers (if there are any!) reheat beautifully.
Customizable: Whether you want to swap proteins, change up the vegetables, or add some spice, this recipe adapts to your tastes and pantry staples.

Ready to give it a try? Let’s start with the ingredients.

Ingredients Notes

The magic of this Tuscan Chicken Pasta Bake lies in the combination of fresh and pantry-friendly ingredients. Here’s what you’ll need:

Chicken: Boneless, skinless chicken breasts are the star protein, but you can also use thighs for a richer flavor. Slice them into bite-sized pieces for even cooking.
Pasta: Short pasta shapes like penne, rigatoni, or rotini work best. Their ridges catch the creamy sauce beautifully.
Sun-Dried Tomatoes: These provide a tangy, slightly sweet kick that balances the richness of the sauce. Choose oil-packed sun-dried tomatoes for maximum flavor.
Spinach: Fresh spinach adds a pop of color and nutrients. It wilts quickly, making it easy to incorporate.
Cheese: A blend of mozzarella and Parmesan creates that signature gooey, golden topping. For extra creaminess, you can add a handful of shredded fontina or Gruyere.
Alfredo Sauce: A high-quality jarred sauce works well for convenience, but you can make your own if you prefer. It’s the creamy backbone of this dish.

You’ll also need a large baking dish, a skillet for the chicken, and a pot for cooking the pasta. Let’s move on to the fun part: cooking!

How To Make This Tuscan Chicken Pasta Bake

Making this Tuscan Chicken Pasta Bake is as simple as layering and baking. Here’s how to do it step by step:

Prepare the Pasta and Chicken: Start by cooking your pasta in salted water until just al dente—it will finish cooking in the oven. Meanwhile, heat a skillet over medium-high heat, add a bit of olive oil, and cook your chicken pieces until golden and cooked through.
Build the Sauce: In the same skillet, sauté garlic and add the sun-dried tomatoes. Pour in your Alfredo sauce and stir until warmed through. Toss in the fresh spinach and let it wilt into the sauce.
Combine Everything: In a large mixing bowl, combine the cooked pasta, chicken, and sauce. Stir until the pasta is well-coated and everything is evenly mixed.
Assemble the Bake: Transfer the pasta mixture into a greased baking dish. Top with shredded mozzarella and Parmesan, spreading it out in an even layer.
Bake to Perfection: Pop the dish into a preheated 375°F oven and bake for 20-25 minutes, or until the cheese is bubbly and golden. Let it rest for a few minutes before serving.

This Tuscan-inspired bake comes together in no time, but it delivers all the flavors of a long-cooked Italian classic.

Storage Options

This dish is as convenient to store as it is to make. Here’s how to keep those leftovers tasting fresh:

Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
Freezing: For longer storage, transfer the cooled bake to a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months.
Reheating: Warm individual portions in the microwave or reheat the entire dish in a 350°F oven until heated through. Add a splash of milk or cream to revive the sauce’s creaminess.

Variations and Substitutions

This Tuscan Chicken Pasta Bake is endlessly adaptable. Here are some ideas to make it your own:

Protein Swap: Replace chicken with cooked Italian sausage, shrimp, or even shredded rotisserie chicken for a quick shortcut.
Vegetarian Option: Skip the chicken and add more veggies like mushrooms, roasted red peppers, or artichoke hearts.
Spicy Twist: Stir in a pinch of red pepper flakes or drizzle with hot sauce before serving for a kick of heat.
Cheese Upgrade: Experiment with different cheese blends, such as Asiago, smoked Gouda, or burrata for a gourmet touch.
Low-Carb Alternative: Use zucchini noodles or cauliflower rice instead of pasta for a lighter option.

The beauty of this recipe is how easily it adapts to your preferences. Don’t be afraid to get creative!

With its creamy sauce, savory chicken, and melty cheese, Tuscan Chicken Pasta Bake is the ultimate comfort food that brings everyone to the table. Whether you're making it for a casual weeknight or a special occasion, this recipe is sure to impress. Give it a try and watch it become a staple in your kitchen!