“Creamy Tuscan Chicken Pasta Bake”

I love to make comfort food and what better comfort than pasta. We all have been told that too much pasta made with white flour is not good for us. However, in most markets you’re able to find pasta made without using white flour. I’ve learned to enjoy whole wheat pasta and as a result doesn’t mess with my blood sugar. Yes it has a slightly heavier texture yet works in any recipe. I think this is a good day to share another delicious pasta dish, Creamy Tuscan Chicken Pasta Bake. Save yourself time while giving yourself and family a delicious weeknight meal.

Creamy Tuscan Chicken Pasta Bake

Whether you love Italian food or not, pasta is an easy and quick meal to create in your own kitchen. You can use a variety and combination of different ingredients to serve the things your family loves featuring pasta. Use any vegetables you desire along with meats, seafood, and tofu. Sauces can be butter-based, traditional red sauce and my favorite, a classic cream sauce like in my recipe here. Whatever you choose will be amazing, no fuss, simple, and just fab.

Creamy Tuscan Chicken Pasta Bake

So making this recipe is a breeze. Cook any pasta of your choice to al dente. Rinse pasta to stop cooking and to keep pasta from sticking together. Now proceed with sauteing chicken in butter and oil. Remove from skillet and set aside.

Creamy Tuscan Chicken Pasta Bake

Next saute’ mushrooms and garlic then add in spinach, tomatoes and seasoning. Pour in chicken broth and heavy cream, stir and add chicken back in skillet. Stir in Parmesan cheese and spoon pasta into a large baking dish. Top pasta with additional cheese and bake until bubbly and lightly brown. Serve with a tossed green salad and enjoy.

Creamy Tuscan Chicken Pasta Bake

You don’t have to bake this pasta dish. It’s excellent without baking yet I like the baked taste. You can’t go wrong either way. Tender chicken and spinach, mushrooms, and sun-dried tomatoes are a combo made in heaven. Make sure to pat the sun-dried tomatoes dry of excess oil. Penne and ziti work in this recipe as well. Whichever you choose, get ready for some good eats.

Creamy Tuscan Chicken Pasta Bake

 

Creamy Tuscan Chicken Pasta Bake

10 oz. (about 3/4 box) Barilla rotini pasta, cooked, drained, rinsed

1-pound boneless, skinless chicken breast, sliced into 1-inch pieces

3 T. Olive oil, divided

2 T. unsalted butter

8 oz. sliced mushrooms

3 large garlic cloves, finely minced

1/2 cup rough chopped sun-dried tomatoes in oil, patted dry

3 cups baby spinach

1/2 t. Italian seasoning

1/2 cup low-sodium chicken broth

3 cups heavy cream

1/2 grated Parmesan cheese plus extra for serving

Salt and pepper to taste

 

Cook pasta until al dente according to package instructions. Drain and rinse with cold water to prevent sticking.

Heat oven to 350 degrees. In a large 12-inch skillet, heat 2 T. Olive oil and butter over medium-high heat.

Add in chicken and cook 5 – 7 minutes until no pink remains and remove from skillet to a bowl.

Heat remaining 1 T. Olive oil in skillet and add in mushrooms, cooking until water from mushrooms is almost evaporated.

Reduce heat and stir in garlic and cook for 1 minute until fragrant. Add in tomatoes, spinach, and Italian seasoning. Wilting the spinach will only take a couple minutes.

Pour in chicken broth and heavy cream and add chicken back to skillet.

Stir in Parmesan cheese and simmer for 5 minutes until sauce thickens. Adjust salt and pepper if needed.

Combine pasta with chicken mixture. Pour pasta mixture in a buttered 13×9-inch baking dish. Sprinkle top with additional cheese if desired.

Bake for 20 to 25 minutes until sauce is bubbly and top is lightly browned.

 

Makes 6 – 8 servings.