Baked Tuscan Chicken Pasta features a creamy sun dried tomato sauce, spinach, chicken, and lots of cheese. It’s an easy one-pan dinner where the oven does all the work! I love that it takes less than 10 minutes of prep but tastes like something straight from a restaurant.

This baked Tuscan chicken pasta includes tender pasta, baby spinach, chopped chicken, and cheese, all coated in a luscious creamy sauce. The best part, other than the pure deliciousness, is the casserole bakes in the oven where the dry noodles cook as they absorb the sauce. Less prep and less pots to clean, which makes it wonderful for busy weeknights.

Helpful Tips

• Other pasta shapes. I like ridged penne for this recipe because the sauce sticks to the grooves. If you switch it for other pasta shapes, keep in mind that the bake time may be slightly different. Be sure to choose one similar in size.
• Only add as much half-and-half as needed. At the end of the recipe, there’s an option to add the extra 1/4 cup of half-and-half to the dish. This is only necessary if it’s not already creamy or if it’s too thick. Use your judgment.
• Drain the tomatoes. Be sure to drain the sundried tomatoes before adding them to the recipe to prevent the dish from being too oily.
• Use rotisserie chicken. Using rotisserie chicken in this baked Tuscan chicken pasta keeps the prep super quick and easy. Leftover grilled chicken, baked chicken breast, or air-fried chicken breast also works well.

How to Make Baked Tuscan Chicken Pasta Step by Step

• Add ingredients to casserole dish. To a greased 9×13 casserole dish, add 4 cups dry penne pasta, 2 & 1/4 cups low sodium chicken broth, 2 cups half & half, 8 ounces drained and chopped sun dried tomatoes, 1/2 teaspoon each coarse salt and pepper, a 1/4 teaspoon each garlic powder and onion powder, and 1/8 teaspoon crushed red pepper flakes. Toss everything to coat and make sure the pasta is fully submerged in the liquid.

• Cover and bake. Cover tightly with foil and bake in a 425F preheated oven for 40 minutes until the pasta is al dente.

• Stir in cheeses, spinach, and chicken. Remove the foil and stir in 1 cup grated mozzarella cheese, 1/4 cup grated parmesan, 2 cups diced rotisserie chicken breast, and 5 ounces fresh baby spinach.

• Loosen, if necessary. Once the spinach has wilted and the cheese has melted, stir in the remaining 1/4 cup half & half, only if needed to loosen the mixture and make it creamy. Serve immediately and enjoy.

What To Serve With Baked Tuscan Chicken Pasta

This Tuscan chicken pasta recipe is a pretty filling meal on its own with the pasta and protein right in the dish, so I don’t always feel the need to make anything else. If I do, I keep it simple with a side salad and garlic bread. For more veggies, roasted broccoli or roasted asparagus on the side are both very quick and easy to make.

Proper Storage

• Fridge. Leftover baked Tuscan chicken pasta can be stored in the fridge, either tightly covered in the baking dish or transferred to an airtight container. It’s best enjoyed within 2-3 days.
• Reheat. Gently reheat the entire baking dish in the oven at 350F, covering with foil to prevent the top from burning, or individual servings in the microwave. Add a splash of half-and-half or broth if needed to loosen up the sauce.

More Easy Pasta Recipes

• BLT Pasta
• Creamy Penne with Tomatoes
• Bacon and Mushroom Pasta
• Chicken Bacon Ranch Pasta
• Cheesy Chicken Spaghetti