Tuscan Chicken Pasta Bake & Take


Tuscan Chicken Pasta Bake & Take

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Course Main Course
Servings 4


  • 1 lb chicken tenderloins cut into bite sized pieces
  • 1 lb boneless skinless chicken thighs cut into bite sized pieces
  • 2 tbsp olive oil
  • kosher salt
  • black pepper
  • 16 oz penne pasta
  • 1 bunch fresh spinach chopped
  • 4 oz sun dried tomatoes drained and chopped
  • 3 cloves garlic dices
  • 1 1/2 cups heavy cream
  • 1 cup chicken broth
  • 1 tsp Italian seasoning
  • 1/8 tsp red pepper flakes
  • 2/3 cup grated parmesan cheese plus 2 tbsp
  • 8 oz shredded provolone cheese
  • 8 oz shredded mozzarella cheese


  • Preheat oven to 350°F. Bring a large pot of heavily salted water to the boil and cook pasta per package instructions. Drain and set aside.
  • Season the chicken with salt and pepper, set aside. Over medium high heat add the olive oil to a large skillet and brown the dark meat first, remove from the pan to a foil covered plate. Using the same skillet, brown the white meat. Remove from pan and add to plate with dark meat.
  • Add the garlic to the pan and sauté for a minute. Add the chopped sun dried tomatoes, heavy cream, chicken broth, Italian seasoning, red pepper flakes and stir. Bring to a boil and cook for 2 minutes. Add the ⅔ c. parmesan cheese and stir. Reduce heat to simmer and cook for 2 minutes.
  • Add the spinach, cooked pasta and cooked chicken to the sauce. Toss to mix and cook for 2 minutes more. Season to taste and turn off the heat.
  • In a 13x9" casserole dish coated with oil or cooking spray add half of the chicken pasta mixture. Layer with the provolone cheese, remaining chicken pasta mixture and then layer with mozzarella cheese. Top with remaining 2 tablespoons of parmesan cheese and bake for 30 minutes uncovered.
  • Sprinkle with chopped parsley and serve.
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