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Creamy Sun-Dried Tomato & Spinach Chicken Pasta Bake

A comforting pasta bake with tender chicken, sun-dried tomatoes, and spinach in a creamy sauce, topped with melted cheese.

Ingredients

Scale

For the Crust:

  • 12 oz penne pasta
  • 2 boneless, skinless chicken breasts (cubed)
  • 1 cup sun-dried tomatoes (chopped)
  • 2 cups fresh spinach
  • 3 cloves garlic (minced)
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Cook pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add chicken cubes and cook until browned and cooked through. Remove chicken and set aside.
  3. In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1-2 minutes, then add spinach and cook until wilted.
  4. Pour in heavy cream and chicken broth, stirring to combine. Simmer for 3-4 minutes until slightly thickened. Season with Italian seasoning, salt, and pepper.
  5. Add cooked pasta and chicken to the skillet, tossing to coat in the sauce. Transfer mixture to a baking dish and top with mozzarella and parmesan cheeses.
  6. Bake for 15-20 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.

Notes

You can customize the seasonings to taste.