Tuscan Chicken Pasta Bake
Tender bites of chicken breast, a quick homemade alfredo sauce, and penne pasta are tossed with sun dried tomatoes, marinated artichokes, and spinach then baked with mozzarella melted over the top. This pasta bake is bursting with the flavors of Tuscany!
Ingredients
- 16 oz penne or farfalle pasta
- 2 lbs boneless skinless chicken breasts, cubed
- 2 teaspoons Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- freshly ground black pepper, to taste
- 2 teaspoons olive oil
For the sauce:
- 6 tablespoons butter
- 4 cloves garlic, minced or chopped
- 16 oz heavy cream
- 2 cups shredded parmesan
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup sun dried tomatoes, sliced in strips
- 14 oz marinated artichokes, drained and chopped
- 3-4 cups baby spinach
Topping:
- 2 cups mozzarella cheese, shredded (or fresh sliced)
- 1/2 cup Parmesan cheese, shredded
Instructions
- Preheat oven to 350° F.
- Cook pasta according to package directions, set aside.
- Heat a large, non-stick skillet to medium-high. Add oil then add chicken. Sprinkle with Italian seasoning, garlic powder, onion powder, salt and pepper. Stir to combine. Cook for about 10-15 minutes, stirring occasionally, until chicken is done and internal temp is 165°F. Remove chicken from pan and set aside on a plate.
- To the same skillet over medium heat, add butter. Once it is melted, add garlic and stir for 1 minute. Slowly whisk in cream and parmesan. Add salt and pepper. Stir and cook for a few minutes until slightly thickened.
- To the alfredo sauce, add sun dried tomatoes, artichokes, spinach, and cooked chicken. Stir to combine.
- Add pasta to the alfredo mixture and combine well. Pour into a 9x13 greased casserole dish.
- Top with mozzarella and parmesan then bake for 15-20 minutes or until cheese melts. If desired, broil for a few minutes to brown the cheese.
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