Creamy Chicken Tuscan Pasta
This delightful pasta dish combines tender chicken, creamy Alfredo sauce, and fresh spinach with sun-dried tomatoes, all baked to perfection. It’s a hearty meal that brings the flavors of Tuscany to your table, making it ideal for family dinners or special occasions.
- Prep Time: 7 minutes
- Cook Time: 40 minutes
- Total Time: 47 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 teaspoon oregano
- 1 ½ cups mozzarella cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons butter
- 8 ounces penne pasta, uncooked
- 1 clove garlic, minced
- ¼ cup sun-dried tomatoes, drained and chopped
- 2 cups boiling water
- ½ teaspoon salt (or to taste)
- 1 jar Alfredo sauce (15 ounces)
- 3 cups baby spinach
- Basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine chicken, garlic, Italian seasoning, oregano, salt, and pepper. Toss well to combine.
- In a deep oven-safe skillet, melt butter over medium heat. Add the seasoned chicken and cook for 7-8 minutes, until the chicken is cooked through.
- Turn off the heat and add the sun-dried tomatoes, baby spinach, uncooked penne pasta, Alfredo sauce, and boiling water. Mix well to combine.
- Cover the skillet and transfer it to the preheated oven. Bake for 30 minutes, or until the pasta is cooked.
- Remove the skillet from the oven, uncover, and sprinkle mozzarella cheese evenly over the top. Return the skillet to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with basil or parsley if desired. Serve hot and enjoy your creamy, cheesy pasta!
Nutrition
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg