Creamy Garlic Parmesan Tuscan Chicken Pasta Bake Step-by-step instructions

Before you start

Before starting, bring a large pot of salted water to a boil for the pasta. Have all ingredients measured and ready: dice the chicken, mince the garlic, chop the sun-dried tomatoes, and shred the mozzarella if not pre-shredded.

Preheat the oven when you start the sauce. This dish comes together quickly, so having everything prepped ensures a smooth cooking process.

Instructions

Sear and Sauté

1. 1Cook the pasta and sear the chicken
   Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente, usually 10-12 minutes. Drain and set aside. While the pasta cooks, heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Season the diced chicken with the Italian seasoning. Flip and continue cooking until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 5-7 minutes total.
   Look for The chicken is golden brown on the outside and no longer pink inside; the pasta is tender but still firm to the bite.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For even browning, pat the chicken dry with paper towels before seasoning.
2. 2Sauté garlic and sun-dried tomatoes
   Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the same skillet. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent the garlic from burning.
   Look for The garlic is fragrant and the tomatoes have softened slightly.
   Tip If the pan looks dry, add a splash of chicken broth.

The chicken is golden brown on all sides and cooked through, with an internal temperature of 165°F (74°C). The garlic and sun-dried tomatoes are fragrant and softened, but not browned. The skillet has a fond of browned bits that will flavor the sauce.

Creamy Sauce Assembly

3. 3Build the creamy sauce
   Pour in the heavy cream and chicken broth. Stir to combine and bring the mixture to a gentle simmer. Add the grated parmesan cheese and stir until melted and smooth. Add the fresh baby spinach and stir until wilted, about 2 minutes.
   Look for The sauce is smooth and creamy, and the spinach has wilted into the sauce.
   Tip Keep the heat at medium-low so the cream doesn't curdle.
4. 4Combine pasta and chicken with sauce
   Add the cooked penne and the seared chicken back to the skillet. Gently toss everything together until the pasta and chicken are well coated with the creamy sauce.
   Look for Every piece of pasta and chicken is coated in the creamy sauce.
   Tip Use tongs to toss gently without breaking the pasta.

The sauce is smooth, creamy, and slightly thickened, with the parmesan fully melted. The spinach has wilted into the sauce, and the pasta and chicken are evenly coated.

The mixture looks rich and glossy, with flecks of red tomato and green spinach throughout.

Bake and Serve

5. 5Transfer to baking dish and top with mozzarella
   Preheat the oven to 400°F (200°C). Transfer the pasta mixture to a baking dish and spread it evenly. Sprinkle the shredded mozzarella cheese over the top.
   Look for The mozzarella is evenly distributed over the pasta.
   Tip Use a 9x13-inch baking dish for even baking.
6. 6Bake until bubbly and golden
   Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly and the edges are golden brown. Remove from the oven and let stand for 5 minutes before serving.
   Look for The cheese is melted, bubbly, and lightly golden on top.
   Tip Letting it rest helps the sauce set slightly for easier serving.

The mozzarella is melted, bubbly, and golden brown at the edges. The pasta bake is hot throughout, and the sauce is bubbling around the edges. Let it rest for 5 minutes before serving to allow the sauce to set slightly.

Common mistakes

A common mistake is overcooking the pasta before baking, as it will continue to cook in the oven. Cook it al dente, about 1-2 minutes less than the package suggests. Another pitfall is burning the garlic—keep the heat medium and stir constantly.

Also, avoid using cold cream straight from the fridge; let it sit at room temperature for a few minutes, or warm it slightly, to prevent curdling when added to the hot pan.

How to tell it’s done

The pasta bake is done when the cheese on top is melted, bubbly, and lightly golden at the edges. The internal temperature of the chicken should have reached 165°F (74°C) during the searing step.

To check, insert an instant-read thermometer into a few pieces of chicken; they should all read at least 165°F (74°C). The sauce should be thick and creamy, not watery, and the pasta should be tender but not mushy.

• Poultry: 165°F (74°C) in the thickest part