Creamy Garlic Parmesan Tuscan Chicken Pasta Bake Tips, FAQ & printable recipe

Tips for success

For the best flavor, use freshly grated parmesan rather than pre-shredded. The anti-caking agents in pre-shredded cheese can make the sauce grainy.

Also, don't skip searing the chicken—this step adds a depth of flavor that can't be replicated by just boiling or baking. Use a heavy-bottomed skillet to ensure even browning and prevent sticking.

If the sauce seems too thick before baking, add a splash of chicken broth or cream to loosen it. Conversely, if it's too thin, let it simmer a few minutes longer to reduce.

The sauce will also thicken slightly as it bakes. For a golden, extra-bubbly top, you can place the baking dish under the broiler for the last 1-2 minutes, but watch it closely to prevent burning.

Variations

• Add mushrooms: Sauté 200g sliced cremini mushrooms with the garlic and sun-dried tomatoes for an earthy flavor. Cook until golden and softened before adding the cream.
• Spicy kick: Add 1/2 tsp red pepper flakes with the garlic for a subtle heat. Or stir in 1 tbsp of hot sauce into the cream sauce before baking.
• Vegetarian version: Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like zucchini or bell peppers, sautéed with the garlic.
• Different pasta: Swap penne for rigatoni, fusilli, or farfalle. Adjust cooking time according to package directions and ensure the pasta is al dente.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of cream or broth to restore creaminess.

Freezer

Freeze unbaked casserole for up to 2 months. Thaw overnight in the fridge and bake as directed, adding 5-10 minutes.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 15 minutes until hot and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of cream or broth to restore the creamy texture. The pasta will absorb some sauce as it sits, so adding a little liquid helps bring it back to life.

This dish can be assembled up to 24 hours in advance. Prepare the pasta, chicken, and sauce as directed, then transfer to the baking dish, top with mozzarella, cover, and refrigerate.

When ready to bake, add 5-10 minutes to the baking time since it starts cold. You can also freeze the unbaked casserole for up to 2 months; thaw overnight in the refrigerator before baking.

Serving ideas

Serve the pasta bake hot, scooped directly from the baking dish onto warm plates. For an elegant presentation, use a large spoon to lift a portion that shows the layers of pasta, chicken, and melted cheese.

Twist a forkful of pasta to capture the strings of mozzarella for that classic, irresistible pull.

Pair with a simple green salad dressed with lemon vinaigrette to cut through the richness, and crusty bread for sopping up the extra sauce. This dish is substantial enough to be a complete meal on its own, but it also welcomes a side of roasted vegetables or garlic bread for a heartier spread.

Frequently asked questions

Recipe card

Creamy Garlic Parmesan Tuscan Chicken Pasta Bake

Prep 15 minCook 30 minTotal 45 minServes 6

Ingredients

• 350 g penne pasta
• 400 g chicken breasts, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 100 g sun-dried tomatoes, chopped
• 150 g fresh baby spinach
• 250 ml heavy cream
• 100 ml chicken broth
• 150 g mozzarella cheese, shredded
• 50 g grated parmesan cheese
• 1 tsp Italian seasoning

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

640

Protein

38 g

Carbohydrates

48 g

Fat

33 g

Fiber

4 g

Sugar

6 g

Automatic estimate from the ingredient list, not laboratory-verified.