Baked Tuscan Chicken Pasta: 5-Star Family Dinner Recipe

Baked Tuscan Chicken Pasta is an easy but impressive weeknight dinner with penne pasta, spinach, and chicken in a creamy sundried tomato sauce.

Scale

12 ounces dry penne pasta (4 cups)
2 & 1/4 cups low-sodium chicken broth
2 & 1/4 cups half & half (divided)
8 ounces sundried tomatoes in oil (drained and chopped)
1/2 teaspoon coarse salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1 cup grated mozzarella cheese
1/4 cup grated fresh Parmesan
5 ounces fresh baby spinach
1 & 1/2 cups rotisserie or baked chicken breast (diced into very small 1/2-inch size pieces)

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Preheat oven to 425F. Coat a 9×13 casserole dish with nonstick spray.
To the casserole dish, add dry penne pasta, low sodium chicken broth, 2 cups half & half, drained and chopped sun dried tomatoes, and all the seasonings.
Toss everything to coat and make sure the pasta is fully submerged in the liquid.
Cover tightly with foil and bake for 40 minutes until the pasta is al dente.
Remove the foil and stir in grated mozzarella cheese, grated parmesan, fresh baby spinach, and diced rotisserie chicken breast.
Once the spinach has wilted and the cheese has melted, stir in the remaining 1/4 cup half & half, only if needed to loosen the mixture and make it creamy.
Serve immediately and enjoy.