Tuscan Chicken Pasta Bake
This Tuscan Chicken Pasta Bake is everything you want in a cosy, satisfying dinner. Creamy, cheesy, full of flavour and just a little bit special. Inspired by the rich, rustic flavours of Tuscany, this dish brings a taste of the Italian countryside straight to your kitchen, no plane ticket required.
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We love Tuscany and Tuscan food. We were once fortunate enough to break down there for 4 days a few years ago. It was a great opportunity to try the local food.
Tuscany is known for its simple but bold cooking – hearty meals built on good ingredients like sun-dried tomatoes, herbs, garlic and plenty of cheese. This pasta bake takes those traditional flavours and turns them into a family-friendly classic that’s perfect for a chilly evening.
Start by cooking tender pieces of chicken breast with mixed Italian herbs.
Add sun-dried tomatoes for that deep, slightly tangy flavour that’s typical of Tuscan dishes. Then add a handful of spinach for a bit of colour and goodness.
Creamy cheese sauce
The sauce is creamy and rich, made with garlic, onion, chicken stock, milk, cream, Dijon mustard, and a bit of cornflour to help it thicken. Stir in cheddar and Parmesan cheese for a proper cheesy finish.
Once you have cooked your pasta (penne or rigatoni work well) you just put everything together in an oven proof baking dish. Sprinkle over some breadcrumbs and then bake until golden, bubbling and irresistible.
This is one of those dinners that feels like a hug in a dish. Warm, comforting and full of flavour. The mix of creamy sauce, herby chicken, and sweet tomatoes is pure comfort food, but with that lovely Tuscan twist. Serve with crusty bread or a simple salad and a glass of Chianti, and enjoy a little slice of Italy, right from your oven.
I hope you enjoy this recipe. If you do try it, please let us know how you got on in the comments section below.
How to make Tuscan Chicken Pasta Bake
Tuscan Chicken Pasta Bake
Indulge in creamy Tuscan Chicken Pasta Bake - tender chicken, sun-dried tomatoes, spinach & cheesy goodness baked to perfection for a cozy, comforting meal
Ingredients
- 400g Chicken Breast
- 1 tbsp Mixed Italian Herbs
- 1 tbsp vegetable oil
- 140g sun dried Italian tomatoes
- 300 ml Chicken stock
- 1 medium onion
- Handful Fresh Spinach
- 2 tbsp Breadcrumbs
- 3 gloves garlic
- 400g pasta (Penne or Rigatoni or similar)
- 1 tsp Dijon Mustard
- 100 g grated cheddar cheese
- 400 ml Cream
- 50g Parmesan cheese
- 1 tsp Cornflour
- 600 ml Milk
- Salt and Pepper
Instructions
- Start by boiling the pasta. After 10 minutes remove from the boil, drain and allow to cool down.
- In the meantime, prepare the rest of the food. Chop the onion and garlic cloves finely. Cut the chicken into small pieces, and if necessary chop the tomato into bite sized bits, and remove any stalks from the spinach.
- Then fry the chicken in the vegetable oil, sprinkling on the Italian herbs, until browned. In another pan, start sauteing the onion and garlic for a few minutes until soft. Then add the chicken stock and mustard to the onions and cook for another 5 minutes.
- Place the tomatoes and chicken in a suitable oven proof dish. Then add the spinach and cooked pasta to the dish and mix well. At the same time add the cream to the sauce, the cheddar and parmesan and keep stirring on a low heat. Then add the milk, bit by bit and add the cornflour to help thicken the creamy sauce. Season to taste.
- When the sauce has thickened add to the oven proof dish and cover the pasta. Mix well.
- Sprinkle breadcrumbs on the top. Keep in the fridge with a tin foil cover until ready to cook.
- Cook in a pre-heated oven at 180 C for 40 minutes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 662Total Fat: 40gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 166mgSodium: 547mgCarbohydrates: 36gFiber: 2gSugar: 10gProtein: 39g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.