There’s nothing quite like a comforting bake that hits all the right notes—rich, cheesy, and utterly satisfying. This Creamy Tuscan Chicken Pasta Bake Recipe is exactly that: creamy indulgence meets fresh Tuscan flavors in one easy dish you’ll want on repeat.

A white rectangular baking dish filled with a creamy pasta bake made of three main layers: the bottom layer is creamy white sauce mixed with chunks of white chicken pieces and bright red sun-dried tomato strips. The middle layer has golden yellow penne pasta that is soft and covered with the sauce and mixed with deep green spinach leaves. The top layer shows a light sprinkling of melted grated cheese with a few darker toasted spots. A dark wooden spoon rests on the right side, scooping some pasta, and the dish is placed on a white marbled surface with fresh green spinach leaves nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tuscan Chicken Pasta Bake Recipe
Top Tip
How to Serve Creamy Tuscan Chicken Pasta Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tuscan Chicken Pasta Bake Recipe

Why You'll Love This Recipe

I’ve made this bake on busy weeknights and lazy weekends alike, and it always feels like a little celebration in the kitchen. The creamy sauce wraps around the pasta and tender chicken, while the sun-dried tomatoes and spinach add a burst of brightness—pure comfort with a fresh twist.

All-in-One Dish: No need to juggle multiple pots—this bake covers protein, veggies, and pasta in one pan.
Simple Prep: You can throw all the ingredients together quickly, perfect for those days when time is short but flavor matters.
Rich, Creamy Flavor: The mix of heavy cream, chicken broth, and cheeses creates a luscious sauce that clings to every bite.
Customizable: Whether you want to add a bit more spice or swap in gluten-free pasta, this bake is your blank canvas.

This image shows a close-up of a creamy pasta dish being lifted from a white baking dish with a dark wooden spoon. The pasta is layered with creamy white sauce, light yellow pasta tubes, wilted dark green spinach, and pieces of bright red sun-dried tomatoes, all mixed together. The sauce looks thick and smooth, dripping slightly from the spoon. The white baking dish contrasts with the colorful and creamy contents inside, set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this bake plays a role in building layers of flavor and texture — the kind that make you keep going back for just one more forkful. Here’s a little rundown of why I love the main players and some tips I’ve learned along the way.

Flat lay of diced raw chicken breast pieces, uncooked penne pasta, a small white bowl of heavy cream, a small white bowl of chicken broth, a small white bowl of chopped fresh spinach, a small white bowl of chopped sun-dried tomatoes, a small white bowl of Italian seasoning blend, a small white bowl of garlic powder, a small white bowl of onion powder, a small white bowl of salt, a small white bowl of black pepper, a small white bowl of shredded parmesan cheese, a small white bowl of grated mozzarella cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Diced into bite-sized pieces for even cooking and easy eating, plus they soak up all the creamy sauce.
Penne pasta: The tube shape holds the sauce perfectly, making every mouthful rich and flavorful.
Heavy cream: This gives the sauce its indulgent, velvety texture—don't skip it for a truly decadent bake.
Chicken broth: Adds savory depth and balances the richness of the cream.
Spinach: Fresh and vibrant, it brightens the dish and adds some green goodness without overpowering.
Sun-dried tomatoes: Their intense, slightly tangy flavor cuts through the creaminess beautifully.
Italian seasoning: Classic herb blend that gives the bake a familiar Tuscan vibe.
Garlic powder & Onion powder: Layers of aromatic flavor without the fuss of chopping fresh.
Salt and pepper: Essentials for seasoning, bringing out the natural flavors of everything else.
Parmesan cheese: Sharp and nutty, it melts into the sauce and adds a wonderful savory punch.
Mozzarella cheese: Perfect for that irresistibly gooey, bubbly topping on your bake.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy Tuscan Chicken Pasta Bake Recipe is how easy it is to tweak. I often switch up the veggies or cheeses based on what I have on hand, and you should feel empowered to do the same!

Variation: Sometimes I swap baby kale for spinach—it holds up better if you plan to reheat leftovers later. Adding a pinch of red chili flakes gives it a lovely kick when I want a little spice.

Step-by-Step: How I Make Creamy Tuscan Chicken Pasta Bake Recipe

Step 1: Gather and Prep

I start by preheating the oven to 400°F and prepping a 9x13-inch baking dish with non-stick spray. While the oven warms, I dice my chicken breasts into roughly 1-inch pieces—this helps them cook evenly and stay tender.

Step 2: Combine Ingredients in the Dish

Next, I add everything right into the baking dish — diced chicken, uncooked penne, heavy cream, chicken broth, chopped spinach, drained sun-dried tomatoes, and all the seasonings. Give it a good stir to mix all the flavors and make sure the pasta is submerged as much as possible.

Step 3: Bake & Stir

Cover the dish tightly with foil and pop it in the oven for 30 minutes. After that, take it out and give the mixture a good stir—this is key to ensuring the pasta cooks evenly and doesn't stick. Back in the oven it goes for another 20 minutes covered, then I take off the foil to stir once more.

Step 4: Cheese, Bake & Rest

Sprinkle the parmesan and mozzarella evenly over the top and bake uncovered for about 5 minutes more, just until the cheese melts into a bubbly, golden blanket. When it comes out, I like to give it one last gentle stir to mix in that gooey cheese, then let it rest for a few minutes before serving.

Top Tip

Making this Creamy Tuscan Chicken Pasta Bake Recipe is straightforward, but a few tricks help me nail it every time without any surprises.

Even Chicken Pieces: Cutting chicken into uniform 1-inch cubes ensures it cooks evenly without drying out.
Stir Mid-Bake: Don’t skip stirring halfway through—this little step prevents clumps and helps the pasta absorb all the creamy goodness.
Cheese Last: Add the parmesan and mozzarella only in the last five minutes to keep them gooey, not burnt.
Rest Before Serving: Letting the bake sit for a few minutes sets the sauce and makes serving easier with less mess.

How to Serve Creamy Tuscan Chicken Pasta Bake Recipe

Creamy Tuscan Chicken - Serving Suggestion

Garnishes

I usually finish mine with a sprinkle of fresh chopped parsley for color and a little zing. A drizzle of good olive oil or a dusting of extra parmesan never hurts if you want to amp it up.

Side Dishes

A crisp green salad with a tangy vinaigrette cuts through the richness nicely, and garlic bread on the side is always a crowd-pleaser. Roasted veggies like asparagus or broccoli also pair beautifully.

Creative Ways to Present

For special occasions, I sometimes bake this in individual ramekins—perfect for pretty single servings and a fun way to impress guests. You can also top with toasted pine nuts or a sprinkle of chili flakes for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Make sure the bake cools completely before sealing to avoid sogginess. When reheating, I find adding a splash of broth or cream brings the sauce back to life perfectly.

Freezing

This pasta bake freezes well too—I portion it out into freezer-safe containers. When I want to enjoy it again, I thaw overnight in the fridge and reheat steadily in the oven; the flavors hold up surprisingly well.

Reheating

Reheating in the oven at 350°F works best to keep the cheese melty and to avoid drying out the chicken. Microwaves can be quick but sometimes make the pasta a bit gummy, so I try to reserve that for a last resort.

Frequently Asked Questions:

Can I use gluten-free pasta in this Creamy Tuscan Chicken Pasta Bake Recipe?

Absolutely! Just pick a gluten-free penne or similar shaped pasta and keep an eye on cooking times, as they might vary slightly with gluten-free options.

Is it possible to make this recipe ahead of time?

Yes, you can assemble the bake the day before, keep it covered in the fridge, and then bake it fresh when you’re ready—just add extra baking time if baking from cold.

What can I substitute for sun-dried tomatoes?

If you’re not a fan or don’t have sun-dried tomatoes, roasted red peppers or chopped fresh tomatoes work nicely and still add that vibrant flavor.

Can I use chicken thighs instead of chicken breasts?

Definitely! Boneless, skinless chicken thighs add extra juiciness and flavor. Just dice them similarly and adjust baking time if needed to ensure they’re cooked through.

Final Thoughts

This Creamy Tuscan Chicken Pasta Bake Recipe holds a special place in my kitchen repertoire because it combines effortless prep with truly crave-worthy flavors. It’s one of those dishes I trust to satisfy everyone at the table with minimal fuss. I hope you give it a try—you might just find it becomes your go-to comfort meal too.