Easy Tuscan Chicken Pasta Bake
Pasta and chicken in a creamy cheese sauce, loaded with spinach, peppers and fresh herbs. An easy weeknight dinner the whole family will love!
Servings: 8 -10 servings
Calories: 429kcal
Ingredients
- 16 ounces corkscrew style pasta
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1/3 cup minced sun dried tomatoes in oil
- 2-3 cups fresh baby spinach chopped
- 1 1/4 cups low sodium chicken broth
- 1 22 oz. jar Alfredo sauce
- 2-3 cups cooked shredded chicken
- 2 cups shredded mozzarella cheese divided
- 3/4 cup grated Parmesan cheese divided
- 2 tablespoons fresh chopped herbs parsley, basil, etc.
Instructions
- Preheat oven to 450 degrees. Lightly grease a 9x13 inch baking dish.
- Cook pasta according to package directions until just tender, about 8 minutes. Drain and return to pot.
- While pasta cooks, preheat oil in a large skillet over medium heat. Add garlic, pepper, sun dried tomatoes and spinach and saute until spinach has just wilted and vegetables are tender, about 3 minutes.
- Add sauteed vegetables to cooked pasta and stir to combine. Stir in chicken broth, Alfredo sauce and cooked chicken. Stir in 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, and the fresh herbs.
- Pour mixture into prepared baking dish. Cover and bake for about 20 minutes, or until hot and bubbly. Remove from oven and sprinkle with remaining 1 cup mozzarella and 1/4 cup Parmesan.
- Return to oven and bake an additional 10-12 minutes, or until cheese is melted and golden. Garnish with additional fresh herbs, if desired.
Nutrition
Serving: 1g | Calories: 429kcal | Carbohydrates: 25g | Protein: 39g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 107mg | Sodium: 510mg | Fiber: 2g | Sugar: 2g