Tuscan-Style Chicken Pasta Casserole

Lunches & Dinners

Oct 6

Written By

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PREP TIME: 20 minutes

COOK TIME: 10 minutes

SERVINGS: 6

TOTAL TIME: 30 minutes

12 ounces fusilli pasta (or any kind of pasta), uncooked

2½ cups chicken broth

1½ cups whole milk

4 ounces cream cheese, cut into chunks

3 garlic cloves, minced

½ cup oil-packed sun-dried tomatoes, drained and chopped

1 cup grated parmesan

1 teaspoon Italian seasoning

¾ teaspoon salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

3 cups cooked chicken, shredded or cubed

4 cups baby spinach

1 cup shredded mozzarella

Recipe Credit: Katharine Rosenthal, RDN

Preheat the oven to 375°F and grease a 9x13 inch baking dish.
Add the uncooked penne, broth, milk, cream cheese, garlic, sun-dried tomatoes, parmesan, Italian seasoning, salt, pepper, and red pepper flakes to the dish. Stir well, then fold in the chicken. Make sure the pasta is submerged in the liquid.
Cover the dish tightly with foil and bake for 25 minutes. Uncover, stir thoroughly to redistribute the pasta and break up any clumps, then re-cover and bake another 15 to 20 minutes, until the pasta is tender.
Uncover and fold in the spinach until it wilts into the sauce. Scatter the mozzarella over the top.
Bake uncovered for 12 to 15 minutes, until bubbly and the cheese is golden.
Let the casserole rest before serving so the sauce settles and thickens as the pasta finishes absorbing.

Katharine Rosenthal