Chicken Tuscan Pasta Bake

Description

Looking for a comforting, flavorful dinner? This Chicken Tuscan Pasta Bake combines tender chicken, whole wheat pasta, and a creamy cheese sauce with sun-dried tomatoes and kale for a balanced and satisfying meal.

Perfect for weeknights or meal prep, this baked dish delivers bold flavor with minimal effort.

Ingredients

  • 1 (13.25-ounce) package whole wheat penne pasta
  • 1 (7-ounce) jar julienne-cut sun-dried tomatoes in oil, drained (oil reserved)
  • 1¼ pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 5 ounces fresh baby kale
  • 3 ounces reduced-fat cream cheese
  • 1 cup milk
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat oven. Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
  2. Cook pasta. Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Drain and set aside.
  3. Cook chicken. In a large skillet, heat 1 tablespoon reserved sun-dried tomato oil (or olive oil). Add chicken and onions, cooking for about 5 minutes until chicken is cooked through and onions are softened. Add garlic and cook for 1 minute.
  4. Add vegetables. Stir in kale and sun-dried tomatoes. Cook until kale is wilted.
  5. Make sauce. Add cream cheese, milk, and Parmesan cheese. Stir until cream cheese is melted and mixture is smooth.
  6. Combine. Add cooked pasta and stir to coat evenly. Transfer to prepared baking dish and top with mozzarella cheese.
  7. Bake. Bake for 30 minutes, or until cheese is melted and bubbly. (Cover with foil if you prefer softer pasta.)
  8. Serve. Let cool slightly before serving.

Why Dairy?

Cream cheese, milk, and cheese create a rich, creamy sauce while adding protein and calcium. Dairy helps balance the bold flavors of sun-dried tomatoes and kale.

Make It Your Own

  • Swap kale for spinach
  • Add mushrooms or roasted red peppers
  • Use rotisserie chicken for convenience
  • Add red pepper flakes for heat

Storage Tips

  • Store leftovers in an airtight container in the refrigerator for up to 4 days
  • Reheat in oven or microwave with a splash of milk if needed
  • Freeze for up to 3 months following instructions provided

Reach out any time!

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