Tuscan Pasta Bake

This Tuscan Pasta Bake is a delicious dinner that works for the entire family!

I’ve been spending all of my energy lately prepping for baby. Either nesting in her room, my nightstand, etc. or postpartum meal prepping. I didn’t do a ton last time around and I reallllllllly see the benefit this time around. For this recipe I just did 1.5x what I was planning to make for one night, so then I could have leftovers to freeze for when baby girl is here. Feel free to dial back the recipe if you prefer! Or just bake it all in a 9×13.

Tuscan Pasta Bake

Delicious weeknight meal that freezes well for meal prep!

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Prep Time:20 minutes mins

Cook Time:30 minutes mins

Servings: 12

Ingredients

• 1½ lbs chicken breast cut into bite-sized pieces
• 1 box of pasta of choice
• 1-2 tbsp olive oil
• 1 small onion diced
• 3 cloves garlic minced
• ½ cup chopped oil-packed sun-dried tomatoes
• 1¼ cups chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1½ cups shredded mozzarella

Instructions

• Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish.
• Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Drain and set aside.
• While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chicken, season lightly with salt and pepper, and cook until browned and cooked through, about 6–8 minutes. Transfer to a plate.
• In the same skillet, cook the onion for 3–4 minutes until softened. Add the garlic and sun-dried tomatoes and cook for another minute.
• Pour in the chicken broth and heavy cream. Stir in the Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper. Simmer for 3–5 minutes until the cheese is melted and the sauce is smooth.
• Return the chicken to the skillet and add the cooked pasta. Stir until everything is evenly coated.
• Transfer the mixture to the prepared baking dish and top with the mozzarella.
• Bake for 20–25 minutes, until bubbly and the cheese is melted and lightly golden.
• Let rest for 5–10 minutes before serving.

If freezing, assemble the casserole without the mozzarella, and do not bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, add the mozzarella, then bake as directed, adding 5–10 minutes if needed until heated through.

Enjoy! And find more of my recipes here.