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Tuscan Chicken Pasta

A creamy, cheesy one‑pan Tuscan Chicken Pasta made by tossing uncooked pasta, chicken, and veggies together and baking to perfection. Easy cleanup and big flavor make this a weeknight favorite!
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Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings:4 servings
Calories:680
Ingredients Method Notes

Ingredients
  

  • cooking spray for greasing pan
  • 2 cups chicken tenders or chicken breasts cut into bite‑sized pieces
  • 2 teaspoons Italian seasoning divided
  • to taste salt and pepper
  • 2 ½ cups uncooked rotini pasta about 8 ounces
  • ¼ cup all‑purpose flour for thickening
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 ½ teaspoons minced garlic
  • 1 ½ cups chicken stock or broth
  • 2 cups warm milk
  • 2 tablespoons unsalted butter
  • 1 cup mozzarella cheese freshly grated
  • ½ cup sun‑dried tomatoes chopped
  • 2 cups baby spinach chopped
  • ½ cup Parmesan cheese freshly grated

Method
 

  1. Preheat oven to 400°F (205°C). Generously grease a 9×13‑inch baking dish with cooking spray.
  2. Microwave milk for about 45 seconds and heat chicken stock for 30 seconds until warm.
  3. Place uncooked pasta in the greased dish and sprinkle the flour, Italian seasoning, garlic powder, onion powder, and minced garlic over top.
  4. Pour the warm chicken stock, warm milk, and add butter pieces over the pasta. Stir everything gently.
  5. Add seasoned chicken pieces evenly on top, cover the pan with foil, and bake for 20 minutes.
  6. Remove foil and stir the ingredients together. Add mozzarella cheese and mix well into the sauce. Bake uncovered for another 15 minutes or until pasta is tender.
  7. Once baked, gently mix in the chopped sun‑dried tomatoes, chopped spinach, and Parmesan cheese until the spinach wilts and cheese melts. Serve warm.

Notes

This Tuscan Chicken Pasta is easiest when baked in a 9×13‑inch pan. Use freshly grated cheeses for smoother melting, and warm the milk and chicken stock so the sauce doesn’t split. Leftovers store well in the fridge for 3–4 days but thicken as they cool. Add a squeeze of lemon or fresh herbs for brightness. :contentReference[oaicite:1]{index=1}