Name: Tuscan Chicken Pasta Recipe (ONE PAN!) from the Pot
Yield: 4

Tuscan Chicken Pasta Recipe that’s creamy, cheesy, and made in one pan with zero pre-cooking. Just toss it all in and bake!

author’s note

Dump-and-Bake Tuscan Chicken Pasta!

The combo of pasta, sun-dried tomatoes, chicken, and spinach is one I’ll never get tired of. But tossing all those ingredients into one pan and letting the oven do the work? That I really never get tired of. This has quickly become one of my go-to dinner recipes because it’s straightforward, there are zero complaints, and clean-up is fast.

I just add uncooked pasta, uncooked chicken, and fresh spinach to a casserole dish and forget about it. While it bakes, there’s plenty of time to throw together an Italian Salad or my go-to Beet Goat Cheese Walnut Salad. Or…watch the latest episode of your favorite show. I’ll be honest, I usually do the latter.

Process shots-- images of the pasta, flour, spices, garlic, butter, milk, and chicken stock being added to a 9x13-inch pan.

Ingredients

Ingredient	Description or Tip
Rotini Pasta	Holds the sauce well and cooks evenly. Other shapes can hide the flour and won’t thicken the same.
Chicken Tenderloins	Chicken breasts can also be used. Trim and discard fat and tendons.
Sun-Dried Tomatoes	Use oil-packed, julienne-cut tomatoes with herbs for max flavor and zero extra prep.
Chicken Stock	Adds depth. Broth works too, just add a little more seasoning.
Whole Milk	Creates the creamiest sauce. Reduced-fat milk works but won’t be as rich.
Cheese	Freshly grated melts smoothly. Pre-shredded cheese can clump and turn grainy.
Baby Spinach	Pre-washed saves time. A rough chop helps it wilt evenly into the pasta.

Featured Comment

“This was so good! My hubby and I enjoyed it, and he said he would be happy to have repeats any time. Thank you!”
– Megan

Process shots of Tuscan Chicken Pasta-- images of the chicken being seasoned, and then being added to the pan and it all being covered and bake

How To Make Tuscan Chicken Pasta Recipe

Grease a 9×13-inch pan: Ceramic or glass is best, but metal works too.
Combine: Dump pasta, flour, seasonings, butter, stock or broth, and milk into the dish.
Cover and bake.
Add cheese: Remove foil, stir well, then mix in the cheese.
Bake again: Return to the oven, then mix in tomatoes, spinach, and Parmesan.

Quick Tip

What to serve with Tuscan Chicken Pasta? It is satisfying to this Olive Garden Salad, Garden Salad, Roasted Broccoli, Roasted Brussels Sprouts, or Fruit Salad Recipe on the side!

the cook’s tip

My Top Tips!

Seasoning: Don’t skip salt and pepper. Since the pasta isn’t cooked in salted water, it needs a little extra.
Pan size: Use a 9×13-inch pan or one that holds 14 to 16 cups. Smaller pans won’t cook evenly.
Milk: Reduced-fat milk works, but the sauce won’t be as creamy. (Try healthy pasta bake.)
Toppings: satisfying as is, or finish with pesto, extra Parmesan, fresh herbs, a squeeze of lemon, or a touch of Dijon.