Baked Tuscan Chicken Casserole Recipe
If you’re looking for a dinner that’s bursting with creamy, savory flavor and guaranteed to gather everyone around the table, this Baked Tuscan Chicken Casserole is your new weeknight hero. Picture juicy bites of chicken, sun-dried tomatoes, baby spinach, and penne pasta, all wrapped in a luscious Parmesan cream sauce and baked under a golden mozzarella topping. It’s comforting, colorful, and surprisingly easy—making it the kind of dish you’ll crave after a long day or want to show off at your next family get-together. The Baked Tuscan Chicken Casserole isn’t just a meal; it’s a warm invitation to enjoy the heart of Italian-American cooking!
Ingredients You’ll Need
The best part about this casserole is how a handful of straightforward ingredients come together to create something truly magical. Each one has an important part to play, contributing flavor, creaminess, or bursts of color—and I’ve included a handy tip for every single one!
- Chicken breasts: Use boneless, skinless chicken breasts for tender bites that soak up all the creamy sauce.
- Olive oil: This brings a subtle, fruity flavor and helps brown the chicken beautifully—don’t skip it!
- Garlic: Minced garlic adds a fragrant, savory boost that sets the foundation for the sauce.
- Heavy cream: Rich and velvety, heavy cream is the secret to that unforgettable decadent texture—swap for half-and-half for a lighter version.
- Chicken broth: Thins out the sauce just enough and infuses everything with extra chicken flavor.
- Parmesan cheese: Freshly grated Parmesan melts smoothly and adds the signature nutty, salty kick.
- Italian seasoning: This blend gives the dish its classic Tuscan aroma—dried basil, oregano, and thyme work beautifully together.
- Salt and pepper: Essential for seasoning the chicken and balancing all those creamy flavors.
- Sun-dried tomatoes: Chopped sun-dried tomatoes bring tart, sweet bursts and a gorgeous red color.
- Baby spinach: Adds freshness, color, and just enough leafy greens to keep things interesting without being overbearing.
- Mozzarella cheese: A generous sprinkle on top ensures a bubbly, gooey finish with every forkful.
- Penne pasta: Penne captures the creamy sauce perfectly—feel free to sub in rotini or gluten-free pasta if you prefer.
- Fresh parsley: A quick sprinkle at the end for color, brightness, and that final fresh flourish.
How to Make Baked Tuscan Chicken Casserole
Step 1: Brown the Chicken
Start by heating the olive oil in a large skillet over medium-high heat. Add the chicken pieces (make sure they’re cut into bite-sized chunks for quick, even cooking) and cook them for 4 to 5 minutes. You’re only looking to get a light golden color at this stage, not fully cook them through, since they’ll finish in the oven. This step helps lock in juices, so each bite of the casserole stays moist and flavorful.
Step 2: Add Garlic and Build the Sauce
Next, toss in the minced garlic and let it sizzle for about 30 seconds, just until it’s fragrant—this is where you’ll start smelling that irresistible Tuscan aroma. Lower the heat to medium, then pour in the heavy cream and chicken broth. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Give everything a good mix and let it simmer for a couple of minutes until the sauce thickens ever so slightly. The Parmesan will melt into the cream, creating a dreamy, velvety base for your Baked Tuscan Chicken Casserole.
Step 3: Add Veggies and Pasta
Stir in those beautiful sun-dried tomatoes and toss in the fresh baby spinach. Cook just until the spinach wilts—it only takes a minute or so. At this point, add your cooked and drained penne pasta right into the skillet. Give everything a gentle toss to make sure all the pasta is coated in that incredible sauce and every bite gets a little bit of everything.
Step 4: Assemble and Top with Cheese
Transfer the entire mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese generously over the top. This cheese layer will melt, bubble, and turn irresistibly golden in the oven—just wait until you see it!
Step 5: Bake to Golden Perfection
Pop your casserole into a preheated 375°F (190°C) oven and bake for about 20 minutes. You’ll know it’s ready when the cheese is melted and bubbling, and the top has flecks of golden color. Let it cool for a couple of minutes before finishing with a gorgeous shower of chopped fresh parsley. Your Baked Tuscan Chicken Casserole is ready to steal the show!
How to Serve Baked Tuscan Chicken Casserole
Garnishes
Add a sprinkling of freshly chopped parsley right before serving for a bright, herby finish. If you’re feeling extra, a little more grated Parmesan on top or a light dusting of crushed red pepper flakes (for a touch of heat) takes the presentation and flavor up another notch.
Side Dishes
This hearty casserole can absolutely stand on its own, but I love serving it with a crisp green salad tossed in simple vinaigrette and a side of crusty bread to mop up any leftover sauce. Roasted vegetables like asparagus or broccoli also pair beautifully for a well-rounded meal.
Creative Ways to Present
If you want to make your Baked Tuscan Chicken Casserole feel extra special, try serving it in individual ramekins or mini cocottes for dinner parties. For potlucks, bake it in a disposable foil pan for easy transport. You could even spoon the casserole into hollowed-out bell peppers and bake until bubbly for a fun, veggie-packed twist!
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then transfer them to an airtight container. This Baked Tuscan Chicken Casserole keeps beautifully in the fridge for up to 3 days—making it a fantastic make-ahead meal for busy weeks.
Freezing
The casserole is freezer-friendly! Wrap the cooled casserole tightly in foil (or portion it into individual containers) and freeze for up to 2 months. Let it thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, cover the casserole with foil and bake in a 350°F (175°C) oven for about 20 minutes, or until heated through. For single servings, the microwave works great—just add a splash of chicken broth or cream to keep things creamy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will give your Baked Tuscan Chicken Casserole a slightly richer flavor and more tender texture. Just cut them into bite-sized pieces, and cook as directed.
Is there a dairy-free way to make this casserole?
Yes! Swap the heavy cream for coconut cream or a rich, unsweetened non-dairy milk, and use your favorite plant-based mozzarella and Parmesan alternatives. The flavors will shift slightly, but the casserole will still be delicious and creamy.
How can I make this recipe gluten-free?
Just use your favorite gluten-free penne or another short pasta. Be sure to double-check your sun-dried tomatoes and chicken broth for any hidden gluten if you’re very sensitive.
Can this casserole be made ahead and baked later?
Yes, you can assemble the Baked Tuscan Chicken Casserole up to the point of baking, cover it, and refrigerate it for up to 24 hours. Let it come to room temperature before baking as directed.
What wine pairs best with Baked Tuscan Chicken Casserole?
I love pouring a glass of medium-bodied Chardonnay or a crisp Pinot Grigio with this casserole. Both balance the richness of the sauce and complement the sun-dried tomatoes and Parmesan beautifully.
Final Thoughts
If you’re ready to bring a ray of Tuscan sunshine to your own dinner table, go ahead and give this Baked Tuscan Chicken Casserole a try. It’s cozy, generous, and always delivers big smiles. I can’t wait for you and your loved ones to dig in and make some wonderful new memories with this dish!
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Baked Tuscan Chicken Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of Tuscany with this creamy and savory Baked Tuscan Chicken Casserole. This comforting dish combines tender chicken, sun-dried tomatoes, and spinach in a luscious cream sauce, all baked to perfection with gooey mozzarella cheese.
Ingredients
Chicken:
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
Sauce:
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins:
- 1 cup sun-dried tomatoes, drained and chopped
- 2 cups fresh baby spinach
- 1 1/2 cups shredded mozzarella cheese
- 8 oz penne pasta, cooked and drained
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the chicken: In a skillet, cook chicken pieces in olive oil until lightly browned. Add garlic.
- Make the sauce: Add cream, broth, Parmesan, seasoning, salt, and pepper. Simmer until thickened.
- Add remaining ingredients: Stir in tomatoes, spinach, and cooked pasta. Transfer to a baking dish.
- Bake: Top with mozzarella and bake for 20 minutes until bubbly. Garnish with parsley.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Try different pasta shapes like rotini or rigatoni, or opt for gluten-free pasta.
- For a touch of heat, add red pepper flakes to the dish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 540
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 135 mg
