A 10-minute crowd-pleaser, this dump-and-bake creamy Tuscan chicken pasta is an easy, cheesy, comfort food dinner for your busiest weeknights — and you don’t even have to boil the noodles! With a jar of Alfredo sauce, fresh spinach, sun-dried tomatoes, roasted red peppers, and a rotisserie chicken, it’s one of the quickest, tastiest one-dish meals you’ll ever prep.
Table of Contents
If you’re looking for even more dump-and-bake chicken recipes, be sure to try this dump-and-bake chicken fajita casserole, a pan of dump-and-bake chicken and wild rice pilaf, this dump-and-bake chicken and broccoli casserole, chicken tzatziki, these kid-favorite sesame chicken noodles, and this dump-and-bake chicken chili casserole, too!
Why You’ll Love this Creamy Tuscan Chicken Pasta
- One Dish. Nobody wants to wash a sink full of dishes at the end of a meal! Fortunately, you can stir everything together in a single baking dish, minimizing the pots and pans that you have to clean later.
- Minimal Prep. You don’t even have to cook pasta or prep any ingredients, and the noodles come out tender and perfect every time! It might not be fancy, but you’re going to appreciate the dump-and-bake method of cooking on busy weeknights!
- Versatile. Omit the chicken and make it vegetarian, use pre-cooked (or frozen) meatballs, or try sliced fully-cooked Italian sausage. You can also play around with different vegetables, taking advantage of the ingredients that you have on hand.
What is Tuscan Chicken Pasta?
Most Italian-American versions of Tuscan chicken pasta include garlic, sun dried tomatoes, Italian herbs, and spinach in a creamy sauce. As I mentioned above, this simplified version of the popular dish makes your prep time even easier because the hands-on effort is minimal. There’s no need to saute or sear chicken in a skillet, and no need to boil pasta in a separate pot on the stovetop. Just stir everything together and pop it in the oven!
The Best Casserole Dish to Use
We rounded up the best casserole dishes you can buy, including 2 that I personally own and love! While I use different-sized casserole dishes for different dump-and-bake meals, the Staub Ceramic Rectangular Baking Dish earned the top spot. You can buy it on Amazon for $78.95 or at Target for $79.95. Any 9 x 13-inch baking dish will work fine for this recipe, though!
Ingredients
This is just a quick overview of the ingredients that you’ll need for this creamy tuscan chicken pasta. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Pasta: I use rotini pasta, but you can substitute with another short pasta shape (such as penne, ziti, elbows, or medium shells).
- Alfredo sauce: I keep it simple with a jar of store-bought sauce, but you can certainly use your own homemade Alfredo with heavy cream if you prefer. You’ll need a total of about 2 ½ cups, which is approximately one very large 22-ounce jar, or 1 ½ 15-ounce jars.
- Chicken broth: adds flavor to the pasta and sauce as the ingredients cook together in the pan. Chicken stock is a perfectly fine substitute. Use low-sodium chicken broth if you like to control the salt in your dish.
- Chicken: I use the meat from a store-bought rotisserie chicken for convenience, but you can also use leftovers from a previous meal, or even add raw chicken straight to the dish. The raw, diced meat will cook through by the time the pasta is done. You will need about 1 lb. of raw, boneless, skinless chicken breasts (or thighs) to equal about 2 cups of cooked, shredded meat.
- Garlic: for savory flavor. Use about ¼ teaspoon of garlic powder if you don’t have fresh garlic cloves on hand, or pick up a jar of pre-minced garlic in the produce section of just about any grocery store.
- Roasted red peppers: for color and flavor. A jar of “diced pimentos” works great here, too.
- Sundried tomatoes packed in oil: these add so much rich, concentrated, sweet tomato flavor to the dish. Make sure to get the version that’s packed in oil, since these have a softer texture and better flavor. Look for the julienne cut sun dried tomatoes to reduce prep time because you won’t have to cut them yourself!
- Fresh baby spinach: adds nutrition and color to the dish. You can sub with a package of frozen chopped spinach that’s thawed and squeezed very dry if you prefer.
- Cheese: both shredded mozzarella or a shredded Italian cheese blend work great.
How to Make Tuscan Chicken Pasta
This is a perfect way to get some extra veggies into your family’s bodies with an easy dinner that doesn’t require any prep work. The detailed directions are included in the recipe card below, but here’s the quick version:
- Stir together the uncooked pasta, Alfredo sauce, chicken broth, chicken, garlic, red peppers, and sundried tomatoes in a 9 x 13-inch casserole dish.
- Cover tightly and bake until the pasta is al dente, about 35 minutes.
- Stir in the spinach and sprinkle the shredded cheese on top.
- Bake for 5-10 more minutes.
- Garnish with chopped herbs such as fresh basil or fresh parsley and sprinkle with grated Parmesan cheese if desired.
Serving Suggestions
Serve this Tuscan chicken pasta bake with any of these easy sides:
- Garlic Bread, Breadsticks, or No-Knead Focaccia Bread
- Green Side Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, Wedge Salad with Homemade Buttermilk Ranch Dressing, Caesar Salad, or our favorite House Salad with Candied Pecans
- Parmesan Roasted Cauliflower
- Roasted Broccoli
- Roasted Asparagus or Sauteed Asparagus
- Amish Green Beans with Brown Butter, Arkansas Green Beans with Bacon, or Southern-Style Green Beans
- Brown Sugar Glazed Carrots
- Sauteed Zucchini or Roasted Yellow Squash
- Fennel Salad with Apples and Creamy Cider Dressing
- Balsamic Roasted Root Vegetables
- Tomato Salad with Basil and Balsamic
Preparation and Storage Tips
- Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy pasta.
- Storage: This casserole is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The pasta will dry out a bit as it sits, so you may need to stir in some additional Alfredo sauce or stock when you reheat the dish. Individual portions can be reheated in the microwave for about 1-2 minutes.
- I do not recommend freezing this casserole because pasta has a tendency to get gummy and mushy when thawed from the freezer.
Recipe Variations
- Don’t have rotini? You can substitute with other similar short pasta shapes such as penne pasta, ziti, elbows, or medium shells. Just pick a pasta that has a similar cooking time as rotini (about 7-8 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
- Cooking for a Smaller Family: Cut all of the ingredients in half and bake the casserole in an 8-inch square pan. Check the pasta after 25-30 minutes, as it may be done slightly sooner than the larger pan.
- Add extra vegetables. You can stir frozen peas into the dish at the end (along with the spinach), or include broccoli, asparagus, or zucchini at the start. If using frozen broccoli, just thaw it and stir it right into the dish. If using fresh broccoli florets, you might need to par-boil or steam them first so that they’re a little bit tender when you add them to the casserole.
- Use homemade Alfredo sauce instead of a jar of store-bought sauce.
- Make it spicy by stirring in some crushed red pepper flakes.
- Add more flavor to the dish by replacing some of the broth with white wine.
- Brighten it up with a few squeezes of fresh lemon juice and some fresh lemon zest.
- Add herbs to for even more flavor. Good options include fresh or dried parsley, basil, thyme, oregano, and rosemary. An Italian seasoning blend would also be fine, since it combines a lot of these spices in one convenient package. Season with kosher salt and ground black pepper to taste, too!
Tips for the Best Creamy Tuscan Chicken Pasta Recipe
- Purchase an extra-large jar of Alfredo sauce (22 ounces). If you can’t find the 22-ounce jar, then use 1 ½ 15-ounce jars.
- If you prefer to start with raw chicken, you will need 1 lb. of raw, boneless skinless chicken breasts or boneless skinless chicken thighs. Dice the chicken into bite-size pieces and add it to the dish at the beginning (with the uncooked pasta). The meat will be done by the time the pasta is tender.
- Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
- Be careful not to overbake the casserole or the pasta will become mushy.
- Garnish the casserole with fresh herbs like basil or parsley for a bright, fresh touch. A sprinkling of grated Parmesan cheese is also delicious!
More Dump-and-Bake Italian Chicken Pasta Dishes
Dump-and-Bake Chicken Alfredo Casserole
45 minutes mins
Dump-and-Bake Chicken and Orzo
45 minutes mins
Dump-and-Bake Chicken Parmesan Casserole
50 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dump-and-Bake Creamy Tuscan Chicken Pasta
Prep: 10 minutes
Cook: 45 minutes
0 minutes
Total: 55 minutes
Creamy, comforting, and delicious, this Tuscan chicken pasta is ready for the oven in about 10 minutes!
Ingredients
- 1 (16 ounce) package uncooked rotini pasta
- 1 (22 ounce) jar Alfredo sauce (about 2 ½ cups)
- 3 cups low sodium chicken broth
- 2 cups diced rotisserie chicken, or other diced cooked chicken
- 2 teaspoons minced garlic (about 2 large cloves)
- 1 (4 ounce) jar diced roasted red peppers, drained (about ½ cup)
- ½ cup chopped sun-dried tomatoes in oil, drained
- 2 cups fresh baby spinach, coarsely chopped
- 1 cup shredded mozzarella or Italian blend cheese
- Optional garnish: grated Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley)
Instructions
- Preheat oven to 425°F (220°C). In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, chicken, garlic, red peppers, and sun-dried tomatoes. Cover tightly with aluminum foil and bake for 35 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Once pasta is al dente, stir in the fresh spinach. The spinach will wilt almost instantly as you stir it into the hot pasta. Sprinkle cheese over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
- Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.
Notes
-
- Purchase an extra-large jar of Alfredo sauce (22 ounces). If you can’t find the 22-ounce jar, then use 1 ½ 15-ounce jars.
-
- If you prefer to start with raw chicken, you will need 1 lb. of raw, boneless skinless chicken breasts or boneless skinless chicken thighs. Dice the chicken into bite-size pieces and add it to the dish at the beginning (with the uncooked pasta). The meat will be done by the time the pasta is tender.
-
- Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
-
- Be careful not to overbake the casserole or the pasta will become mushy.
-
- Garnish the casserole with fresh herbs like basil or parsley for a bright, fresh touch. A sprinkling of grated Parmesan cheese is also delicious!
- Cooking for a Smaller Family: Cut all of the ingredients in half and bake the casserole in an 8-inch square pan. Check the pasta after 25-30 minutes, as it may be done slightly sooner than the larger pan.
- Don’t have rotini? You can substitute with other similar short pasta shapes such as penne pasta, ziti, elbows, or medium shells. Just pick a pasta that has a similar cooking time as rotini (about 7-8 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
- Garnish the casserole with fresh herbs like basil or parsley for a bright, fresh touch. A sprinkling of grated Parmesan cheese is also delicious!
Nutrition
Serving: 1/8 of the casseroleCalories: 480kcalCarbohydrates: 49gProtein: 23gFat: 20gSaturated Fat: 9gCholesterol: 89mgSodium: 764mgPotassium: 474mgFiber: 2gSugar: 3gVitamin A: 1340IUVitamin C: 27.5mgCalcium: 102mgIron: 1.6mg
This recipe was originally published in February, 2017. The photos were updated in February, 2024.
Ive never had luck with double cooked chicken. It comes out very hard. Why cant we start with uncooked chick?
Hi, Larry! Absolutely! I have quite a few recipes on this site that are dump-and-bake but start with raw chicken instead of cooked. It works fine! Some folks don’t like the idea of baking the chicken in the dish with the other ingredients, so they prefer to start with cooked chicken, but like I said — the raw works fine. 🙂
This was very delicious! Pleasantly surprised myself on how well this came out.
Thanks, Holly!
Made this for dinner last night and it was so good! So easy to make! And the leftovers today were just as good, if not better!
Thank you, Ivy! We’re so glad you enjoyed it!
Delicious comfort recipe! And so easy!
Thank you, Kirsten!
This was so delicious! I added extra seasonings like onion powder, oregano, Italian seasoning, etc and it turned out so good! 10/10 recommend!!
Thank you so much, Kristen! We’re glad you enjoyed it.
My husband and I loved this dish!! I made it last night and we both can’t wait to eat it again tonight. I love receiving your “A Week of Dinner Ideas” in my email. So far everything I’ve made has been a keeper. Thanks Blair for all the great recipies.
My husband and I loved this dish!! I made it last night and we both can’t wait to eat it again tonight. I love receiving your “A Week of Dinner Ideas” in my email. So far everything I’ve made has been a keeper. Thanks Blair for all the great recipes.
Thank you, Vicky! I’m so glad to hear that. Thanks for taking the time to leave a note, too! 🙂