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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.

Overhead shot of two bowls of tuscan chicken pasta bake on a dinner table.
Table of Contents
  1. Why You’ll Love this Creamy Tuscan Chicken Pasta
  2. What is Tuscan Chicken Pasta?
  3. Ingredients
  4. How to Make Tuscan Chicken Pasta
  5. Serving Suggestions
  6. Preparation and Storage Tips
  7. Recipe Variations
  8. Tips for the Best Creamy Tuscan Chicken Pasta Recipe
  9. Dump-and-Bake Creamy Tuscan Chicken Pasta Recipe

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, 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.
Square overhead shot of a pan of creamy tuscan chicken pasta.

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!

Side shot of a bowl of tuscan chicken pasta.

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!

Overhead image of creamy tuscan chicken pasta bake in a white dish.

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.
Process shot of tuscan chicken pasta in a baking dish.

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 spoon in a dish of the best tuscan chicken pasta recipe.

Serving Suggestions

Serve this Tuscan chicken pasta bake with any of these easy sides:

Square overhead shot of a bowl of creamy Tuscan chicken pasta.

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.
Close overhead shot of creamy tuscan chicken pasta.

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!
Horizontal shot of a bowl of tuscan chicken pasta.

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!
Overhead image of creamy tuscan chicken pasta in a blue and white bowl on a wooden table.

More Dump-and-Bake Italian Chicken Pasta Dishes

Square overhead shot of a bowl of creamy Tuscan chicken pasta.

Dump-and-Bake Creamy Tuscan Chicken Pasta

5 from 11 votes
Prep: 10 minutes
Cook: 45 minutes
0 minutes
Total: 55 minutes
Servings 8 servings
Calories 480 kcal
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.
    Ingredients for creamy tuscan chicken pasta in a white baking dish.
  • 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.
    Process shot showing how to make tuscan chicken pasta.
  • 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).
    Process shot of tuscan chicken pasta in a baking dish.
  • Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.
    Serving spoon in a dish of the best tuscan chicken pasta recipe.

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.

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
Keyword: creamy tuscan chicken pasta, Tuscan Chicken, tuscan chicken pasta
Course: Dinner
Cuisine: Italian
Author: Blair Lonergan

This recipe was originally published in February, 2017. The photos were updated in February, 2024.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Kate @ Framed Cooks says:

    You had me at dump and bake…and even better, this looks absolutely SCRUMPTIOUS! Thanks Blair- pinning!!

    1. Blair says:

      Thank you, Kate! I totally agree — dump and bake is the way to go!

      1. Katie says:

        5 stars
        I worked late, had to stop to buy the stuff to make this and because it was so easy still had dinner done at a reasonable time. And both my kids and spouse willingly ate it. Winner!! And it LOOKS nice. I could serve this to company.

        1. Blair says:

          Yay! That’s a true win, Katie! Thanks so much for taking the time to come back here and leave a note. Glad you enjoyed it!

          1. Lisa says:

            Can you use regular chicken? I prefer dark meat.

          2. Blair says:

            Hi, Lisa! Yes, you can use any cooked, diced chicken, so feel free to use chicken thighs or any dark meat that you like. Enjoy!

      2. Cindy says:

        This was a great easy recipe! My entire family loved it!!

        1. Blair Lonergan says:

          Thank you, Cindy!

  2. Gayle @ Pumpkin 'N Spice says:

    Dinner can definitely be the last thing on my mind after a busy day, too! Love your dump and bake recipes, Blair! This pasta is calling my name! Such wonderful flavors!

    1. Blair says:

      Thanks so much, Gayle!

      1. Candice says:

        can this be premade and frozen?

        1. Blair says:

          Hi, Candice! Yes, but the texture of the pasta may be a bit mushy when thawed. 🙂

  3. Kristy from Southern In Law says:

    Yum! Pasta bakes are always a favourite of ours as you can make so many different varieties… and well… cheese = <3

    This recipe looks incredible and combines so many delicious flavours!

    1. Blair says:

      Thanks, Kristy! YES!! Cheese + pasta is always a good idea! 🙂

  4. Phyllis S says:

    Your photos are so appealing……..how could I resist not trying this recipe?
    Thank you!

    1. Blair says:

      Thank you so much for your kind words, Phyllis!!! Enjoy the pasta. 🙂

  5. Kelly @ Kelly Lynn's Sweets and Treats says:

    Yay!! Another great, easy dinner recipe! Love it Blair! Yummmmmm.

    1. Blair says:

      Thank you, Kelly!!! 🙂

  6. Robyn Gleason says:

    5 stars
    I love your dinner recipes, Blair. Quick and easy and flavorful and kid-friendly and colourful and …and…, lol. You’ve got it all going on, girl! Sharing 🙂

    1. Blair says:

      Thank you so much, Robyn! You are too kind. 🙂 I’ll definitely agree with EASY! 🙂

  7. Karen (Back Road Journal) says:

    I’m passing this recipe on to my daughter who has limited time to prepare a meal with all the after school activities she drives our grandchildren to…I know the whole family will enjoy this pasta dish.

    1. Blair says:

      Wonderful, Karen! Thanks so much for sharing it with your daughter. I hope that her family enjoys it! 🙂

  8. Maryellen says:

    Does anyone think using an attractive stove top skillet (with lid) could be used instead of the oven? I think that would make the stirring of the pasta easier once it is al dente. Any thoughts? I am new to this site and looking forward to lots of great ideas.

    Thanks!

    1. Blair says:

      Hi, Maryellen! Yes, I think that you can definitely use a skillet on the stove top! I haven’t tried it with that method, though, so I’m not sure if the cooking time will be the same or not. Just keep a close eye on it so that you know when the pasta is done without overcooking it. Enjoy! 🙂

  9. MarkPillow says:

    Wow…….this is looking so yummy. Looking forward to making this. Thanks a lot for sharing.

  10. Wendy says:

    5 stars
    This is definitely easy to make recipe, great idea to share with my family or friends…
    Love it so much

    1. Blair says:

      Yay! That’s great, Wendy! Thanks so much for the feedback. I’m glad that you enjoyed it!

  11. Kel says:

    How would I use frozen spinach instead? I’ve made this and love love it. I’m trying to freeze prep as much as I can for when baby gets here. Thoughts?

    1. Blair says:

      Hi, Kel! Congrats on your pregnancy!!! You’re a smart gal to start getting some meals ready — you’ll be so happy they’re waiting for you. 🙂

      If you want to use frozen spinach, I would buy one of those small boxes of frozen chopped spinach (I think they’re 10 ounces). Thaw the spinach (either on the counter or in the microwave), and then wrap it in a dish towel. Squeeze as much of the water out of the spinach as you can. Then stir it into your pasta dish just like you would the fresh spinach. It should work perfectly! Enjoy!

  12. Kelly says:

    Could I freeze this at step two?

    1. Blair says:

      Hi, Kelly! I honestly don’t know. I’m a big fan of freezer meals, but I’ve never tried freezing this particular dish. I think it would probably work fine; however, I haven’t tried it with the raw pasta myself. Let me know if you give it a shot! 🙂

      1. Kelly says:

        Thanks. My husband loved loved this one. We have a baby on the way so I’m going to try. I’ll let you know how it goes. I’ll prob freeze everything but the pasta….

        1. Blair says:

          That sounds like a good idea! And congrats on the baby!!! You’re so smart to be preparing some meals in advance!

  13. Kelly says:

    Why is my comment not posted? Anybody try this as a freezer meal?
    Thank You?

    1. Blair says:

      I can see your comment. 🙂 It’s posted!

  14. Crystal says:

    I was just wondering if you or anyone knows how to cook this in the crock pot. Would the pasta cook right? I’m sure the cook time would be different. Any thoughts?

    1. Blair says:

      Hey, Crystal! I honestly don’t know. I haven’t tried it myself in the Crock Pot, but I think it would probably work well! I just can’t give you exact times, since I’ve not tested it. I would start with HIGH for 2-3 hours, or LOW for 4-6 hours and see how that goes. 🙂

  15. Kate says:

    Should this be fairly wet/soupy when the pasta is done? Or should all liquid be absorbed by the time you add spinach and cheese?

    1. Blair says:

      Hey, Kate! You want it to still have some sauce (not a totally dry pasta), but it’s definitely not “soupy.” I prefer to focus on the pasta — because when it’s done, it will totally absorb most of the liquid. The sauce continues to thicken as it’s finishing in the oven without the cover (and even after it’s sitting on the counter for a few minutes), so you definitely want some liquid in the dish at that point. Just make sure that your pasta is al dente before stirring in the spinach, because you don’t want to end up with crunchy pasta when you pull it out of the oven. 🙂 Hope that makes sense!

    2. Marissa Garcia says:

      5 stars
      Thanks for that question. When I first pulled it out I was really worried and thinking the same thing. Waiting for it to finish up now.

  16. Sharon says:

    5 stars
    This is a great recipe! Spent the day Christmas shopping, so I was not in the mood to do a lot of cooking. So easy & tastes like it took all day. Also, the weather was not good today. Perfect comfort food! Thank you for sharing this recipe.

    1. Blair says:

      Perfect! I’m so glad that you enjoyed it, Sharon! Nothing better than coming home to a cozy, easy dinner when you’re exhausted! 🙂

  17. Chantal says:

    Would it work to sub in uncooked rice for the uncooked pasta?

    1. Blair says:

      Hi, Chantal! I think that you probably could, but I haven’t tested it myself. Regular long grain white rice usually takes longer to cook than the pasta, and it may not absorb the exact same amount of liquid from the cooking sauce (so the dish may be more or less “saucy” in the end). Sorry I can’t give you more specific details! 🙂

  18. Lindsay says:

    Made this tonight and it turned out great. Love the flavor and creamy texture. Also anything I can throw in one dish and into the oven is a win for me 🙂

    1. Blair says:

      Thank you, Lindsay!

  19. Ann says:

    5 stars
    Easy and delicious, loved it. Also sautéed some cre mini mushrooms and added too.

    1. Blair says:

      Sounds perfect! Thanks, Ann!

  20. Kris says:

    Can this be made with gluten free pasta ?

    1. Blair says:

      Hey, Kris! I’ve never cooked with gluten free pasta, so I don’t have any experience to offer there. That said, I’ve had other readers tell me that similar recipes work really well with the gluten free pasta, so I would say that it’s probably safe to try! 🙂

  21. larry greene says:

    Ive never had luck with double cooked chicken. It comes out very hard. Why cant we start with uncooked chick?

    1. Blair says:

      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. 🙂

  22. Holly says:

    5 stars
    This was very delicious! Pleasantly surprised myself on how well this came out.

    1. Blair says:

      Thanks, Holly!

  23. Ivy says:

    5 stars
    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!

    1. The Seasoned Mom says:

      Thank you, Ivy! We’re so glad you enjoyed it!

  24. Kirsten says:

    5 stars
    Delicious comfort recipe! And so easy!

    1. The Seasoned Mom says:

      Thank you, Kirsten!

  25. Kristen says:

    This was so delicious! I added extra seasonings like onion powder, oregano, Italian seasoning, etc and it turned out so good! 10/10 recommend!!

    1. The Seasoned Mom says:

      Thank you so much, Kristen! We’re glad you enjoyed it.

  26. Vicky says:

    5 stars
    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.

  27. Vicky says:

    5 stars
    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.

    1. Blair Lonergan says:

      Thank you, Vicky! I’m so glad to hear that. Thanks for taking the time to leave a note, too! 🙂