Go Back
+ servings
Square overhead shot of a bowl of creamy Tuscan chicken pasta.
Print Pin
5 from 11 votes

Dump-and-Bake Creamy Tuscan Chicken Pasta

Creamy, comforting, and delicious, this Tuscan chicken pasta is ready for the oven in about 10 minutes!
Course Dinner
Cuisine Italian
Keyword creamy tuscan chicken pasta, Tuscan Chicken, tuscan chicken pasta
Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Servings 8 servings
Calories 480kcal
Author Blair Lonergan


  • 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)


  • 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.


    • 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.


Serving: 1/8 of the casserole | Calories: 480kcal | Carbohydrates: 49g | Protein: 23g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 764mg | Potassium: 474mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1340IU | Vitamin C: 27.5mg | Calcium: 102mg | Iron: 1.6mg