One-Pan Creamy Tuscan Chicken Pasta Bake
A delicious and convenient one-pan meal featuring tender chicken and pasta baked in a rich, creamy Tuscan-inspired sauce with sun-dried tomatoes and spinach.
Ingredients
- •1 tablespoon olive oil
- •1.5 lb boneless, skinless chicken thighs
- • to taste salt
- • to taste black pepper
- •0.5 teaspoon garlic powder
- •0.5 teaspoon onion powder
- •0.5 large yellow onion, diced
- •3 cloves garlic, minced
- •0.5 cup sun-dried tomatoes, oil-packed, drained and sliced
- •2 cups chicken broth
- •1 cup heavy cream
- •1 teaspoon dried Italian seasoning
- •0.25 teaspoon red pepper flakes (optional)
- •8 oz penne pasta, uncooked
- •5 oz fresh spinach
- •0.5 cup Parmesan cheese, grated
- • for garnish fresh basil or parsley, chopped
Instructions
- 1.
Preheat your oven to 400°F (200°C). Season the chicken thighs generously with salt, black pepper, garlic powder, and onion powder.
- 2.
Heat olive oil in a large oven-safe skillet (at least 10-12 inches) over medium-high heat. Sear the seasoned chicken thighs for 3-4 minutes per side until golden brown. The chicken doesn't need to be cooked through at this point. Remove the chicken from the skillet and set aside.
- 3.
Add the diced yellow onion to the same skillet and sauté for 3-4 minutes until softened. Add the minced garlic and sliced sun-dried tomatoes, cooking for another minute until fragrant.
- 4.
Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Stir in the dried Italian seasoning, red pepper flakes (if using), and a pinch more salt and pepper. Bring the mixture to a gentle simmer.
- 5.
Add the uncooked penne pasta to the skillet, stirring to ensure it is fully submerged in the sauce. Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the sauce.
- 6.
Cover the skillet tightly with an oven-safe lid or aluminum foil. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
- 7.
Carefully remove the skillet from the oven. Stir in the fresh spinach until it wilts, then stir in the grated Parmesan cheese until melted and combined. If the sauce is too thick, you can add a splash of extra broth or cream.
- 8.
Return the skillet to the oven, uncovered, for an additional 5-7 minutes to allow the sauce to thicken slightly and the cheese to get bubbly. Taste and adjust seasoning if needed.
- 9.
Garnish with fresh chopped basil or parsley before serving hot directly from the skillet.
Tips
- 💡Use a large, heavy-bottomed oven-safe skillet (cast iron works great) to ensure even cooking and prevent sticking.
- 💡Ensure the pasta is mostly submerged in the liquid before baking; this is crucial for it to cook properly. If needed, add a little extra broth.
- 💡Don't overcook the chicken during the searing step, as it will continue to cook in the oven. The goal is just to get a nice golden crust.
- 💡For extra flavor, use the oil from the sun-dried tomato jar instead of plain olive oil for searing the chicken.
Recipe from TheCookbook.ai
Created by Basil Roux