Recipe Overview
Why you’ll love it: Creamy, flavorful, and balanced, this Chicken Tuscan Pasta Bake is ideal for serving right away, prepping ahead, or freezing for later. It’s a comforting dish that travels well and makes a thoughtful meal to bring to someone in need.
How long it takes: 45 minutes
Equipment you’ll need: large pot, 9 x 13 inch baking dish, large skillet
Servings: 6
Meal Train Casserole
When friends or family need a warm meal, organizing deliveries—or participating in a “Meal Train”—can be a real help. This Chicken Tuscan Pasta Bake is one of my go-to dishes for those occasions. It’s straightforward to prepare, travels well, and is comforting without being overly rich.
I often pair meals like this with a simple soup or baked treats. For example, making a large pot of soup or baking a dozen cookies gives you extra options to drop off. Freezable components like cookie dough or a baked pasta mean recipients can enjoy the food when it’s most convenient.
Hearty Chicken Tuscan Pasta Bake
Comfort food. This bake combines whole wheat pasta, lean chicken, and baby kale for a satisfying, balanced meal. It’s hearty enough to feed a family yet lighter than many traditional creamy casseroles.
Bright flavor. Sun-dried tomatoes add concentrated tang and chewiness that elevate the dish. Use both the tomatoes and some of the oil they’re packed in—the flavored oil gives the chicken and vegetables a nice boost.
Freezer friendly. One of the best features is that this casserole can be assembled ahead and frozen for up to three months. That makes it a great choice for meal trains or for keeping in your freezer for busy nights.
Recipe Tip
If you plan to freeze and reheat the casserole, consider adding a 15 oz. can of diced tomatoes to the sauce before baking to help prevent drying during storage and reheating.
Recipe Variations
Swap the greens: Baby spinach works well in place of baby kale. If you choose mature curly or Lacinato kale, remove the stems and chop finely so it softens more quickly.
Add mushrooms: For added depth, sauté 8 oz. of sliced white mushrooms with the chicken and onions.
Make it vegetarian: Omit the chicken and use mushrooms or extra vegetables instead. The dish stays satisfying and flavorful.
Storage & Reheating Tips
Leftovers: Refrigerate leftover casserole within two hours of baking. It will keep in the fridge for up to 4 days. Reheat individual portions gently in the microwave or warm in a 350°F oven until heated through.
To freeze: Cover the baking dish tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. When ready to bake, remove plastic wrap, keep the foil on, place the dish in a cold oven, set to 350°F, and bake covered for 30 minutes. Remove foil and bake an additional 15–20 minutes or until heated through. If you prefer softer pasta, keep the dish covered while baking.
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Chicken Tuscan Pasta Bake
Ingredients
- 1 pkg. (13.25 oz) whole wheat penne pasta (or any pasta you prefer)
- 1.25 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
- ½ cup diced onion (about 1 small onion)
- 1 clove garlic, minced (or more, if you like)
- 5 ounces fresh baby kale
- 1 jar (7 oz.) julienne sun-dried tomatoes packed in oil
- 3 ounces reduced-fat cream cheese (or regular)
- 1 cup milk (2% or whole)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- If baking immediately, preheat oven to 350°F. Otherwise begin at the next step.
- Drain the jar of sun-dried tomatoes and reserve the oil. Pat the tomatoes dry with paper towels.
- Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Drain and set aside.
- Spray a 9 x 13 inch baking dish with nonstick spray.
- In a large deep skillet, heat 1 tablespoon of the reserved sun-dried tomato oil (or olive oil). Add the chicken and onions and sauté until the chicken is cooked through and the onions are translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the kale and drained sun-dried tomatoes and cook until the kale wilts, stirring frequently.
- Stir in the cream cheese, milk, and Parmesan until the cream cheese melts and the sauce is smooth.
- Add the cooked pasta and toss to coat. Transfer the mixture to the prepared baking dish and top with mozzarella.
- If baking immediately, bake in the preheated oven for 30 minutes or until the cheese is melted. Cover with foil during baking if you prefer softer pasta.
Notes
- To freeze: Cover the baking dish tightly with plastic wrap and foil and place in the freezer for up to 3 months. Thaw overnight in the fridge before baking. Remove plastic wrap, keep the foil on, place the dish in a cold oven, set oven to 350°F, and bake covered for 30 minutes. Uncover and bake an additional 15–20 minutes or until heated through.
- Vegetarian: Omit the chicken and substitute 8 oz. sliced white mushrooms. Sauté the mushrooms with the onions. You can also combine chicken and mushrooms if desired.
- Different greens: Baby spinach can replace baby kale. If using mature kale, remove stems and chop finely; it will take longer to soften.
Video
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.