Tuscan Chicken Bake Recipe

Close-up of a creamy Tuscan chicken bake topped with melted mozzarella cheese, sun-dried tomatoes, and fresh herbs in a white baking dish.

This dump-and-bake Tuscan chicken bake is a creamy, cheesy, and flavor-packed dish. With chicken, sun-dried tomatoes, and spinach baked with pasta in a luscious coconut milk and cheese sauce, this recipe is both indulgent and simple. Perfect for weeknight dinners or a cozy weekend meal, it’s a crowd-pleaser you’ll want to make again and again.

Prep Time15

Cook Time35

Marinating time30

Total Time1 20

Servings: servings

Calories: 387kcal

Author: Sandra

Ingredients

Marinade:

¼ cup olive oil
3 tablespoons lemon juice about 1 large lemon or 2 small lemons
2 teaspoons Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

Chicken Bake:

2 uncooked boneless, skinless chicken breasts Cut in half lengthwise to create cutlets, then cut each cutlet in half horizontally (8 pieces total)
½ cup sun-dried tomatoes chopped (if in oil, drained and patted dry) (Note 1)
1 cup baby spinach roughly chopped
1 cup chicken broth reduce by ¼ cup to account for chicken juices; see Note 1
1 13.5 ounce can unsweetened full-fat coconut milk 13.5 ounces (or 1½ cups for less) (Note 2)
½ cup grated Parmesan cheese or dairy-free alternative
1 cup shredded mozzarella cheese or dairy-free alternative
1 to 1½ teaspoons Italian seasoning
¾ teaspoon salt adjust to taste
¼ teaspoon black pepper
¼ teaspoon red pepper flakes optional, for a bit of heat (Note 3)
8 ounces uncooked pasta such as penne or fusilli (Note 4)
Fresh basil for garnish (optional)

Instructions

Marinade:

In a small bowl, whisk together olive oil, lemon juice, Italian seasoning, salt, and pepper.
Place the chicken breast pieces in a resealable bag or shallow dish and pour the marinade over them.
Seal the bag or cover the dish, then refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Chicken Bake:

Preheat your oven to 375°F (190°C).
In a greased 9x13-inch baking dish or round baking dish, combine the uncooked pasta, sun-dried tomatoes, spinach, chicken broth, coconut milk, Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Stir everything together until well mixed.
Remove the chicken from the marinade and arrange the pieces on top of the pasta mixture.
If desired, for more flavor, you can briefly sear the chicken breast pieces in a large skillet on medium-high heat for 1-2 minutes per side before adding them to the baking dish. This is not necessary though.
Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the pasta is tender. (See Note 5 for checking doneness.)
Remove the foil, sprinkle the mozzarella cheese evenly over the top, and return the dish to the oven.
Broil uncovered on high for an additional 2-3 minutes, or until the cheese is melted and golden.
Remove from the oven and let the dish cool slightly. Garnish with fresh basil if desired. Serve warm and enjoy!

Notes

If using oil-packed sun-dried tomatoes, pat them dry thoroughly to avoid excess oiliness in the dish.
For a more traditional flavor, you can substitute heavy cream for the coconut milk in equal quantities. The bake will be equally creamy and delicious.
If you prefer a mild dish, skip the red pepper flakes. For a bit more heat, increase to ½ teaspoon.
Choose pasta shapes like penne or fusilli, which hold up well during baking and absorb the flavors of the sauce beautifully.
Use a meat thermometer to make sure the chicken is cooked to 165°F. This prevents it from drying out. Checking it around the 35-minute mark is key.

Nutrition