One Pan Tuscan Chicken Pasta Bake Recipes

ONE-PAN TUSCAN CHICKEN PASTA BAKE

One-Pan Tuscan Chicken Pasta Bake image

This easy Italian dump dinner is packed with great flavors and perfect for your next weeknight meal. Just stir pasta, chicken, sun-dried tomatoes, Alfredo sauce, spinach, cheese and seasonings in a 13x9-inch dish, cover and bake. With 10 minutes of prep and no hands-on cooking time, this hearty dinner will be your new favorite go-to dish.

Provided by Pillsbury Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

8 oz uncooked campanelle pasta (2 3/4 cups)
2 cups chopped cooked chicken
1/3 cup sun-dried tomatoes in oil, drained and chopped (from 8-oz jar)
1 jar (15 oz) Alfredo sauce
2 cups water
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
2 cups packed fresh baby spinach leaves (from 5-oz package)
1 1/2 cups shredded mozzarella cheese (6 oz)
Chopped fresh basil leaves, if desired

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, mix pasta, chicken, tomatoes, Alfredo sauce, water, Italian seasoning, garlic powder and pepper flakes. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes.
Remove dish from oven; stir mixture thoroughly. Add spinach, and stir until well mixed. Sprinkle with cheese.
Bake uncovered 5 to 7 minutes or until pasta is tender and cheese is melted. Let stand 10 minutes before serving. Garnish with basil.

Nutrition Facts : Calories 500, Carbohydrate 42 g, Cholesterol 80 mg, Fiber 2 g, Protein 17 g, SaturatedFat 17 g, ServingSize 1 1/3 Cups, Sodium 520 mg, Sugar 3 g, TransFat 1 g

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