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Creamy Chicken and Sun-Dried Tomato Pasta Bake Recipe

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3.8 from 15 reviews

This comforting Pasta Bake with Chicken is a hearty dish featuring tender penne pasta enveloped in a rich tomato and cream sauce, studded with sun-dried tomatoes, spinach, and a blend of savory cheeses. Baked to bubbly perfection, this casserole combines the richness of Provolone, Parmesan, and fresh mozzarella with flavorful herbs and wine, making it an ideal meal for family dinners or gatherings.

Ingredients

Pasta and Cheese

  • 1 pound penne or other short pasta
  • 1 ½ cups shredded Provolone, Pecorino Romano, or Asiago cheese
  • ½ cup grated Parmesan cheese
  • ½ pound fresh mozzarella, shredded

Sauce and Proteins

  • Olive oil (for sautéing)
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 1 lb. sausage or 4 cups chopped, cooked chicken
  • 1 28-ounce can crushed tomatoes
  • 1 ½ cups chopped sun-dried tomatoes, drained
  • 1 cup dry red wine (Pinot Noir or Cabernet works well)
  • 1 ½ cups water
  • 2 tablespoons tomato paste
  • 1 ½ cups cream
  • 1 tablespoon dried herbs (Italian herbs)
  • 2 cups chopped spinach

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Butter a deep 9x13-inch baking dish to prevent sticking and ensure easy serving later.
  2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  3. Cook the Protein: Add the sausage or chopped cooked chicken to the pot. Cook on medium-high heat until the sausage is browned or the chicken is heated through if previously cooked. This step builds the foundation of flavor.
  4. Add Tomato Base: Stir in the crushed tomatoes and chopped sun-dried tomatoes to the pot, combining well with the meat and aromatics.
  5. Incorporate Liquids and Herbs: Pour in the red wine and water, then add tomato paste, cream, and dried Italian herbs. Stir thoroughly to blend all ingredients into a creamy, flavorful sauce. Add the chopped spinach last, allowing it to wilt gently in the heat.
  6. Add Cheese to Sauce: Gently stir in the shredded Provolone and grated Parmesan cheeses so they start to melt and enrich the sauce with their savory notes.
  7. Combine Pasta and Bake: Add the dry penne pasta directly into the sauce, stirring to coat thoroughly. Pour the mixture into the prepared baking dish. Cover the dish tightly with foil or a lid, then bake in the preheated oven for 45 minutes, allowing the pasta to cook and absorb the sauce.
  8. Add Fresh Mozzarella and Finish Baking: Remove the cover and evenly spread the shredded fresh mozzarella over the top. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted and lightly browned to your preference.

Notes

  • You can cook the sausage or chicken a day ahead to save time on the day of baking.
  • If you prefer a spicier dish, add red pepper flakes when sautéing the onion and garlic.
  • Using freshly grated cheese will enhance melt and flavor more than pre-shredded options.
  • Covering the dish during baking ensures pasta cooks evenly and retains moisture.
  • For a lighter alternative, substitute cream with half-and-half or a plant-based cream.

Find it online: https://miracooking.com/creamy-chicken-and-sun-dried-tomato-pasta-bake-recipe/