Dump-and-Bake Creamy Tuscan Chicken Pasta
User Reviews
5
Dump-and-Bake Creamy Tuscan Chicken Pasta
Description
The recipe brings together uncooked pasta, Alfredo sauce, chicken broth, and cooked chicken chunks with garlic, roasted red peppers, and sun-dried tomatoes for rich layered flavors. The mixture is baked covered initially to soften the pasta and meld flavors.
Once the pasta reaches an al dente texture, fresh spinach is stirred in, wilting instantly from the heat. Mozzarella is sprinkled on top and baked uncovered until melted and bubbly, contributing creamy texture and mild tang. Optional garnishes like Parmesan and fresh herbs add brightness.
This casserole offers a filling meal balancing creamy sauce and tender pasta, suitable for casual dinners. It can be served on its own or with a crisp green salad for contrast.
Using cooked rotisserie chicken simplifies preparation, but diced raw chicken can be added at the start and will cook during baking. Baking time depends on the pan material—metal pans generally cook faster than ceramic or glass. Cutting the recipe in half and using smaller pans adjusts portion size and baking time. Substituting similar short pasta shapes with close cooking times works well without affecting results significantly.
Ingredients
- 1 (16 ounce) rotini pasta uncooked, package
- 1 (22 ounce) Alfredo sauce about 2 ½ cups, jar
- 3 cups chicken broth low sodium
- 2 cups rotisserie chicken or other diced cooked chicken, diced
- 2 teaspoons garlic about 2 large cloves, minced
- 1 (4 ounce) roasted red peppers drained (about ½ cup, diced, jarred
- ½ cup sun-dried tomatoes drained, chopped, in oil
- 2 cups baby spinach coarsely chopped, fresh
- 1 cup mozzarella cheese shredded, or Italian blend cheese
- Parmesan Cheese such as basil, oregano, and parsley, optional garnish, grated Parmesan cheese and fresh chopped herbs
- herbs such as basil, oregano, and parsley, optional garnish, grated Parmesan cheese and fresh chopped herbs
Instructions
- Preheat oven to 425°F (220°C). In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, chicken, garlic, red peppers, and sun-dried tomatoes. Cover tightly with aluminum foil and bake for 35 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Once pasta is al dente, stir in the fresh spinach. The spinach will wilt almost instantly as you stir it into the hot pasta. Sprinkle cheese over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
- Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.
Notes
- Use an extra-large 22-ounce jar of Alfredo sauce or 1½ jars of 15 ounces if unavailable.
- Raw chicken can be used by dicing and adding it uncooked at the beginning; it will cook during baking.
- Baking time varies with pan type: glass or ceramic pans may require longer baking than metal.
- Check pasta doneness by tasting to ensure al dente texture and avoid overbaking to prevent mushiness.
- Cut the recipe in half to cook smaller portions using an 8-inch square pan; adjust baking time accordingly.
- Substitute rotini with similar short pasta like penne or ziti having similar cooking times.
- Garnish with fresh herbs and grated Parmesan for added flavor and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 480kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 89mg | 30% |
| Sodium | 764mg | 32% |
| Potassium | 474mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1340IU | 27% |
| Vitamin C | 27.5mg | 31% |
| Calcium | 102mg | 10% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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