Description
Juicy chicken baked in a creamy Parmesan and sun-dried tomato sauce with spinach and pasta for a comforting Italian-inspired casserole perfect for an easy dinner.
Ingredients
Chicken and Sauce
- 1 lb chicken breasts, cut into chunks
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- Salt & pepper to taste
Vegetables and Pasta
- 1 cup baby spinach
- 2 cups cooked pasta (penne or rotini)
Instructions
- Preheat Oven. Set your oven to 375°F (190°C) to get it ready for baking the casserole later.
- Sauté Chicken and Garlic. Heat olive oil in a skillet over medium heat, then add the chicken chunks and minced garlic. Cook until the chicken is lightly browned on all sides, about 5-7 minutes, ensuring it’s not fully cooked through.
- Prepare Creamy Sauce. Stir the heavy cream, grated Parmesan, chopped sun-dried tomatoes, Italian seasoning, salt, and pepper into the skillet with the chicken. Allow the mixture to simmer gently so the flavors combine and the sauce thickens slightly.
- Combine with Pasta and Spinach. In a large mixing bowl or directly in a baking dish, combine the cooked pasta and baby spinach with the creamy chicken mixture, tossing gently to coat everything evenly.
- Bake the Casserole. Transfer the combined mixture to a baking dish if not already there, then bake in the preheated oven for 20-25 minutes until the casserole is bubbly and has a light golden top.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add shredded mozzarella on top before baking for extra cheesiness and a golden crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Italian-inspired
