Creamy Tuscan Chicken Pasta Casserole

 

This is a creamy, cheesy pasta casserole that in my ever so humble opinion hits all the notes. The recipe is from Recipe Tin Eats. This casserole re-heats well and tastes even better the next day.

Creamy Tuscan Chicken Pasta Casserole

Serves 6-8




Ingredients:

12 oz penne pasta

2 teaspoons Kosher salt

5 oz bacon slices, chopped

2 full cups fresh baby spinach

½ cup sun-dried tomatoes in oil, chopped


Chicken:

1 lb chicken breasts or boneless skinless chicken thighs, chopped into ½-1 inch pieces

2-3 tablespoons butter


Tuscan Sauce:

2 tablespoons butter

2 cloves garlic, minced

¼ cup dry white wine or chicken broth

⅓ cup all-purpose flour

2 cups milk

1 1/2 cup heavy cream

1 ½ cups chicken broth

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon Kosher salt

1 teaspoon black pepper

1 cup finely grated parmesan cheese

2 ½ cups grated mozzarella cheese

Garnish with parsley


Preheat oven 350 degrees


Boil pasta as per package directions, drain and cool

Chop uncooked bacon into small pieces and cook in a large frying pan /large Dutch oven until crispy

In the same  pan that you cooked the bacon, add the butter.

Season the chicken with salt and pepper.

Cook chicken for about 8 minutes, turning the chicken to cook on all sides, remove from pan

In the same pan, melt butter on medium heat.

Add garlic, cook until just fragrant

Add wine, cook for 2 minutes or until most of the liquid has evaporated

Add flour, stir one minute

Whisk in milk

Whisk in cream, the mixture will thicken

Add chicken broth

Simmer mixture until the sauce coats the back of a wooden spoon

Stir in spices and salt and pepper

Add ⅔ of the mozzarella cheese

Add ⅔ of the parmesan cheese

Stir in spinach, sun-dried tomatoes and ¾ of the bacon

Add pasta, stir until all combined

Pour mixture into a deep 13x9 inch casserole pan

Sprinkle the remaining cheese and bacon over the tip of the casserole

Bake for 30 minutes or until the cheese is nicely melted and golden

Garnish with parsley

PRINT RECIPE  Creamy Tuscan Chicken Pasta Casserole

Boil pasta

Cook bacon

Cook the chicken

Remove chicken from pan and set aside

Grate the cheeses and cut up the sun-dried tomatoes

Add butter. Saute garlic and add wine.

Add flour

Add milk and cream. Whisk until thickened. Then add chicken broth.

Add 2/3rd of both cheeses. Add spices. 

Add spinach, sun-dried tomatoes and 3/4 of chopped bacon. 

Add cooked pasta. Stir well to combine.

Pour mixture into a 13x9 inch casserole dish. Sprinkle remaining cheeses and bacon. 
Bake in 350 degree oven for about 30 minutes

Garnish with chopped parsley