I really love this one for busy weekdays because it’s practical and doesn’t leave me with a pile of dishes afterward. I usually go to the gym toward the end of the afternoon, so having a dinner with plenty of protein ready afterward is always a win. And the beans and whole-wheat pasta add a good amount of fiber too. I also like adding some of the mozzarella and Parmesan right into the pasta (please try it!) instead of saving all of it for the top. It melts into the sauce and keeps everything creamy underneath, and you still get that layer of melted cheese on top.
And don’t skip the sun-dried tomatoes! They add little bursts of tangy flavor that work so well with the creamy sauce… Between those, the spinach, chicken, and white beans, there’s a lot going on in the baking dish, but nothing about it is complicated.
Another reason I make it so often? The chicken is already cooked before it goes in. Leftover chicken works perfectly here, and rotisserie chicken makes it even easier when you really don’t feel like cooking from scratch. So if that sounds good to you, keep reading to see how to make your new favorite chicken pasta bake!
Why You’ll Love It
- No need to boil the pasta first. Everything starts right in the baking dish, which means fewer pans to wash and one less thing to think about.
- Plenty of protein and fiber. Between the chicken, white beans, and whole-wheat pasta, this is the kind of dish that actually keeps you full.
- It stays creamy. Some of the cheese gets stirred into the pasta, and the extra half-and-half is added only if the sauce needs it. That makes it much easier to get the consistency right instead of ending up with a dry pasta bake!
- You can keep it mild or add a little heat. The red pepper flakes are completely optional, so it’s easy to adjust depending on who you’re cooking for.
High Protein Tuscan Chicken Pasta Bake
Step-by-step photos can be seen below the recipe card.
Ingredients
- 11.3 oz dry whole-wheat penne (320 g)
- 2 1/3 cups low-sodium chicken broth (550 ml)
- 2 1/2 cups half-and-half plus about 2 teaspoons (600 ml total), divided
- 6.3 oz oil-packed sun-dried tomatoes (180 g), well drained and roughly chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch red pepper flakes optional
- 14.1 oz cooked chicken breast (400 g), cut into small pieces
- 7.1 oz cooked cannellini beans (200 g), drained and rinsed
- 5.3 oz fresh baby spinach (150 g); OR 2.8–3.5 oz (80–100 g) cooked spinach, well squeezed and roughly chopped
- 5.3 oz shredded mozzarella (150 g)
- 1.4 oz grated Parmesan (40 g)
- Cooking spray for the baking dish
Instructions
- Preheat the conventional oven to 375°F (190°C) and lightly grease a round baking dish about 10 inches (25 cm) in diameter.
- Add the whole-wheat penne directly to the baking dish.
- Pour in the chicken broth, about 2 cups plus 2 tablespoons (500 ml) of the half-and-half, the well-drained sun-dried tomatoes, salt, black pepper, garlic powder, onion powder, and red pepper flakes, if using. Reserve the remaining half-and-half, about 6 tablespoons plus 2 teaspoons (100 ml).
- Stir thoroughly, making sure the pasta is evenly distributed and as submerged in the liquid as possible.
- Cover the baking dish tightly with aluminum foil, sealing the edges well to limit evaporation.
- Bake in the preheated conventional oven at 375°F (190°C) for about 30–35 minutes.
- After 30 minutes, check the pasta. It should be almost al dente, and there should still be some creamy sauce in the baking dish. If the pasta is still too firm, cover the dish again and continue baking for another 5 minutes.
- Remove the baking dish from the oven and take off the foil.
- Add the cooked chicken, cannellini beans, and spinach. If using fresh spinach, add it directly. If using cooked spinach, make sure it is well squeezed to avoid adding excess water.
- Add 3.5 oz (100 g) of the mozzarella and 1.1 oz (30 g) of the Parmesan and stir gently until all the ingredients are evenly distributed. The heat from the pasta will wilt the fresh spinach and begin to melt the cheeses.
- Check the consistency of the sauce. If the mixture seems too thick, gradually add some or all of the reserved half-and-half, about 6 tablespoons plus 2 teaspoons (100 ml), until the sauce is creamy but not runny.
- Level the surface and top with the remaining 1.8 oz (50 g) of mozzarella and 0.35 oz (10 g) of Parmesan.
- Return the baking dish to the oven, uncovered, and bake for another 5-8 minutes, until the cheese is fully melted and the dish is heated through. If you can, use a food thermometer to check that the center reaches 165°F (74°C).
- Avoid extending this second baking time too much, as the whole-wheat pasta and cannellini beans will continue to absorb some of the sauce.
- Remove from the oven and let rest for about 5 minutes before serving.
Notes
Nutrition
- Calories
- 970 kcal
- Carbohydrates
- 90.5 g
- Protein
- 67.5 g
- Fat
- 41 g
- Saturated fat
- 19 g
- Sodium
- 1260 mg
- Fiber
- 14 g
- Sugar
- 15 g
Nutrition information is provided as an estimate and should only be used as an approximation.
How to Make Tuscan Chicken Pasta Bake
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Gather all of your ingredients.
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Start with the pasta and sauce.
Heat a conventional oven to 375°F (190°C) and lightly grease a round 10-inch (25 cm) baking dish. Tip in the dry penne, then add the broth, sun-dried tomatoes, seasonings and 2 cups plus 2 tablespoons (500 ml) of half-and-half. Set the rest of the half-and-half aside for later.
Spread the penne out and press it into the liquid rather than leaving a pile in the middle. Cover tightly with foil, pressing around the rim to seal it. The pasta needs that moisture to cook.
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Bake until the penne is nearly tender.
Bake, covered, for about 30–35 minutes, checking the pasta at 30 minutes. Taste a piece, it should be nearly al dente, with a little firmness left when you bite. There should still be creamy sauce in the dish.
Still hard in the middle? Seal the foil again and give it another 5 minutes. Get the penne nearly tender now, before you add the cooked filling.
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Add the chicken, beans and spinach.
Take the dish out of the oven and carefully remove the foil. Add the cooked chicken, drained cannellini beans, and spinach, followed by 3.5 oz of the mozzarella and 1.1 oz of the Parmesan. If you’re using fresh baby spinach, it can go straight in! It might look like a lot at first, but it wilts down quickly once you start stirring.
Using cooked spinach instead? Squeeze out as much water as you can first… Extra moisture here can thin out the sauce more than you want. Stir everything gently until the chicken and beans are spread throughout the pasta and the cheese starts melting into the sauce.
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Check the sauce before adding the topping.
Now’s the time to check the sauce, with all the filling mixed in. Looking a bit thick? Stir in the reserved half-and-half a little at a time, checking as you go. Stop when the filling looks creamy rather than runny. You don’t have to empty the measuring cup!!
This little check makes a big difference, especially because different brands of whole-wheat pasta can absorb slightly different amounts of liquid.
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Add the cheese and finish baking.
Spread everything into an even layer, then scatter the remaining mozzarella and Parmesan over the top. Return the dish to the oven uncovered for another 5 to 8 minutes. You’re looking for melted cheese and a hot center, not a deeply browned crust!!
I wouldn’t leave it in much longer just to get more color on top. The pasta and beans will keep soaking up the sauce while they sit in the oven, and I’d rather keep the pasta creamy. Check that the center reaches 165°F with a food thermometer (if you can), then take the dish out and let it rest for about 5 minutes.
That short rest gives everything a chance to settle before you scoop into it. Then it’s ready to serve!
Helpful Tips
- Divide the cheese first. Put the portions for mixing in and topping in separate bowls. It’s easier than working it out with a hot dish in front of you.
- Drain the sun-dried tomatoes well. A little of the oil is fine, but too much can make the sauce feel heavy. I usually let them drain for a minute before chopping them.
- Use the drained weight for the beans. The amount in this recipe is for cannellini beans after they’ve been drained and rinsed, not straight from the can with the liquid.
- Don’t worry if the sauce looks a little loose before the final bake. The whole-wheat pasta and beans will keep absorbing some of it, especially while the dish rests… I’d rather have it slightly too creamy at that stage than end up with a dry pasta bake.
Substitutions & Variations
Fresh or cooked spinach both work. I usually use fresh baby spinach so you can stir it straight into the hot pasta and let it wilt. If you already have cooked spinach, that works too… Just squeeze it really well first so you’re not adding extra water to the sauce.
Rotisserie chicken is an easy shortcut. The chicken goes into the dish already cooked, so leftover roasted chicken or rotisserie chicken works really well here. Just cut or shred it into bite-size pieces before adding it.
Making it for kids? Leave out the red pepper flakes and chop the sun-dried tomatoes a little smaller if you want the flavor to blend in more. You can always add extra red pepper flakes to the adult portions at the table!!
Make-Ahead & Storage
If you want to get a head start, you can prep a few things earlier in the day. Chop the cooked chicken, portion the cheeses, and get the spinach ready, then keep everything covered in the fridge until you’re ready to cook! I wouldn’t combine the dry pasta with the broth and half-and-half ahead of time. The pasta will start soaking up the liquid before it ever reaches the oven.
For leftovers, let the pasta bake cool a little, then transfer it to covered containers and refrigerate it promptly. It will keep well in the fridge for 3 to 4 days.
If you made the recipe with leftover chicken, remember to count the time that chicken had already spent in the fridge. Baking it again doesn’t reset the clock.
When reheating, I like to add a small splash of milk or broth to loosen the sauce, especially if the pasta has been sitting overnight. Reheat until the center reaches 165°F. If you’re using the microwave, stirring halfway through helps everything heat more evenly.
A Complete Meal on Its Own
It’s not every day we can call a pasta bake a complete meal and actually mean it, so I’m enjoying this one, haha!! You’ve got chicken for protein, whole-wheat pasta and beans for fiber, plus spinach in the mix too. Dinner is basically handled in one dish. Most of the time, I don’t make anything else to go with it but if I do want something on the side, I try to keep it simple like a crisp green salad with a lemony dressing that adds something fresh next to all that creamy pasta. And what about garlic bread? Not necessary, but very welcome!