If you’re craving a cozy, flavorful dish that feels like a warm hug in every bite, the Italian Chicken Pasta Bake with Sun-Dried Tomatoes and Spinach Recipe is exactly what you need. This delightful casserole masterfully combines juicy, tender chicken with perfectly cooked pasta, all enveloped in a creamy, garlicky sauce bursting with vibrant sun-dried tomatoes and fresh spinach. It’s a gorgeous blend of textures and colors that will brighten your table and delight your taste buds, making it a perfect family dinner or a crowd-pleasing dish for your next gathering.
Ingredients You’ll Need
To create this mouthwatering Italian Chicken Pasta Bake with Sun-Dried Tomatoes and Spinach Recipe, you’ll rely on simple yet essential ingredients that each add their unique charm—whether it’s the savory punch of garlic, the creamy richness of heavy cream, or the zing from sun-dried tomatoes.
- All-purpose flour: Vital for coating the chicken to give it a delicious, crispy exterior.
- Kosher salt: Enhances the natural flavors in every element of the dish.
- Black pepper: Adds a mild heat and sharpness to balance the creaminess.
- Italian seasoning: Brings an aromatic blend of herbs to season the chicken beautifully.
- Powdered sugar: A secret touch that balances acidity and enriches the crust on the chicken.
- Boneless, skinless chicken breasts: The protein star of this dish, becoming tender and juicy through marination and baking.
- Whole milk and lemon juice: Combined to create a marinade that tenderizes and flavors the chicken.
- Olive oil: Used in cooking the chicken and sautéing the garlic and sun-dried tomatoes for that authentic Italian taste.
- Garlic cloves: Minced fresh garlic infuses the sauce with irresistible aroma and depth.
- Sun-dried tomatoes in oil: Their intense, slightly sweet flavor is a perfect contrast in the creamy sauce.
- Cornstarch: Key in thickening the sauce to the perfect luscious consistency.
- Chicken broth: Adds savory depth to the sauce.
- Fresh spinach: Adds vibrant green color and a fresh, mild earthiness that balances the richness.
- Heavy cream: Makes the sauce luxuriously creamy and silky.
- Parmesan cheese, grated: Provides a salty, nutty finish that ties all the flavors together.
- Linguine noodles: Ideal for soaking up the creamy sauce and providing satisfying bite.
How to Make Italian Chicken Pasta Bake with Sun-Dried Tomatoes and Spinach Recipe
Step 1: Marinate the Chicken
Start with a tenderizing marinade by placing the chicken breasts in a bowl and covering them with whole milk mixed with lemon juice. Letting it sit in the refrigerator for 2 to 4 hours not only tenderizes the chicken but also imparts a subtle tangy flavor, ensuring every bite is juicy and flavorful.
Step 2: Prepare the Chicken Coating
While the chicken marinates, mix all-purpose flour with kosher salt, black pepper, Italian seasoning, and a touch of powdered sugar in a shallow dish. This seasoning blend is what creates the glorious, crispy exterior once the chicken is cooked.
Step 3: Coat and Cook the Chicken
Drain the chicken breasts from the marinade and dredge them evenly in the flour mixture. Heat olive oil in a large skillet over medium-high heat, then cook the chicken for about 3 minutes on each side until it develops a lovely golden crust. Transfer the seared chicken to a foil-lined baking sheet in preparation for baking.
Step 4: Bake the Chicken
Pop the chicken into a preheated oven at 350°F (175°C) and bake for 18 to 20 minutes until it is cooked through and juicy on the inside. This step finishes cooking the chicken perfectly, while the oven heat melds all the flavors.
Step 5: Cook the Pasta
While the chicken finishes baking, cook your linguine noodles according to the package instructions. Cooking the pasta al dente is key here so it doesn’t turn mushy once combined with the creamy sauce and baked chicken.
Step 6: Make the Sauce
In the same skillet where you cooked the chicken, add more olive oil or the oil from the sun-dried tomatoes and sauté minced garlic alongside finely diced sun-dried tomatoes. This step creates a fragrant, flavorful base that gives the sauce its irresistible depth.
Step 7: Thicken the Sauce
Sprinkle a tablespoon of cornstarch over the tomato mixture and stir well to coat. Gradually whisk in chicken broth, cooking for about 5 minutes until the sauce starts to thicken—this is the secret to a perfectly creamy yet light consistency.
Step 8: Finish the Sauce
Whisk together the remaining cornstarch with whole milk, then add this mixture along with heavy cream, chopped fresh spinach, salt, and pepper to the skillet. Reduce heat to low and simmer gently until the sauce thickens fully and the spinach wilts, folding in the grated Parmesan cheese at the end for that luscious, cheesy finish.
Step 9: Combine and Serve
Toss the cooked linguine noodles with the rich sauce, then serve alongside the crispy baked chicken breasts. Every forkful offers a harmonious bite of creamy sauce, tender chicken, and vibrant veggies that makes this Italian Chicken Pasta Bake with Sun-Dried Tomatoes and Spinach Recipe such a beloved classic.
How to Serve Italian Chicken Pasta Bake with Sun-Dried Tomatoes and Spinach Recipe
Garnishes
Fresh basil leaves or a sprinkle of extra Parmesan cheese make fantastic garnishes for this bake. Adding a little cracked black pepper or a drizzle of good-quality olive oil on top just before serving can elevate the flavors even further, giving your plate a restaurant-quality touch.
Side Dishes
A simple side salad with a tangy vinaigrette cuts through the richness beautifully and adds refreshing crunch. Garlic bread or a crusty baguette also pairs wonderfully, perfect for mopping up any leftover sauce on your plate.
Creative Ways to Present
Consider serving this Italian Chicken Pasta Bake family-style in a beautiful ceramic dish straight from the oven. Or, for a special dinner, plate individual servings with a drizzle of balsamic glaze and fresh herb sprigs to impress your guests visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. This Italian Chicken Pasta Bake with Sun-Dried Tomatoes and Spinach Recipe keeps well for up to 3 days, making it perfect for easy lunches or dinners throughout the week.
Freezing
If you want to save some for later, this dish freezes beautifully. Place cooled portions in freezer-safe containers and it will stay fresh for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven or microwave, adding a splash of milk or broth if the sauce feels too thick. This helps revive the creamy texture so it tastes just as delicious as when freshly made.
FAQs
Can I use other types of pasta for this bake?
Absolutely! While linguine is traditional here, penne, rigatoni, or even fusilli work wonderfully. Just adjust the cooking time so the pasta is al dente before mixing with the sauce.
Is it possible to make this recipe vegetarian?
Of course! Substitute the chicken with hearty vegetables like mushrooms or eggplant, and use vegetable broth instead of chicken broth to keep that rich flavor.
Can I prepare this dish ahead of time before baking?
Yes, you can assemble the dish completely and refrigerate it for up to a day before baking. Just increase the baking time slightly since the ingredients will be cold going into the oven.
What can I do if I don’t have sun-dried tomatoes?
You can substitute with roasted red peppers or cherry tomatoes sautéed until soft. They won’t have the exact same flavor, but they add a delicious sweet and tangy element.
How can I make the sauce thicker if needed?
If your sauce seems too thin, whisk a little more cornstarch with cold milk and stir it in, cooking gently until it thickens to your liking.
Final Thoughts
There’s something truly special about the Italian Chicken Pasta Bake with Sun-Dried Tomatoes and Spinach Recipe—it’s comforting without being heavy, colorful, and packed with flavor. Once you try it, it’s sure to become one of your go-to dishes for family dinners or entertaining friends. So roll up your sleeves, gather those gorgeous ingredients, and get ready to fill your kitchen with incredible aromas and your belly with unbeatable satisfaction!
Print
Italian Chicken Pasta Bake with Sun-Dried Tomatoes and Spinach Recipe
- Prep Time: 10 minutes (plus 2-4 hours marinating)
- Cook Time: 40 minutes
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Italian Chicken Recipe features tender chicken breasts marinated in milk and lemon juice, coated with a seasoned flour mixture, and cooked to golden perfection before finishing in the oven. Served with linguine pasta tossed in a creamy sun-dried tomato and spinach sauce enriched with Parmesan cheese, this dish offers a rich and flavorful Italian-inspired meal perfect for family dinners.
Ingredients
Chicken Marinade
- 6 boneless, skinless chicken breasts
- 1 cup whole milk
- 1 teaspoon lemon juice
Chicken Coating
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 2 teaspoons Italian seasoning
- 1 tablespoon powdered sugar
Cooking and Sauce Ingredients
- 3 tablespoons olive oil (divided)
- 4 cloves garlic, minced
- ¼ cup sun-dried tomatoes in oil, drained and finely diced
- 3 tablespoons cornstarch, divided
- 1 cup chicken broth
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup Parmesan cheese, grated
Pasta
- 1 box (16 oz) linguine noodles
Instructions
- Marinate Chicken: Place the chicken breasts in a bowl and pour the whole milk and lemon juice over them. Cover and refrigerate for 2 to 4 hours to tenderize and infuse flavor.
- Prepare Chicken Coating: In a shallow dish, combine the all-purpose flour, kosher salt, black pepper, Italian seasoning, and powdered sugar to create a seasoned dredging mixture.
- Coat and Cook Chicken: Remove the chicken breasts from the marinade, allowing excess milk to drip off. Dredge each piece evenly in the flour mixture. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for about 3 minutes per side until they achieve a light golden brown. Remove the chicken from the skillet and place on a foil-lined baking sheet.
- Bake Chicken: Preheat the oven to 350°F (175°C). Bake the chicken breasts for 18 to 20 minutes, or until they are cooked through and no longer pink inside.
- Cook Pasta: While the chicken bakes, bring a large pot of salted water to a boil and cook the linguine noodles according to package directions until al dente. Drain and set aside.
- Make Sauce: Using the same skillet, add the remaining olive oil (or use the oil from the sun-dried tomatoes). Sauté the minced garlic and diced sun-dried tomatoes over medium heat for several minutes until fragrant.
- Thicken Sauce: Sprinkle 1 tablespoon of cornstarch over the tomato mixture and stir to combine. Gradually whisk in the chicken broth until a smooth sauce forms. Allow to cook for about 5 minutes to thicken.
- Finish Sauce: In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with 1 cup of whole milk until smooth. Add this mixture to the sauce along with the heavy cream, chopped spinach, kosher salt, and black pepper. Reduce heat to low and simmer gently until the sauce thickens and the spinach wilts. Stir in the grated Parmesan cheese for a creamy, flavorful finish.
- Serve: Toss the cooked linguine pasta with the creamy sauce until well coated. Plate the pasta alongside the baked Italian chicken breasts and serve immediately for a hearty, comforting meal.
Notes
- Marinating the chicken in milk and lemon juice helps tenderize the meat and adds subtle flavor.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption.
- Using oil from the sun-dried tomatoes can add extra flavor to the sauce.
- The sauce can be adjusted for thickness by modifying the amount of cornstarch.
- Parmesan cheese adds saltiness, so adjust added salt accordingly.
- Leftover chicken and sauce can be stored separately in the refrigerator for up to 2 days.
