One-Pan Tuscan Chicken Pasta Bake | Recipe Cart

Ingredients

• 8 oz uncooked campanelle pasta (2 3/4 cups)
• 2 cups chopped cooked chicken
• 1/3 cup sun-dried tomatoes in oil, drained and chopped (from 8-oz jar)
• 1 jar (15 oz) Alfredo sauce
• 2 cups water
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 2 cups packed fresh baby spinach leaves (from 5-oz package)
• 1 1/2 cups shredded mozzarella cheese (6 oz)
• Chopped fresh basil leaves, if desired