One-Pan Tuscan Chicken Pasta Bake | Recipe Cart
One-Pan Tuscan Chicken Pasta Bake with Alfredo sauce, sun-dried tomatoes, and mozzarella cheese. Perfect in 1 hour!
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Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Aluminum foil
- Spoon
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
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