Description
This Lazy Mom’s Chicken Florentine Pasta Casserole is a comforting and easy-to-make one-dish meal combining tender chicken, creamy spinach sauce, sun-dried tomatoes, and melty cheeses baked to perfection. Ready in under an hour, it’s perfect for busy weeknights or whenever you crave a hearty Italian-inspired pasta bake.
Ingredients
Scale
Protein and Seasonings
- 1 pound boneless skinless chicken breast, diced
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced
Pasta and Liquids
- 12 oz short pasta shapes
- 2 cups chicken stock
- 2 cups whole milk
- 1/4 cup cornstarch
Additions and Cheese
- 1 (7 oz) jar sun-dried tomatoes, drained and roughly sliced
- 1/4 cup grated parmesan cheese
- 3/4 cup shredded melty cheese (such as mozzarella)
- 2 heaping cups baby spinach
Instructions
- Prep: Preheat your oven to 430°F (220°C). Prepare a 9×13 inch casserole dish and have a large piece of foil ready to cover the dish during baking.
- Assemble: In the casserole dish, combine the diced chicken, Italian seasoning, minced garlic, and uncooked pasta. In a large measuring jug, whisk together the chicken stock, whole milk, and cornstarch until smooth. Pour this mixture over the contents of the casserole dish and gently stir to evenly distribute the ingredients.
- Bake: Cover the casserole dish tightly with foil and bake in the preheated oven for 30 minutes. This allows the chicken to cook through and the pasta to soften in the flavorful liquid.
- Finish assembling: Carefully remove the casserole from the oven and take off the foil. Stir in the sun-dried tomatoes, grated parmesan, shredded mozzarella (or other melty cheese), and the baby spinach leaves. Return the casserole to the oven and bake uncovered for an additional 10 to 15 minutes, until the cheese is melted, bubbly, and the spinach has wilted. Serve hot immediately.
Notes
- Use short pasta shapes that hold sauce well, such as penne, rotini, or shells.
- Sun-dried tomatoes add a rich, tangy flavor but can be substituted with roasted red peppers if preferred.
- You can swap out whole milk for 2% milk to reduce fat slightly.
- Make sure to cover the dish tightly with foil during the first bake to trap steam and properly cook the pasta.
- For a lower sodium version, use low-sodium chicken stock and reduce added cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
