This Tuscan Chicken Pasta Bake is next-level delicious! With creamy Alfredo, a touch of marinara, savory bacon bits, and tender chicken, this dish is perfect for a comforting weeknight dinner. The best part? It’s super easy to make. Check out the recipe in the description and let me know if you try it! Big thanks to @5dinners1hour for inspiring this meal! They have way more where that came from! Recipe: Tuscan Chicken Pasta Bake Ingredients • 8 oz rotini pasta (cooked al dente) • 15 oz Alfredo sauce • 6-8 oz marinara sauce • 1 cup diced sun-dried tomatoes in oil (drained) • 4 cups cooked shredded chicken • 2 cups baby spinach • 1 cup shredded mozzarella cheese • 14 oz chicken broth • 2 tsp minced garlic • 1/4 cup bacon bits • Salt, pepper, and other seasonings to taste Instructions 1. Preheat your oven to 425°F. 2. In a large pan, combine sun-dried tomatoes, baby spinach, shredded chicken, mozzarella cheese, and bacon bits. Set aside. 3. In a mixing bowl, combine the cooked rotini pasta, Alfredo sauce, marinara sauce, minced garlic, and chicken broth (use the broth to rinse out the Alfredo jar). Mix well. 4. Add the pasta mixture to the pan with the chicken and veggies. Mix everything together until evenly combined. 5. Season with salt, pepper, and any additional seasonings to taste. 6. Cover the pan with foil and bake for 30 minutes. 7. Remove from the oven, uncover, and let cool slightly before serving.
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