30 Minute Tuscan Chicken Pasta Bake
This 30 Minute Tuscan Chicken Pasta Bake is the best gluten-free pasta bake. With the Tuscan flavors from the roasted tomatoes, the (dairy-free) cheesy taste, and savory chicken it makes for a family favorite dinner recipe.
Just 30 minutes and dinner will be on the table. Yes, I’m serious when I say just 30 minutes! I’m all about sharing quick and easy dinners and this 30 Minute Tuscan Chicken Pasta Bake is no exception. The first time I made this quick budget-friendly dinner, my boys loved it! Three out of four boys ate it and really liked it. (3 out of 4 is a win in our house!) And my youngest asked thirds! With the Tuscan flavors from the roasted red tomatoes and spinach and savory chicken, and the cheesy (dairy-free) mozzarella, it makes for the perfect weeknight dinner!
HOW TO MAKE IT:
Preheat the oven to 350 degrees.
In a skillet, over medium heat warm the avocado oil and then add the chicken breasts. Cook for 7-8 minutes, turn the chicken over and cook for another 7-8 minutes or until the chicken is cooked through.
While the chicken is cooking, cook the pasta according to the directions on the box. (Cook time will vary, but plan for 9-12 minutes) Once the pasta is cooked, strain the noodles through a colander in the sink.
Once the chicken is cooked, remove from the heat and place it on a cutting board. Cut into bite-size pieces then place back in the skillet. Add the roasted red tomatoes (drained), coconut cream, spinach, and seasoning. Stir together and cook for 2 minutes over medium heat to cook the spinach.
Add the pasta and 1 cup of dairy-free mozzarella cheese and stir. Transfer into a glass 8×13 baking dish or if the skillet is oven safe, keep in the skillet. Sprinkle the remaining amount of mozzarella cheese on top of the pasta, then place in the oven and bake for 15 minutes or until the cheese has melted. Remove from the oven and serve.
BUDGET-FRIENDLY
We have four kids in our family and making budget-friendly meals is a high priority for me. Budget-friendly AND healthy whole foods, please! I strive to create meals that are budget-friendly yet full of healthy whole foods. This Tuscan chicken pasta is budget-friendly with only a few simple ingredients and still full of great healthy foods like lean protein from the chicken, vitamin and mineral-full spinach and healthy fats from the coconut milk. Add in the dairy-free mozzarella cheese and this budget-friendly & healthy dinner just became incredibly delicious!
- 4 chicken breasts
- 2 Tbsp avocado oil
- 1 9.6 oz box gluten-free penne noodles (I used Ancient Grains)
- 8 oz jar roasted red tomatoes (drained)
- 1 13.5 oz canned coconut milk (use the thick cream on top)
- 4 cups fresh spinach (about 2 heaping handfuls)
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp black ground pepper
- 1 1/2 cups dairy-free mozzarella cheese (divided) (I used Follow Your Heart)
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Preheat the oven to 350 degress.
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In a skillet over medium heat, warm the avocado oil then add the chicken breasts. Cook the chicken breasts for 7-10 minutes. Turn the chicken over and cook for an additional 7-10 minutes or until the chicken is cooked through.
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While the chicken is cooking, cook the pasta according to the directions on the package. Cook time will vary, but plan for 8-12 minutes. Once the pasta is done cooking, strain in a colander in the sink.
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Once the chicken is cooked through, remove it from the heat and place on a cutting board. Cut into bite-sized pieces and place back in the skillet.
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Add the roasted red tomatoes, coconut cream, spinach, and seasonings. Stir together and cook for 2 minutes or until spinach is cooked down.
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Add the pasta and one cup of dairy-free mozzarella cheese and stir together. Transfer into a glass 8×13 baking dish or keep in skillet if it's oven-safe. Sprinkle the remaining 1/2 cup of mozzarella cheese on top of the pasta. Place the skillet (or baking dish) into the oven and cook for 15 minutes or until cheese has melted.
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Remove from the oven and serve.
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