Creamy Sun-Dried Tomato Chicken Casserole

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

A close-up of a hand holding a spatula lifting a serving of baked casserole with melted cheese from a square baking pan. The casserole contains pasta, vegetables, and a golden topping.

Creamy Sun-Dried Tomato Chicken Casserole

A delicious chicken recipe featuring creamy sun-dried tomato sauce, basil, and sun-dried tomatoes! Like marry me chicken but better!

Course Dinner, Lunch

Cuisine Italian

Keyword chicken casserole, Creamy Sun-Dried Tomato Chicken Casserole

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 705kcal

Author Ksenia Prints

Equipment

Oven
9x13 Baking Dish

Ingredients

4 chicken breasts cut into 1-inch pieces
8 oz penne pasta cooked al dente
1 jar 7 oz sun-dried tomatoes in oil, chopped
2 garlic cloves minced
1 small onion diced
8 oz cream cheese softened
1 cup heavy cream
1 cup chicken broth
1 cup mozzarella cheese shredded
½ cup parmesan cheese grated
1 teaspoon Italian seasoning
½ teaspoons red pepper flakes
Salt and pepper to taste
1 cup fresh spinach optional
½ cup panko breadcrumbs
2 tablespoons butter melted

Instructions

Preheat oven to 375°F (190°C).
Cook pasta according to package directions. Set aside.
In large skillet, brown chicken pieces with 2 tablespoons of oil from the sun-dried tomatoes.
In same skillet, cook onion and garlic until soft. Add sun-dried tomatoes.
Add cream cheese, cream, broth, and seasonings. Simmer until slightly thickened.
Mix sauce with pasta, chicken, and spinach if using.
Transfer to 9x13 baking dish. Top with mozzarella and parmesan.
Mix panko with melted butter, sprinkle over cheese.
Bake 20-25 minutes until bubbly and golden brown.
Let rest 5 minutes before serving.

Video

Notes

Can prepare ahead and bake when needed. Add 10 minutes to baking time if from refrigerated.

Nutrition