By Gary 
In this comforting, flavorful baked pasta dish, tender chicken and sun-dried tomatoes come together with a creamy cheese sauce and fresh spinach. The crunchy panko topping offers a beautiful contrast, making this much-loved pasta bake perfect for a family meal. Let’s dive into the recipe!
Ingredients
– **Pasta and Chicken:**
– 12 ounces uncooked penne pasta
– 1 pound boneless, skinless chicken breasts
– 1 teaspoon freshly ground black pepper
– 2 1/2 teaspoons Italian seasoning, divided
– 2 1/2 teaspoons kosher salt, divided
Sauce and Additions:
– 1 cup drained jarred julienne-cut sun-dried tomatoes
– 4 tablespoons oil from sun-dried tomato jar, divided
– 1 1/2 cups finely chopped yellow onion
– 6 large garlic cloves, thinly sliced
– 1/3 cup dry white wine
– 2 tablespoons tomato paste
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 1 cup whole milk
– 1 (5 ounces) package fresh baby spinach
– 2 cups shredded low-moisture part-skim mozzarella cheese or fontina cheese, divided
– 1/2 cup freshly grated Parmesan cheese, divided
Topping:
– 1/2 cup panko (Japanese-style breadcrumbs)
– Fresh basil leaves
Tip: For the best results, have all your ingredients prepared and measured out before you start cooking.
Preparation
1. Preheat your oven to 350°F (175°C), and gather all the ingredients to ensure a smooth cooking process.
Cook Pasta
2. Fill a large pot with water and bring it to a boil over high heat. Add the penne pasta and cook until al dente, approximately 8-10 minutes. Reserve 1 cup of the pasta cooking water for later use. Drain the pasta and arrange it in an ungreased 13 x 9-inch baking dish.
Cook Chicken
3. Season the chicken breasts with the black pepper, 1 teaspoon of Italian seasoning, and 1 teaspoon of salt. In a skillet over medium heat, warm 2 tablespoons of the sun-dried tomato oil. Cook the chicken thoroughly until golden brown and ensure the internal temperature reaches 165°F, about 10-15 minutes. Allow the chicken to rest before slicing thinly and adding it to the pasta in the baking dish.
Prepare Sauce
4. Using the same skillet, heat 1 tablespoon of sun-dried tomato oil. Add onions and garlic, cooking them over medium heat until softened, about 6 minutes. Pour in the white wine, add the tomato paste, and combine with 1/2 cup of the sun-dried tomatoes. Let the liquid reduce by half, about 2 minutes. Mix in the butter, then sprinkle with flour, cooking until it forms a thick paste, about 1 minute. Gradually add the reserved pasta water and milk, stirring constantly until the sauce is smooth and thickened, about 2 minutes.
### Combine Ingredients
5. Stir the spinach, remaining Italian seasoning, and remaining salt into the sauce. Cook until the spinach is wilted and vivid green, about 2 minutes. Remove from heat and incorporate 1 cup of mozzarella cheese and 1/4 cup of Parmesan, stirring until melted. Pour the sauce over the pasta and chicken, mixing thoroughly in the baking dish.
### Prepare Topping
6. In a small skillet, heat the remaining tablespoon of sun-dried tomato oil and add the panko and remaining Italian seasoning. Stir constantly until golden, about 2 minutes. Sprinkle the pasta mixture in the baking dish with the remaining sun-dried tomatoes, mozzarella, Parmesan, and browned panko.
### Bake and Serve
7. Transfer the baking dish to the preheated oven and bake until the cheese is melted and bubbly, about 15 minutes. Garnish with fresh basil leaves before serving.
Enjoy your delicious baked pasta dish with family—savoring the rich blend of flavors and the satisfying crunch of the panko topping in every bite!
Alex Harrington