Creamy Sun Dried Tomato & Chicken Pasta Bake || Gracefult Kitchen

Creamy Sun Dried Tomato & Chicken Pasta Bake

Dinner

This creamy and flavorful fall pasta bake comes together quickly, thanks to rotisserie chicken and jarred sun-dried tomatoes that flavor the sauce. This easy pasta bake is perfect for feeding a crowd. If you’re watching your sodium, you can cook and shred your own chicken in place of the rotisserie chicken.

Ingredients

16 ounces whole-wheat penne
2 cups drained sun-dried tomatoes, coarsely chopped
2 tablespoons sun-dried tomato oil
1/2 cup chopped shallots
2 teaspoons grated garlic
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 teaspoon ground pepper
1/2 teaspoon salt
10 ounces baby spinach (about 12 cups)
1 cup reduced-sodium chicken broth
1/2 cup half-and-half
8 ounces reduced-fat cream cheese
3 tablespoons low-fat sour cream
4 cups chopped rotisserie chicken (from 2 rotisserie chickens)
1 cup shredded fontina cheese, divided
1/3 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper
Chopped fresh flat-leaf parsley for garnish (optional)

Description

Preheat oven to 375°F. Bring a large pot of water to a boil. Add pasta and cook according to package directions; drain and transfer to a large heatproof mixing bowl.
Place sun-dried tomatoes, tomato oil, shallots and garlic in a medium saucepan. Cook over medium heat, stirring occasionally, until the shallots soften, about 3 minutes. Add tomato paste, Italian seasoning, pepper and salt; cook, stirring constantly, until fragrant, about 1 minute. Add spinach, broth and half-and-half; cook, stirring constantly, until the spinach is wilted, about 3 minutes.
Reduce heat to low; add cream cheese and sour cream; cook, stirring, until melted and well combined, about 3 minutes. Add chicken; cook, stirring, until evenly coated and warmed through, about 2 minutes. Remove from heat; stir in 3/4 cup fontina.
Carefully pour the sun-dried tomato mixture over the cooked pasta; stir until fully combined. Transfer to a 9-by-13-inch baking dish. Sprinkle evenly with Parmesan and the remaining 1/4 cup fontina.
Bake until the cheeses have melted and the pasta is warmed through, 8 to 10 minutes. Sprinkle with crushed red pepper. Garnish with parsley, if desired.