Tuscan Chicken Pasta Bake

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• 5 cups dry penne pasta (about 12oz or 350g)
  Ingredient note

  Source: 5 cups dry penne pasta (about 12oz or 350g)
• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• 3 each boneless, skinless chicken breasts, cut into ½" pieces (about 1-1½ lbs)
  Ingredient note

  Source: 2-3 boneless, skinless chicken breasts, cut into ½" pieces (about 1-1½ lbs); upper source range endpoint used for shopping.
• As Needed + ½ teaspoon Salt
  Ingredient note

  Source seasoning: Salt; Source: ½ teaspoon salt
• As Needed Black pepper
  Ingredient note

  Source seasoning: Pepper
• ¼ cup unsalted butter
  Ingredient note

  Source: ¼ cup unsalted butter
• ¼ cup sun-dried tomatoes (drained and chopped)
  Ingredient note

  Source: ¼ cup sun-dried tomatoes (drained and chopped)
• 3 cloves garlic (finely minced)
  Ingredient note

  Source: 2-3 cloves garlic (finely minced); upper source range endpoint used for shopping.
• 1 teaspoon Italian seasoning
  Ingredient note

  Source: 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
  Ingredient note

  Source: ½ teaspoon dried oregano
• ¼ teaspoon pepper
  Ingredient note

  Source: ¼ teaspoon pepper
• ⅛ teaspoon red chili flakes
  Ingredient note

  Source: ⅛ teaspoon red chili flakes
• 3 tablespoons all-purpose flour
  Ingredient note

  Source: 3 tablespoons all-purpose flour
• 1½ cups low-sodium chicken broth
  Ingredient note

  Source: 1½ cups low-sodium chicken broth
• 1½ cups heavy whipping cream
  Ingredient note

  Source: 1½ cups heavy whipping cream
• 2 cups chopped fresh spinach
  Ingredient note

  Source: 2 cups chopped fresh spinach
• ¼ cup + 2 tablespoons grated Parmesan cheese
  Ingredient note

  Source: ¼ cup grated Parmesan cheese; Source: 2 tablespoons grated Parmesan cheese
• 1½ cups shredded mozzarella cheese
  Ingredient note

  Source: 1½ cups shredded mozzarella cheese

1. Preheat the oven to 375°F. Lightly grease one 9×13″ baking dish or two 8×8″ baking dishes.
2. In a large pot of salted water, cook the pasta according to the package directions, just to al dente. Drain the pasta and place it in the prepared baking dish.
3. Heat a large saucepan over medium-high heat and add the oil.
4. Season the chicken lightly with salt and pepper and cook in the oil for 5 to 6 minutes, until lightly browned and a meat thermometer inserted into the chicken reaches 165°F. Place the chicken in the baking dish with the pasta.
5. In the same saucepan over medium heat, melt the butter.
6. Add the sun-dried tomatoes, garlic, Italian seasoning, oregano, salt, pepper, and chili flakes and cook for 1 to 2 minutes.
7. Stir in the flour until no white remains and cook for 1 to 2 minutes.
8. Gradually whisk in the broth and cream, until combined and smooth. Cook, stirring often, until slightly thickened.
9. Stir in the spinach and Parmesan. Taste and adjust seasonings as desired, then pour over the pasta and chicken in the baking dish. Stir to combine.
10. Top the pasta with the mozzarella and Parmesan.
11. Bake for 20 minutes, until hot and bubbly, then broil to brown the cheese if desired. Serve.