Creamy Sun Dried Tomato & Chicken Pasta Bake

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)

Directions

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