20 Minute Tuscan Pasta (Freezer Meal)

Our Tuscan Pasta only takes 20 minutes to throw together, and makes the perfect freezer meal. With a creamy, cheesy garlic sauce, sun-dried tomatoes, and grilled chicken, it will become a family favorite in no time.

Looking for a quick delicious easy meal? Our 20 Minute Tuscan Pasta (Freezer Meal) is quick, easy, and one of our new family favorites. Made with a delicious, creamy garlic sauce, sun-dried tomatoes, and grilled chicken

We love freezer meals because you can do all the prep work ahead of time, which makes dinner so easy on those nights where you are super busy!

How to Freeze and Re-heat:

When making this Tuscan pasta into a freezer meal, we recommend putting the sauce covered noodles and chicken into two 9×9″ foil tins.

Wait until it cools down, then cover tightly with foil and place in the freezer. Use within 30 days.

Recommended reheat method: thaw in the fridge for 24 hours. Remove from the fridge, and bake at 350 degrees for 30 minutes or until heated through.

To reheat when frozen: Bake at 350 degrees for 40 minutes or until heated through.

What to serve with Tuscan Pasta:

Serves: 8

20 Minute Tuscan Pasta (Freezer Meal)

Our Tuscan Pasta only takes 20 minutes to throw together, and makes the perfect freezer meal. With a creamy, cheesy garlic sauce, sun-dried tomatoes, and grilled chicken, it will become a family favorite in no time.

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 (16 ounce) box bow tie pasta
  • 4 Tablespoons butter
  • 4 cloves garlic (finely minced or pressed through a garlic press)
  • 1/2 Tablespoon dried basil
  • 1 (8 ounce) package cream cheese (softened and cut into small cubes)
  • 1 (8 ounce) jar sun-dried tomatoes (rinsed, drained and chopped)
  • 2 cups milk
  • 8 ounces Parmesan cheese (grated)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (more to taste if needed)
  • 1 cup chicken (cooked and cubed)

Instructions

  1. Cook pasta according to package directions. While it's cooking, prepare the sauce.
  2. In a medium pot or skillet, melt the butter over medium heat.
  3. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil.
  4. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it will become a smooth creamy paste.
  5. Stir in the sun-dried tomatoes.
  6. Keep cooking over medium heat and add the milk and whisk quickly and constantly until it is blended into the sauce.
  7. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.
  8. Serve over hot, cooked noodles. I put my chicken on top, or you can mix it in.

Notes

When making them into freezer meals - put the noodles, sauce and chicken into two 9x9 foil tins. Wait until it cools down a little, place foil on top, and stick in the freezer. To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through. To cook when frozen but then thawed: Bake at 350 degrees for 30 minutes or until heated through.

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50 Responses to “20 Minute Tuscan Pasta (Freezer Meal)”

  1. When using this as a freezer meal, do you cook the noodles before you put them in the pan and pour the creamy mixture on top? I would think the freezing it with the sauce and baking it would make the noodles cook on their own. Just making sure cooking them and then having them sit in the sauce + baking won't make for soggy noodles if that makes sense
    • When making them into freezer meals - put the cooked noodles and sauce into two 9x9 foil tins. Wait until it cools down a little, place foil on top, and stick in the freezer. To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through To cook when frozen but then thawed: Bake at 350 degrees for 30 minutes or until heated through.
  2. Just made a double batch of this to share. OH MY! That sauce is so good that I wanted to lick the skillet clean! I'm not usually a fan of sun-dried tomatoes, but the sauce is so creamy that it balances the tang (and I used good quality tomatoes packed in oil, too).
  3. I just finished making this. I am 40 weeks pregnant right now and wanted to make some freezer meals while I could. The sauce took a while to make, but oh my goodness does it taste GOOD!! Now I have to have some self-control and actually put it in the freezer for a later day instead of eating it now (though I totally tasted it a few times before covering it). My husband loves it too. :) Thanks for the recipe!
  4. Linda Hartong
    Delicious when fresh but the sauce separates after being refrigerated or frozen. It reheats to a clumpy mess that is inedible. Apparently, this is typical of "alfredo type sauces". Quite a bit of work for an inedible recipe. Very disappointed.
  5. I made this and put one pan in my freezer and covered the other pan with foil and put in the fridge to be heated up the next day. We haven't ate the one out of the freezer yet, but the first one the noodles absorbed all of the sauce and it was just ok. My husband was picking at it a bit when I first prepped it, and he REALLY liked the sauce fresh. Good recipe, but I don't recommend it as a make ahead meal.
  6. My family and I love this recipe! We tried this recipe frozen the first time, but now we just make it fresh. We also use a sun dried tomato pesto sauce in areas of the sun dried tomatoes. It adds that boost of flavor. I also recomend rewriting the recipe as it seems to be missing stuff. But otherwise it's a great recipe!

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