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 is quick, easy, and one of our new family favorites. Made with a delicious, creamy garlic sauce, sun-dried tomatoes, and grilled chicken it’s a great meal for busy weekdays.

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. This recipe is made in two 9×9″ pans, so you can make one now and eat one later, or take one to a friend!

My neighbor brought both 9×9″ pans to me right after I had a baby which was SO thoughtful. We ate one that night and froze the second one and ate it a few weeks later when we were having a long day.

How to make tuscan chicken pasta

  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. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil.  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. Stir in the sun-dried tomatoes.
  3. Keep cooking over medium heat and add the milk and whisk quickly and constantly until it is blended into the sauce. 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.
  4. Serve over hot, cooked noodles. I put my chicken on top, or you can mix it in.

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How to Freeze and Reheat

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. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. 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. Stir in the sun-dried tomatoes.
  3. Keep cooking over medium heat and add the milk and whisk quickly and constantly until it is blended into the sauce. 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.
  4. 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.

Tags

Cuisines
Italian
Courses
Dinner
Main Course
Allergy
egg free
soy free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
953
https://media.sixsistersstuff.com/recipe/20-minute-tuscan-pasta-freezer-meal/

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

    • 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.
    • 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.
  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!
  7. When I first made this I was sure the sauce would not be enough for all the pasta, I even separated the pasta in half thinking I would use the other half for mac and cheese, but the sauce is the right amount and it makes a lot of food, I now have two more meals in the freezer.
  8. Becky
    I started making freezer meals and so far this one has turned out the best! Making it again right now. Followed instructions exactly as written previously and turned out amazing! I mixed the sauce and noodles together before freezing. Thawed it in the fridge overnight and cooked at 350 for 30 minutes to heat it up. This time I’m adding mushrooms. Hope it turns out the same!
  9. Sylvanna m cienfuegos
    this looks great. I don't know why I'm not understanding, my brain is just not working that great today i guess. please help me understand this part.... 'When making this Tuscan pasta into a freezer meal, we recommend putting the sauce covered noodles and chicken into two 9×9″ foil tins." am i supposed to put the sauce and noodles in one pan and tn put he chicken in a 2nd pan? or am i supposed to mix it all together and split it up into 2 pans? I want to make this for a friend who just gave birth. please and thank you god bless.
  10. I made this recently and froze it in three round aluminum tins, similar to the square tin shown in the picture above. The recipe doesn't say what to do with the tomatoes when freezing, so I froze them mixed in with the chicken, sauce, and noodles. However, I did not have sun dried, so I used canned, diced tomatoes instead. After reheating, I've noticed this dish does not have as much flavor as it did when it was freshly made, as I tasted it before freezing. It also has a metallic taste and I suspect that is due to the tomatoes. Has anyone else had this issue, or had this issue with the sun dried tomatoes? Thanks in advance for any replies.
  11. Just made this recipe tonight. It was really good fresh although I thought it was a bit salty so next time I will not add the salt. I think all the cheese is salty enough. Now I have also frozen some and would like to know what is recommended to reheat it as some people say it is tasteless and dry. Should we add milk? Thaw thoroughly before heating it up? Any advice from people who have reheated it after freezing?

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