My neighbor dropped this off when I was sick, and now I make it weekly! It only takes 4 ingredients.

This oven baked 4-ingredient Tuscan chicken pasta is exactly the kind of dish a good neighbor brings when you’re under the weather. A friend dropped a pan of this off when I was sick, and my family scraped it clean in one night. It’s creamy, cozy, and full of those Tuscan flavors—sun-dried tomatoes, garlic, and herbs—without needing a long grocery list. Everything starts with a jar of Tuscan-style Alfredo sauce, so you get that restaurant-style taste with almost no effort. It’s the kind of recipe you can toss together on a busy weeknight, pop in the oven, and have everyone at the table in their pajamas if you want.

Serve this Tuscan chicken pasta straight from the baking dish with a simple green salad or steamed broccoli to balance the richness. Warm garlic bread or a buttery baguette is perfect for soaking up the extra sauce around the edges. If you like a little brightness, squeeze a wedge of lemon over individual portions and sprinkle with black pepper. For family nights, I set this in the middle of the table with a bowl of mixed veggies and let everyone help themselves—less fuss, more time to sit and talk.

Servings: 6

12 oz (about 3 1/2 cups) dry penne pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Bring a large pot of salted water to a boil. Cook the penne pasta 2 minutes less than the package directions for al dente (it will finish in the oven). Drain well.

While the pasta cooks, chop or shred the cooked chicken into bite-size pieces. Drain and chop the sun-dried tomatoes. If you like extra flavor, reserve 1–2 teaspoons of the tomato oil.

In a large mixing bowl, combine the drained pasta, cooked chicken, chopped sun-dried tomatoes, and the entire jar of Tuscan-style Alfredo sauce. If using, stir in the reserved sun-dried tomato oil for a richer flavor. Mix until everything is well coated.

Stir in 1 cup of the shredded mozzarella cheese (if using), reserving the remaining 1/2 cup for the top. Taste a piece of pasta and add a pinch of salt and pepper if needed, depending on how salty your sauce is.

Pour the pasta mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup mozzarella over the top for that bubbly golden crust.

Cover the dish loosely with foil (tent it so it doesn’t stick to the cheese) and bake for 15 minutes. Remove the foil and bake another 10–15 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted and lightly golden.

Let the pasta rest for 5–10 minutes before serving so it can set up a bit. Scoop into bowls and serve warm, straight from the baking dish.

If you need this even simpler, skip the cheese topping and just use the four main ingredients: pasta, cooked chicken, Tuscan Alfredo sauce, and sun-dried tomatoes. It will still be creamy and comforting, just without the browned crust. For picky eaters, you can chop the sun-dried tomatoes very finely so they blend into the sauce, or serve them on the side for those who love them. Rotisserie chicken works beautifully here and saves time; leftover grilled or baked chicken is great too. You can swap penne for any short pasta like rotini, rigatoni, or shells—just keep the cooking time slightly under so it doesn’t get mushy in the oven. If you’d like extra veggies, stir in a handful of baby spinach or frozen peas right before baking; they’ll soften in the oven without any extra work. For a little kick, add crushed red pepper flakes or a spoonful of the sun-dried tomato oil over the top before baking. This dish also reheats well: add a splash of milk or cream when warming leftovers to bring the sauce back to life. When I’m making this for friends, I double the recipe and bake it in two smaller pans—one to drop off and one to keep for my own crew.