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Cheesy Tuscan Chicken Rotini

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A comforting and creamy dish combining chicken, cheese, and sun-dried tomatoes with rotini pasta for a flavorful experience.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 ounces mozzarella cheese, shredded
  • 1 ounce Parmesan cheese, finely grated
  • 10 ounces rotini pasta
  • 2.5 ounces sun-dried tomatoes, chopped
  • 2 tablespoons oil from sun-dried tomatoes
  • 2 ounces baby spinach
  • 1/2 cup heavy cream or half-and-half
  • 1.75 ounces Parmesan cheese, grated
  • 1/3 cup fresh basil, finely chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
  2. In a large nonstick skillet over medium heat, warm the olive oil, then add chicken pieces, garlic, Italian seasoning, paprika, salt, and pepper. Cook until chicken is golden, about 6 to 8 minutes.
  3. Reduce heat to low and sprinkle mozzarella and grated Parmesan over the chicken, covering the skillet to melt the cheese.
  4. In another skillet, warm the sun-dried tomato oil, add sun-dried tomatoes and spinach, sauté until spinach wilts.
  5. Pour heavy cream into the skillet, add grated Parmesan, and simmer for 2 to 3 minutes.
  6. Add reserved rotini to the sauce, tossing to coat well.
  7. Plate the pasta topped with cheesy Tuscan chicken and garnish with fresh basil.

Notes

Prep all ingredients ahead for seamless cooking. Avoid overcooking the chicken and pasta for best results.

Nutrition

Find it online: https://goandweb.com/cheesy-tuscan-chicken-rotini/