Go Back

Cheesy Tuscan Chicken Rotini

A creamy pasta dish that combines tender chicken, melty cheese, and vibrant vegetables in a rich sauce, perfect for family dinners or entertaining guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the chicken and sauce
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic, 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
  • 1.75 ounces Parmesan cheese, grated
  • 1/2 cup heavy cream or half-and-half
For the pasta and vegetables
  • 10 ounces rotini pasta
  • 2.5 ounces sun-dried tomatoes, chopped
  • 2 tablespoons oil from sun-dried tomatoes
  • 2 ounces baby spinach
  • 1/3 cup fresh basil, finely chopped

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta, reserving a cup of pasta water for later use, and set it aside.
  2. In a nonstick skillet over medium heat, warm the olive oil. Add the bite-sized chicken pieces, minced garlic, Italian seasoning, paprika, salt, and pepper. Cook until the chicken is golden brown, roughly 6 to 8 minutes.
  3. Once the chicken is cooked, reduce the heat to low. Sprinkle the shredded mozzarella and grated Parmesan cheese on top of the chicken. Cover the skillet to allow the cheese to melt beautifully.
  4. In another skillet, pour in the sun-dried tomato oil. Sauté the chopped sun-dried tomatoes and baby spinach until the spinach wilts, which should take about 2 to 3 minutes.
  5. Stir in the heavy cream (or half-and-half) and the additional grated Parmesan. Allow the mixture to simmer for 2-3 minutes, letting it thicken slightly.
  6. Toss the reserved rotini with the creamy sauce until the pasta is well coated. If needed, add a bit of reserved pasta water to achieve your desired consistency.
  7. Plate the pasta, topping it with the cheesy chicken mixture. Finish with a garnish of fresh basil for a burst of freshness.

Notes

For an extra layer of flavor, add a pinch of red pepper flakes when sautéing the chicken to give the dish a mild kick. Consider throwing in seasonal vegetables like bell peppers or zucchini for added nutrition and color. If you’re looking for a lighter version, you can substitute heavy cream with Greek yogurt or a plant-based cream alternative. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.