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There is something so comforting about twirling creamy pasta around your fork and catching bites of juicy chicken and tangy sun-dried tomatoes. This Cheesy Tuscan Chicken Sun-Dried Rotini is my go-to recipe when I want a dish that feels special but is totally achievable on a busy weeknight. Packed with savory flavors and melty cheese, it turns a handful of simple ingredients into dinner you will crave again and again.
I first whipped this up on a rainy Saturday when I needed comfort food that did not take all day. The entire kitchen smelled amazing and leftovers honestly taste even better the next day.
Ingredients
- Boneless skinless chicken breast: Bite-sized pieces cook evenly and stay juicy. Look for meat with no pink spots or unpleasant odor.
- Olive oil: Helps brown the chicken and adds flavor. Use extra virgin for the best taste.
- Garlic cloves: Adds aromatic depth. Choose firm cloves with tight skin.
- Italian seasoning: Essential for warm herby notes. Pick one with dried oregano, rosemary, thyme.
- Paprika: Brings gentle smokiness. Opt for bright red powder for freshness.
- Salt and freshly ground black pepper: Fundamental for balanced seasoning. I always adjust to taste.
- Mozzarella cheese: Melts into gooey goodness. Use whole milk mozzarella and grate it yourself if possible.
- Parmesan cheese: Adds nutty saltiness. Grate fresh from the block for best results.
- Rotini pasta: Holds creamy sauce in every swirl. Check expiration dates for freshness.
- Sun-dried tomatoes: Provide sharp sweet accent. Choose ones packed in oil for lush flavor.
- Sun-dried tomato oil: Infuses extra richness. Use a bit from the tomato jar.
- Baby spinach: Adds color and a light earthy flavor. Look for crisp vibrant leaves.
- Heavy cream or half and half: Brings luxurious smoothness. Shake well before measuring.
- Fresh basil: Lifts everything with a pop of herbaceous aroma. Choose leaves without bruises or dark spots.
Instructions
- Prepare the Pasta:
- Boil the rotini in a generous pot of salted water until just al dente which keeps the shape and bite. Immediately drain well and set aside so it does not overcook. This ensures your noodles are perfect and ready to catch every drop of sauce
- Cook the Chicken:
- Warm the olive oil in a large nonstick skillet over medium heat until it shimmers gently. Add chicken pieces in a single layer and season with garlic, Italian seasoning, paprika, salt and pepper. Stir occasionally, cooking for about six to eight minutes until every bite is browned and cooked through — golden edges mean great flavor
- Melt the Cheese:
- Lower the burner to the absolute minimum. Sprinkle mozzarella and Parmesan right over the chicken still in the skillet. Cover tightly with a lid or sheet of foil and let the cheese gently melt fully into the chicken for irresistible cheesiness without drying things out. Keep this skillet warm off the heat
- Make the Sauce:
- In another skillet pour in the sun-dried tomato oil and set over medium heat. Tip in the sun-dried tomatoes and baby spinach and sauté until the spinach turns glossy and soft. This takes just a couple of minutes and releases tons of flavor
- Finish the Sauce:
- Pour in the heavy cream to the veggies followed by the Parmesan. Gently stir and adjust the heat down if needed. Let the sauce bubble away for two to three minutes so it thickens slightly and the cheese melds with the cream. You want something silky enough to cling to your pasta
- Toss the Pasta:
- Add the drained rotini into the sauce and toss really well to coat every spiral with the creamy cheesy tomato mixture. The sauce should hug the pasta not pool in the pan
- Serve and Garnish:
- Spoon the sauced pasta into shallow bowls or plates. Top generously with the cheesy Tuscan chicken bites from your first skillet. Sprinkle with a flourish of fresh basil just before serving to add color and brightness
Sun-dried tomatoes have become my little secret weapon. They add that tangy punch and beautiful color. Sun-kissed and bold, these tomatoes remind me of a trip through Tuscany’s rolling fields. My daughter now grabs extras just to snack on while the sauce finishes simmering.
Storage Tips
I keep extra pasta and chicken stored in separate airtight containers in the fridge to keep the chicken from making the pasta mushy. They both reheat beautifully in the microwave or in a covered skillet over low heat with a splash of cream or milk to revive the sauce. If you want to freeze the pasta, make sure it cools completely then seal up portions in freezer bags. I prefer enjoying it freshly made but it does work for batch cooking.
Ingredient Substitutions
You can swap out rotini for any short twisty or tube pasta, penne or fusilli both grab the sauce well. If you are out of sun-dried tomatoes, try jarred roasted red peppers for a similar burst of flavor. No heavy cream? Use half and half or even whole milk plus an extra sprinkle of grated Parmesan.
Serving Suggestions
This is one of those dinners that needs little more than a green salad or roasted vegetables on the side. If you have crusty bread handy, it is wonderful for mopping up any leftover sauce. A crisp, dry white wine makes a fantastic pairing and keeps it feeling as sunny and Mediterranean as the flavors.
Cultural and Historical Context
Sun-dried tomatoes are a Tuscan staple and their intense flavor comes from drying under the hot Mediterranean sun. Combining them with chicken and creamy cheese echoes both Italian farmhouse cooking and American comfort food. I first tried something like this in a cozy trattoria during a summer holiday in Florence. Every time I make it those warm vacation memories come right back.
Seasonal Adaptations
Swap baby spinach for kale or Swiss chard in colder months. Use cherry tomatoes instead of sun-dried ones when in season. Add fresh zucchini or roasted peppers for extra veggies in summer.
Success Stories
Over the years friends have asked for this recipe after just one bite. One neighbor made it for her picky kids who then demanded it for their birthday dinner. Hearing how this simple dish becomes part of someone else’s family tradition is why I love sharing it so much.
Freezer Meal Conversion
To make this a freezer-friendly meal let the pasta and sauce cool completely before packaging. Keep the chicken and sauce together in one container and the pasta in another. To reheat, thaw fully then warm the sauce and chicken gently on the stovetop before stirring in freshly boiled pasta for the best texture.
This recipe comes together far more quickly than you would think and delivers a dinner that feels special any night. Make it once and it just might find a spot in your regular rotation.
Recipe FAQs
- → Can I substitute rotini with another pasta?
Yes, penne or fusilli work well, though rotini helps hold the creamy sauce beautifully.
- → What can I use instead of sun-dried tomato oil?
Olive oil is a great replacement, but sun-dried tomato oil adds extra flavor depth.
- → How do I keep chicken juicy?
Sauté over medium heat just until golden and cooked through, then remove from heat to prevent drying.
- → Can I make this vegetarian?
Omit the chicken and use sautéed mushrooms for a satisfying, hearty alternative.
- → Is it possible to make ahead?
Make components separately and combine just before serving for best texture and flavor retention.