Cheesy Tuscan Chicken Rotini (Print Version)
Tender chicken, sun-dried tomatoes, and creamy rotini with mozzarella for a rich Tuscan-inspired dish.
# Ingredients:
→ Chicken
01 -
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
02 -
2 tablespoons olive oil
03 -
2 garlic cloves, finely minced
04 -
1 teaspoon Italian seasoning
05 -
1/2 teaspoon paprika
06 -
Kosher salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
2 ounces mozzarella cheese, shredded
09 -
1 ounce Parmesan cheese, finely grated
→ Pasta and Sauce
10 -
10 ounces rotini pasta
11 -
2.5 ounces sun-dried tomatoes, chopped
12 -
2 tablespoons oil from sun-dried tomatoes
13 -
2 ounces baby spinach
14 -
1/2 cup heavy cream or half-and-half
15 -
1.75 ounces Parmesan cheese, grated
16 -
1/3 cup fresh basil, finely chopped
# Steps:
01 -
Boil rotini in a large pot of salted water until al dente. Drain thoroughly and reserve.
02 -
In a large nonstick skillet over medium heat, warm olive oil. Add chicken pieces, minced garlic, Italian seasoning, paprika, salt, and black pepper. Cook, stirring occasionally, until chicken is golden and fully cooked, about 6 to 8 minutes.
03 -
Reduce the skillet heat to low. Scatter shredded mozzarella and grated Parmesan atop the chicken. Cover and let the cheeses melt completely. Remove from heat and keep warm.
04 -
In a separate skillet over medium heat, warm the sun-dried tomato oil. Add chopped sun-dried tomatoes and baby spinach; sauté until spinach wilts. Pour in the heavy cream and stir in grated Parmesan cheese. Simmer for 2 to 3 minutes until sauce slightly thickens.
05 -
Add reserved rotini to the sauce and toss thoroughly to ensure pasta is evenly coated.
06 -
Divide the sauced pasta among plates and top with the cheesy Tuscan chicken bites. Sprinkle with fresh basil just before serving.
# Notes:
01 -
For intensified flavor, use oil from the sun-dried tomato jar for sautéing and garnish with extra fresh basil.