Cheesy Tuscan Chicken Sun-Dried Rotini
Tender chicken bites and rotini in a creamy sun-dried tomato sauce, topped with melted cheese and fresh basil.
Ingredients
Scale
- 450 g boneless skinless chicken breast, cut into bite-sized pieces
- 30 ml olive oil
- 2 garlic cloves, finely minced
- 5 ml Italian seasoning
- 2.5 ml paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 60 g mozzarella cheese, shredded
- 25 g Parmesan cheese, finely grated
- 280 g rotini pasta
- 75 g sun-dried tomatoes, chopped
- 30 ml sun-dried tomato oil
- 60 g baby spinach
- 120 ml heavy cream or half-and-half
- 50 g Parmesan cheese, grated
- 10 g fresh basil, finely chopped
Instructions
- Cook rotini in boiling salted water according to package directions until al dente. Drain well and set aside.
- In a large nonstick skillet over medium heat, warm olive oil. Add chicken pieces, minced garlic, Italian seasoning, paprika, salt, and pepper. Sauté until chicken is golden brown and thoroughly cooked, approximately 6–8 minutes, stirring occasionally.
- Reduce heat to low. Sprinkle shredded mozzarella and grated Parmesan over cooked chicken. Cover skillet and allow cheese to melt completely. Once melted, remove skillet from heat and keep warm.
- In a separate skillet, heat sun-dried tomato oil over medium heat. Add chopped sun-dried tomatoes and baby spinach. Sauté until spinach has wilted. Pour in heavy cream and stir in grated Parmesan. Simmer gently until sauce thickens slightly, about 2–3 minutes.
- Add drained rotini to the skillet containing the sauce. Toss thoroughly to ensure even coating of pasta with sauce.
- Plate the creamy sun-dried tomato rotini and top generously with cheesy Tuscan chicken bites. Finish each plate with a sprinkle of fresh basil before serving.
Notes
Reserve some of the pasta cooking water to adjust sauce consistency if needed.
Cut chicken into uniform pieces for even cooking.
Nutrition
- Calories: 560
- Fat: 25 g
- Carbohydrates: 48 g
- Protein: 38 g