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Cheesy Tuscan Chicken Bites with Sun-Dried Tomato Rotini is a weeknight wonder that brings a taste of Italy to your table with minimal fuss. Creamy parmesan-flecked chicken bites pair with a tangy sun-dried tomato and spinach rotini for a crowd-pleasing meal. This is one of those recipes that always gets polished off fast at my house and if you love pulling together comforting flavors in under an hour you are in for a treat.
My family requests this again and again and the aroma of garlic and sun-dried tomato makes it tough to wait for dinner time. I first whipped this up for a spontaneous girls’ night and we could not stop going back for seconds.
Ingredients
- Boneless skinless chicken breasts: A lean protein that stays juicy when cut into small pieces. Aim for organic or air-chilled for best texture.
- Olive oil: A classic base for getting the chicken golden helps meld savory flavors. Choose extra-virgin for richer taste.
- Garlic cloves minced: Brings aromatic intensity that builds the Tuscan vibe. Fresh always beats jarred.
- Italian seasoning: Brightens everything with a balance of dried herbs. Try to find a blend with oregano basil and a hint of rosemary.
- Paprika: Lends subtle warmth and an appetizing blush of color. Sweet Hungarian or Spanish is best if you can find it.
- Salt and black pepper: Essential for seasoning. Freshly ground pepper really perks things up.
- Shredded mozzarella cheese: Makes the chicken bites gooey and satisfying. Go for whole milk mozzarella for melt factor.
- Grated Parmesan cheese: Adds salty umami depth plus some crisp on the chicken and silkiness in the sauce. If possible grate from a block.
- Rotini pasta: The twists hold onto every bit of creamy sauce. Look for bronze-cut for best texture.
- Sun-dried tomatoes: Tangy sweet pop that stands up to the creamy sauce. Oil-packed have a softer chew and richer taste.
- Sun-dried tomato oil: Brings a gentle tomato punch to the sauce and flavors the spinach. Use the oil from your tomato jar.
- Baby spinach: Adds freshness and color wilts beautifully into the sauce. Use small tender leaves without discolored spots.
- Heavy cream: Gives the sauce its silky body. Half and half also works for a lighter feel.
- Fresh basil: Rounds everything out with a sweet peppery finish. Bright green leaves mean it is super fresh.
Instructions
- Prep the Chicken:
- Trim and cut chicken breasts into even bite-sized pieces for quick even cooking. Pat dry for better browning.
- Sauté the Chicken:
- Heat olive oil in a large skillet over medium heat until shimmering. Scatter in chicken season with salt black pepper Italian seasoning and paprika. Add minced garlic. Sauté chicken turning occasionally for about 6 to 8 minutes until golden on the edges and cooked through don’t rush the browning as it lays the foundation for flavor.
- Make it Cheesy:
- Sprinkle mozzarella and Parmesan over the cooked chicken while still hot in the pan. Cover the skillet with a lid or foil to trap steam let it sit for a couple of minutes until cheese has melted into gooey pools. Remove from heat and leave covered so the cheese stays melty.
- Cook the Pasta:
- Bring a large pot of salted water to a boil drop in rotini and cook until al dente according to package directions usually about 8 to 10 minutes. Drain well but do not rinse so the sauce will cling.
- Build the Sauce:
- In a separate skillet warm up sun-dried tomato oil over medium heat. Toss in the chopped sun-dried tomatoes and fresh spinach stir gently until the spinach is wilted and the tomatoes start to plump about 2 minutes. Pour in heavy cream and add the grated Parmesan let it bubble gently until the mixture thickens slightly and coats the back of a spoon.
- Toss Everything Together:
- Fold the freshly drained rotini into the skillet with your creamy sun-dried tomato spinach sauce. Toss thoroughly to coat every spiral.
- Plate and Top:
- Spoon the creamy rotini onto plates and top generously with cheesy Tuscan chicken bites. Overlap so the melting cheese drapes into the pasta.
- Finish with Freshness:
- Scatter chopped fresh basil over just before serving for a final burst of herby fragrance and color.
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Basil makes all the difference for me. When I tear a handful over the top it just smells like summer and always reminds me of the first Tuscan meal I made for my mom she said it tasted like a vacation.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. The creamy sauce keeps the pasta from drying out. Reheat gently in a skillet over low heat with a splash of milk or cream to bring back the silky texture. You can also freeze single portions just thaw overnight in the fridge before reheating.
Ingredient Substitutions
Penne or fusilli work well if rotini is not available. Try chicken thighs for more flavor or swap in turkey breast. If you want to lighten it up use half and half instead of heavy cream or skip parmesan in the sauce and use a little extra mozzarella. Jarred roasted red peppers add color if you only have dried tomatoes not in oil.
Serving Suggestions
Pair with a crisp green salad for a balanced dinner. I love serving it with toasted garlic bread to soak up extra sauce and if you want extra veggies add steamed broccoli or a spoonful of marinated artichoke hearts right into the pasta.
Cultural Context
Tuscan-inspired chicken and pasta dishes blend the region’s love for robust cheese olive oil and sun-dried tomato flavors. This recipe channels family-style Italian meals where simple ingredients shine and everyone gathers for comfort food that warms you up from the inside out.
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Cheesy Tuscan chicken bites and sun-dried tomato rotini are guaranteed to disappear fast. Enjoy each bite and make it your own with personalization and tasty touches.
Frequently Asked Questions
- → How do you get the chicken bites tender?
Use boneless, skinless chicken breasts and cook them on medium heat until just golden. Avoid overcooking to keep them juicy.
- → Can I use a different pasta shape?
Yes, rotini works well for holding sauce, but penne or fusilli are great alternatives that also pair with creamy bases.
- → Is there a lighter option for the cream sauce?
Half-and-half can replace heavy cream for a lighter version, retaining the sauce's creamy consistency with less richness.
- → What’s a good substitute for sun-dried tomatoes?
You can use cherry tomatoes sautéed in olive oil, though you’ll lose some depth and sweetness from the sun-dried variety.
- → How can I make this dish more flavorful?
Boost flavor with extra garlic, fresh Italian herbs, or a splash of white wine in the sauce while simmering the tomatoes.
- → Is this meal good for meal prep?
Yes! Cook everything ahead and store in separate containers. Reheat gently to preserve texture and flavor.