Cheesy Tuscan Chicken with Sun-Dried Tomato Rotini and Spinach (Print version)

Tender chicken bites, rotini, spinach, and sun-dried tomatoes tossed in a creamy Parmesan mozzarella sauce.

# Ingredients:

For the pasta

01 - 12 oz (340 g) rotini
02 - 1 tablespoon kosher salt, for pasta water
03 - 1 cup (240 ml) reserved pasta water

For the chicken

04 - 1 1/2 lb (680 g) boneless skinless chicken breasts, cut into bite-size pieces
05 - 1 1/2 teaspoons Italian seasoning
06 - 1 teaspoon paprika
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper
09 - 2 tablespoons olive oil

For the Tuscan cheese sauce

10 - 3 tablespoons unsalted butter
11 - 4 cloves garlic, minced
12 - 3/4 cup (90 g) oil-packed sun-dried tomatoes, drained and chopped
13 - 1 1/2 cups (360 ml) heavy cream
14 - 1/2 cup (50 g) freshly grated Parmesan cheese
15 - 1 cup (115 g) shredded low-moisture mozzarella cheese
16 - 4 cups (120 g) baby spinach
17 - 1 tablespoon lemon juice
18 - 2 tablespoons chopped fresh basil or parsley
19 - Crushed red pepper flakes, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the rotini until al dente according to the package directions. Reserve 1 cup pasta water, then drain.
02 - Pat the chicken pieces dry. Toss with Italian seasoning, paprika, salt, and black pepper until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes, stirring only after the first side browns, until golden and cooked through to 165°F. Transfer to a plate.
04 - Reduce heat to medium. Add butter to the same skillet, then stir in garlic and sun-dried tomatoes. Cook for 45-60 seconds until fragrant.
05 - Pour in the heavy cream and 1/2 cup reserved pasta water. Simmer for 2-3 minutes, scraping the bottom of the skillet. Lower the heat and stir in Parmesan and mozzarella until melted.
06 - Add the drained rotini, spinach, and cooked chicken to the skillet. Toss for 2-3 minutes until the spinach wilts and the pasta is coated. Add more pasta water as needed.
07 - Stir in lemon juice and fresh basil or parsley. Taste and adjust with salt, pepper, or red pepper flakes. Serve warm.

# Good to know:

01 - Best served right after tossing while the cheese sauce is glossy.
02 - Reserve pasta water before draining because it helps loosen the sauce.
03 - Use oil-packed sun-dried tomatoes for the richest flavor.

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