Cheesy Tuscan Chicken Sun-Dried Rotini

I have to admit this; I could just eat this again and again for days and never tire of it. The perfect compromise between comfort food and restaurant-worthy flavor, the dish makes you feel like you pulled something way fancier than you really did. Creamy sauce, juicy chicken, sun-dried tomatoes, spinach, and pasta all intertwined…and then drizzled with melted cheese? This is simply a bowl of happiness.

This recipe takes simple pantry treats and makes them special. The Tuscan flavours – garlic, sun-dried tomatoes, and Parmesan – make it rustic and cosy, and the rotini capture every bit of that creamy, cheesy sauce. Hearty enough for a family dinner yet elegant to be served with friends.

This version is special because it has all the right things in one skillet: protein, greens, carbs, and cheesy goodness. No side dishes to juggle, no complicated prep. Just creamy cheesy goodness made in one pot that hits all the right notes.

Why You’ll Love This Recipe

Here’s why I think you’ll be as hooked as I am:

• Big flavor, little fuss: garlic, parmesan, sun-dried tomato, and chicken do most of the heavy lifting.
• Creamy, cheesy comfort: it’s indulgent without being a gourmand’s show-off.
• One-pot dinner – Fewer dishes, more time to actually enjoy your meal.
• Family- and guest-approved – It works for weeknights and dinner parties alike.
• Customizable – Swap veggies, pasta shapes, or cheeses to make it yours.

Tools You’ll Need

Think of these as your little kitchen helpers:

• Large skillet or sauté pan – This is where all the magic happens. Use one with high sides so you don’t splatter sauce everywhere.
• Pot for boiling pasta – Any medium-sized pot will do.
• Wooden spoon or silicone spatula – Perfect for stirring the sauce without scratching your pan.
• Sharp knife and cutting board – For prepping chicken and veggies.
• Measuring cups and spoons – To keep the balance of cream and cheese just right.
• Colander – For draining pasta.

Ingredients

(Serves 4–6 people)

For the Pasta

• 12 oz (340 g) rotini pasta
• 1 tbsp salt (for pasta water)

For the Chicken and Sauce

• 1.5 lbs (680 g) boneless, skinless chicken breasts, cut into bite-sized cubes
• 2 tbsp olive oil (30 ml)
• 1 tsp salt (5 g)
• ½ tsp black pepper (2 g)
• 1 tsp Italian seasoning (2 g)
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped (about 75 g, packed in oil, drained)
• 2 cups baby spinach (60 g)
• 1 cup heavy cream (240 ml)
• 1 cup chicken broth (240 ml)
• 1 cup shredded mozzarella (100 g)
• ½ cup grated Parmesan cheese (50 g)
• 1 tsp red pepper flakes (optional, for a little heat)

Step-by-Step Instructions

1. Preparation of Pasta
2. Put water in the pot, put in a good tablespoon of salt, and wait till it comes to a boil. In goes the rotini, which should be cooked till just becoming al dente (check the timing on the package). Drain and store; just keep about half a cup of pasta water for later use in case the sauce needs loosening.
3. Cook the Chicken
4. Pour olive oil into your skillet and bring it to medium-high heat. Add the chicken, season it with salt, pepper, and Italian seasoning, and cook until golden on the outside and no longer pink inside (about 6 to 7 minutes). Transfer to a plate and keep warm.
5. Build the Flavour Base
6. Into the same skillet, add minced garlic and some olive oil, i.e., the one seasoned by chicken. Sauté for about 30 seconds until fragrant, and then toss in the diced oil-packed sundried tomatoes. That is when your kitchen will fill the air with astonishing aromas.
7. Make the Creamy Sauce
8. Add the chicken broth and cream and stir, dislodging any brown bits in the pan. Bring to a gentle simmer; it should thicken slightly.
9. Add Cheese and Spinach
10. Stir the Parm and mozzarella until melted and blended, then add the spinach, allowing it to wilt in the sauce.
11. Combine everything
12. Return the chicken to the pan. Add the drained rotini and toss until everything is coated in the creamy sauce. If it feels too thick, splash in a little of that reserved pasta water.
13. Final touches
14. Taste and adjust with more salt, pepper, or a pinch of red pepper flakes if you want a kick. Let it bubble gently for 1–2 more minutes so all the flavours marry together.

Serving Ideas

• For a little cheesy drama, sprinkle on some extra Parm.
• Toss in a handful of fresh basil for a pop of freshness.
• Enjoy with crusty garlic bread, perfect for mopping up sauce.
• A simple green salad helps cut the richness.  

Variations & Customizations

• Veggie boost – add mushrooms, zucchini, roasted bell peppers.
• Different protein – shrimp, Italian sausage, even tofu.
• Pasta swap – penne, fusilli, or fettuccine work.
• Cheese twist – fontina, provolone, or Gouda gives different flavour spins. Spins.

Storage & Make-Ahead

• Fridge – Leftover to be kept in an airtight container for 3 days.
• Freezer – Surprisingly well freezing for 2 months. Reheat gently with a splash of cream/broth.
• Make-Ahead-Cook the chicken and pasta ahead of time, then make the sauce fresh to mix just before coming to the table.

Pro Tips & Mistakes to Avoid

• Don’t overcook the pasta – It’ll soften more once mixed with the sauce.
• Use sun-dried tomatoes packed in oil – They’re more flavorful and tender.
• Add cheese off the heat – If the sauce is boiling, the cheese can clump.
• Reserve pasta water – It’s your secret weapon for silky sauce.
• Taste as you go – Parmesan adds salt, so hold back until the end.

Recipe Details

• Yield: 4–6 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Nutrition (per serving, 1/6 of recipe):

• Calories: ~530
• Protein: 35 g
• Carbs: 40 g
• Fat: 24 g
• Fibre: 3 g

Final Thoughts

I really think you’re going to love this Cheesy Tuscan Chicken Sun-Dried Rotini. It’s got everything you want in a weeknight dinner—easy, comforting, and packed with flavour that feels like a little trip to Italy. If you try it, I’d love to hear how it turned out for you. Maybe you added mushrooms or swapped in shrimp—tell me your twist! Share it with friends, drop a comment, or even snap a photo before digging in.