How many servings does Creamy Tuscan Chicken Rotini Pasta make?

This recipe serves approximately 6 people, making it ideal for family dinners or small gatherings. Portion sizes can be adjusted based on appetite, but six servings ensure everyone gets a satisfying plate of pasta with chicken and sauce.

Can I use a different type of pasta instead of rotini?

Yes, you can substitute rotini with other pasta shapes like penne, rigatoni, or fusilli. These shapes hold the creamy sauce well and provide a similar texture, allowing you to adapt based on what you have available or personal preference.

What is the best way to prepare this dish ahead of time?

You can cook the chicken and prepare the sauce up to one day in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, cook the pasta fresh, then combine with the warmed sauce and chicken for optimal flavor and texture.

Is it possible to make the sauce without milk or dairy?

For a dairy-free version, you can replace milk and cream with coconut milk or a plant-based cream alternative. Keep in mind the flavor and texture will slightly differ, so seasoning adjustments may be needed to maintain the rich, creamy taste.

How should I store and reheat leftovers to keep the best flavor and texture?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. You can also microwave in short intervals, stirring between each, to warm evenly without drying out the pasta.

Creamy Tuscan Chicken Rotini Pasta With Spinach And Parmesan

Name: Creamy Tuscan Chicken Rotini Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: – 2 boneless skinless chicken breasts (about 1 pound); – 3 tablespoons olive oil, divided; – 1 teaspoon paprika; – 1 teaspoon garlic powder; – 1 teaspoon kosher salt; – ½ teaspoon black pepper; – 8 ounces rigatoni pasta, cooked al dente; – 4 tablespoons unsalted butter; – ¼ cup finely diced shallot; – ¼ cup sun-dried tomatoes, softened and chopped; – 1 teaspoon minced garlic; – 2 tablespoons tomato paste; – 1 teaspoon oregano; – 1 teaspoon paprika; – ½ teaspoon garlic powder; – ½ teaspoon kosher salt; – ¼ teaspoon black pepper; – 1½ cups heavy cream; – 1½ cups milk; – 1 cup fresh spinach; – 1 cup grated parmesan cheese, plus extra for garnish; – 1 cup halved cherry tomatoes; – Fresh parsley for garnish; – Salt and pepper to taste

Ingredients

– 2 boneless skinless chicken breasts (about 1 pound)

– 3 tablespoons olive oil, divided

– 1 teaspoon paprika

– 1 teaspoon garlic powder

– 1 teaspoon kosher salt

– ½ teaspoon black pepper

– 8 ounces rigatoni pasta, cooked al dente

– 4 tablespoons unsalted butter

– ¼ cup finely diced shallot

– ¼ cup sun-dried tomatoes, softened and chopped

– 1 teaspoon minced garlic

– 2 tablespoons tomato paste

– 1 teaspoon oregano

– 1 teaspoon paprika

– ½ teaspoon garlic powder

– ½ teaspoon kosher salt

– ¼ teaspoon black pepper

– 1½ cups heavy cream

– 1½ cups milk

– 1 cup fresh spinach

– 1 cup grated parmesan cheese, plus extra for garnish

– 1 cup halved cherry tomatoes

– Fresh parsley for garnish

– Salt and pepper to taste

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Instructions

1-Begin by preheating your oven to 350°F (175°C) to get things ready for the chicken. Drizzle 2 tablespoons of olive oil over the chicken breasts and rub it in evenly. Mix the paprika, garlic powder, kosher salt, and black pepper, then sprinkle this blend over the chicken for a flavorful base.

2-Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes on each side until it turns a nice golden brown. Once seared, transfer the skillet to the oven and cook for 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C). Set the chicken aside to keep it warm while you move on.

3-While the chicken cooks, bring a large pot of salted water to a boil and cook the 8 ounces of rigatoni pasta until it’s al dente, then drain it. In the same skillet you used for the chicken, melt 4 tablespoons of unsalted butter over medium heat. Add the ¼ cup of finely diced shallot and ¼ cup of softened, chopped sun-dried tomatoes, and cook for 3-5 minutes until the shallots soften.

4-Next, stir in 1 teaspoon of minced garlic and cook for 1 more minute to build the aroma. Add 2 tablespoons of tomato paste, 1 teaspoon of oregano, 1 teaspoon of paprika, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper, mixing everything well. Pour in 1½ cups of heavy cream and 1½ cups of milk, stirring to combine into a smooth sauce.

5-Add 1 cup of fresh spinach, 1 cup of grated parmesan cheese, and 1 cup of halved cherry tomatoes to the sauce. Let it simmer on low heat for 8-10 minutes until the cheese melts and the spinach wilts. Toss in the cooked rigatoni pasta to coat it evenly with the sauce, then slice or cube the chicken and mix it in.

6-Serve right away, topped with extra parmesan cheese and fresh parsley. Adjust salt and pepper as needed for your taste. This method keeps the dish simple and delicious, with the option to tweak for vegan versions by swapping chicken and dairy. For more chicken ideas, check out our oven-baked chicken recipes for easy variations.

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Notes

🍳 Use an oven-safe skillet like cast iron for cooking both chicken and sauce to minimize cleanup

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop and Oven
Cuisine: Italian-American
Diet: Contains Meat and Dairy

Nutrition

Serving Size: 1 serving
Calories: 471
Sugar: 8g
Sodium: 720mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 32g
Cholesterol: 120mg