Ingredients
Pasta
- 3 cups uncooked rotini pasta
- 1 tablespoon salt (for boiling water)
- 1 cup reserved pasta water (optional, for thinning sauce)
Chicken
- 2 medium-sized chicken breasts (1 pound)
- Salt and pepper, to taste
- 3/4 teaspoon Italian seasoning (divided)
- 1 tablespoon oil from sun-dried tomato jar (for drizzling while cooking)
Sauce
- 3 tablespoons unsalted butter (divided)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 cup reduced-sodium chicken broth (divided)
- 1 cup heavy cream
- 3/4 cup Parmesan cheese (plus extra for serving)
- 1/2 cup sun-dried tomatoes in oil, coarsely chopped
- 4 packed cups baby spinach
- 3/4 teaspoon Italian seasoning (remaining portion)
- 1/4 cup basil pesto (optional)
- 2 tablespoons finely chopped flat-leaf parsley or basil, for garnish
Instructions
- Prep Chicken: Slice each chicken breast in half widthwise to create 4 thinner pieces. Lightly pound the pieces to an even thickness without flattening completely. Season both sides with salt, pepper, and half the Italian seasoning (about 1/4 tsp per side).
- Prepare Pasta: Place a measuring cup inside a colander to remind you to save the pasta water. Bring 12 cups of water to a boil and stir in 1 tablespoon salt. Add the rotini pasta and cook for one minute less than package instructions. Reserve 1 cup of pasta water, then drain the pasta without rinsing.
- Cook Chicken: Heat 2 tablespoons of butter in a large skillet over high heat. Add the chicken pieces in a single layer and sear for 2 to 3 minutes per side until cooked through (internal temperature reaching 160°F and juices run clear). While flipping, drizzle about 1 tablespoon of oil from the sun-dried tomato jar over the chicken for extra flavor. Transfer cooked chicken to a plate, cover with foil, and set aside.
- Add Garlic: Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Once melted, stir in the minced garlic and cook for 30 seconds until golden and fragrant. Pour in half of the chicken broth (1/2 cup), scraping up any browned bits from the pan. When most of this liquid evaporates, add the remaining 1/2 cup and stir.
- Make Cream Sauce: Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, and the remaining Italian seasoning. Allow the sauce to simmer gently (do not boil) for 3 to 5 minutes, stirring occasionally until it slightly thickens. While the sauce thickens, dice or shred the cooked chicken.
- Toss Together: Add the baby spinach, cooked chicken along with any juices, and the drained pasta to the cream sauce. Toss with tongs for 1 to 2 minutes until the spinach wilts and the sauce coats the pasta evenly. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it. Stir in the pesto if using, then toss again. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve immediately, topping each portion with extra Parmesan cheese and chopped fresh parsley or basil. Offer additional pesto at the table for guests to add more to their liking. This dish is best enjoyed right after tossing to maintain its creamy texture and fresh flavors.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth melting in the sauce.
- Baby spinach wilts quickly; add it just before serving to retain some vibrant color and texture.
- Basil pesto is optional but adds a bright herby note that complements the creamy sauce.
- If preferred, you can substitute rotini pasta with other short pasta shapes like penne or fusilli.
- For a lighter version, consider using half-and-half instead of heavy cream, but the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
