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Close up of Tuscan Chicken Pasta showing the thick ivory cream sauce and spiral rotini texture.

Tuscan Chicken Pasta with Creamy Sun-Dried Tomato Sauce

This Tuscan Chicken Pasta features spiral rotini, tender cubed chicken, and sun-dried tomatoes in a thick ivory cream sauce. Perfect for a 30-minute weeknight dinner that looks and tastes like a restaurant-quality meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb Rotini Pasta 450g, spiral shape
  • 1.5 lbs Chicken Breast 680g, cut into 1-inch cubes
  • 2 tbsp Olive Oil 30ml
  • 2 cups Heavy Cream 480ml
  • 3 cloves Garlic 15g, minced
  • 1/2 cup Sun-Dried Tomatoes 60g, sliced
  • 2 cups Fresh Baby Spinach 60g
  • 1 cup Parmesan Cheese 90g, finely grated
  • 1 tsp Dried Herb Flakes 2g, Italian seasoning

Equipment

  • 1 Blue Enameled Cast Iron Pan Large enough to hold the pasta and sauce.
  • 1 Large pot For boiling the rotini.

Method
 

Preparation
  1. Cook rotini in salted water until al dente. Drain and reserve some pasta water.
  2. Heat oil in a blue enameled pan. Sear cubed chicken until lightly browned (5-7 mins). Remove and set aside.
  3. Sauté garlic and sun-dried tomatoes. Pour in heavy cream and simmer until the ivory sauce thickens.
  4. Stir in spinach until wilted. Return chicken to the pan.
  5. Toss pasta in the sauce. Garnish with a high mound of parmesan and dried herbs.

Notes

Use a microplane for the fluffy parmesan texture.
Ensure chicken is patted dry before searing for the best color.