Description
A comforting and delicious dish featuring tender chicken breast pieces marinated with Italian herbs and nestled among rotini pasta in a luscious cream sauce.
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts, cut into thick chunks
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 12 oz rotini pasta
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup low-sodium chicken broth
- 4 oz cream cheese, softened
- 1 cup freshly grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh baby spinach
- Fresh basil for garnish
Instructions
- Cook the rotini in a large pot of salted water until al dente, then drain and set aside.
- Pat the chicken completely dry with paper towels. Season on all sides with Italian herbs, rosemary, thyme, garlic powder, salt, and pepper, pressing the seasonings into the meat.
- Heat olive oil and 3 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 4 minutes until a deep golden herb crust forms. Flip and continue cooking for another 3 minutes until fully cooked through.
- In the last 30 seconds, add minced garlic and spoon the bubbling herb garlic butter over the chicken to make it glossy and aromatic. Transfer the chicken to a plate.
- In a separate large pan, melt 2 tablespoons of butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Then add the chopped sun-dried tomatoes and cook for an additional minute.
- Pour the heavy cream and chicken broth into the pan. Let it simmer for about 3 minutes or until slightly thickened.
- Whisk in the cream cheese until completely smooth. Gradually stir in the Parmesan and mozzarella cheeses until the sauce becomes thick, creamy, and glossy.
- Season the sauce with Italian seasoning, dried basil, salt, and white pepper.
- Add the fresh spinach and stir until wilted, which takes about 1 to 2 minutes.
- Add the cooked rotini and gently toss until every spiral is coated in the Italian cream sauce, with sun-dried tomatoes and spinach visible throughout.
- Plate the creamy rotini and arrange the herb chicken alongside. Garnish with fresh basil.
Notes
This dish is versatile; you can add your favorite veggies or adjust the spice levels. Make ahead by prepping the sauce and refrigerating until ready to combine with pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken pasta, creamy pasta, weeknight dinner, Italian, comfort food