If you are looking for a dinner that feels like a trip to the Italian countryside but fits into your hectic weeknight schedule, you have found it. My Cheesy Tuscan Chicken Bites with Sun-Dried Tomato Rotini is a masterclass in balancing bold flavors with creamy comfort. There is something truly magical about the combination of savory sun-dried tomatoes, aromatic garlic, and a silky cream sauce that coats every spiral of rotini.

This isn’t just another pasta dish; it’s a vibrant, textured meal that brings together golden-brown chicken breast and fresh spinach in a way that feels indulgent yet wholesome. Whether you’re cooking for a picky family or hosting a small dinner party, this recipe delivers “wow” factor without the “stress” factor.

Why I Love This Recipe

There are three main reasons this has become a staple in my kitchen. First, it is incredibly fast. While the pasta boils, you’re already searing the chicken, meaning you can have a gourmet-level meal on the table in about 30 minutes.

Second, the flavor profile is complex. The tanginess of the sun-dried tomatoes cuts through the richness of the heavy cream and melted mozzarella, ensuring the dish never feels too heavy. Finally, it’s a one-pan finish. Once the chicken and sauce are ready, everything gets tossed together in the skillet, making cleanup a breeze. If you enjoy the ease of a Mexican Chicken and Rice Casserole, you will love how this pasta comes together.

Ingredients You’ll Need

To get that perfect Tuscan flair, you’ll need a few pantry staples and some fresh produce:

For the Chicken Bites:

• Chicken Breasts: 1 lb, boneless and skinless, cut into bite-sized pieces.
• Olive Oil & Butter: 2 tbsp of each for a golden sear.
• Garlic: 2 cloves, minced.
• Seasonings: 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp paprika, salt, and black pepper.
• Parmesan: 1/4 cup grated.

For the Sun-Dried Tomato Rotini:

• Rotini Pasta: 12 oz (corkscrew shapes are best for holding the sauce!).
• Butter: 2 tbsp.
• Sun-Dried Tomatoes: 1/2 cup, chopped (oil-packed preferred).
• Garlic: 2 cloves, minced.
• Liquid Gold: 1 cup heavy cream and 1/2 cup chicken broth.
• Cheese: 1/2 cup parmesan and 1/2 cup shredded mozzarella.
• Greens: 2 cups fresh baby spinach.
• Fresh Basil: For that final aromatic pop.

Swaps and Notes

• Protein: Not a fan of chicken? This sauce works beautifully with shrimp or even sliced Italian sausage.
• Pasta: If you don’t have rotini, penne or rigatoni are excellent substitutes. I often alternate between this and my Classic Spaghetti Recipe when I’m in a pasta mood.
• Veggie Boost: Feel free to add sliced mushrooms or artichoke hearts along with the sun-dried tomatoes for extra texture.

Step-by-Step Directions

1. Boil the Pasta

Start by bringing a large pot of salted water to a boil. Cook your rotini according to the package instructions until al dente. Drain the pasta, but keep a splash of pasta water just in case you want to thin out your sauce later.

2. Sear the Chicken

In a large skillet, heat the olive oil and butter over medium-high heat. Toss in your chicken pieces and season them with the Italian seasoning, garlic powder, paprika, salt, and pepper. Cook for about 6-7 minutes until they are golden brown and cooked through. Add the minced garlic during the last minute so it doesn’t burn. Stir in the 1/4 cup of parmesan to coat the chicken, then remove the chicken from the pan and set it aside.

3. Build the Tuscan Sauce

Using the same skillet (all those brown bits are flavor!), melt the remaining butter. Add the sun-dried tomatoes and garlic, sautéing for about 2 minutes. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer.

4. Make it Cheesy

Whisk in the parmesan, mozzarella, and a pinch of Italian seasoning. Let it simmer for 3-4 minutes until the sauce thickens and becomes glossy. Stir in the baby spinach and watch it wilt into the creamy goodness.

5. The Great Combine

Add the cooked rotini and the golden chicken bites back into the skillet. Toss everything together until every spiral is coated in that sun-dried tomato cream sauce.

Tips for Success

• Don’t Overcook the Chicken: Cutting the chicken into uniform “bites” ensures they cook quickly and stay juicy.
• The “Al Dente” Rule: Always cook your pasta one minute less than the box suggests, as it will continue to cook slightly when tossed in the hot sauce.
• Use Oil-Packed Tomatoes: They have a softer texture and more intense flavor than the dry-packed version.

Serving Suggestions and Pairings

I love serving this with a crisp Caesar salad or some crusty garlic bread to soak up the extra sauce. If you are feeding a larger crowd and want a variety of textures, these Easy Cheesy Chicken Sliders make a fantastic side appetizer.

For those who love a “feast” style dinner, you could even pair this with a tray of Sheet Pan Quesadillas if you’re hosting a game night with an eclectic menu!

Nutritional Information (Per Serving)

• Calories: 540 kcal
• Protein: 32g
• Carbohydrates: 42g
• Fat: 28g
• Fiber: 3g

Storage and Leftover Tips

This pasta stores remarkably well. Place leftovers in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of milk or chicken broth before microwaving or heating on the stovetop to loosen the sauce and restore that creamy texture.

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More Recipes You Will Love

If you enjoyed the comfort of this Tuscan dish, you’ll definitely want to check out these other favorites from the ChefManiac kitchen:

• Instant Pot Lasagna – For when you want that classic Italian flavor in half the time.
• Classic Spaghetti with Homemade Sauce – The gold standard for Sunday night dinners.

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Final Thoughts

This Cheesy Tuscan Chicken Bites with Sun-Dried Tomato Rotini is a testament to the fact that you don’t need hours in the kitchen to produce a meal that tastes like it came from a professional bistro. It’s warm, inviting, and full of that “homemade” soul we all crave.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow ChefManiac for more delicious inspirations.