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  • Prep Time 8
  • Cook Time 21
  • Total Time 29 minutes
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  • 1/2 teaspoon each kosher salt and freshly ground black pepper, plus more, to taste
  • 1/2 (1 pound) box dry tri-color rotini pasta
  • 1 tablespoon olive oil
  • 2 boneless, skinless, chicken breasts, cut into 1-inch pieces
  • 8 ounces crimini mushrooms, cleaned and sliced
  • 1/4 cup sun-dried tomatoes
  • 2 garlic cloves, crushed
  • 1/2 cup half and half
  • 1/2 cup chicken broth
  • 2 cups baby spinach
  • 1/4 cup freshly grated Parmesan cheese, plus more, to taste


  1. Fill large pot with salted water and bring to boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of pasta water. Set aside.
  2. Heat olive oil in large skillet over medium heat. Add chicken and cook, stirring occasionally, until lightly browned, about 3 to 4 minutes. Add mushrooms, sun-dried tomatoes and garlic and cook until mushrooms are tender and chicken reaches an internal temperature of 165°F, about 5 minutes.
  3. Stir in half-and-half, chicken broth and pasta water, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until a thick sauce forms, about 1 to 2 minutes.
  4. Stir in cooked chicken, pasta, spinach and Parmesan, and cook until spinach is wilted, and pasta is coated, about 1 minute. Top with additional Parmesan and serve.

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