- Prep Time 8
- Cook Time 21
- Total Time 29 minutes
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Ingredients
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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
Instructions
- 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.
- 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.
- 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.
- 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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