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I’m not gonna lie. This Tuscan Chicken Pasta dish seems fancy. But here’s the deal: it’s a inexpensive dish you can serve when entertaining dear friends or family. Plus, it’s easy!
Remember when we used to have gatherings? Well, they are completely done. We just have to be more careful about how we gather.
One thing’s for sure; when we DO gather now, we have to celebrate one another. And what better way to do that than with a delicious chicken dinner.
Chicken + Pasta Is Always A Winner
I have yet to meet someone who doesn’t appreciate a good pasta dinner.
This chicken dinner is one of those recipes where your guests will be shocked at how upscale it tastes.
The combination of chicken, rotini and 2 “fancy” cheeses makes this seem way more decadent than it is. It also doesn’t hurt that there’s a bit of prosciutto in the mix.
Can I Use Different Cheeses?
When I tried this recipe, I immediately thought about how it might be difficult to find Gruyere and Gouda.
Truthfully, you can switch out the cheeses, if you really have to. There are some great alternatives that would fit in your budget:
- whole milk mozzarella
- aged white cheddar
- Italian blend shredded cheese
The Chicken Is Important
If you look at the recipe below, you’ll see that the chicken is the start to the flavor of the meal.
You can use leftover chicken breast for the recipe, but I used Perdue Farms Fresh Cut Diced Chicken Breasts.
I love that I don’t have to chop, which makes this recipe take even less time than other chicken dinners I’ve shared on the blog.
Grab your Premium Diced Chicken Breast Bundle from the Perdue Farms e-commerce website! Use my vanity link to get 15% off your order: 4 Hats and Frugal + Perdue Farms
Tuscan Chicken Pasta
- 1 pound of Perdue Fresh Cuts Diced Chicken
- 1 12oz Box of Tri-Color Rotini
- 1 Cup Fresh Spinach
- ⅓ Cup Prosciutto, chopped
- ½ Cup Sun Dried Tomatoes
- 2 Cups Shredded Parmesan Cheese
- 1 Cup Heavy Cream
- 1 Stick of Butter
- 1 Tbsp Garlic Powder
- ½ Cup Shredded Gouda Cheese
- ½ Cup Shredded Gruyere and Swiss Cheese
- Salt and Pepper, to taste
- Bring a large pot of salted water to a boil, and add the pasta. Cook until al dente.
- While the pasta is cooking, add a tablespoon of cooking oil to a large pan on medium heat. Add diced chicken, and cook for 5 minutes.
- Add the prosciutto, sun dried tomatoes, and chopped chicken to the pan, and saute until prosciutto begins to get crisp.
- Add cooked pasta to the pan, and mix all ingredients together.
- Using the same pot the pasta was cooked in, add the stick of butter. Once butter begins to melt, add the cup of heavy cream and cook until fully melted, stirring continuously. Add the garlic powder, and salt and pepper to taste. Next add the parmesan cheese, and stir until melted.
- Pour sauce over the pasta mixture. Immediately add the fresh spinach, and stir, as the heat from the sauce will help to slightly wilt the spinach.
- Sprinkle the gouda and gruyere/swiss cheese mixture over the pasta, and mix together. Enjoy!