Tuscan Chicken Fusilli Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add fusilli and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare chicken

While pasta cooks, pat chicken breasts dry and season both sides with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Slice breasts into 1/2-inch strips or bite-sized pieces for quick cooking.

In a large skillet over medium-high heat, heat 1 tbs olive oil and the butter until shimmering. Add chicken in a single layer, cook without moving for 2–3 minutes to brown, then stir and cook until cooked through (internal temp 165°F / 74°C), another 2–3 minutes depending on piece size. Transfer chicken to a plate and tent with foil.

In the same skillet, add remaining 1 tbs olive oil. Add sliced mushrooms and a pinch of salt; sauté over medium-high heat until they release liquid and begin to brown, about 5–6 minutes.

Add the chopped onion and cook until softened and translucent, about 4 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Stir in chopped sun-dried tomatoes and dried thyme and crushed red pepper flakes; cook 1 minute to bloom the dried herbs.

Pour in 1 cup chicken broth to deglaze the pan, scraping up browned bits from the bottom. Bring to a gentle simmer and reduce by about one-third (2–3 minutes).

Lower heat to medium-low and stir in heavy cream. Simmer gently for 1–2 minutes to slightly thicken the sauce.

Return cooked chicken to the skillet along with any accumulated juices. Stir in the grated Parmesan cheese until melted and incorporated. If the sauce is too thick, add reserved pasta cooking water a few tablespoons at a time until you reach a silky consistency (usually 1/4 to 1/2 cup).

Add the cooked fusilli to the skillet and toss to coat evenly in the sauce. Add baby spinach and stir until wilted, about 1–2 minutes. Taste and adjust seasoning with remaining salt and pepper as needed.

Remove from heat, stir in fresh parsley and lemon zest (if using) to brighten flavors.

Portion the Tuscan Chicken Fusilli into bowls or plates. Sprinkle additional grated Parmesan and a pinch of crushed red pepper if desired. Serve immediately while hot.