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All those classic Tuscan chicken flavors are packed into a cozy bowl of soup here. Creamy and zesty, this dish gets zing from sun-dried tomatoes, plenty of brightness from basil, a generous swirl of cream, and rotini pasta for some real bite. It never sticks around long when I make it!
Hearty Ingredients
- Parmesan cheese: sprinkle on top for a punchy finish take the time to grate your own if you can
- Salt and pepper: just add as you like grinding them fresh makes a difference
- Heavy cream: swirl it in for that dreamy creamy feel use the real deal
- Italian seasoning: brings a herby kick double-check it's not old for the best taste
- Rotini pasta: fun shape and hangs onto the sauce you can swap for similar noodles
- Chopped basil: keeps things fresh and bright look for lively and green leaves not limp ones
- Chicken broth: the liquid backbone pick a low-salt version so you can control the flavor
- Tomato paste: adds a deep, rich taste opt for a bold red one
- Fresh garlic: boosts the aroma plump and fresh cloves make a big difference
- Yellow onion: starts off that deep flavor grab one that’s nice and firm
- Sun-dried tomatoes: punch up the tang and umami oil-packed ones are awesome
- Shredded chicken: super easy with rotisserie gives the soup heft and protein
Yummy Step-by-Step Directions
- Scoop and Sprinkle:
- When it’s time to eat, fill up your bowl and dust with parmesan and a bit more basil. Tuck in while it’s steamy!
- Pour in the Cream:
- Once the pasta has softened, shut off the heat and stir in heavy cream. Give it a taste and see if it needs more salt and a crack of pepper.
- Boil the Pasta:
- Pop the rotini pasta into your bubbling soup. Stir now and then so nothing ends up stuck to the bottom. Keep cooking without a lid until the pasta’s as tender as you like—usually ten-ish minutes.
- Simmer and Season:
- Toss in your Italian seasoning plus a good pinch of salt and pepper, and let it gently bubble for three to five minutes so everything mingles nicely.
- Add Broth and Chicken:
- Stir shredded chicken through the tomato base, then pour in your chicken broth. Mix, crank the heat, and bring it all to a gentle boil.
- Richen the Base:
- Stir in chopped sun-dried tomatoes and basil; let them sizzle with the onions and garlic for a minute. Add tomato paste and move it around, letting it catch a bit of heat for a deeper taste.
- Sizzle the Onion and Garlic:
- Warm oil in a roomy heavy pot, sauté onion and garlic pieces for about five to eight minutes, stirring every so often until they’re soft and just coloring up.
- Chop and Gather:
- Dice onion, chop sun-dried tomatoes and basil, mince garlic, and set out all the rest so it’s easy to grab as you go.
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The sun-dried tomato and basil combo does wonders here. One time I made this for my mother-in-law and she asked for the instructions right away. Now it’s something we all share in the family together.
Keep It Fresh
Pop leftovers in a tight-lidded container and refrigerate for as long as four days. I like to keep the pasta apart from the soup if I know there’ll be extra since it stays better this way. For freezing, chill just the soup base without pasta, then reheat gently and add boiled rotini at the end for the best bite.
Swaps You Can Make
Go for chicken breast or thigh—just cook and shred as you like. Any short pasta shape slides in for rotini. If you’re after a dairy twist, use coconut cream or half and half. Only dried basil and spinach on hand? That’ll still get you that herby hit.
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How to Serve it Up
Pair this with garlicky bread to soak up the broth, or keep it light with a crisp salad on the side. Want some zing? Go wild with lemon or extra parmesan piled high.
Background and Traditions
Pulled from that Marry Me Chicken trend, these flavors are pure comfort food with an Italian American spin. I always whip up soups like this in the chilly seasons—they’re classics at family get-togethers or potlucks, and seriously, there’s never any left.
FAQs About the Recipe
- → Can I use leftover chicken?
Definitely! Any cooked chicken—rotisserie or whatever leftovers you’ve got—is great. Just throw it in with the broth when you’re told to add chicken.
- → What type of pasta works best?
Rotini has all those twists that hold on to the creamy broth. But if you can’t find it, penne or fusilli do the trick too.
- → How do I make it dairy-free?
Just swap the cream for coconut cream or cashew cream. Ditch the Parmesan or grab a vegan cheese you like instead.
- → Can this soup be made ahead?
You bet, just stop before you toss in the cream and pasta. Warm it up later, then add those two, and you’re set.
- → What garnishes work well?
Try some bright basil, a little more Parmesan, or finish it with a splash of olive oil. Makes it pop with color and flavor!