Creamy Rigatoni Florentine recipe

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Ingredients

1 (16 ounce) package rigatoni pasta
2 tablespoons olive oil
2 pounds boneless chicken, cubed
¼ cup sliced fresh mushrooms, or more to taste
3 cloves garlic, chopped
1 (26 ounce) jar spaghetti sauce
1 pint half-and-half
1 teaspoon Italian seasoning, or to taste
1 (10 ounce) package fresh spinach, chopped
1 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan cheese, or more to taste
8 leaves fresh basil, or to taste

Nutrition Info

591.7 calories
carbohydrate: 58.6 g
cholesterol: 90.8 mg
fat: 24.7 g
fiber: 5.2 g
protein: 34.5 g
saturatedFat: 9.9 g
servingSize: -
sodium: 577.9 mg
sugar: 10.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.

  2. Heat olive oil in a skillet over medium-high heat, saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet, saute until mushrooms are tender, 5 to 10 minutes. Add garlic, saute until fragrant and golden, 1 to 2 minutes.

  3. Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture, cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.

  4. Stir pasta into sauce and add mozzarella cheese, stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

Recipe Yield

8 servings

Recipe Note

Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.

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