Creamy Spinach and Chicken Rigatoni
Indulge in the ultimate comfort food with this Creamy Spinach and Chicken Rigatoni, a hearty pasta dish that blends tender bites of golden, seasoned chicken, al dente rigatoni, and a velvety Parmesan cream sauce. Enhanced with sautéed garlic and wilted baby spinach, this recipe strikes the perfect balance of rich flavors and wholesome ingredients. Ideal for busy weeknights, it comes together in just 40 minutes and can easily be customized with a hint of red pepper flakes for added heat or fresh parsley for a gourmet touch. With its creamy texture and vibrant colors, this one-pot meal is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 1 lb boneless, skinless chicken breast
- 2 tbsp olive oil
- 2 tbsp butter
- 3 units garlic cloves, minced
- 5 oz baby spinach leaves
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- 1 cup Parmesan cheese, grated
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
While the pasta cooks, dice the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Add the spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to thicken slightly.
Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Continue to stir until the cheese is melted and the sauce is smooth and creamy.
Return the cooked chicken to the skillet, tossing to coat it in the sauce. Add the cooked rigatoni to the skillet, stirring to combine everything. If the sauce is too thick, stir in a little of the reserved pasta water until your desired consistency is reached.
Serve the Creamy Spinach and Chicken Rigatoni immediately, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 0.8 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
