Creamy Rigatoni Florentine

Creamy rigatoni fiorentini (rigatoni Florentine) is an easy weeknight pasta dish with chicken, spinach, and mushrooms in a basil-infused tomato sauce.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 592 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add chicken and sauté until no longer pink in the center, about 10 minutes; transfer to a plate.

Step 3

Add mushrooms to the skillet and sauté until tender, 5 to 10 minutes. Add garlic; sauté until fragrant and golden, 1 to 2 minutes.

Step 4

Stir spaghetti sauce, half-and-half, and Italian seasoning into the skillet. Reduce the heat to medium and cook, stirring occasionally, until sauce thickens, 10 to 15 minutes.

Step 5

Return cooked chicken to the skillet, then add spinach. Cook until spinach is wilted, about 5 minutes.

Step 6

Add cooked pasta and mozzarella cheese to the chicken and sauce; stir until melted. Garnish with Parmesan cheese and fresh basil.