Creamy Rigatoni Florentine

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 592 Calories

Ingredients

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

Step 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.

Step 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.

Step 4

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