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Creamy Rigatoni Florentine
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Succulent rigatoni Florentine with tender chicken, spinach, and mushrooms in a creamy basil tomato sauce. Perfect for a quick and satisfying weeknight meal.
Ingredients:
  • 1 (16 ounce) package rigatoni pasta
  • 2 tablespoons olive oil
  • 2 pounds boneless chicken, cubed
  • 0.25 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
Instructions:
  • 1. Bring a big pot of salted water to a boil. Cook rigatoni until al dente, about 8 to 10 minutes, stirring occasionally. Drain pasta.
  • As the pasta cooks, heat oil in a large skillet over medium-high heat. Sauté chicken until fully cooked, approximately 10 minutes; then, transfer to a plate.
  • Sauté mushrooms in the skillet until tender for 5 to 10 minutes. Then, add garlic and sauté until fragrant and golden for 1 to 2 minutes.
  • Combine spaghetti sauce, half-and-half, and Italian seasoning in the skillet. Simmer over medium heat, stirring occasionally, until the sauce thickens, for 10 to 15 minutes.
  • Add the cooked chicken back to the skillet, then toss in the spinach and cook until it wilts, for approximately 5 minutes.
  • Combine the cooked pasta and mozzarella cheese with the chicken and sauce, stirring until the cheese is melted. Top it off with Parmesan cheese and fresh basil for a wonderful finish.

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