Creamy Rigatoni Florentine
Description
Creamy rigatoni fiorentini (rigatoni Florentine) is an easy weeknight pasta dish with chicken, spinach, and mushrooms in a basil-infused tomato sauce.
Ingredients
•
1 (16 ounce) package rigatoni pasta
•
2 tablespoons olive oil
•
2 pounds boneless chicken, cubed
•
1/4 cup sliced fresh mushrooms, or more to taste
•
3 cloves garlic, chopped
•
1 (26 ounce) jar spaghetti sauce
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1 pint half-and-half
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1 teaspoon Italian seasoning, or to taste
•
1 (10 ounce) package fresh spinach, chopped
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1 cup shredded mozzarella cheese
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1 tablespoon shredded Parmesan cheese, or more to taste
•
8 leaves fresh basil, or to taste
Directions
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.
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.
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.
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.
5
Return cooked chicken to the skillet, then add spinach. Cook until spinach is wilted, about 5 minutes.
6
Add cooked pasta and mozzarella cheese to the chicken and sauce; stir until melted. Garnish with Parmesan cheese and fresh basil.