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Rigatoni Florentine with Chicken

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dinner Italian
Rigatoni Florentine with Chicken
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
  • 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
Begin by filling a massive container with salted water, then bring it to the boiling point. Simmer rigatoni in this boiling water mixture for 8-10 minutes, stirring occasionally until it reaches the desired level of tenderness but still retains a slight firmness in the center. Remove from heat and drain.
2
During this time, heat oil in a large cooking vessel over medium-high heat. Add chicken to the skillet and cook until it is no longer pink in the center, roughly 10 minutes; transfer to a plate for further use.
3
Add sliced mushrooms to the skillet and cook until they become tender, 5-10 minutes. Introduce garlic into the mixture and continue to cook until it emits a fragrant aroma and turns golden brown, approximately 1-2 minutes.
4
Combine spaghetti sauce, half-and-half, and Italian seasoning in the skillet. Gradually reduce heat to medium and cook, stirring occasionally, until the sauce thickens into a rich consistency, 10-15 minutes.
5
Return cooked chicken to the skillet and add fresh spinach leaves. Cook until the spinach is wilted, roughly 5 minutes.
6
Combine cooked pasta with chicken and sauce; stir until the cheese is fully incorporated and melted. Finish by sprinkling Parmesan cheese and fresh basil leaves on top for garnish