Description
A creamy Tuscan chicken rigatoni loaded with tender chicken, garlic, sun-dried tomatoes, and spinach in a rich parmesan cream sauce.
Ingredients
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast (cut into bite-sized pieces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes
- 1/2 cup sun-dried tomatoes (chopped)
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup chicken broth
Instructions
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through.
- Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
- Stir in sun-dried tomatoes and cook for another minute.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Add parmesan cheese and stir until melted and the sauce thickens slightly.
- Add spinach and cook until wilted.
- Toss the cooked rigatoni with the sauce until well coated.
- Serve warm with extra parmesan if desired.
Notes
- Use oil-packed sun-dried tomatoes for extra flavor.
- Swap heavy cream with half & half for a lighter version.
- Add mushrooms for extra texture and flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 135 mg
