Description
A luxurious Italian-inspired pasta featuring golden-seared chicken, fresh baby spinach, and a velvety garlic-parmesan cream sauce tossed with ridged rigatoni.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cubed
- 1 lb rigatoni pasta
- 2 cups fresh baby spinach
- 1.5 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Boil a large pot of salted water and cook rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat.
- Season chicken cubes with salt and pepper, then sear in the skillet until golden brown on all sides. Remove chicken and set aside.
- Reduce heat to medium, add minced garlic to the pan, and sauté for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer for 3-5 minutes until slightly thickened.
- Stir in grated Parmesan cheese until melted and smooth.
- Add baby spinach to the sauce and stir for 2 minutes until wilted.
- Return the chicken to the pan and fold in the cooked rigatoni. Toss to coat, adding reserved pasta water if the sauce is too thick.
- Serve immediately with extra Parmesan and black pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American