Description
A creamy and flavorful pasta dish with tender chicken, fresh spinach, and melty mozzarella in a rich tomato sauce.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1 tbsp olive oil
- 3 cloves garlic/Minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt (plus more for pasta water)
- 1/4 tsp black pepper
- 1 1/2 cups marinara sauce
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1 1/2 cups shredded mozzarella cheese (plus extra for topping)
- Optional: red pepper flakes, grated Parmesan, fresh basil
Instructions
- Cook rigatoni in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, paprika, and Italian seasoning. Cook 5–7 minutes until browned and cooked through.
- Add garlic and cook 30 seconds until fragrant.
- Stir in marinara sauce and heavy cream. Simmer 2–3 minutes until creamy and heated through.
- Add spinach and stir until just wilted.
- Add drained pasta and toss to coat. If needed, loosen with a splash of reserved pasta water.
- Turn heat to low and stir in mozzarella until melted and stretchy. Top with extra cheese and cover 1–2 minutes for an extra melty finish. Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 650
- Sugar: 8g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 145mg