Creamy Rigatoni Florentine Recipe

Name: Creamy Rigatoni Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (optional); 1 (10 ounce) package fresh spinach, chopped; 1 cup shredded mozzarella cheese (optional); 1 tablespoon shredded Parmesan cheese, or more to taste; 8 leaves fresh basil, or to taste

Servings: persons

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 (optional)
1 (10 ounce) package fresh spinach, chopped
1 cup shredded mozzarella cheese (optional)
1 tablespoon shredded Parmesan cheese, or more to taste
8 leaves fresh basil, or to taste

1
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
2
Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
3
Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
4
Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Creamy Rigatoni Florentine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Rigatoni Florentine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions