Description
A quick and easy creamy pasta dish featuring chicken and rigatoni, perfect for busy weeknights.
Ingredients
Scale
- 8 ounces rigatoni pasta
- 1 pound boneless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup spinach leaves
- Optional: Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, salt, and black pepper until the sauce thickens.
- Add the cooked rigatoni and spinach to the skillet. Toss everything together until the spinach wilts and the pasta is coated in sauce.
- Serve immediately, garnished with fresh basil if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half or milk. Pairs well with garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 32g