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Chicken Spinach Rigatoni

This Chicken Spinach Rigatoni is creamy, comforting, and oh-so-delicious! Perfect for weeknights or cozy weekends!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Pasta:

  • 8 ounces rigatoni

For the Sauce:

  • 2 tablespoons butter
  • 1 cup diced onion
  • 1 (7.5-ounce) container chive onion cream cheese
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 (14.5-ounce) can diced tomatoes drained
  • 10 ounces frozen chopped spinach thawed and squeezed dry
  • 3 cups diced cooked chicken
  • 2 cups shredded mozzarella cheese
  • ½ cup freshly shredded Parmesan cheese

Instructions

Instructions:

  • Begin by bringing 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, melt the butter over medium heat. Add the diced onion and sauté until softened and translucent, about 3-4 minutes.
  • Add the chive onion cream cheese to the skillet with the onions. Stir until melted and combined, then slowly pour in the heavy cream. Mix until the sauce is smooth.
  • Sprinkle in the salt, pepper, and crushed red pepper flakes. Stir well to incorporate all the flavors.
  • Fold in the drained diced tomatoes and the thawed spinach. Ensure everything is well mixed and heated through.
  • Add the diced cooked chicken to the skillet, stirring to combine. Finally, gently fold in the cooked rigatoni until everything is evenly coated in the creamy sauce.
  • Sprinkle in the shredded mozzarella cheese, mixing until melted and gooey. Transfer the mixture to a baking dish if you prefer a baked version.
  • Top with the freshly shredded Parmesan cheese and additional mozzarella if desired. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until the cheese is bubbly and golden.

Equipment

  • Large Pot
  • Skillet
  • Mixing spoon
  • Baking Dish
  • Measuring cups and spoons

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Feel free to add more veggies like bell peppers or mushrooms.
  • For a lighter sauce, use half-and-half instead of heavy cream.
  • Adjust the spice level by varying the amount of crushed red pepper flakes.
  • This dish is best enjoyed fresh, but the flavors improve when reheated!