Creamy Rigatoni Florentine
Ingredients
- 1 (16 ounce) package rigatoni pasta
- 2 tablespoons olive oil
- 2 pounds boneless chicken, cubed
- ¼ 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
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Instructions
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender but firm to the bite, 8 to 10 minutes. Drain.
- While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add chicken and sauté until no longer pink in the center, about 10 minutes; transfer to a plate.
- Add mushrooms to the skillet and sauté until tender, 5 to 10 minutes. Add garlic; sauté until fragrant and golden, 1 to 2 minutes.
- Stir spaghetti sauce, half-and-half, and Italian seasoning into the skillet. Reduce the heat to medium and cook, stirring occasionally, until sauce thickens, 10 to 15 minutes.
- Return cooked chicken to the skillet, then add spinach. Cook until spinach is wilted, about 5 minutes.
- Add cooked pasta and mozzarella cheese to the chicken and sauce; stir until melted. Garnish with Parmesan cheese and fresh basil.
Source
Original recipe: View Original