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Recipe by:

Dana Ramsey

Cozy Creamy Chicken Rigatoni for Autumn

A creamy chicken rigatoni that's easy to prepare and perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 300 g rigatoni pasta
  • 2 Tbsp. olive oil
  • 2 chicken breasts, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 200 ml heavy cream
  • 100 g grated Parmesan cheese
  • 1 handful spinach leaves
  • Salt and pepper to taste
  • Fresh basil for garnish

Equipment

  • 10-inch cast-iron skillet
  • Large pot

Method
 

  1. Fill a large pot with salted water and bring it to a rolling boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later.
  2. In a cast-iron skillet, heat olive oil over medium heat. Add the diced chicken breasts and cook until golden brown and cooked through, about 5-7 minutes.
  3. Add the chopped onion and sauté for 2-3 minutes until it softens. Then, add minced garlic and stir until fragrant.
  4. Pour in the heavy cream and stir to combine. Add the grated Parmesan cheese, allowing it to melt into the sauce.
  5. Add the spinach leaves, allowing them to wilt in the creamy mixture.
  6. Mix in the cooked rigatoni, tossing to ensure the pasta is coated in sauce. If too thick, add some reserved pasta water to achieve desired consistency.
  7. Season with salt and pepper to taste. Serve garnished with fresh basil and extra Parmesan if desired.

Notes

This dish is best enjoyed fresh, with any leftovers refrigerated for up to 3 days.