Best 7 Creamy Spinach And Chicken Rigatoni Recipes

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Indulge in a culinary journey with our creamy spinach and chicken rigatoni, a delightful fusion of flavors and textures that will tantalize your taste buds. This delectable dish combines tender chicken, sautéed spinach, juicy sun-dried tomatoes, and a luscious creamy sauce, all tossed together with perfectly cooked rigatoni pasta. Each bite offers a harmonious blend of flavors, with the richness of the sauce complementing the delicate sweetness of the spinach and the savory notes of the chicken and sun-dried tomatoes. As a bonus, we've included three additional recipes to satisfy your culinary cravings: a refreshing cucumber and tomato salad for a light and crunchy side, a classic Caesar salad with its iconic dressing, and a rich and decadent chocolate mousse for a sweet ending to your meal. Get ready to embark on a culinary adventure that will leave you craving more.

Here are our top 7 tried and tested recipes!

CREAMY SPINACH & RIGATONI BAKE



Creamy Spinach & Rigatoni Bake image

Macaroni and cheese is one of the ultimate comfort foods. My recipe gives it an Italian twist. -Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 12

1 package (16 ounces) rigatoni
8 ounces sliced pancetta, chopped
3/4 cup butter, cubed
1/2 cup chopped onion
3/4 cup all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon pepper
5-1/4 cups 2% milk
4 cups shredded Italian cheese blend
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

Nutrition Facts : Calories 643 calories, Fat 35g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 1438mg sodium, Carbohydrate 53g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.

CREAMY SPINACH CHICKEN DINNER



Creamy Spinach Chicken Dinner image

Cleanup is a breeze with this all-in-one supper. To make things even easier, tear the spinach with your hands instead of cutting it. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup chopped onion
2 teaspoons olive oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup heavy whipping cream
10 cups coarsely chopped fresh spinach
2 cups shredded part-skim mozzarella cheese
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. , Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted. , Drain pasta; add to chicken mixture and toss to coat.

Nutrition Facts : Calories 675 calories, Fat 41g fat (22g saturated fat), Cholesterol 180mg cholesterol, Sodium 945mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.

CHICKEN RIGATONI RECIPE



Chicken Rigatoni Recipe image

This easy Chicken Rigatoni recipe serves up tender, bite sized chicken morsels in a rich and creamy tomato sauce - a quick and delicious weeknight dinner!

Provided by Becky Hardin

Categories     Dinner

Time 30m

Number Of Ingredients 13

1 pound dry rigatoni noodles (1 box)
3 tablespoons olive oil
2 boneless, skinless chicken thighs (cut into bite-sized pieces)
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon minced garlic
8 ounces cream cheese (cut into small pieces (1 standard package))
½ cup peas (fresh or frozen)
2 cups marinara sauce (1 jar)
⅓ cup shredded Parmesan cheese
1 cup heavy cream
Chopped fresh basil (optional, for garnish)
Shredded Parmesan cheese (optional, for garnish)

Steps:

  • Cook the noodles according to package directions. Drain and keep warm.
  • Heat the olive oil in a large sauté pan set over medium heat. Season the chicken with salt and pepper and cook through, about 3-4 minutes per side. Add the garlic and cook for another minute.
  • Add the cream cheese and stir until melted.
  • Add the peas, marinara sauce, and Parmesan cheese and simmer until the cheese is melted and smooth. Add the heavy cream and stir. Bring the sauce back to a low simmer, then remove from the stove.
  • Stir in the rigatoni.
  • Top with basil and shredded Parmesan cheese, if desired.

Nutrition Facts : Calories 710 kcal, Carbohydrate 67 g, Protein 24 g, Fat 39 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 124 mg, Sodium 847 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 16 g, ServingSize 1 serving

CHICKEN AND MUSHROOMS WITH RIGATONI



Chicken and Mushrooms with Rigatoni image

If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons EVOO
2 tablespoons butter
1 pound crimini or button mushrooms, sliced
3 to 4 cloves garlic, finely chopped
2 shallots, finely chopped
A few sprigs each fresh sage and thyme, finely chopped
Salt and freshly ground black pepper
2 tablespoons tomato paste
About 1/3 cup marsala or dry sherry
2 cups tomato passata or puree
1 cup chicken stock
1/2 cup heavy cream
2 cups poached chicken, in bite-size pieces
1 pound rigatoni
Freshly grated Parmigiano-Reggiano

Steps:

  • Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
  • Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.

CHICKEN AND SPINACH RIGATONI CASSEROLE



Chicken and Spinach Rigatoni Casserole image

Quick, easy and delicious. The recipe calls for 4 garlic cloves, but I only added 2 and should have added 3-4 cloves. I also added more parmesan because of preference. This is a hit with the kids. My friend Kathy sent me this recipe and now I am indebted to her forever.

Provided by heather in Ont

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

10 ounces rigatoni pasta (uncooked)
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 teaspoons vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1 lb boneless skinless chicken breast, chopped
1 (20 ounce) can whole tomatoes, undrained, coarsely chopped
3 tablespoons tomato paste
1 1/4 teaspoons dried basil
3/4 teaspoon oregano
1/4 teaspoon hot red pepper flakes, crushed
1/2 cup parmesan cheese, grated

Steps:

  • Cook pasta according to pkg directions and drain.
  • Place spinach on paper towel and squeeze until barely moist.
  • Add oil to a large non stick skillet and place over medium heat until hot.
  • Add onion and garlic and sauté until tender.
  • Add chicken and cook until it loses its pink colour, stirring constantly.
  • Stir in tomatoes, tomato paste, basil, oregano and crushed red pepper flakes.
  • Bring to a boil and then reduce heat.
  • Simmer 5 minutes, uncovered stirring occasionally.
  • Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well.
  • Spoon into 13 X 9 baking dish coated with cooking spray.
  • Sprinkle with remaining 1/4 cup parmesan cheese over the top.
  • Bake at 350° for 20 minutes.
  • Makes 8 servings.

Nutrition Facts : Calories 277.6, Fat 6.4, SaturatedFat 2, Cholesterol 71.8, Sodium 247.6, Carbohydrate 33.6, Fiber 3.8, Sugar 4.5, Protein 22.1

CREAMY CHICKEN AND RIGATONI



Creamy Chicken and Rigatoni image

Grab a skillet and whip up a 30-minute Italian chicken and pasta dish with a spicy sauce and cheese. In three easy steps, you'll be feasting on a simple and comforting meal sure to please the whole family.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 13

1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 teaspoons dried basil leaves
2 teaspoons dried oregano leaves
2 cans (14 1/2 ounces each) Muir Glen™ organic diced tomatoes, well drained
2 cups whipping (heavy) cream
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper (cayenne)
2 1/2 cups rigatoni pasta (8 ounces)
1 package (16 ounces) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained
Shredded Parmesan cheese, if desired

Steps:

  • Heat oil in Dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
  • Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
  • Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.

Nutrition Facts : Calories 495, Carbohydrate 54 g, Cholesterol 95 mg, Fiber 4 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 370 mg

CREAMY RIGATONI FLORENTINE



Creamy Rigatoni Florentine image

Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.

Provided by Colleen

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 8

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • 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.
  • Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Choose Fresh Spinach: Fresh spinach tastes best in this dish, but you can use frozen spinach in a pinch. If using frozen spinach, thaw it and squeeze out any excess water before adding it to the skillet.
  • Cook the Chicken Thoroughly: Make sure the chicken is cooked all the way through before adding it to the pasta. You can do this by cooking it in a skillet over medium-high heat until it is no longer pink in the center.
  • Don't Overcook the Pasta: Rigatoni is a sturdy pasta that can handle a little bit of al dente, so don't overcook it. Cook it according to the package directions, or until it is just tender to the bite.
  • Season to Taste: Be sure to season the dish to taste with salt, pepper, and other spices. You can also add a pinch of red pepper flakes for a little bit of heat.

Conclusion:

This creamy spinach and chicken rigatoni is a quick and easy weeknight meal that is sure to please the whole family. It is packed with flavor and nutrition, and it is a great way to sneak some vegetables into your kids' diets. Serve it with a side salad or a crusty bread and you have a complete meal that everyone will love.

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