Best 6 Grilled Chicken Rigatoni Florentine Recipes

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Indulge in a symphony of flavors with Grilled Chicken Rigatoni Florentine, a delectable dish that tantalizes your taste buds. This culinary masterpiece combines perfectly grilled chicken, tender rigatoni pasta, and a luscious Florentine sauce, creating a harmonious blend of textures and flavors that will leave you craving for more.

Embark on a culinary journey as you discover the secrets behind this exquisite dish. Learn how to expertly grill chicken breasts to achieve a smoky, charred exterior and juicy, tender interior. Master the art of cooking rigatoni pasta al dente, ensuring it retains a slight bite for a satisfying textural contrast. Delve into the intricacies of preparing the Florentine sauce, a creamy, flavorful concoction made with spinach, artichoke hearts, sun-dried tomatoes, and a hint of nutmeg.

Unveil the culinary secrets of Grilled Chicken Rigatoni Florentine, and impress your family and friends with this mouthwatering dish that is sure to become a favorite. Explore variations and modifications to suit your dietary preferences and culinary creativity, transforming this recipe into your own signature dish.

Here are our top 6 tried and tested recipes!

CREAMY RIGATONI WITH ROASTED PEPPER AND GRILLED CHICKEN



Creamy Rigatoni with Roasted Pepper and Grilled Chicken image

Provided by Addie Gundry

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

1 pound rigatoni
Kosher salt and freshly cracked black pepper
1 red bell pepper
1 Anaheim pepper
4 strips bacon, diced
2 teaspoons extra-virgin olive oil
1 yellow onion, small-diced
Two 28-ounce cans crushed tomatoes
1 1/2 cups heavy cream
1 pound chicken tenderloins, cooked and diced
1 cup grated Parmesan

Steps:

  • Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside.
  • Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice.
  • In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.

DAIRY-FREE CHICKEN FLORENTINE PASTA



Dairy-Free Chicken Florentine Pasta image

A non-dairy twist on a creamy, delicious recipe!

Provided by Beth Herbert

Categories     Penne

Time 35m

Yield 4

Number Of Ingredients 14

1 ½ cups penne pasta
10 slices bacon
1 tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 tablespoon seasoned salt
¼ teaspoon cayenne pepper
1 medium onion, chopped
4 cloves garlic, minced
1 (6 ounce) jar oil-packed sun-dried tomatoes, drained
1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
1 ½ cups coconut milk
½ cup chicken broth
½ cup vegan sour cream (such as Tofutti®)
2 cups baby spinach leaves

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Drain pasta.
  • While the bacon is cooking, heat olive oil in another skillet over medium heat. Add chicken, seasoned salt, and cayenne pepper, then stir in onion and garlic. Cook and stir for 5 minutes. Add sun-dried tomatoes; cook and stir until chicken is no longer pink in the center, 3 to 5 minutes.
  • Add vegan cheese, coconut milk, chicken broth, and vegan sour cream. Mix well, cover, and cook until sauce begins to thicken, 3 to 5 minutes. Add spinach and bacon and cook, stirring continually, until sauce reaches desired consistency.
  • Serve over penne.

Nutrition Facts : Calories 953.3 calories, Carbohydrate 52.3 g, Cholesterol 90.7 mg, Fat 60.6 g, Fiber 5.3 g, Protein 47.7 g, SaturatedFat 32.4 g, Sodium 2588.8 mg, Sugar 2.3 g

GARLIC CHICKEN RIGATONI



Garlic Chicken Rigatoni image

My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it's guilt-free! -Judy Crawford, Deming, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

8 ounces uncooked rigatoni or large tube pasta
1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic salt
2 tablespoons all-purpose flour
2 tablespoons olive oil, divided
1-1/2 cups sliced fresh mushrooms
3 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
2 tablespoons minced fresh parsley
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese

Steps:

  • Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes., Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

GRILLED CHICKEN FLORENTINE



Grilled Chicken Florentine image

It tastes like you cooked all day, but this easy skillet dinner requires only five minutes of prep time and can be on the table in just half an hour.

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 teaspoon olive oil
4 boneless skinless chicken breasts (about 4 oz each)
1 can (20 oz) crushed tomatoes
6 oz fresh spinach leaves (about 4 cups)
1 1/2 teaspoons dried oregano leaves
Salt to taste
Pepper to taste
1/4 cup mozzarella cheese (1 oz)
3 tablespoons fresh basil leaves, coarsely chopped

Steps:

  • Brush olive oil over chicken breasts. Heat coals or gas grill for direct heat.
  • Place chicken on grill rack; cover and grill over medium heat 4 minutes, turning once until there are grill marks on both sides of chicken.
  • In large skillet, place partially cooked chicken. Add tomatoes, spinach and oregano leaves; cover and cook over low heat about 10 to 12 minutes, or until juice of chicken is no longer pink when center of thicket pieces are cut and spinach is wilted.
  • Sprinkle with salt and pepper to taste. Place chicken breasts on serving platter; spoon tomato mixture with spinach over chicken. Sprinkle cheese over top (the carry-over heat will melt it nicely). Sprinkle fresh basil over top for garnish.

Nutrition Facts : ServingSize 1 Serving

CREAMY CHICKEN FLORENTINE PASTA



Creamy Chicken Florentine Pasta image

Creamy and comforting, this creamy chicken Florentine pasta is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. You can easily feed more by increasing your pasta.

Provided by bfr610

Time 1h15m

Yield 8

Number Of Ingredients 14

2 cups uncooked elbow macaroni
3 cups shredded cooked chicken
1 cup shredded Swiss cheese
1 cup shredded mozzarella cheese
½ cup mayonnaise
¼ cup minced fresh basil
1 small onion, diced
16 ounces baby spinach
1 (10.5 ounce) can condensed cream of mushroom soup
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon ground black pepper
½ cup seasoned bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.
  • Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.
  • Toss bread crumbs with melted butter; sprinkle over the casserole.
  • Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 32.1 g, Cholesterol 78 mg, Fat 26.6 g, Fiber 2.7 g, Protein 28.4 g, SaturatedFat 9 g, Sodium 667.4 mg, Sugar 2.9 g

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 the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.
  • Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If possible, buy your ingredients from a local farmers market or grocery store.
  • Season your food well: Don't be afraid to season your food with salt and pepper. This will help to bring out the flavors of the other ingredients.
  • Cook the chicken properly: Chicken is a delicate protein, so it's important to cook it properly. Overcooked chicken will be dry and tough. Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
  • Don't overcook the pasta: Pasta should be cooked al dente, which means it should be slightly firm to the bite. Overcooked pasta will be mushy and unappetizing.
  • Make sure the sauce is creamy: The sauce for this dish should be creamy and flavorful. If it's too thin, add a little bit of milk or cream.
  • Serve the dish immediately: This dish is best served immediately after it's made. The pasta will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

This grilled chicken rigatoni florentine is a delicious and easy-to-make meal that's perfect for a weeknight dinner. The combination of grilled chicken, creamy sauce, and spinach is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try.

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