Rigatoni Fiorentina Recipe Creamy Chicken Florentine Pasta

Have you ever had one of those days where all you want is a comforting, creamy plate of pasta that feels like a warm hug? Well, let me introduce you to my Chicken Florentine Rigatoni—a dish that combines tender chicken, sun-dried tomatoes, and the perfect hint of Italian flavors to make your taste buds dance with joy. Let’s dive into the yumminess!

I adore whipping up cozy, carbohydrate-rich pasta recipes—this one is no exception. Rigatoni Fiorentina combines just-cooked chicken with sun-dried tomatoes and fresh spinach.

Those three ingredients come together in a sauce of mostly cream and mostly melted Parmesan, with a little bit of Italian seasoning and a pinch of red pepper flakes. This brings delightful warmth to the sauce, and the partly melted cheese means that it’s simply the cheesiest, dreamiest, and most satisfying sauce ever.

Ingredients

• Rigatoni Pasta: Provides carbohydrates for energy; it’s the dish’s hearty base.
• Olive Oil: Healthy fat with antioxidants; supports heart health.
• Chicken Breasts: Lean protein; helps build and repair tissues.
• Spinach Leaves: Rich in iron and vitamins; boosts immunity and bone health.
• Sun-Dried Tomatoes: Tangy flavor, antioxidants, and vitamins A and C.
• Heavy Cream: Adds creaminess; high in calories and saturated fat.
• Parmesan Cheese: Adds umami flavor; source of calcium and protein.

Ingredient Quantities

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• 12 oz rigatoni pasta
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach leaves
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1/4 cup chicken broth
• 1/4 tsp red pepper flakes (optional)
• Fresh basil leaves, chopped, for garnish (optional)

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How to Make this

1. Prepare the rigatoni according to the package directions in a large pot of salted, boiling water until it achieves the perfect al dente texture. When the pasta is done, drain it and set it aside.

2. In a big skillet, medium heat the olive oil. Add the chicken, seasoning it with salt and pepper. Cook the chicken until it is golden brown and done all the way through, which should take about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.

3. In the skillet, add the minced garlic and Italian seasoning. Sauté for about 1 minute, until aromatic, but make sure not to let the garlic burn.

4. Add the sun-dried tomatoes and all the ingredients needed for the next step and cook for an additional 1-2 minutes.

5. Place the fresh spinach leaves in the skillet and thoroughly combine them with the garlic and oil. Cook until just limp.

6. Add the heavy cream and chicken broth, combining them well. Allow the mixture to come to a very gentle simmer.

7. Incorporate the grated Parmesan cheese, letting it melt and then thicken the sauce.

8. If you like, you can add some red pepper flakes for a touch of heat. For final seasoning, taste and add more salt and pepper as desired.

9. Reintroduce the cooked chicken and drained pasta to the skillet, and combine it with the sauce such that they are well coated and heated through. This will make a sophisticated yet American-tasting pasta dish.

10. If you want, you can sprinkle freshly chopped basil leaves on top just before serving. Then dig into your piping hot and creamy Chicken Florentine rigatoni!

Equipment Needed

1. Large pot
2. Strainer or colander
3. Large skillet
4. Measuring cups
5. Measuring spoons
6. Cutting board
7. Chef’s knife
8. Wooden spoon or spatula
9. Tongs
10. Grater

FAQ

• Q: Can I use a different type of pasta?A: Yes, you can use a similar pasta in place of rigatoni, such as penne or fusilli, if you prefer.
• Q: Is there a dairy-free alternative for the cream?A: Coconut cream or a dairy-free heavy cream substitute can work for a dairy-free version. Use either to make it.
• Q: How can I make this dish vegetarian?A: Just leave out the chicken; then, feel free to add lots more vegetables, or some nice mushrooms, in your stir-fry.
• Q: Can I prepare this dish in advance?A: The sauce and the pasta can be prepared and cooked the day before. Just combine and reheat before serving.
• Q: What can I use instead of sun-dried tomatoes?A: Roasted red peppers can be used in place of sun-dried tomatoes to achieve a totally different flavor.
• Q: How spicy is this dish?A: The dish is mild. But if you want to kick it up a notch, add red pepper flakes and you’ll get a nice, slight heat. Adjust to your liking.
• Q: What’s the best way to reheat leftovers?A: Warm gently on the stove, keeping the heat low and adding some chicken broth or water to maintain creaminess.

Rigatoni Fiorentina Recipe Creamy Chicken Florentine Pasta Substitutions and Variations

You can use boneless, skinless chicken thighs instead of boneless, skinless chicken breasts for a juicier option.
Instead of using heavy cream, opt for half-and-half or whole milk if you want a lighter option.
Substitute sun-dried tomatoes with cherry tomatoes or roasted red peppers.
When fresh spinach is not on hand, you can substitute frozen spinach (thawed and drained) or kale.
For a version that is vegetarian, chicken can be replaced with sliced mushrooms or tofu.

Pro Tips

1. Pasta Cooking For perfectly cooked pasta, ensure the water is at a rolling boil before adding the rigatoni and do not add oil to the pasta water, which can prevent the sauce from adhering properly.

2. Chicken Searing To get a nice golden crust on the chicken, let the pieces cook undisturbed for a few minutes on each side in the skillet before stirring. This helps lock in moisture and flavor.

3. Garlic and Italian Seasoning When sautéing the garlic, keep an eye on it to prevent burning, as burnt garlic can turn bitter. If needed, reduce the heat slightly.

4. Deglazing the Skillet Before adding the spinach, consider deglazing the skillet with a splash of white wine or extra chicken broth after cooking the sun-dried tomatoes. This will lift any flavorful bits from the bottom of the pan into the sauce.

5. Cheese Melting When adding the Parmesan cheese, ensure the sauce is only at a gentle simmer to prevent the cream from curdling. Stir continuously to help the cheese incorporate smoothly into the sauce.