Rigatoni Fiorentina

Here’s a tasty recipe for Rigatoni Fiorentina (Creamy Chicken Florentine Pasta) that’s comforting and full of flavor!

Rigatoni Fiorentina (Creamy Chicken Florentine Pasta)

Ingredients:

• 12 oz rigatoni pasta
• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts, diced
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped (optional)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken:
   • In a large skillet, heat olive oil over medium heat. Season the diced chicken with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
3. Sauté Garlic and Spinach:
   • In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Add the chopped spinach and cook until wilted.
4. Make the Sauce:
   • Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer. Add the sun-dried tomatoes (if using), Italian seasoning, and grated Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly.
5. Combine Everything:
   • Return the cooked chicken to the skillet and add the rigatoni. Toss everything together until the pasta is well coated in the creamy sauce.
6. Serve:
   • Garnish with fresh basil or parsley if desired, and serve hot.

Tips:

• Variations: Add mushrooms, bell peppers, or other vegetables for extra flavor and nutrition.
• Storage: This pasta dish can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or broth if needed.

Enjoy your delicious Rigatoni Fiorentina!