Rigatoni Florentine


A pasta recipe with roasted garlic in a tangy, pink sauce.

8 servings


  • 1 (16 ounce) package rigatoni pasta

  • 2 tablespoons olive oil

  • 2 pounds boneless chicken, cubed

  • 3 cloves garlic, chopped

  • 1 pint heavy cream

  • 26 ounces spaghetti sauce

  • 10 ounces fresh spinach, washed and chopped

  • 1 cup shredded mozzarella cheese


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

  2. In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.

  3. Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.

Nutrition Facts (per serving)

778 Calories
45g Fat
57g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 778
% Daily Value *
Total Fat 45g 58%
Saturated Fat 21g 103%
Cholesterol 170mg 57%
Sodium 588mg 26%
Total Carbohydrate 57g 21%
Dietary Fiber 5g 18%
Total Sugars 10g
Protein 38g
Vitamin C 12mg 62%
Calcium 190mg 15%
Iron 4mg 23%
Potassium 879mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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