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Creamy Rigatoni Florentine

Rated as 4.33 out of 5 Stars

"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."
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55 m servings 592 cals
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  3. 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.
  4. Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

Nutrition Facts

Per Serving: 592 calories; 24.7 g fat; 58.6 g carbohydrates; 34.5 g protein; 91 mg cholesterol; 578 mg sodium. Full nutrition

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I substituted the chicken with Italian sausage and added 1/2 of a jar of sun-dried tomatoes. Very yum!

Pretty good, I'd probably add some changes to the sauce to add some more flavor next time, but overall all it was good.