Creamy Rigatoni Florentine Recipes

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

Ingredients

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

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

Ingredients

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

RIGATONI FLORENTINE

Rigatoni Florentine image

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

Provided by Mary

Categories Main Dish Recipes Pasta Chicken

Yield 8

Number Of Ingredients 8

Ingredients

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

Steps:

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

Nutrition Facts : Calories 777.8 calories, Carbohydrate 56.9 g, Cholesterol 170.4 mg, Fat 45 g, Fiber 5.1 g, Protein 37.5 g, SaturatedFat 20.5 g, Sodium 588.1 mg, Sugar 10.3 g

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