Chicken Rigatoni (Rigatoni Fiorentina)

chicken rigatoni in large black frying pan

This creamy Chicken Rigatoni Fiorentina features a smoky tomato sauce, juicy chicken and tender spinach for a rich, comforting pasta dinner.

Prep Time15

Total Time40

Course: Dinner, Main Course

Cuisine: American, Italian

Servings:

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Deep Saucepan and Tongs
Wooden Spoon
Large Pot & Colander (for pasta)

Ingredients

Chicken

2x 200g/7oz Chicken Breasts
3/4 tsp Smoked Paprika
1/2 tsp EACH: Salt, Black Pepper, Onion Powder
1/4 tsp Garlic Powder
1 tbsp Olive Oil
1 tbsp / 15g Butter

Pasta

3 cloves of Garlic, very thinly sliced or finely diced
95g / 1/3 cup Tomato Puree (Tomato Paste in US)
80ml / 1/3 cup Dry White Wine (see notes)
300g / 10.5oz Rigatoni (see notes)
180ml / 3/4 cup Chicken Stock
240ml / 1 cup Double/Heavy Cream
50g / 1.8oz freshly grated Parmesan, plus more to serve if desired
1/2 tsp EACH: Dried Oregano, Smoked Paprika
1/4 - 1/2 tsp Chilli Flakes
1/4 tsp Dried Thyme
100g / 3.5oz Baby Spinach Leaves

Instructions

In a small pot or bowl, combine the chicken seasoning.
Use a knife to horizontally slice each breast right through the centre to create 4 even-sized cutlets. Evenly coat both sides of each cutlet with the seasoning.
Add the oil and butter to a large, deep saucepan over medium-high heat. Once hot, add the chicken and fry both sides for around 3 minutes, or until lightly charred with the chicken just about cooked through the centre. Remove from the pan and place on a plate to one side, leaving the excess fat in the pan. Slice the chicken into thin strips just before needed.
Lower the heat to medium, then add the garlic and fry for 10-20 seconds (be careful it doesn't burn). Stir in the tomato puree and fry for a minute, then pour in the wine. Simmer for a few minutes to reduce the wine until it is almost evaporated, with the pungent smell of alcohol gone.
At this point, you can add the pasta to salted boiling water and cook until al dente. Drain when needed, retaining a cup of the starchy pasta water.
Stir the stock and cream into the saucepan, then stir in the parmesan and seasonings until everything is blended. Bring to a simmer and cook the sauce for around 5-7 minutes until it thickens. Stir in the resting juices from the chicken, then season to taste with salt and pepper.
Stir in the drained pasta, thinning out with a splash of leftover pasta water if needed. Stir in the spinach until it begins to wilt, then stir in the chicken until everything is coated in the sauce. Again, thin out with a splash of pasta water if needed, just make sure the sauce thickens and clings to the pasta in the end.
Serve with extra parmesan if desired, then tuck in and enjoy!

Video

Notes

a) Chicken - the chicken won't take long to cook; a few minutes each side should do the trick. Keep in mind it'll carry on cooking slightly as it rests and when added back to the pan. Don't waste any flavour from the resting juices it produces as it rests!

b) Rigatoni - the recipe is classically made with Rigatoni, but, realistically, any short-cut tubed pasta will be great.

c) Wine - this cuts through the rich sauce and gives that 'restaurant-quality' finish. It's important to cook out the alcohol; otherwise, the sauce will end up too sour. If you can't use wine, just leave it out.

d) Spinach - it will seem like a lot, and it might be a little tricky stirring it through the pasta at the start, but it wilts down A LOT. I like to remove any very large stems beforehand, but this is optional.

e) Calories - whole recipe divided by 4, assuming no extra parmesan.

Nutrition