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Chicken Spinach Rigatoni

A creamy, cheesy chicken and spinach rigatoni baked until bubbly and golden.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 8 ounces rigatoni
  • 2 tablespoons butter
  • 1 cup diced onion
  • 7.5 ounces chive and onion cream cheese one container
  • 3/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 14.5 ounces diced tomatoes, canned drained
  • 10 ounces frozen chopped spinach thawed and squeezed dry
  • 3 cups diced cooked chicken
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup freshly shredded Parmesan cheese divided

Instructions

  • Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
  • Cook the rigatoni in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
  • While the pasta cooks, melt the butter in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
  • Add the chive-and-onion cream cheese and heavy cream to the skillet and stir until the cream cheese is melted and the sauce is smooth.
  • Stir in the salt, pepper, crushed red pepper flakes, drained diced tomatoes, thawed squeezed spinach, and diced cooked chicken until evenly combined; remove from heat.
  • Toss the sauce mixture with the cooked rigatoni and half of the shredded mozzarella and half of the Parmesan cheese.
  • Transfer the pasta mixture to the prepared baking dish, sprinkle the remaining mozzarella and Parmesan evenly on top, and spread into an even layer.
  • Bake for 20 minutes, until the cheese is melted and bubbly. Let rest a few minutes before serving.

Equipment

  • 9x13 inch Baking Dish
  • large pot for pasta
  • Large Skillet
  • Colander

Notes

  • Nutritional info is an estimate and varies by brand.