This rigatoni fiorentina recipe (aka a creamy chicken florentine pasta) is quick, easy, cheesy, and made in technically just one pan. Trust me when I say this is the pasta recipe you've been looking for. You've found your soulmate.

I love making this recipe all year round, preferably in months where the weather is a little on the chillier side, so when I take a bite, I feel instantly warmed by all the flavors of this dish.
Nothing beats a pasta recipe, and while I have a bunch on my site like my cheesy pesto tortellini bake or my pasta primavera, there's something to be said about a blush sauce mixed with shallot, garlic, and more.
Jump to:
- Why you'll love this recipe
- What is Fiorentina?
- What are the ingredients for this rigatoni pasta recipe?
- Swaps and Substitutions
- How do I make this recipe?
- Ways to vary this fiorentina pasta recipe
- Tips for making this rigatoni fiorentina
- How do I store this recipe? Can I freeze it?
- Hungry for More?
- Did you like this recipe? Share it!
- Quick and Easy Rigatoni Fiorentina Recipe
Why you'll love this recipe
This is a very easy recipe to pull together for a variety of different occasions:
- Meal prep for the week ahead
- Quick weeknight meals
- Sunday dinner
- Holiday pasta potluck
- Sunday meal planning
What is Fiorentina?
Rigatoni Fiorentina actually comes from American kitchens. Fiorentina is a feminine way of saying "from Florence" and although it can be used as a female baby name, or represent the Italian football club, it's traditionally referred to an Italian dish with spinach, chicken, and a cream sauce.
What are the ingredients for this rigatoni pasta recipe?

- Rigatoni - I love Barilla pasta, so this is the brand I chose here.
- Chicken breast - this chicken is a pan seared chicken.
- Tomato Sauce - just one small can is all we need.
- Tomato Paste - the tomato paste is added to the sautéed garlic and shallot, which also helps to build the blush sauce.
- Heavy Cream - the reason why this becomes a blush sauce. The heavy cream makes it a gorgeous pink.
- Baby Spinach - we add this in while the sauce thickens.
- Shredded Mozzarella - the mozzarella is added to the pasta and melted directly on top.
See the recipe card below for specific information about quantities.
Swaps and Substitutions
- Pasta - you can easily use your favorite gluten free pasta, Barilla has delicious chickpea or lentil pasta that would work great!
- Cheese - use a dairy-free cheese to top the pasta, and use a vegan butter to make the sauce and sauté the garlic and shallot.
- Vegetarian - use a plant-based chicken instead of regular chicken.
How do I make this recipe?

Step 1: Bring a pot of water to a boil and cook the rigatoni to al dente. Meanwhile, dice and sauté the chicken and dice then set aside, approximately 5-7 minutes.

Step 2: In the same pan on a low flame, add in the shallot, garlic, butter and sauté until fragrant, 2 minutes. To the garlic and shallot, add in the tomato paste and stir until combined.

Step 3: Add in the heavy cream, tomato sauce and let thicken. Add back in the chicken, and wilt the spinach.

Step 4: Pour in the cooked pasta and toss to coat. Last, top with shredded mozzarella and cover for 10-15m to let the cheese melt into the pasta.
Hint: Save a little bit of the pasta water to add to the sauce as it'll give the sauce a richer, thicker flavor. The starch from the pasta helps with thickening!
Ways to vary this fiorentina pasta recipe
- Spicy - add chili pepper flakes to the sauce to kick it up a notch.
- Veggies - add more veggies like broccoli if you want to make it more plant-forward.
- Baked - if you would rather bake this recipe, then you can add the ingredients to a casserole dish, top with cheese, and bake in the oven at 350º for 15 minutes, just to melt the cheese.

Tips for making this rigatoni fiorentina
- Be sure to use a generous amount of salt when salting the water before boiling the pasta. The pasta will pick up the flavor of the salt and season the entire dish this way.
- Cook the pasta to al dente, or to the tooth/bite. You don't want the pasta to fall apart as it simmers with the sauce and chicken.
- Let all the ingredients come to room temperature before making the sauce. Using very cold milk or cream or stock can cause the sauce to break and separate due to the temperature.
How do I store this recipe? Can I freeze it?
To Store: All leftovers can be placed in a tightly sealed tupperware and placed directly in the fridge.
To Freeze: This recipe is also freeze friendly, so if you want to make this dish for another day, simply prep the veggies and pasta, place into a tupperware and into the freezer it goes. When ready, you can defrost the pasta, top with the cheese and bake according to instructions.
Hungry for More?
Looking for other recipes like this? Try these:
Did you like this recipe? Share it!
If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you for being here!!

Quick and Easy Rigatoni Fiorentina Recipe
Equipment
- 1 large pot
- 1 large pan
- 1 strainer
- 1 tongs or spatula
Ingredients
- 1 lb cooked rigatoni
- 2 large chicken breasts cubed
- 15 oz tomato sauce
- 1 tablespoon tomato paste
- ¼ cup heavy cream
- ½ cup baby spinach
- 2 tablespoon butter
- 3 cloves garlic minced
- 1 large shallot minced
- ½ cup shredded mozzarella
Instructions
- Bring a pot of water to a boil and cook the rigatoni to al dente.
- Meanwhile, dice and sauté the chicken and dice then set aside, approximately 5-7 minutes.
- In the same pan on a low flame, add in the shallot, garlic, butter and sauté until fragrant, 2 minutes.
- To the garlic and shallot, add in the tomato paste and stir until combined. Add in the heavy cream, tomato sauce and let thicken.
- Add back in the chicken, and wilt the spinach.
- Pour in the cooked pasta and toss to coat.
- Last, top with shredded mozzarella and cover for 10-15m to let the cheese melt into the pasta.
Brooke L.
For a family that is very picky about italian food, my family (especially my partner) loved this recipe. I made it last night and had to come and leave a review. I saw it on google and took a chance, so glad I did.
Diane
I've made this recipe so many times recently because it's easy and my kids just love it! We love having leftovers for lunch the next day too. It's great!
Rebecca D.
Made this over the weekend and we devoted it. it was very good and so easy to make.
Mary Jo
I loved making this for my husband last night! it was so easy to put together, and I love that it really only took one pot. I will be saving this and making it over and over again. Thank you for such a yummy dish!