This rigatoni fiorentina (aka creamy chicken florentine pasta) is as easy as cooking dinner gets. We're talking just one pan with minimal effort and major cheesy, creamy goodness vibes.
If you've been searching for that go-to pasta dish, congratulations my friend-you just found 'the one.'
Jump to:
This recipe was updated on April 21st 2025 to add in key tips and reminders, recipe rundown, and condense redundant information.
Morgan's Recipe Review
- Cook Level: While rigatoni fiorentina may seem a little difficult, it's truly super simple and approachable. The best part is that you really just need one large pan.
- Cook Time: Making the sauce and boiling the water simultaneously will help alleviate any additional cooking time, so this recipe shouldn't take longer than 30 minutes TOPS.
- Pairing: Create a beautiful Italian dinner spread with herby, crunchy garlic bread, sautéed garlic green beans, a caesar salad ( minus the pasta), and a hugo spritz to boot.
- Swaps and Subs: Easily use your favorite gluten free pasta, but be sure to cook it al dente so it holds up. Use a dairy-free cheese and a vegan butter. If you don't want the chicken, keep it out or swap for a plant-based alternative.
Tips and Key Reminders
- Season the Water - 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.
- To the Tooth - 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.
- Room Temp Ingredients - 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.
- Use the Pasta Water - Save a little bit of the pasta water to add to the sauce as it'll give the sauce a rich flavor. The starch from the pasta helps with thickening the sauce.
Key Ingredients
- Rigatoni - Rigatoni has grooves in the pasta and it's a shorter, tubular pasta, which makes it perfect for catching the cream sauce. You can also use ziti, rotini, penne, or fusilli.
- Chicken breast - Pan seared, boneless, skinless chicken breast is a classic ingredient in a fiorentina dish. Small little delectable pieces of chicken.
- Tomato Sauce - In order to make the sauce, we use a can of simple tomato sauce. You could also use crushed tomatoes, but a can of straight up tomato sauce is pretty classic.
- 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 - Adding in fresh baby spinach leaves is part of the classic recipe. It also adds a fun pop of color.
- Shredded Mozzarella - You can use either freshly shredded or pre-shredded mozzarella cheese to add on top.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Step by Step Instructions
Sear the Chicken
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.
Sauté Shallot and Garlic
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.
Build the Sauce
Add in the heavy cream, tomato sauce and let thicken. Add back in the chicken, and wilt the spinach.
Add in the Pasta
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.
Frequently Asked Questions
How do I store the leftovers? Is it possible to freeze this?
All leftovers can be placed in an airtight container and placed directly in the fridge.
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.
What other vegetables can I use besides spinach?
If you don't prefer the taste or texture of spinach, you can throw in kale, asparagus, roasted red peppers, or mushrooms.
Can I add other seasonings?
You can easily add in red pepper flakes, dried spices like oregano or basil, or fresh herbs like rosemary.
Could I use other cuts of chicken?
The only other cut of chicken I would suggest is a boneless, skinless chicken thigh as it will cook relatively similar to that of a chicken breast. Anything with the bone in will take longer. Chicken thighs can be diced as easily as a chicken breast.
Hungry for More?
Looking for other recipes like this? Try these:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ 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!
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.
crystal d. says
This dish is so so good, I cannot wait to make this again!
Brooke L. says
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 says
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. says
Made this over the weekend and we devoted it. it was very good and so easy to make.
Mary Jo says
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!