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–+ servings
pasta in a pan with sauce and cheese

Quick and Easy Rigatoni Fiorentina Recipe

Morgan Peaceman
This rigatoni fiorentina 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.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner, Main Course
Cuisine Italian
Servings 8 servings

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.
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