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A comforting bowl of rigatoni pasta tossed with tender chicken pieces in a rich, creamy tomato sauce. Infused with garlic and herbs, and finished with fresh Parmesan, this dish is a weeknight dinner dream come true, ready in about 30 minutes.
Cook the pasta: Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then the rigatoni. Cook according to package directions until al dente, typically 10-12 minutes. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
Cook the chicken: While the pasta cooks, pat the chicken pieces dry and season with a pinch of salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté aromatics: In the same skillet, reduce the heat to medium. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic, dried oregano, and red pepper flakes. Cook for 1 minute more until fragrant, stirring constantly.
Build the sauce: Pour in the crushed tomatoes and bring to a simmer. Reduce the heat to low, cover, and let it cook for 5 minutes to meld the flavors. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is smooth and creamy.
Combine and finish: Season the sauce with 1 tsp salt and 0.5 tsp black pepper. Add the fresh spinach and stir until it wilts, about 1-2 minutes. Return the cooked chicken and drained rigatoni to the skillet. Toss everything together until well-coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Serve: Divide the chicken rigatoni among four bowls. Garnish with fresh basil and an extra sprinkle of Parmesan cheese. Serve immediately.
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A comforting bowl of rigatoni pasta tossed with tender chicken pieces in a rich, creamy tomato sauce. Infused with garlic and herbs, and finished with fresh Parmesan, this dish is a weeknight dinner dream come true, ready in about 30 minutes.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 758.76 calories per serving with 45.59g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Increase the red pepper flakes to 1 teaspoon or add a pinch of cayenne pepper along with the garlic for more heat.
Omit the chicken and add 8 oz of sliced cremini mushrooms, sautéing them until golden before adding the onions. A can of chickpeas, drained and rinsed, can also be added for protein.
For a lower-fat version, substitute the heavy cream with half-and-half or evaporated milk. The sauce will be slightly less rich but still creamy.
Incorporate more vegetables by sautéing 1 chopped bell pepper or 1 sliced zucchini along with the onion.
The chicken breast provides high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
The carbohydrates from the rigatoni pasta offer a great source of energy to fuel your body and brain throughout the day.
With ingredients like spinach, tomatoes, and garlic, this dish delivers essential vitamins and minerals, including Vitamin K, Vitamin C, and manganese.
One serving of this Chicken Rigatoni contains approximately 750-800 calories, depending on the exact ingredients used, such as the fat content of the cream and chicken.
This dish is a balanced meal containing carbohydrates, protein, and fats. It can be part of a healthy diet in moderation. For a healthier version, you can use whole wheat pasta, substitute heavy cream with a lighter alternative like milk or half-and-half, and add more vegetables.
Yes, you can easily make this recipe gluten-free by substituting the rigatoni with your favorite gluten-free pasta. Cook the gluten-free pasta according to its package instructions.
If you don't have heavy cream, you can use half-and-half for a slightly lighter sauce. For a dairy-free option, full-fat coconut milk or a cashew cream can work, though they will alter the flavor profile.
You can prepare the sauce up to 2 days in advance and store it in the refrigerator. When ready to serve, gently reheat the sauce on the stovetop while you cook the pasta, then combine everything as directed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over medium-low heat with a splash of milk, cream, or water to loosen the sauce and prevent it from drying out. Stir until heated through.