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Homemade Chicken Spinach Rigatoni photo

Chicken Spinach Rigatoni

Creamy baked rigatoni with chicken, spinach, tomatoes, and a blend of mozzarella and Parmesan.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Large Skillet
  • Colander
  • Measuring cups and spoons

Ingredients
  

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

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, then drain in a colander.
  • While the pasta cooks, melt the butter in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  • Add the chive-and-onion cream cheese and the heavy cream to the skillet, stirring until the cream cheese melts and the sauce is smooth.
  • Stir in the salt, black pepper, crushed red pepper flakes, drained diced tomatoes, thawed squeezed spinach, and diced cooked chicken; cook just until heated through, then remove from heat.
  • Toss the cooked rigatoni with the sauce in the skillet (or in a large bowl), then stir in half of the mozzarella and half of the Parmesan until combined.
  • Transfer the pasta mixture to the prepared baking dish, sprinkle the remaining mozzarella and Parmesan evenly over the top.
  • Bake for 20 minutes, until the cheese is melted and bubbly. Let sit a few minutes before serving.

Notes

  • Drain canned tomatoes well to avoid a watery casserole.
  • Thaw and squeeze spinach thoroughly to remove excess moisture.
  • Use leftover cooked chicken or rotisserie chicken for convenience.
  • Mix cheeses well into the pasta for a creamier texture.
  • Let the dish rest briefly after baking for easier serving.