Creamy Spinach Chicken Rigatoni (Print Version)
Comforting rigatoni tossed with creamy sauce, chicken, and spinach for a quick, flavorful main dish.
# What You’ll Need:
→ Pasta & Protein
01 - 10.5 ounces rigatoni
02 - 2 cups cooked chicken, diced
→ Sauce
03 - 1 can condensed cream of chicken soup
04 - 1/2 cup whole milk
05 - 2 cups fresh spinach
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain thoroughly.
02 - Combine condensed cream of chicken soup and whole milk in a large skillet. Heat over medium, stirring frequently until smooth and heated through.
03 - Stir in diced cooked chicken and fresh spinach. Cook, stirring, until chicken is heated and spinach is wilted.
04 - Add drained pasta to the skillet. Toss to coat with sauce. Serve immediately.
# Additional Tips::
01 -
- Quick enough for busy nights ready in just over twenty minutes
- Uses real ingredients you likely have on hand
- Balanced with protein greens and comforting carbs
- Easy to adapt for seasonal flavors or picky eaters
02 -
- High protein for staying power
- One pan cleanup when you mix sauce and pasta in the skillet
- Vegetables can be switched up according to season
03 -
- Salt the pasta water generously for deeper flavor in every bite.
- Be patient wilting the spinach so it stays a beautiful green.
- Shred your cooked chicken rather than dicing if you want more sauce to cling to each piece.
- If you ever try a variation with kale massage it briefly before adding to soften the leaves and prevent chewiness. I always finish my bowl with a grind of black pepper and sometimes a lemon zest for a little zest at the table.