• Ingredients
  • 1 (16 ounce) package rigatoni pasta
  • 2 tablespoons olive oil
  • 2 pounds boneless chicken, cubed
  • 3 cloves garlic, chopped
  • 1 pint heavy cream
  • 26 ounces spaghetti sauce
  • 10 ounces fresh spinach, washed and chopped
  • 1 cup shredded mozzarella cheese


  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
  • Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.

Nutritional Information

Amount Per Serving  Calories: 778 | Total Fat: 45g | Cholesterol: 170mg Powered by ESHA Nutrient Database Nutritional Information Rigatoni Florentine Servings Per Recipe: 8 Amount Per Serving Calories: 778

  • Total Fat: 45g
  • Cholesterol: 170mg
  • Sodium: 588mg
  • Total Carbs: 56.9g
  •     Dietary Fiber: 5.1g
  • Protein: 37.5g