Description
Rigatoni Fiorentina is a creamy, comforting pasta dish featuring tender chicken breast pieces, sautéed shallots and garlic, fresh spinach, and a luscious sauce made from passata and double cream, all tossed with rigatoni pasta and finished with Parmesan and mozzarella cheeses. This Italian-inspired Florentine pasta captures rich, vibrant flavors and is perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 300 g (10.5 oz) rigatoni
Sauce and Chicken
- 1 tablespoon olive oil
- 20 g (1 tablespoon) unsalted butter
- 350 g (12 oz) chicken breast fillets, cut into bite-size pieces
- 2 medium shallots, finely diced
- 2 large garlic cloves, finely chopped
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley, roughly chopped
- 2 tablespoons fresh lemon juice
- 125 g (4.5 oz) baby spinach, roughly shredded
- 200 ml (1 cup) passata (tomato sauce)
- 200 ml (1 cup) double cream
- 30 g (⅓ cup) grated Parmesan
- 100 g (3.5 oz) fresh mozzarella, cut into bite-size pieces
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve 1 to 2 cups of the pasta water, then drain the rigatoni.
- Sauté Chicken: While the pasta cooks, heat the olive oil and butter in a large, deep pan over medium heat. Add the chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until they are lightly golden and cooked through.
- Cook Aromatics and Herbs: Add the finely diced shallots and chopped garlic to the pan. Cook for 2 to 3 minutes until softened and fragrant. Stir in the dried basil and fresh parsley, mixing well.
- Add Lemon Juice: Pour in the fresh lemon juice and allow it to cook for 1 to 2 minutes to reduce slightly, enhancing the sauce’s brightness and flavor.
- Cook Spinach and Add Sauce: Add the shredded baby spinach and cook for 2 to 3 minutes until wilted. Stir in the passata and double cream, then let the sauce gently bubble for a few minutes until it thickens slightly.
- Combine Pasta and Sauce: Add the cooked rigatoni to the pan and toss well to coat in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Finish with Cheese and Seasoning: Stir in the grated Parmesan and fresh mozzarella until melted and creamy. Season with salt and pepper to taste. Serve immediately for best flavor and texture.
Notes
- Reserve some pasta water to adjust the sauce consistency as needed.
- Use fresh mozzarella for best melting and creamy texture.
- For a lighter option, substitute double cream with half-and-half or light cream, but sauce will be less rich.
- Chicken breast pieces can be substituted with thigh meat for a juicier texture.
- Serve with a side of crusty bread to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
