Loading...

Butterfly the chicken breasts and slice them into thin strips. Season the chicken strips generously with salt and black pepper.

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the seasoned chicken strips and cook until they are golden brown and cooked through. Once cooked, remove the chicken from the pan and set it aside.

Add another 1 tablespoon of olive oil to the same pan. Add the finely diced onion and cook for approximately 5 minutes until it has softened. Then, add the minced garlic and cook for another minute until it becomes fragrant.

Stir in the 1 tablespoon of tomato paste, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of chili flakes. Cook this mixture for 1 minute, stirring constantly, until the spices become fragrant.

Pour in the 400g (14oz) of chopped tomatoes and 150ml (2/3 cup) of chicken stock. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the pan, and let it cook for 15 minutes.

While the sauce is simmering, cook the 150g (1 cup) of rigatoni pasta according to the package instructions until it is al dente. Before draining, reserve about 100ml (approx. 1/2 cup) of the pasta water. Drain the cooked pasta.

Remove the lid from the sauce. Stir in the 120g (1/2 cup) of cream cheese until it is completely melted and the sauce is smooth. Add the 60g (1/4 cup) of grated Parmesan cheese and the 60g (2oz) of spinach. Stir until the spinach has wilted into the sauce.

Add the cooked chicken and the drained rigatoni pasta to the sauce in the pan. Stir everything together to combine. If the sauce appears too thick, add a splash of the reserved pasta water to reach your desired consistency. Season the dish with additional salt and black pepper to taste.

Serve the creamy chicken rigatoni immediately, garnished with fresh parsley.


Butterfly the chicken breasts and slice them into thin strips. Season the chicken strips generously with salt and black pepper.

Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the seasoned chicken strips and cook until they are golden brown and cooked through. Once cooked, remove the chicken from the pan and set it aside.

Add another 1 tablespoon of olive oil to the same pan. Add the finely diced onion and cook for approximately 5 minutes until it has softened. Then, add the minced garlic and cook for another minute until it becomes fragrant.

Stir in the 1 tablespoon of tomato paste, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of chili flakes. Cook this mixture for 1 minute, stirring constantly, until the spices become fragrant.

Pour in the 400g (14oz) of chopped tomatoes and 150ml (2/3 cup) of chicken stock. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the pan, and let it cook for 15 minutes.

While the sauce is simmering, cook the 150g (1 cup) of rigatoni pasta according to the package instructions until it is al dente. Before draining, reserve about 100ml (approx. 1/2 cup) of the pasta water. Drain the cooked pasta.

Remove the lid from the sauce. Stir in the 120g (1/2 cup) of cream cheese until it is completely melted and the sauce is smooth. Add the 60g (1/4 cup) of grated Parmesan cheese and the 60g (2oz) of spinach. Stir until the spinach has wilted into the sauce.

Add the cooked chicken and the drained rigatoni pasta to the sauce in the pan. Stir everything together to combine. If the sauce appears too thick, add a splash of the reserved pasta water to reach your desired consistency. Season the dish with additional salt and black pepper to taste.

Serve the creamy chicken rigatoni immediately, garnished with fresh parsley.
