Made with fresh basil, juicy pieces of chicken, al dente rigatoni noodles and creamy sauce infused with white wine, you won’t want to create any other pasta dishes after trying rigatoni Fiorentina.
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Whenever I’m craving a pasta dish, I cook rigatoni Fiorentina as a weeknight meal. Its bold flavour and easy-to-find ingredients make it a top choice every time. It also has the best creamy sauce! Plus, it’s packed with spinach and cauliflower, so it’s a healthier alternative to traditional pasta dishes, which typically only include sauce, cheese and meat.
By using chicken breast, you can keep the calorie count low and the protein content high. Even though it’s healthier, you won’t feel like you’re missing out as the tomato-forward sauce is super creamy. I’ve also swapped heavy cream for single cream, helping slash the fat and calories even more in this dish.
I love using passata, which adds fresh flavour to the dish. It also allows you to control the salt content of the recipe. You can also use tomato sauce in a pinch, though it will add a weaker tomato taste to the dish, but if you do use tinned tomatoes to make the sauce, you can add some tomato paste to add to the depth of flavour.
Any dry white wine will suffice for this recipe. It helps turn the recipe into a restaurant-worthy dish by elevating the flavour, but I used white wine vinegar, which works well too.
You can easily sneak in your veggies by including cauliflower in this chicken rigatoni dish. Since it has a mild flavour, you can’t taste it in the finished recipe, so it’s great for picky eaters, but broccoli florets would work too.
See the recipe card for full information on ingredients and quantities.
Start by adding some rapeseed oil to the pan and increase the heat to medium/high and add the chicken into the pan. Season with salt and pepper and leave to fry for 4 minutes, or until you achieve a nice sear. Remove the chicken from the pan and set aside.
3. Add your rigatoni to salted boiling water and cook to the packet time minus 1 minute (Image 3).
4. Then add the cauliflower florets half way through (Image 4).
5. Add your chicken back into the sauce, along with the spinach to warm through/wilt, then add the cream and remove from the heat. Season with salt and pepper (Image 5).
6. Reserve a mug full of pasta water and drain the rigatoni and cauliflower. Add them together into the sauce (Image 6).
7. Loosen the pasta if necessary with the reserved pasta water and mix together until combined (Image 7).
8. Top the pasta with torn mozzarella and you can optionally pop under the grill or serve immediately with fresh basil! Enjoy (Image 8).
You can always serve warmed bread rolls with rigatoni Fiorentina, which is especially helpful for cleaning any leftover sauce on your plate.
You may want to serve rigatoni Fiorentina alongside a warm vegetable dish if the weather is chilly. Here are some more tasty side dish options; Air Fryer Green Beans, Vegetable Baked Fries and Crispy Baked Buffalo Cauliflower Bites with Chilli Mayo
Yes, you can freeze rigatoni fiorentina. As always, separate it into portions before freezing for easier reheating later. You can also freeze the elements separately if you want to be able to make other recipes later. For example, you can freeze the extra sauce in a different container than the cooked pasta.
Yes, you can reheat this chicken rigatoni recipe. You can either heat it in the microwave for a few minutes until it’s fully warmed up. Or, you can heat it in a nonstick pan until it’s warm throughout. Once reheated, you can add some fresh basil to the dish for a fresher flavour, though it’s not required
If you tried this Rigatoni Fiorentina recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x