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.
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