Rigatoni Spinach Alfredo with Roasted Chicken

• 8 oz rigatoni
• 2 cups fresh spinach
• 2 cups cooked and shredded roasted chicken
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 1/2 tsp nutmeg
• 1 tbsp olive oil
• Optional: 2 tbsp chopped parsley

Steps

1. 1 Preheat oven to 400°F and roast chicken until cooked through (if starting raw), then shred.
2. 2 Cook rigatoni according to package instructions until al dente; drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat; add minced garlic and sauté until fragrant.
4. 4 Add butter to the skillet; once melted, pour in heavy cream and bring to a gentle simmer.
5. 5 Stir in Parmesan cheese, nutmeg, salt, and pepper until sauce is smooth and creamy.
6. 6 Toss cooked rigatoni and fresh spinach into the sauce until well coated and spinach is wilted.
7. 7 Fold in the shredded roasted chicken until heated through.
8. 8 Serve immediately, garnished with parsley if desired.

Equipment

• Large pot
• Skillet
• Oven-safe dish (if roasting chicken)

Variations

• Substitute rigatoni with fettuccine or penne for a different texture.
• Add sun-dried tomatoes for extra flavor.

Substitutions

• If you're out of heavy cream, use half-and-half for a lighter sauce.
• Use mozzarella cheese as a substitute for Parmesan if needed.

Pairings

• Pairs well with a Pinot Noir or a light Italian white wine.

Nutrition

Tips

• For extra flavor, add a pinch of red pepper flakes to the sauce.
• Use leftover roasted chicken to save time.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 2 months; thaw overnight in the refrigerator and reheat gently with additional cream if needed.

Serving Suggestions

• Serve with a fresh green salad and garlic bread for a complete meal.

FAQ