If you’re looking for a comforting and easy weeknight dinner, this Creamy Parmesan Chicken Rigatoni with Spinach is a must-try. It’s rich, flavorful, and packed with tender chicken, fresh spinach, and a luscious parmesan sauce that clings to every bite of rigatoni. Perfect for a cozy night in or a family gathering. Enjoy the simplicity of a dish that’s both hearty and satisfying.
Steps
- Preheat your oven to 350°F and lightly spray a 2-quart casserole dish with nonstick spray. Season diced chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and let it cook without stirring for about a minute, then stir occasionally until browned on the outside, about 5-6 minutes. Transfer chicken to another dish.
- In the same skillet, add more olive oil and cook the eggplant and mushrooms with salt until they release their liquids and begin to soften, about 4-5 minutes.
- Stir in fennel, oregano, and red pepper flakes, cooking for one minute until fragrant. Add onions and bell pepper, cover and cook until onions are translucent, about 2-3 minutes.
- Deglaze the pan with red wine, scraping up any browned bits, and cook until the wine has mostly evaporated. Return the chicken and any juices to the pan, then add marinara sauce and simmer for 4-5 minutes.
- Transfer rigatoni directly from the pasta water to the sauce using a slotted spoon, allowing some pasta water to mix with the sauce. Stir well to combine.
- Layer half of the pasta mixture in the casserole dish, topping with half of the parmesan and mozzarella. Repeat with remaining pasta and cheese.
- Bake the casserole for 20-25 minutes until bubbly and the cheese has melted. Serve warm.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1/2″ pieces
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1 cup diced yellow onion
- 1/2 yellow or red bell pepper, chopped
- 1/2 small eggplant, peeled and chopped into 1/2″ pieces
- 8 ounces button or cremini mushrooms, sliced
- 3/4 teaspoon fennel seed, lightly crushed
- 1 teaspoon oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup red wine
- 2 1/2 cups marinara sauce
- 1/2 pound rigatoni pasta, cooked to one minute less than al dente
- 1/3 cup grated Parmesan cheese, divided
- 8 ounces fresh mozzarella, about 1/4″ thick (pre-sliced log recommended)
Nutritional Values
Calories: 475kcal | Carbohydrates: 43g | Protein: 35g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1244mg | Potassium: 1082mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1120IU | Vitamin C: 24mg | Calcium: 305mg | Iron: 3mg
FAQ
- Can I prepare the chicken rigatoni casserole ahead of time?
- Yes, you can prepare this dish up to two days in advance and keep it covered in the refrigerator. Make sure to let it reach room temperature before baking to ensure even cooking.
- Is it possible to freeze the baked chicken rigatoni?
- Absolutely. You can freeze either the entire casserole or individual portions. Wrap them well with plastic and freezer paper. The casserole can be stored in the freezer for up to two months. To reheat, defrost and warm in a 325°F oven for about 25 minutes, covered with foil.
- Do I need to bake the chicken rigatoni, or can it be served as is?
- You have the option to serve it directly from the skillet for a saucy meal. Just sprinkle with parmesan and add a dollop of ricotta instead of using fresh mozzarella. Ensure the chicken is fully cooked if you opt not to bake it.
- What are some ingredient substitutions I can use?
- You can replace chicken with cooked Italian sausage or pancetta, and try ziti as a pasta alternative. Eggplant can be swapped for zucchini, and fresh mozzarella can be replaced with smoked gouda. For a creamy sauce, add half a cup of cream to the marinara or use vodka sauce.
- What can I use if I don’t have rigatoni?
- Ziti is a great substitute for rigatoni due to its similar shape and ability to hold sauces well. It lacks the ridges of rigatoni but works well in baked casseroles.
Tips
- Par-Cook the Chicken: To ensure the chicken is fully cooked and remains juicy in the casserole, partially cook it before adding it to the dish. Sear the chicken pieces in a hot skillet until they are browned on the outside but still pink inside; they’ll finish cooking in the oven.
- Use Quality Wine for Deglazing: Choose a drinkable red wine for deglazing the pan instead of “cooking wines,” which tend to be acidic. The quality of the wine will enhance the flavor of the sauce.
- Don’t Drain the Pasta Completely: When transferring the cooked rigatoni to your sauce, use a slotted spoon to retain some of the pasta water. This starchy water will help keep the dish saucy and aid in binding the sauce to the pasta.
- Customize with Variations: Feel free to swap ingredients based on your preference or what’s available. Consider using ziti instead of rigatoni, or try different cheeses like smoked gouda for a unique twist. You can also add vegetables like zucchini or use a different protein such as Italian sausage or shrimp.
Equipment
- Mortar and Pestle – For crushing fennel seeds.
- Large Skillet with Lid – A wide skillet with 2″ to 3″ sides for cooking the chicken and vegetables.
- Casserole Dish – A 2-quart casserole dish for baking the rigatoni.
- Kitchen Spider or Slotted Spoon – For transferring rigatoni directly from the pasta water to the sauce.
- Pre-Sliced Mozzarella Log (if not available locally) – For topping the casserole.
