Chicken Spinach Rigatoni

If you are craving a cozy, saucy pasta that comes together quickly and comforts like a warm kitchen on a cool evening, this Chicken Spinach Rigatoni is the recipe to lean on. It’s creamy, tomato-bright, and loaded with tender chicken and spinach, all wrapped up in ridged rigatoni that soaks up every last bit of sauce. The dish is simple enough for weeknight dinner but special enough to serve to guests. Read on for pantry-friendly tips, variations, and a clear, step-by-step set of directions so you can get dinner on the table without stress.

Why you’ll love this Chicken Spinach Rigatoni

This recipe hits the comforting trifecta: creamy sauce, juicy cooked chicken, and vegetables tucked right into the pasta. The chive-onion cream cheese brings subtle aromatics and a silky base, while the heavy cream gives the sauce a luxuriously smooth finish. Crushed red pepper flakes add a whisper of heat that keeps each bite lively without overpowering the dish. The use of frozen chopped spinach keeps prep minimal and adds a healthy boost without fiddly washing or chopping.

Ingredients

• 8 ounces Rigatoni
• 2 tablespoons butter
• 1 cup diced onion
• 1 (7.5-ounce) container chive onion cream cheese
• 3/4 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 (14.5-ounce) can diced tomatoes, drained
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 3 cups diced cooked chicken
• 2 cups shredded mozzarella cheese
• 1/2 cup freshly shredded Parmesan cheese

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan with a lid
• Colander
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Oven-safe dish if you prefer to finish bubbling in the oven (optional)

Prep and timing

Active time: about 20–25 minutes. Total time: about 35–40 minutes depending on pasta cook time and whether you choose to bake briefly at the end. Use pre-cooked chicken for the fastest assembly—rotisserie or leftover roasted chicken both work beautifully. Thaw and squeeze the frozen spinach well so the sauce isn’t watery. Keep the diced tomatoes drained to preserve the creamy texture.

Flavor tips and swaps

• If you like more herb accent, stir in 1–2 tablespoons chopped fresh basil or parsley at the end.
• Want a lighter version? Substitute half-and-half for heavy cream, but the sauce will be slightly less rich.
• If you prefer a smokier note, add 1/2 teaspoon smoked paprika to the onions as they cook.
• For more bite, stir in an extra 1/4 teaspoon crushed red pepper flakes or serve with red pepper flakes at the table.

Step-by-step directions

Follow these steps in order to make this Chicken Spinach Rigatoni. The directions are rewritten for clarity and to match the ingredient list exactly.

1. Bring a large pot of salted water to a boil. Add 8 ounces rigatoni and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining, then drain the rigatoni in a colander and set it aside.
2. While the pasta is cooking, melt 2 tablespoons butter in a large skillet over medium heat. Once the butter is melted and shimmering, add 1 cup diced onion. Cook, stirring occasionally, until the onion is softened and translucent, about 4–6 minutes.
3. Reduce the heat to low and add 1 (7.5-ounce) container chive onion cream cheese to the skillet with the onions. Stir until the cream cheese melts and forms a smooth mixture with the onions.
4. Pour in 3/4 cup heavy cream and stir to combine with the melted cream cheese and onions. Increase the heat slightly to bring the mixture to a gentle simmer, stirring so nothing sticks to the pan.
5. Season the sauce with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon crushed red pepper flakes. Stir well to distribute the seasonings evenly through the sauce.
6. Add 1 (14.5-ounce) can diced tomatoes, drained, to the sauce. Stir to incorporate the tomatoes so they break into the creamy base and add bright tomato flavor without extra liquid.
7. Stir in 10 ounces frozen chopped spinach that has been thawed and squeezed dry. Mix the spinach thoroughly with the sauce so it is evenly dispersed and warmed through.
8. Add 3 cups diced cooked chicken to the skillet. Stir to combine and heat the chicken evenly in the sauce. Cook for about 2–3 minutes to ensure the chicken is warmed through.
9. Add the cooked and drained rigatoni to the skillet. Toss everything together so the rigatoni is coated in the creamy tomato-spinach sauce. If the sauce seems too thick, add up to the reserved 1/2 cup pasta cooking water a tablespoon at a time to reach your desired consistency.
10. Sprinkle 2 cups shredded mozzarella cheese over the pasta and sauce. Stir gently until the mozzarella starts to melt and becomes stringy and incorporated.
11. Sprinkle 1/2 cup freshly shredded Parmesan cheese over the pasta and give the dish one final gentle stir to blend the cheeses. Taste and adjust salt and pepper if needed.
12. Serve immediately while hot. If you prefer a browned, bubbly top, transfer the mixture to an oven-safe dish, sprinkle the mozzarella and Parmesan on top, and bake under the broiler for 2–4 minutes until the cheese is golden and bubbling. Watch carefully to prevent burning.

Serving suggestions

This Chicken Spinach Rigatoni pairs nicely with a crisp green salad tossed in a lemon vinaigrette to cut through the richness. Garlic bread or a slice of crusty baguette is great for mopping up any leftover sauce. For a finish, a light sprinkle of extra Parmesan and a few fresh basil leaves add color and aroma.

Make-ahead and storage

You can prepare this dish up to the point of adding the mozzarella and Parmesan, then cool and refrigerate for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce as needed. Leftovers will keep in an airtight container for 3–4 days. For freezing, portion into freezer-safe containers and freeze for up to 2 months; thaw overnight in the fridge before reheating.

Notes on protein and ingredient choices

This recipe calls for 3 cups diced cooked chicken—use any cooked poultry you prefer. If using a rotisserie bird, dice dark and white meat together for a mix of flavor and texture. The 7.5-ounce chive onion cream cheese adds mellow onion and herb notes; if you can’t find that exact flavor, plain cream cheese plus 1–2 teaspoons of chopped fresh chives will give a similar result. The cheeses listed are intended to create a creamy, melty finish; freshly shredding the Parmesan yields the best melt and flavor.

Frequently asked questions

Can I use fresh spinach instead of frozen? Yes. Use about 6–8 cups fresh spinach, add it in a few handfuls at a time, and cook until wilted before proceeding. Make sure to drain any excess liquid so the sauce stays creamy.

Can I make this vegetarian? To make a vegetarian version, replace the chicken with an equal volume of roasted vegetables—mushrooms, zucchini, or eggplant work well—or use a plant-based cooked protein. Keep the rest of the recipe the same.

Is this recipe spicy? It has a gentle kick from 1/4 teaspoon crushed red pepper flakes, but it’s not overly spicy. Increase or decrease that amount to suit your heat preference.

Final thoughts

Comfort-food dinners don’t need to be complicated. This Chicken Spinach Rigatoni is a dependable, flavorful dish that fills the house with an irresistible aroma and gives you a balanced plate of protein, greens, and creamy carbs. It’s adaptable, forgiving, and perfect for nights when you want something made with minimal fuss but maximum satisfaction. Make it your own by adding fresh herbs, a squeeze of lemon, or an extra sprinkle of cheese at the table.

Happy cooking—and enjoy every creamy, cheesy forkful of Chicken Spinach Rigatoni.

Chicken Spinach Rigatoni

Creamy baked rigatoni with chicken, spinach, tomatoes, and melted cheeses.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces rigatoni
• 2 tablespoons butter
• 1 cup diced onion
• 7.5 ounces chive and onion cream cheese 1 container
• 3/4 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 14.5 ounces diced tomatoes canned, drained
• 10 ounces frozen chopped spinach thawed and squeezed dry
• 3 cups diced cooked chicken
• 2 cups shredded mozzarella cheese divided
• 1/2 cup freshly shredded Parmesan cheese divided

Equipment

• 9x13 inch Baking Dish
• Large Pot
• Large Skillet
• Colander
• Measuring cups and spoons

Method

 

1. Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
2. Cook the rigatoni in salted boiling water according to package directions until al dente, then drain and set aside.
3. Meanwhile, melt the butter in a large skillet over medium heat. Add the diced onion and cook until softened, about 4–5 minutes.
4. Add the chive-and-onion cream cheese and heavy cream to the skillet, stirring until the cream cheese melts and forms a smooth sauce.
5. Stir in the salt, pepper, and crushed red pepper flakes, then add the drained diced tomatoes, squeezed spinach, and diced cooked chicken. Remove from heat.
6. Toss the cooked pasta into the skillet with the sauce, then stir in half of the mozzarella and half of the Parmesan until combined.
7. Transfer the pasta mixture to the prepared baking dish and sprinkle the remaining mozzarella and Parmesan over the top.
8. Bake for 20 minutes, until the cheese is melted and the dish is heated through. Let rest a few minutes before serving.

Notes

• Nutritional info provided is an estimate only.
• Use rotisserie or leftover cooked chicken to save time.