Creamy Spinach and Chicken Rigatoni

READY IN: 30mins
Recipe by Lauren Wagner

I am a nutrition fanatic, but I live in New Orleans and like a lot of flavor. This low-fat italian dish has "all dat" and more. The flour-based "cream" sauce provides richness while remaining heart healthy!

Top Review by sbera007

This was a really easy weeknight dinner. I substituted fat free half and half for the milk. I opted for hot chili powder because we like it hot. Also, used fresh spinach sauteed in garlic. Finally, I used whole wheat penne instead of rigatoni. With all that said, I would definitely say this recipe could probably feed 6 people (considering the amount of noodles);however, I would up the chicken to a whole pound. This is very versatile recipe and I look forward to playing with the ingredients. Thanks!

Ingredients Nutrition


  1. Place the flour in a large saucepan over medium heat, and gradually whisk in the milk.
  2. Bring to a boil and whisk in the chili powder, salt, and pepper.
  3. Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes.
  4. Remove from heat.
  5. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
  6. Add the garlic and cook, stirring frequently, for about 1 minute.
  7. Add the chicken and cook until slightly browned, about 3 minutes.
  8. Add the spinach, stirring to coat.
  9. Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer.
  10. Meanwhile, cook the rigatoni in boiling water until just tender.
  11. Drain well.
  12. Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine.
  13. Spoon the pasta mixture onto plates and serve.

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