Description
A quick and easy chicken spinach pasta dish featuring a creamy, flavorful sauce perfect for a comforting weeknight dinner.
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- ½ cup white grape juice (non-alcoholic)
- 1 cup chicken broth
- 1 cup half and half
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce
- 1 teaspoon mustard powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon garlic salt
- 1 pinch red pepper flakes
- ½ pound Mezzi rigatoni
- 3 cups packed baby spinach
Instructions
1. Cut chicken into 1-inch cubes, pat dry, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches until golden brown and cooked through, then remove and set aside.
2. Reduce skillet heat to medium. Add butter and sauté minced garlic until fragrant, about 30-60 seconds.
3. Deglaze the pan with white grape juice, scraping up browned bits. Add chicken broth and bring to a simmer.
4. Stir in half and half, hot sauce, soy sauce, mustard powder, basil, oregano, onion powder, parsley, garlic salt, and red pepper flakes. Simmer for 5-7 minutes until slightly thickened.
5. Cook Mezzi rigatoni in salted boiling water until al dente. Drain, reserving ½ cup pasta water.
6. Return cooked chicken to the sauce. Add baby spinach and stir until wilted.
7. Add drained pasta to the skillet. Toss to coat. Add reserved pasta water a tablespoon at a time if needed to reach desired consistency. Serve immediately.
Notes
To keep this dish extra creamy, don’t overcook the sauce after adding the half and half. For a lighter version, substitute milk for half and half. You can also use penne or fusilli if you don’t have Mezzi rigatoni. Store leftovers in an airtight container in the refrigerator for up to 3 days.