Rigatoni Fiorentina Recipe

Are you looking for a hearty weeknight meal? While a boxed or frozen pasta option is sure to be an easy choice that will come together in minutes, so is this recipe for homemade rigatoni fiorentina — and we promise that it will taste a lot better than a frozen meal.

This tasty dish combines large rigatoni noodles with tender chunks of chicken, spinach, and fragrant veggies and herbs. Not to mention, it features a creamy tomato sauce and a generous helping of gooey mozzarella cheese. "It's truly comfort food at its finest," say food photographer and recipe developer Petar Marshall. "But you'll also get a good dose of protein and greens from the addition of plenty of spinach."

All of the ingredients required for this recipe are easy to find at any store, and you'll only need to set aside 10 minutes for prep time before you get to cooking. With this simple, step-by-step process, you'll have a tasty dinner on the table in less than 35 minutes. And with how good it tastes, it just might become your new favorite go-to.

Gather the ingredients for rigatoni fiorentina

For this recipe, you'll need one box of rigatoni noodles, 14 ounces of chicken tenderloins, one can of tomato sauce, tomato paste, sundried tomatoes, olive oil, half and half, dry sweet basil, fresh thyme, fresh rosemary, oregano, butter, one shallot, five cloves of garlic, one package of spinach, fresh Italian parsley, mozzarella cheese, and salt and pepper to taste. "The sweet basil, thyme, rosemary, and oregano serve as the Italian seasoning for this recipe," says Marshall. "If preferred, you can use a pre-mixed store-bought Italian seasoning instead." 

Make the pasta sauce

To get started on making this dish, mix the pasta sauce first. In a large bowl, pour in the tomato sauce, tomato paste, sundried tomatoes, half and half, olive oil, basil, thyme, rosemary, and oregano. Whisk the mixture to combine, and then set the prepared sauce aside. 

Cook the rigatoni noodles

To cook the rigatoni noodles, bring a large pot of salted water to a boil on the stove top. Pour in the pasta and cook the noodles for 8 to 10 minutes until tender. It's also a good idea to look at the cooking instructions on the package to ensure that you're cooking the pasta for the right amount of time.

Sauté the garlic and shallot

While the pasta noodles are cooking, sauté the garlic and shallot. Put a large saucepan on the stovetop on medium heat, add in the butter, and allow it to fully melt. Add in the garlic and shallot and cook the mixture for one to two minutes, until lightly golden. "This releases great flavor from the garlic and shallot that will play a part in making the pasta so delicious," says Marshall. 

Cook the chicken and spinach

Once the garlic and shallot are cooked, you're ready for the chicken. Season the chicken with salt and pepper to taste. Add in the chunks of chicken and cook them on both sides for about five minutes. Once the chicken is cooked, stir in the spinach and put the lid on the saucepan. This will help to wilt the spinach thanks to the steam coming off of the dish. Cook this mixture for about three minutes. 

Simmer the chicken with the sauce

With the chicken and spinach cooked, it's time to add in the prepared sauce. Pour the entire bowl of sauce into the sauce pan and stir the mixture until well combined. 

Mix in the cooked noodles

Once the pasta is cooked, drain it in a colander. Transfer the cooked noodles to the saucepan with the prepared sauce, chicken, and spinach mixture. Mix everything together, and then put the lid on the saucepan for 10 minutes. "This will give the pasta dish time to reduce and for the flavors to really come together," says Marshall.

After simmering, remove the lid from the saucepan and sprinkle the rigatoni fiorentina with the mozzarella cheese and chopped parsley. Allow it to sit for five minutes to melt the cheese before serving and enjoying. 

Rigatoni Fiorentina Recipe
5 from 37 ratings
This creamy, rich rigatoni fiorentina pasta comes together in a breeze, making for the perfect weeknight dinner option.
Prep Time
Cook Time
rigatoni fiorentina in dish
Total time: 35 minutes
  • 1 (14-ounce) can tomato sauce
  • 4 tablespoons tomato paste
  • 3 tablespoons sundried tomatoes
  • 1 cup half and half
  • 1 tablespoon olive oil
  • 2 tablespoons dry sweet basil
  • ½ tablespoons fresh thyme, minced
  • ½ tablespoons fresh rosemary, minced
  • 1 tablespoon dry oregano
  • 1 (16-ounce) box rigatoni noodles
  • 2 tablespoons butter
  • 1 shallot, diced
  • 5 cloves garlic, minced
  • 14 ounces chicken tenderloins, cubed
  • salt, to taste
  • pepper, to taste
  • 1 (10-ounce) package spinach
  • 8 sprigs fresh Italian parsley, minced
  • 1 cup shredded mozzarella cheese
  1. Mix together the sauce. In a large bowl, stir together the tomato sauce, tomato paste, sundried tomatoes, half and half, olive oil, basil, thyme, rosemary, and oregano. Once it's mixed, set the sauce aside for the time being.
  2. Bring a large pot of water to a boil on the stove top. Cook the pasta for 8 to 10 minutes, or according to package instructions.
  3. While the pasta is cooking, heat up a saucepan on medium. Add in the butter and allow it to melt. Add in the diced shallot and minced garlic and cook for 1 to 2 minutes, until golden.
  4. Season the chicken with salt and pepper. Add in the chicken and cook on both sides, about five minutes.
  5. Add in the spinach, put the lid on the saucepan, and cook until wilted, about 3 minutes.
  6. Mix in the prepared sauce. Drain the cooked rigatoni noodles in a colander and transfer them to the chicken and sauce mixture. Mix together, put the lid on the saucepan, and allow the pasta to reduce for 10 minutes.
  7. Garnish the finished pasta with chopped parsley and mozzarella. Allow it to sit for 5 minutes for the cheese to melt before serving.
Calories per Serving 1,131
Total Fat 50.3 g
Saturated Fat 22.3 g
Trans Fat 0.2 g
Cholesterol 136.2 mg
Total Carbohydrates 121.7 g
Dietary Fiber 10.2 g
Total Sugars 14.7 g
Sodium 1,604.4 mg
Protein 50.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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