Chicken Rigatoni with Spinach & Mushrooms Recipe

Chicken Rigatoni with Spinach & Mushrooms Recipe
For me, reviewing free cookbooks can get expensive. Recently I received a review copy of The Ultimate Pasta Machine Cookbook by Lucy Vaserfirer and it was such a good cookbook on the subject, I ended up purchasing a pasta extruder for my Kitchen Aid as well as a cavatelli maker. My purchases were worth it, and I have had a lot of fun making rigatoni, spaghetti, macaroni, etc. I highly recommend this cookbook for anyone who wants to learn to make their own pasta. However, most of us are way too busy to make pasta, so the following recipe is also incredible using a box of good quality dried pasta. I’ve made this Chicken Rigatoni with Garlic Spinach and Mushrooms both ways (homemade and dried pasta), and it has become an absolute favorite of everyone who has tasted it.
Not only is this dish easy to put together, but the casserole itself can be made up to a week ahead and refrigerated before baking. So if you plan to have a party and serve it, you can take the stress out of cooking by having it prepared ahead. Just make sure you serve it with a fresh salad and crusty bread. Incidentally, leftovers also freeze well.

16 Servings

1 pound rigatoni pasta, or penne, cooked al dente in boiling salted water

8 ounces thick sliced bacon, chopped
1 1/2 to 2 pounds boneless skinless chicken breast halves, trimmed of fat, veins, etc. and sliced thinly

3 cloves garlic, finely minced
1 pound sliced mushrooms
1 10 oz. package fresh spinach

1 cup sour cream
1 cup heavy whipping cream
2 cups mozzarella cheese

1 6 oz. package French fried onions, divided
1 26 oz. jar spaghetti or marinara sauce, or homemade if you have it
1 1/2 cups freshly grated Parmesan cheese

  1. Preheat oven to 350º.
  2. Spray a 9" x 13" glass baking dish or lasagna pan with non-stick spray.
  3. Drain the cooked pasta and set aside.
  4. Cook the bacon in a large skillet until very crisp.
  5. Remove the bacon to drain and add the chicken breast strips to the bacon fat; quickly stir-fry the chicken until white.
  6. Remove the chicken from the pan to a large bowl.,/li>
  7. Add the garlic and mushrooms to the skillet; sauté until they are tender; add the spinach and cook just until wilted.
  8. In a separate bowl, whisk together the sour cream and whipping cream.
  9. Stir in the mozzarella cheese along with the cooked chicken, mushrooms and spinach.
  10. Gently fold in the pasta and 2/3 of the French fried onions.
  11. Spread half evenly in the baking dish; spread half of the marinara sauce over all.
  12. Repeat with the remaining pasta mixture and sauce; sprinkle with the Parmesan Cheese.
  13. Bake 30-45 minutes or until bubbly and brown; sprinkle with the remaining French fried onions and return to the oven for 10 minutes. Let sit 5-10 minutes before serving.

Amount Per Serving
Calories 476 Calories from Fat 242
Percent Total Calories From: Fat 51% Protein 20% Carb. 29%
Nutrient Amount per Serving
Total Fat 27 g
Saturated Fat 11 g
Cholesterol 77 mg
Sodium 726 mg
Total Carbohydrate 34 g
Dietary Fiber 1 g
Sugars 0 g
Protein 24 g

Vitamin A 43% Vitamin C 23% Calcium 0% Iron 12%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.