Chicken and spinach rigatoni pasta

Rigatoni pasta

I don’t usually make pastas very often, but when I do, I make chicken and spinach rigatoni pasta. Seriously. This pasta is amazing. It has pretty much everything I love in one dish.


  • 8 ounces uncooked rigatoni pasta
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 (10 ounce) packages frozen chopped spinach, thawed
  • 3 cups cubed cooked chicken breasts
  • 1 14 1/2 ounce can Italian diced tomatoes, undrained
  • 1 (8 ounce) containers chive & onion cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups shredded mozzarella cheese
  • 1/3 cup goat cheese


Prepare rigatoni according to directions on the box.

Spread oil on bottom of an 11×7″ baking dish; layer on the onion. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl.

Drain thawed spinach well, pressing between layers of paper towels.

Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle with shredded mozzarela cheese.

Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more until bubbly.


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