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Chicken Spinach Pasta
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Ingredients
0 of 20 gathered
Step by step
Method
5 steps
- 1
Whisk the half-and-half, chicken broth, hot sauce, soy sauce, mustard powder, basil, oregano, onion powder, parsley, and garlic salt in a measuring cup. Set out the remaining ingredients before the skillet gets hot.
- 2
Cut the chicken into bite-size pieces and pat it dry. Season with lemon pepper, then sear in olive oil over medium-high heat for 2–3 minutes per side, until browned and 165°F. Move it to a plate.
- 3
Boil the rigatoni in salted water until just al dente. Reserve ½ cup pasta water, then drain. Add the wine to the chicken skillet and scrape up the browned bits; simmer about 4 minutes, until reduced by half.
- 4
Melt in the butter, add garlic for 1 minute, then stir in the flour. Add the broth mixture in small splashes while stirring. Simmer 3–4 minutes, until the sauce coats a spoon.
- 5
Lower the heat and stir in the cream cheese and Parmesan. Add spinach and let it wilt for about 2 minutes, then fold in pasta and chicken. Loosen with pasta water if the sauce looks tight, and finish with lemon juice.