Ingredients
Units
Scale
- 500 g rigatoni
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp garlic, freshly minced
- 500 g chicken thigh fillets, cut into bite-sized pieces
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup sun-dried tomatoes, sliced
- 2 cups thickened/heavy cream
- 2 cups fresh baby spinach leaves
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup mozzarella, freshly grated
Instructions
- Preheat the oven to 200°C/400°F (180°C fan).
- Cook the pasta as per the packet instructions, less 2 minutes, as it will continue to cook in the oven. Rinse in cold water and drain. Set aside.
- Heat the olive oil in a large, oven-proof skillet on medium-high heat. Add the onion and garlic. Cook, stirring for 1-2 minutes until softened.
- Add the chicken thighs, paprika, salt and pepper. Cook for 3-4 minutes until browned.
- Add the sun-dried tomatoes, thickened cream and fresh baby spinach leaves. Cook for 2 minutes until the spinach has wilted. Stir through the Parmesan cheese and cooked pasta.
- If required, transfer to an oven-safe dish, then sprinkle with mozzarella cheese.
- Bake for 10-15 minutes or until golden and bubbling.
Notes
MAKE AHEAD
Follow the recipe up until step 6. Refrigerate for up to 48 hours. Bake as per recipe.
LEFTOVERS
Can be refrigerated for up to 2 days and reheated in the microwave. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: pasta
- Method: boil, fry, bake
- Cuisine: Italian