Instructions
Step 1: Cook rigatoni in salted boiling water until al dente. Drain and set aside./nStep 2: Season chicken with salt, pepper, paprika, garlic powder, and Italian seasoning./nStep 3: Heat olive oil in a skillet over medium-high heat and cook chicken until golden and cooked through. Remove and set aside./nStep 4: In the same skillet, melt butter and sauté garlic until fragrant./nStep 5: Return chicken to the skillet, sprinkle with Parmesan, and toss in garlic butter. Keep warm./nStep 6: In a separate pan, heat heavy cream and milk over medium heat. Stir in provolone and Parmesan until smooth and creamy./nStep 7: Add spinach and cook until wilted./nStep 8: Toss cooked rigatoni in the sauce, adding red pepper flakes if desired. Season with salt and pepper./nStep 9: Serve chicken alongside or over the creamy spinach rigatoni. Garnish with parsley and extra Parmesan.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to maintain a smooth sauce. Avoid overheating to keep the chicken tender and the sauce from separating.
Continue on the next page