Creamy Chicken and Rigatoni
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Creamy Chicken and Rigatoni

Creamy Chicken and Rigatoni

with Spinach

Juicy Italian-seasoned chicken takes centre stage and tops tonight's creamy masterpiece! Rounding out the cast of characters are the garlicky cream sauce, wilted spinach and savoury thyme ... need we say more!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

56 g

Baby Spinach

50 g


170 g


(Contains Wheat)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 unit

Garlic, cloves

1 tbsp

Italian Seasoning

56 mL


(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.38 tsp


0.38 tsp



Nutrition Values

Calories890 kcal
Fat25 g
Saturated Fat18 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber7 g
Protein57 g
Cholesterol198 mg
Sodium990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel



Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Peel, then cut shallot into 1/4-inch slices. Peel, then mince or grate garlic.

Cook chicken

Pat chicken dry with paper towels. Season with half the Italian Seasoning, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

Cook rigatoni

Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain.

Start sauce

Meanwhile, roughly chop spinach. Heat the same pan (from step 2) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring often, until aromatics soften, 3-4 min. Add spinach and remaining Italian Seasoning. Cook, stirring often, until spinach wilts, 1-2 min.

Finish sauce and assemble pasta

Add Cream Sauce Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 1 min. Add cream, sour cream and reserved pasta water. Cook, stirring frequently, until sauce thickens slightly, 1-2 min. Season with salt and pepper. Add rigatoni to the pan with sauce. Cook, stirring often, until rigatoni is coated, 1 min.

Finish and serve

Thinly slice chicken. Divide rigatoni between plates, then top with chicken. Sprinkle Parmesan over top.