Bring a large pot of
Water (6 cups)
, add salt and bring to a boil. Add the
Rigatoni (1 lb)
and cook until al dente according to the package instructions about 10-12 minutes.
Chicken (2 lb)
Salt (1/2 tsp)
Ground Black Pepper (1/8 tsp)
Unsalted Butter (2 Tbsp)
in a large pan. Once melted, cook the chicken over medium-high heat for about 4-5 minutes.
Reduce the heat to medium heat. Then add
Garlic (2 cloves)
Sun-Dried Tomatoes in Olive Oil (2 cups)
Italian Seasoning (1 Tbsp)
Ground Nutmeg (1 pinch)
Crushed Red Pepper Flakes (1/2 Tbsp)
. Add the
Heavy Cream (3 cups)
and let it come to a simmer for 1-2 minutes.
Drain the pasta and add the cooked pasta to the pan along with the
Fresh Baby Spinach (3 cups)
and let the spinach wilt for about 2-3 minutes.
Remove from heat and add
Grated Parmesan Cheese (1/2 cup)
and more salt and pepper if needed.
Fresh Parsley (1 Tbsp)