Ingredients
1 (450g) box rigatoni pasta (or penne)
1 tbsp olive oil
1/2 lb chicken breasts, diced into 1-inch pieces
2 cloves garlic, minced
1 medium red onion, sliced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red chili flakes (optional)
1 (650mL) jar marinara sauce
1/2 cup sour cream
1 red bell pepper, diced
2 cups fresh spinach, chopped
1 (453g) log fresh mozzarella cheese, sliced
10 fresh basil leaves, for garnish
Instructions
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Preheat oven to 375°F (190°C). Cook pasta in salted water until just under al dente, about 6–8 minutes. Drain and set aside.
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Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook 4 minutes until lightly browned. Remove chicken and set aside.
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In the same skillet, sauté onions and garlic until fragrant. Stir in marinara sauce, sour cream, and chili flakes. Bring to a gentle simmer.
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Add red pepper and spinach, then return chicken to the skillet. Stir to combine.
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Toss the cooked pasta into the sauce. Transfer the mixture to a greased 9×13-inch baking dish. Top with mozzarella slices.
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Bake for 25–30 minutes until cheese is melted and lightly golden.
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Let rest 5–10 minutes. Garnish with fresh basil and serve.
Notes
- Try different sauces such as Alfredo, Bolognese, or Pesto for variety.
- For a vegetarian version, replace chicken with roasted vegetables or legumes.
- Store leftovers in the fridge for 2–3 days. Reheat in the microwave with a splash of water for 2–3 minutes.
- Freeze for up to 3 months in foil containers. Reheat at 350°F for 20 minutes from thawed.
- Prep Time: 20 min
- Cook Time: 30 min