Categories: Pasta

Ingredients

• 12 oz. rigatoni or pasta
• 2 tbsp. extra-virgin olive oil
• 2 cloves garlic, minced
• 3 c. baby spinach
• 1 (15-oz.) can artichoke hearts, quartered
• 1 lb. boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 3 tbsp. butter
• 2 tbsp. all-purpose flour
• 1/2 c. low-sodium chicken broth
• 1/2 c. milk
• 1 c. shredded mozzarella
• 1/4 c. freshly grated Parmesan, plus more for garnish

Directions

1. In a large pot of salted boiling water, cook rigatoni until al dente. Drain, reserving 1 cup pasta water.

2. Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and spinach and cook until spinach is wilted, 3 minutes. Stir in artichokes, then transfer to a plate.

3. Add remaining tablespoon oil and chicken to skillet and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest for 10 minutes, then slice.

4. To skillet, add butter and let melt. Add flour and whisk until golden, 1 minute, then add broth, milk, mozzarella and Parmesan. Season with salt and pepper.

5. Add cooked pasta to skillet and toss with sauce until coated, then add spinach and artichokes and toss until combined.

6. Serve with Parmesan.

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