Rigatoni with Creamy Cauliflower and Chicken Sauce
Rigatoni with Creamy Cauliflower and Chicken Sauce
Ingredients
- 1 lb (450 g) rigatoni
- ½ cup (40 g) panko breadcrumbs
- ¼ cup (60 ml) olive oil
- ¼ tsp red pepper flakes
- 2 boneless, skinless chicken breasts, cubed
- 5 cups (500 g) cauliflower, cut into small pieces
- 1 cup (250 ml) 15% cooking cream or 35% cream
- 6 cups (140 g) baby spinach
- ½ cup (35 g) Parmesan cheese, freshly grated, plus more for serving
Instructions
- In a pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the pasta cooking water. Drain the pasta.
- Meanwhile, in a large skillet over medium-high heat, cook the breadcrumbs in 1 tbsp (15 ml) of the oil, stirring constantly, until golden, about 2 minutes. Add the red pepper flakes. Season with salt. Set aside in a small bowl.
- In the same skillet, cook the chicken in 1 tbsp (15 ml) of the oil until nicely browned. Season with salt and pepper. Set the chicken aside on a plate.
- Still in the same skillet, cook the cauliflower in the remaining oil until tender and golden. Add the cream, spinach and Parmesan. Mix well until the cheese is melted and the sauce is smooth. Add the chicken and pasta. Mix to coat well in the sauce. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Serve the pasta in bowls. Sprinkle with the breadcrumbs and more Parmesan, if desired. Serve immediately.
Rigatoni with Creamy Cauliflower and Chicken Sauce