Creamy Rigatoni with Shrimp, Spinach, Red Peppers & Grilled Chicken
A hearty, comforting pasta dish loaded with creamy flavor, charred chicken, and garlic bread on the side.
🧄 Ingredients:
For the pasta:
12 oz rigatoni
2 tbsp olive oil
1 lb shrimp, peeled and deveined
2 cups fresh spinach
1 red bell pepper, thinly sliced
4 garlic cloves, minced
1 cup heavy cream
½ cup grated Parmesan
Salt and black pepper to taste
Pinch of red pepper flakes (optional)
Chopped parsley for garnish
For the grilled chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt, pepper, and paprika to taste
For the garlic bread:
1 baguette or crusty loaf
3 tbsp butter, softened
1 garlic clove, minced
1 tbsp chopped parsley
Pinch of salt
📝 Instructions:
Cook the pasta according to package directions. Reserve ½ cup of pasta water and drain.
Grill the chicken:
Rub chicken with olive oil, salt, pepper, and paprika. Grill or pan-sear until golden and cooked through. Let rest, then slice.
Cook the shrimp:
In a large skillet with olive oil, sauté shrimp with a bit of salt and garlic until pink. Remove and set aside.
Make the sauce:
In the same pan, add more oil if needed. Sauté red peppers until tender, then add garlic and spinach. Stir until wilted. Add cream, Parmesan, salt, pepper, and red pepper flakes. Simmer until thickened. Stir in shrimp.
Combine:
Toss in the cooked rigatoni and add pasta water if needed. Mix well until the sauce clings beautifully.
Prepare garlic bread:
Mix butter, garlic, parsley, and salt. Spread on sliced bread and toast in oven at 375°F (190°C) for 5–8 minutes.
Serve:
Plate the pasta and top with grilled chicken slices and parsley. Add a piece of garlic bread on the side and let a few crumbs and sauce splatters stay for that cozy, lived-in touch.
Would you like a MidJourney prompt for this dish too?