Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
• Add chopped onion to the same pot and cook until softened, about 3-4 minutes. Add minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for another minute until fragrant.
• Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pot. Add the rigatoni pasta, stirring to prevent sticking.
• Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally. The liquid should be mostly absorbed.
• Stir in the heavy cream, grated Parmesan cheese, and the cooked chicken. Cook for another 2-3 minutes, or until the sauce is creamy and the chicken is heated through.
• Stir in the fresh spinach until it wilts, about 1-2 minutes. Season with salt and black pepper to taste.
• Serve immediately.