Cooking Tips
Creamy Rigatoni Pasta with Juicy Chicken Meatballs, Spinach & Ricotta
Golden chicken meatballs and rigatoni in a buttery garlic Parmesan sauce with wilted spinach and dollops of creamy ricotta.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This pasta has everything in one bowl: juicy chicken meatballs browned in olive oil, rigatoni folded through a butter, garlic and Parmesan cream sauce, spinach wilted in at the last minute, and cool dollops of ricotta with lemon on top. The ricotta is not stirred in — it sits in creamy pockets against the hot pasta, which is exactly the contrast that makes the dish. It is rich without being heavy, and it feeds a table happily.
Ingredients
For the juicy chicken meatballs: 1 lb ground chicken; 1/2 cup breadcrumbs; 1 large egg; 1/4 cup grated Parmesan cheese; 3 garlic cloves, minced; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil.
For the creamy rigatoni pasta: 12 oz rigatoni pasta; 2 tbsp unsalted butter; 3 garlic cloves, minced; 3/4 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 1/2 tsp Italian seasoning; 1/2 tsp black pepper.
For the spinach & ricotta: 2 cups fresh baby spinach; 3/4 cup whole milk ricotta cheese; 1 tbsp olive oil; 1 tbsp fresh lemon juice; 1/4 tsp garlic powder; salt and pepper, to taste.
For garnishing: 2 tbsp fresh parsley, chopped; 1/4 cup grated Parmesan cheese; freshly cracked black pepper; extra creamy ricotta cheese.
Method
Combine the ground chicken, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, garlic powder, salt and pepper. Mix gently and roll into small meatballs.
Heat the olive oil in a large pan over medium-high heat. Brown the meatballs on all sides, about 8–10 minutes, until they reach 165°F (74°C). Remove and set aside.
Boil the rigatoni in salted water until just al dente. Reserve a cup of pasta water before draining.
Melt the butter in the same pan, soften the garlic for 30 seconds, then add the cream, chicken broth, Parmesan, Italian seasoning and pepper. Simmer gently for 3 minutes.
Add the drained rigatoni and a splash of pasta water, tossing until coated. Fold in the spinach until just wilted, then return the meatballs to the pan.
Serve with dollops of ricotta mixed with the olive oil, lemon juice, garlic powder, salt and pepper, plus parsley, extra Parmesan and cracked black pepper.
Cooking Tips
Ground chicken dries out fast — pull the meatballs at 165°F and no further, and do not overwork the mix.
The reserved pasta water is what turns the sauce glossy and clingy instead of thin.
Wilt the spinach off high heat; overcooked spinach goes dark and stringy.
Frequently asked questions
Can I use store-bought chicken meatballs?
Yes — brown them the same way and finish in the sauce. Check they reach 165°F (74°C) before serving.
Can I swap the ricotta?
Yes — mascarpone or a spoonful of cream cheese gives a similar creamy contrast, though ricotta's lightness suits the dish best.