This Italian Chicken & White Bean Pasta is a protein powerhouse, delivering over 50 grams of protein per serving while capturing the comforting spirit of Italian home cooking. Cannellini beans and tender chicken join forces with rigatoni and fresh spinach for a balanced, hearty dish. The real secret is finishing the pasta in the skillet with the sauce and a splash of pasta water, letting starches emulsify everything into a glossy, restaurant-worthy finish. A generous dusting of Parmesan and a hint of red pepper make each bite deeply satisfying and truly crave-worthy. Ready in under 40 minutes, it’s perfect for a weeknight feast that feels special.
Ingredients
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente (about 2 minutes less than package instructions). Reserve 1/2 cup of pasta water, then drain pasta (do not rinse).
While pasta cooks, pat chicken dry and season generously with salt, pepper, and Italian herbs. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sear 6-7 minutes per side, until golden and cooked through (internal temp 165°F/74°C). Transfer to a cutting board and rest 3 minutes, then slice into bite-sized strips.
In the same skillet, add remaining 1 tbsp olive oil and garlic. Sauté until fragrant, 30 seconds. Add cannellini beans and red pepper flakes (if using), season with salt and pepper, and cook 2 minutes, stirring gently.
Add spinach and toss until wilted, about 1-2 minutes.
Add drained pasta, sliced chicken, and reserved pasta water to the skillet. Toss to combine and finish cooking the pasta in the sauce for 2-3 minutes, allowing the starches to emulsify and sauce to thicken.
Remove skillet from heat. Sprinkle in Parmesan cheese and toss well until creamy and glossy. Taste and adjust seasoning as needed.
Serve hot, topped with extra Parmesan and a drizzle of olive oil if desired.