Serves 4
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  1. Heat the oil in a pan over a medium-high heat and cook the pancetta cubes until golden and crisp. Transfer to a plate using a slotted spoon and set aside.
  2. Add the chicken to the pan and cook for 4-5 minutes until golden on all sides. Reduce the heat and add the paprika and Italian seasoning. Season with salt and pepper.
  3. Continue cooking for 5-6 minutes longer until the chicken is completely cooked through. Add the garlic and cook for one minute.
  4. Add the cherry tomatoes, spinach and chilli flakes. Return the pancetta to the pot.
  5. Add the cream and bring to the boil. Reduce the heat to a simmer and stir in half of the Parmesan. Allow the cheese to melt and then remove from the heat. Season to taste.
  6. Bring a large pan of salted water to a boil over a high heat and cook the rigatoni according to package instructions.
  7. Drain the pasta, add to the sauce and toss through. Serve immediately, sprinkled with the remaining cheese, some extra chilli flakes and black pepper.

Nutrition Facts

Per serving: 735kcals, 30.7g fat (9.9g saturated), 61.7g carbs (4.6g sugars), 54.7g protein, 3.8g fibre, 0.951g sodium