This is a clone of a recipe I’ve enjoyed at Ruby’s Cafe in SoHo. The goal is a garlicky cream sauce that doesn’t feel too heavy.

  • 8 servings
  • 10 mins
  • 20 mins
  • 30 mins


  • 1.5 pounds boneless skinless chicken breast, in small bite sized chunks
  • 16 ounces Rigatoni or Farfalle, cooked according to directions
  • 1 tablespoon butter
  • 1/2 teaspoon black pepper
  • salt
  • nutmeg
  • 1 tablespoon paprika
  • 3 cups baby spinach or arugala
  • 4 oz. onion, diced
  • 7 oz. sun-dried tomatoes, sliced into thin strips
  • 4 oz heavy cream
  • 4 oz. chicken stock
  • 3 cloves garlic, minced
  • 2 oz. white wine or brandy
  • 4 oz. parmesan cheese, grated


  • Cook the pasta according to the directions. You want it to be on the al dente side.
  • Melt the butter in a 12 inch skillet. Season the chicken liberally with salt, black pepper, and paprika, and brown the chicken pieces for 3 minutes on each side.
  • Add the garlic, onion, and sun-dried tomatoes and stir until the onion is translucent and the garlic softens. Add the white wine and let the liquid reduce.
  • Add the cream, chicken stock, nutmeg, and cheese and heat on low until the cream is bubbling softly to thicken the sauce.
  • Combine the pasta and spinach in a large bowl. Pour the hot cream sauce directly on top and stir to coat the pasta and wilt the spinach.
  • Serve and top with extra parmesan cheese as needed.