Creamy Rigatoni Florentine

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender but firm to the bite, 8 to 10 minutes. Drain.

While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add chicken and sauté until no longer pink in the center, about 10 minutes; transfer to a plate.

Add mushrooms to the skillet and sauté until tender, 5 to 10 minutes. Add garlic; sauté until fragrant and golden, 1 to 2 minutes.

Stir spaghetti sauce, half-and-half, and Italian seasoning into the skillet. Reduce the heat to medium and cook, stirring occasionally, until sauce thickens, 10 to 15 minutes.

Return cooked chicken to the skillet, then add spinach. Cook until spinach is wilted, about 5 minutes.

Add cooked pasta and mozzarella cheese to the chicken and sauce; stir until melted. Garnish with Parmesan cheese and fresh basil.