Step 1

Bring a pot of salted water to a boil and cook the rigatoni until just before al dente.

Step 2

Saute the onions and garlic in olive oil over medium-high heat until fragrant.

Step 3

Add chicken and cook until chicken is no longer pink.

Step 4

Season with salt, pepper and Italian seasoning and toss to combine.

Step 5

Add mushrooms and simmer until the mushrooms cook down and liquid evaporates, about 10 minutes.

Step 6

Drain the pasta and rinse with cold water to stop the cooking process.

Step 7

In a large mixing bowl, combine the pasta, chicken mixture, tomatoes with their liquid, spinach, cream cheese and sugar. Mix thoroughly.

Step 8

Transfer to a 9×13 casserole dish and top with mozzarella cheese.

Step 9

Bake uncovered at 375°F for 15 minutes until cheese melts and is bubbly.

Step 10

Broil for 2-3 minutes to get a golden crust.

Step 11

Dish and serve hot.

Step 12

Enjoy!