Chicken Breasts, Mushroom and Sun-Dried Tomato Pesto Rigatoni
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Chicken Breasts, Mushroom and Sun-Dried Tomato Pesto Rigatoni

Chicken Breasts, Mushroom and Sun-Dried Tomato Pesto Rigatoni

with Parmesan Cheese

A familiar and delicious pasta dish full of flavor and heartiness. Inspired by "Hunter" stews, this recipe brings together tender pieces of chicken, earthy mushrooms and a lightly tomato sauce for ultimate comfort and tasty satisfaction.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

2 unit(s)

Chicken Breasts

170 g


(Contains Wheat)

113 g


56 g

Yellow Onion, chopped

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 unit(s)

Beef Broth Concentrate

Not included in your delivery

½ tbsp


0.13 tsp


0.13 tsp


1 tbsp


(Contains Milk)


Nutrition Values

Calories780 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate75 g
Sugar6 g
Dietary Fiber6 g
Protein56 g
Cholesterol150 mg
Sodium1000 mg
Trans Fat0.5 g
Potassium1100 mg
Calcium150 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Cook rigatoni
  • Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1 cup (2 cups) pasta water, then drain and return rigatoni to the same pot, off heat.
  • Meanwhile, slice mushrooms.
  • Heat a large non-stick pan over medium-high heat.
  • Pat chicken dry with paper towels, then on a clean cutting board, cut into 1-inch pieces. Season with salt and pepper.
Cook chicken
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden-brown, 1-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)
  • Transfer chicken to a plate. Reserve fat in pan.(NOTE: It's okay if chicken doesn't cook all the way through in this step.)
Cook veggies
  • Reheat the same pan over medium.
  • Add 1 tbsp (2 tbsp) butter, then onions and mushrooms. Season with salt and pepper. Cook, stirring often, until softened, 5-6 min.
  • Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
Cook sauce
  • Add pesto, broth concentrate and 1 cup (2 cups) water to the pan, then stir to combine.
  • Bring to a simmer, then reduce heat to medium. Return chicken to the pan.
  • Cover and cook until sauce thickens slightly and chicken is cooked through, 2-4 min.**
Finish and serve
  • Add chicken and sauce to the pot of rigatoni. Stir to combine. (TIP: For a looser consistency, add reserved pasta water 1-2 tbsp at a time.)
  • Divide pasta and chicken as well as any remaining sauce between bowls.
  • Sprinkle cheese over top.
Modularity Step (under step 2)

If you've opted to get chicken breasts, prep and cook them in the same way the recipe instructs you to prep and cook the chicken thighs.

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