HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chicken And Mushroom Rigatoni Pasta
Creamy Chicken and Mushroom Rigatoni Pasta

Creamy Chicken and Mushroom Rigatoni Pasta

with Lemon-Thyme and Parmesan

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Creamy mushroom pasta with juicy herby chicken...need we say more. Have your fork and spoon ready to devour this warm winter pasta!


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

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

454 g

Cremini Mushrooms

10 g


50 g


340 g



4 tbsp

Cream Cheese


¼ cup

Parmesan Cheese


12 g


Not included in your delivery

2 tbsp



1 tbsp


Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories637 kcal
Fat15 g
Saturated Fat6 g
Carbohydrate70 g
Sugar4 g
Dietary Fiber4 g
Protein54 g
Cholesterol126 mg
Sodium879 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.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Garlic Press
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to finish the chicken). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, peel, then thinly slice the shallot into 1/4 inch slices. Peel, then mince or grate the garlic. Quarter the mushrooms. Strip 2 tbsp lemon-thyme leaves off the stems.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the chicken. Sear until golden, 2-3 min per side. Remove the pan from the heat and transfer chicken to a baking sheet. Bake chicken in the middle of oven until chicken is cooked through, 12-14 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)


Meanwhile, add the rigatoni to the large pot with the boiling water. Cook, stirring occasionally, until tender, 10-12 min.


Meanwhile, heat the same pan over medium-high heat. When the pan is hot, add 2 tbsp butter, then mushrooms, shallots, garlic and remaining lemon-thyme. Cook, stirring occasionally, until mushrooms are golden-brown and butter melts, 5-6 min. Remove pan from heat and add cream cheese. Cook, stirring together, until cream cheese melts, 1 min. Set aside.


When the rigatoni is tender, reserve 1 cup pasta water and drain. Set aside. Heat the pan with the mushroom sauce over medium-high heat. Add the rigatoni, reserved pasta water and half the Parmesan. Cook, stirring together, until the sauce thickens slightly and coats the rigatoni, 2-3 min.


Thinly slice the chicken. Divide the mushroom pasta between plates and top with the chicken. Sprinkle over the remaining Parmesan.