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.
/ serving 4 people
/ serving 4 people
Salt and Pepper*
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.