Creamy Chicken and Mushroom Rigatoni Pasta
with Lemon-Thyme and Parmesan
Creamy mushroom pasta with juicy herby chicken...need we say more. Have your fork and spoon ready to devour this warm winter pasta!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
680 g
Chicken Breasts
454 g
Cremini Mushrooms
10 g
Lemon-Thyme
50 g
Shallot
340 g
Rigatoni
(Contains: Wheat)
4 tbsp
Cream Cheese
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
12 g
Garlic
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
