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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!

Allergens:Wheat/BléMilk/Lait

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

454 g

Cremini Mushrooms

10 g

Lemon-Thyme

50 g

Shallot

340 g

Rigatoni

(ContainsWheat/Blé)

4 tbsp

Cream Cheese

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

12 g

Garlic

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Garlic Press
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Baking Sheet
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**)

3

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

4

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.

5

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.

6

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