Creamy Chicken and Rigatoni
with Sweet PeasCalories
:
990 kcalProtein
:
57g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Wheat
- Milk
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Triticale
- Wheat
Juicy pan-seared chicken takes centre stage and tops tonight's creamy masterpiece! Rounding out the cast of characters are the garlicky cream sauce, sweet peas and savoury Italian seasoning... need we say more!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Chicken Breasts
56 g
Green Peas
1 unit(s)
Shallot
170 g
Rigatoni
(Contains: Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Garlic, cloves
4.3 g
Italian Seasoning
(May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Triticale, Wheat)
120 g
Cream Sauce Base
(Contains: Milk)
Not included in your delivery
0.31 tsp
Pepper*
½ tbsp
Oil*
0.38 tsp
Salt*
4 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Calories990 kcal
Fat49 g
Saturated Fat27 g
Carbohydrate81 g
Sugar7 g
Dietary Fiber7 g
Protein57 g
Cholesterol235 mg
Sodium1450 mg
Trans Fat1.5 g
Potassium1050 mg
Calcium250 mg
Iron5 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.
Utensils
•Large Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Large Non-Stick Pan
•Colander
Cooking Steps
1
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Peel, then cut shallot into 1/4-inch slices.
- Peel, then mince or grate garlic.
2
- Pat chicken dry with paper towels. Season with half the Italian Seasoning, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden-brown, 1-2 min per side.
- Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
3
- Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain.
4
- Heat the same pan (from step 2) over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then shallots, peas and garlic. Cook, stirring often, until peas are tender, 4-5 min.
- Add remaining Italian Seasoning. Cook, stirring often, until coated, 1 min.
5
- Add Cream Sauce Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 1 min.
- Add cream, 2 tbsp (4 tbsp) butter and reserved pasta water. Cook, stirring frequently, until sauce thickens slightly, 1-2 min. Season with salt and pepper.
- Add rigatoni and half the Parmesan to the pan with sauce. Cook, stirring often, until rigatoni is coated, 1 min.
6
- Thinly slice chicken.
- Divide rigatoni between plates, then top with chicken.
- Sprinkle remaining Parmesan over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the creamy sauce, though some found it needed more seasoning or a thicker consistency.
- Ease of prep: Several found it easy to make, but a few noted it was complicated with many dishes to clean.
- Suggestions: Consider reducing Italian seasoning, adding more vegetables like mushrooms or spinach, and ensuring the sauce thickens properly.
- Portions: Some found it generous with leftovers, while others felt the portions were too small, especially for the chicken.
- Texture: A few noted the peas were too firm; consider cooking them longer for a softer texture.
