Creamy Chicken and Rigatoni
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Creamy Chicken and Rigatoni

Creamy Chicken and Rigatoni

with Sweet Peas

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!

Chef's Choice

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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

56 g

Green Peas

1 unit(s)


170 g


(Contains Wheat)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 unit(s)

Garlic, cloves

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

56 mL


(Contains Milk)

Not included in your delivery

0.31 tsp


½ tbsp


0.38 tsp


4 tbsp

Unsalted Butter*


Nutrition Values

Calories960 kcal
Fat44 g
Saturated Fat23 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber8 g
Protein56 g
Cholesterol225 mg
Sodium1090 mg
Trans Fat1.5 g
Potassium950 mg
Calcium300 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.


Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan


  • 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.

Cook chicken
  • 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.**
Cook rigatoni
  • 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.
Start sauce
  • 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.
Finish sauce and assemble pasta
  • 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.
Finish and serve
  • Thinly slice chicken.
  • Divide rigatoni between plates, then top with chicken.
  • Sprinkle remaining Parmesan over top.