Pan-Seared Chicken

Pan-Seared Chicken

with Rigatoni, Broccoli and Parmesan

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Creamy pasta dishes are king in our eyes and this dish is no exception! Tender chicken in a thyme scented sauce gives us all we crave and we hope it does the same for you! Enjoy!


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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

340 g



227 g

Broccoli, florets

113 g

Onion, chopped

12 g


½ cup

Parmesan Cheese


4 tbsp

Cream Cheese


2 unit

Chicken Demi-Glace

(ContainsMilk/Lait, Sulphites/Sulfite)

10 g


Not included in your delivery

1 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories818 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate81 g
Sugar5 g
Dietary Fiber4 g
Protein60 g
Cholesterol136 mg
Sodium558 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Garlic Press
Measuring Cups
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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When cooking the pasta, starch is released into the water; the starchy pasta water helps to thicken this sauce, without adding extra ingredients.

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, cut any large broccoli florets into bite-size pieces. Strip 2 tbsp thyme leaves off the stems. Peel, then mince or grate the garlic.


Meanwhile, add the rigatoni to the large pot with the boiling water. Cook, uncovered, stirring occasionally, until the rigatoni is almost tender, 11-12 min. (NOTE: You will finish cooking the rigatoni in Step 4 with the broccoli!)


Meanwhile, pat the chicken dry with paper towels, then cut each breast into 1-inch cubes. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then chicken. Cook, stirring occasionally, until golden and cooked through, 7-8 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)


Meanwhile, when the rigatoni is almost tender, add the broccoli to the same pot. Blanch, until the broccoli is brighter in colour, 1-2 min. Reserve 1 cup pasta water, then drain the rigatoni and broccoli. Return to the same pot, then set aside.


When the chicken is done, add onions, thyme and garlic to the pan. Cook, stirring often, until the onions soften, 3-4 min. Remove the pan from heat. Add the chicken mixture to the pot with the rigatoni and broccoli. Set aside. Heat the same pan over medium heat. When the pan is hot, add the reserved pasta water, cream cheese and demi-glace. Whisk together until thickened, 1-2 min.


Add sauce and half the Parmesan to the pot with the rigatoni. Heat the pot over low heat. Stir together until chicken is coated and warmed through, 2 min. Divide pasta between bowls. Sprinkle over the remaining Parmesan.