Creamy Chicken and Fresh Rigatoni
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Creamy Chicken and Fresh Rigatoni

Creamy Chicken and Fresh Rigatoni

with Roasted Squash and Cauliflower

Mac and cheese, please!!! Cook up your fresh pasta and roast some savoury squash and cauliflower. Dinner will be done before you can say onomatopoeia!

Optional Spice

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

Preparation Time25 minutes
Cooking Time


serving amount

340 g

Chicken Breast Tenders

227 g


(Contains Wheat)

237 mL


(Contains Milk)

170 g

Butternut Squash, cubes

56 g

Onion, chopped

1 cup

White Cheddar Cheese, shredded

(Contains Milk)

285 g

Cauliflower, florets

1 tsp

Chili Flakes

1 tsp

Garlic Salt

1 tbsp

All-Purpose Flour

(Contains Wheat)

7 g


Not included in your delivery

2 tbsp


(Contains Milk)

0.13 tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories1410 kcal
Fat87 g
Saturated Fat47 g
Carbohydrate90 g
Sugar12 g
Dietary Fiber8 g
Protein70 g
Cholesterol329 mg
Sodium1310 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.


Baking Sheet
Large Pot
Aluminum Foil
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan


Broil squash and cauliflower

Before starting, preheat the broiler to high. Add 10 cups warm water and 2 tsp salt (use same for 4 ppl) to a large pot. Cover and bring to a boil over high heat. Wash and dry all produce. Thinly slice chives. Cut cauliflower into bite-sized pieces. Add squash, cauliflower and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven until golden-brown and tender, 12-15 min.


Meanwhile, pat chicken dry with paper towels, then cut each tender in half crosswise. Season with garlic salt and pepper.

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter, then chicken. Cook, flipping occasionally, until cooked through, 5-6 min.** (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp butter per batch.)

Cook rigatoni

Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain and return rigatoni to the same pot, off heat.

Make cream sauce

Add onions to the pan with chicken. Cook, stirring occasionally, until softened, 1-2 min. Sprinkle flour over onions and chicken. Cook, stirring often, until coated, 1 min. Add cream, then bring to a boil. Cook, stirring often, until sauce thickens, 1 min.

Finish and serve

Add chicken and cream sauce, cheese, reserved pasta water, half the squash and cauliflower and 1 tbsp butter (dbl for 4 ppl) to the pot with rigatoni. Stir until cheese melts, 1 min. Divide rigatoni between bowls, then top with remaining squash and cauliflower. Sprinkle with chives and chili flakes, to taste.

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