Chicken, Mushroom and Sun-Dried Tomato Pesto Rigatoni
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Chicken, Mushroom and Sun-Dried Tomato Pesto Rigatoni

Chicken, Mushroom and Sun-Dried Tomato Pesto Rigatoni

with Parmesan Cheese

A familiar and delicious pasta dish full of flavor and heartiness. Inspired by "Hunter" stews, this recipe brings together tender pieces of chicken, earthy mushrooms and a lightly tomato sauce for ultimate comfort and tasty satisfaction.


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

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

280 g

Chicken Thighs

170 g


(Contains Wheat)

113 g


56 g

Yellow Onion, chopped

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

1 tbsp

Cream Sauce Spice Blend

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

1 unit(s)

Beef Broth Concentrate

Not included in your delivery

½ tbsp


0.13 tsp


0.13 tsp


1 tbsp


(Contains Milk)


Nutrition Values

Calories750 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate76 g
Sugar6 g
Dietary Fiber6 g
Protein46 g
Cholesterol155 mg
Sodium1140 mg
Trans Fat0.5 g
Potassium900 mg
Calcium175 mg
Iron7 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
Large Non-Stick Pan


Cook rigatoni
  • Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1 cup (2 cups) pasta water, then drain and return rigatoni to the same pot, off heat.
  • Meanwhile, slice mushrooms.
  • Heat a large non-stick pan over medium-high heat.
  • Pat chicken dry with paper towels, then on a clean cutting board, cut into 1-inch pieces. Season with salt and pepper.
Cook chicken
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden-brown, 1-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)
  • Transfer chicken to a plate. Reserve fat in pan.(NOTE: It's okay if chicken doesn't cook all the way through in this step.)
  • Reheat the same pan over medium.
  • Add 1 tbsp (2 tbsp) butter, then onions and mushrooms. Season with salt and pepper. Cook, stirring often, until softened, 5-6 min.
  • Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
  • Add pesto, broth concentrate and 1 cup (2 cups) water to the pan, then stir to combine.
  • Bring to a simmer, then reduce heat to medium. Return chicken to the pan.
  • Cover and cook until sauce thickens slightly and chicken is cooked through, 2-4 min.**
  • Add chicken and sauce to the pot of rigatoni. Stir to combine. (TIP: For a looser consistency, add reserved pasta water 1-2 tbsp at a time.)
  • Divide pasta and chicken as well as any remaining sauce between bowls.
  • Sprinkle cheese over top.
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