Rigatoni with Chicken and a Mushroom Sauce
Indulge in the rich, savory flavors of this comforting Rigatoni with Chicken and Mushroom Sauce, a perfect harmony of tender pasta, juicy chicken, and a velvety cream sauce infused with garlic and earthy mushrooms. This recipe combines hearty rigatoni pasta with golden seared chicken and a luscious sauce made from a blend of butter, chicken stock, heavy cream, and Parmesan cheese, creating a dish that's both satisfying and easy to make. With a touch of fresh parsley for brightness and just 45 minutes from start to finish, this meal is ideal for busy weeknights or an elegant dinner with friends. Whether you're seeking a decadent mushroom pasta recipe or a versatile chicken dinner, this dish will quickly become a favorite in your rotation!
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 pieces Garlic cloves
- 250 grams Mushrooms
- 1 tablespoon All-purpose flour
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente, then drain and set aside.
Season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter.
Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant.
Slice the mushrooms thinly and add them to the skillet. Cook the mushrooms for 5-7 minutes, stirring frequently, until softened and browned.
Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute to remove the raw flour taste.
Gradually add the chicken stock, stirring constantly to combine and create a smooth sauce. Let the mixture simmer for 2-3 minutes until slightly thickened.
Stir in the heavy cream and let it cook for another 2 minutes, ensuring a smooth and creamy sauce.
Add the grated Parmesan cheese to the sauce and stir until melted and well combined. Taste and adjust seasoning with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper, if needed.
Return the sliced chicken to the skillet and toss to coat it in the sauce.
Add the cooked rigatoni to the skillet and gently toss to ensure the pasta is evenly coated with the sauce and distributed with the chicken and mushrooms.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
2576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 4081 mg | 177% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 11.6 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 691 mg | 53% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1484 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
