Roasted Chicken Rigatoni with Mushrooms and Broccoli Sauce
Elevate your pasta nights with this Roasted Chicken Rigatoni with Mushrooms and Broccoli Sauce, a comforting yet nutritious dish that’s ready to impress. Tender, oven-roasted chicken breasts are seasoned to perfection and paired with al dente rigatoni, while a velvety broccoli and cream sauce adds a burst of flavor and wholesome goodness. Sautéed cremini mushrooms infuse the dish with earthy richness, balanced by the creaminess of Parmesan cheese and a hint of garlic. Perfect for a cozy weeknight dinner or a weekend gathering, this pasta recipe combines hearty ingredients, vibrant vegetables, and a touch of indulgence for a meal that’s satisfying and irresistibly delicious. Simple to prepare yet decadent, it’s a must-try for fans of creamy pasta dishes!
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 2 pieces chicken breasts
- 2 cups broccoli
- 8 oz cremini mushrooms
- 3 tbsp olive oil
- 2 tbsp butter
- 3 pieces garlic cloves
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Rub the chicken breasts with 1 tablespoon of olive oil, salt, black pepper, and paprika. Place them on a baking sheet and roast in the preheated oven for 25-30 minutes, or until fully cooked. Remove from the oven and let rest for 5 minutes before slicing into bite-sized pieces.
While the chicken is baking, boil a large pot of salted water. Cook the rigatoni according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta, and set aside.
Steam the broccoli until tender, about 5-7 minutes. Transfer to a blender or food processor along with the chicken broth and heavy cream. Blend until smooth and set aside.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are tender and browned. Season with a pinch of salt and red pepper flakes (if using).
Pour the blended broccoli sauce into the skillet with the mushrooms and stir to combine. Cook for another 3-5 minutes, stirring occasionally.
Stir in the grated Parmesan cheese and mix until the sauce is creamy. Adjust the seasoning with salt and black pepper to taste.
Add the cooked rigatoni to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, stir in a bit of the reserved pasta water to reach your desired consistency.
Gently fold the roasted chicken pieces into the pasta.
Serve warm, garnished with fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 4558 mg | 198% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 13.6 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 740 mg | 57% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2444 mg | 52% | |
*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.
