This creamy and flavorful pasta dish is made with tender chicken, sautéed mushrooms, and a rich cream sauce. It’s perfect for a comforting weeknight dinner.
Rigatoni with chicken and mushrooms
Course: MainCuisine: ItalianDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
860
kcalCost
18-25
$Net Carbs
70
gTotal time
45
minutesIngredients
1 pound rigatoni
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces mushrooms, sliced
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Directions
- Cook the rigatoni in salted boiling water according to package instructions until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes.
- Remove from the skillet and set aside.
- In the same skillet, add the mushrooms and garlic and cook until the mushrooms are tender and browned, about 5 minutes.
- Add the chicken broth to the skillet and bring to a boil.
- Reduce the heat and simmer until the liquid has reduced by half.
- Add the heavy cream and Parmesan cheese to the skillet and stir until the sauce is smooth and creamy.
- Season with salt and pepper to taste.
- Add the cooked rigatoni to the skillet and toss to coat with the sauce.
- Serve hot with additional Parmesan cheese if desired.
