Enjoy this chicken and mushroom rigatoni pasta with chicken sauteed in thyme and sage and Portobello mushrooms in a creamy white sauce with a hint of nutmeg.
This simple chicken and mushroom rigatoni pasta feature herbed chicken deliciously pan-seared in some thyme and sage on a bed of pasta smothered in a creamy pasta sauce.
Add in some baby Bella mushrooms sauteed with some shallots and garlic to make it even better. It’s an easy, comforting dish for pasta night like this creamy sun-dried tomato and spinach pasta, creamy salmon pasta with spinach, or Tuscan chicken pasta. So let’s start cooking.
CHICKEN AND MUSHROOM RIGATONI TIPS AND TRICKS
Pasta – I used rigatoni but other tube-type pasta work just as well. Or you can use spaghetti, linguine, fettuccine or angel hair pasta.
Add a drizzle of olive oil and salt to the pot while cooking the pasta. The oil prevents sticking and the salt evenly seasons each noodle from the inside out. It makes a difference!
Chicken – I used boneless, skinless chicken breasts in the recipe but you can also use boneless, skinless chicken thighs.
Mushrooms – You can get baby Bella mushrooms presliced to cut down on prep time or you can slice them up yourself. Feel free to use other kinds of mushrooms as well.
Parmesan cheese – Try to use freshly grated Parmesan cheese to add to the sauce. The pre-packaged shredded stuff usually clumps up when trying to incorporate it into a cream sauce and does not melt well.
And that’s about it! Enjoy your pasta night and serve with some garlic bread or garlic knots or a light salad.