Chicken and Mushroom Rigatoni

Chicken and Mushroom Rigatoni
Every now and then I’ll get a hankering for pasta. My preference tends to lean more towards the white creamy types because I find the red sauces a little too sour for my taste, with the exception of Spaghetti Bolognese and Penne Arrabiata. I like my reds to have a combination of savory and sweet or spicy but never just tangy. So when I do make a red-based pasta sauce at home, I default to my own.

Chicken and Mushroom Rigatoni

Somewhere along the years, I gradually discovered my favorite pasta type to be linguini. Something about it just pulls me. Maybe it’s the sleek, flat lines and how neatly they fold onto each other. So whenever I can, I’ll always order Linguini Alfredo when I’m dining out. It gets a little boring eating out with me, I tend to default to the same thing 90% of the time. There are so many different pasta types and choices out there though, it’s always fun experimenting and trying something new.

Chicken and Mushroom Rigatoni

So in the spirit of trying something new, today I’ll be making Chicken and Mushroom Rigatoni. Even though its chunky appearance doesn’t make it look all that great (at least to me), the name flows nicely off the tongue. Rigatoni. Just saying it makes me feel Italian. Rrrrrigatoniiiiii. Okay, I’ll stop now. Rigatoni actually means ‘ridged’ in Italian which is why the noodles have their distinctive appearance.

Tying the chicken, mushrooms and rigatoni together is a creamy white sauce with a touch of nutmeg. It tastes great. Did I mention there’s Portobello? One of my favorite type of mushrooms. So if you’re like me and love mushrooms, this will be sealed deal.

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Rigatoni pasta with chicken sauteed in thyme and sage and Portobello mushrooms in a creamy white sauce with a hint of nutmeg.

Chicken and Mushroom Rigatoni

  • Author: The Cooking Jar
  • Yield: 4 1x


  • 1 lb. rigatoni pasta
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 cups Portobello mushrooms, cut into chunks
  • 1 shallot, minced
  • 1 tablespoon garlic, minced
  • 1/4 cup Parmesan cheese, grated
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon sage
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon parsley
  • Salt and pepper to taste


  1. In a dutch oven over medium high heat, pan-fry the chicken with olive oil, salt, pepper, thyme and some sage until the chicken is browned. Reserve the pan
  2. Bring a pot of salted water to boil and cook the rigatoni until al dente. Reserve 3/4 cup of pasta water then drain and set aside
  3. In the same pan used for the chicken, saute shallots and garlic until fragrant
  4. Add mushrooms and cook for 2 minutes, stirring to combine them with any browned food bits or fond leftover from the chicken
  5. Add chicken broth, heavy cream and 1/4 cup pasta water, mixing thoroughly
  6. Season with salt, pepper and nutmeg and simmer until the sauce reduced by half
  7. Add in the pasta, chicken and grated cheese, tossing to combine
  8. Simmer until the cheese has melted and the sauce has thickened slightly, adding more reserved pasta water if needed
  9. Dish and top with sprinkled parsley and serve hot with extra Parmesan on the side



  • Reply
    October 24, 2016 at 2:53 PM

    This sounds so good. I want to try it, but my sister cant have dairy. Is there anything you would suggest substituting the dairy with?

    • Reply
      The Cooking Jar
      October 26, 2016 at 4:22 PM

      I’m honestly not sure how to do it without dairy and haven’t tried experimenting with alternatives before so I’m a bit hesitant to make suggestions. Sorry, I can’t be more of a help, Hadassa!

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