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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

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  • Author: The Cooking Jar
  • Total Time: 30 minutes
  • Yield: 4 1x


Chicken and mushroom rigatoni with chicken seared in thyme and sage, and Portobello mushrooms in a creamy white sauce with a hint of nutmeg.


Units Scale
  • 1 lb. rigatoni pasta
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 oz. baby Portabella mushrooms, sliced
  • 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
  • Salt and pepper to taste
  • Fresh parsley to garnish, chopped


  1. Bring a pot of salted water to boil and cook the rigatoni until al dente. Reserve 1/4 cup of pasta water then drain and set aside.
  2. Meanwhile, in a dutch oven over medium-high heat, sear the chicken with some olive oil, salt, pepper, thyme and some sage until the chicken is browned. Set aside.
  3. In the same pan, saute shallots and garlic until fragrant.
  4. Add the mushrooms and cook until the mushrooms have cooked down, about 2 minutes.
  5. Add in chicken broth and deglaze the pan, scraping up any browned bits.
  6. Reduce heat to medium and pour in heavy cream, 1/4 cup of the reserved pasta water and add in Parmesan cheese. Stir until the cheese has melted into the sauce.
  7. Season with salt, pepper and nutmeg and simmer until the sauce is reduced by half or coats the back of a spoon.
  8. Add in the pasta and toss to combine with the sauce.
  9. Dish and serve hot topped with the chicken and fresh parsley.
  • Prep Time: 10 mins
  • Cook Time: 20 mins