Introduction
Creamy rigatoni with chicken and mushrooms is a delightful dish that combines tender pasta, juicy chicken, and earthy mushrooms, all enveloped in a rich and creamy sauce. This recipe is perfect for a family dinner or a cozy night in, offering comfort and flavor with every bite.
Detailed Ingredients with measures
12 ounces dry rigatoni pasta
1 pound boneless, skinless chicken breasts
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons olive oil, divided
8 ounces cremini mushrooms, sliced
1 onion, finely diced
4 cloves garlic, minced
¼ cup dry white wine
1 cup reserved pasta cooking water
½ cup low-sodium chicken broth
½ cup heavy cream, room temperature
¼ cup freshly grated Parmesan cheese, plus more for garnish
Chopped fresh parsley (optional, for garnish)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4
Instructions
1. Cook the rigatoni pasta according to package instructions. Before draining, reserve 1 cup of the pasta cooking water. Set the drained pasta aside.
2. Pat the chicken breasts dry and cut them into bite-sized pieces. Season with kosher salt and ground black pepper.
3. In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken pieces and cook until browned and fully cooked, approximately 5 minutes. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.
4. In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced cremini mushrooms and sauté until they become golden brown, about 5 minutes. Remove the mushrooms from the pan and set aside.
5. Add the finely diced onion to the pan and sauté for 2-3 minutes until golden. Add the minced garlic and sauté for an additional minute until fragrant.
6. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes until the wine reduces slightly.
7. Add the reserved pasta cooking water and low-sodium chicken broth to the pan. Bring the mixture to a simmer.
8. Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for a few minutes until it thickens slightly.
9. Return the cooked chicken and mushrooms to the pan, stirring to combine.
10. Add the cooked rigatoni pasta to the pan, tossing everything together to ensure the pasta is well coated with the sauce.
11. Stir in the freshly grated Parmesan cheese until it melts into the sauce.
12. If the sauce is too thick, add a bit more reserved pasta cooking water to reach the desired consistency.
13. Taste and adjust seasoning with additional salt and pepper if needed.
14. Serve the pasta hot, garnished with additional Parmesan cheese and chopped fresh parsley if desired.
Detailed Directions and Instructions
1. Cook the Pasta
Cook the rigatoni pasta according to package instructions. Before draining, reserve 1 cup of the pasta cooking water. Set the drained pasta aside.
2. Prepare the Chicken
Pat the chicken breasts dry and cut them into bite-sized pieces. Season with kosher salt and ground black pepper.
3. Cook the Chicken
In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken pieces and cook until browned and fully cooked, approximately 5 minutes. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.
4. Sauté the Mushrooms
In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced cremini mushrooms and sauté until they become golden brown, about 5 minutes. Remove the mushrooms from the pan and set aside.
5. Sauté the Onion
Add the finely diced onion to the pan and sauté for 2-3 minutes until golden. Add the minced garlic and sauté for an additional minute until fragrant.
6. Add the Wine
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes until the wine reduces slightly.
7. Combine Broth and Cooking Water
Add the reserved pasta cooking water and low-sodium chicken broth to the pan. Bring the mixture to a simmer.
8. Incorporate Heavy Cream
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for a few minutes until it thickens slightly.
9. Return Chicken and Mushrooms
Return the cooked chicken and mushrooms to the pan, stirring to combine.
10. Add the Pasta
Add the cooked rigatoni pasta to the pan, tossing everything together to ensure the pasta is well coated with the sauce.
11. Stir in Parmesan Cheese
Stir in the freshly grated Parmesan cheese until it melts into the sauce.
12. Adjust Sauce Consistency
If the sauce is too thick, add a bit more reserved pasta cooking water to reach the desired consistency.
13. Taste and Adjust Seasoning
Taste and adjust seasoning with additional salt and pepper if needed.
14. Serve the Dish
Serve the pasta hot, garnished with additional Parmesan cheese and chopped fresh parsley if desired.
Notes
Chicken Cooking Tip
Ensure that the chicken is cooked through by checking that the internal temperature reaches 165°F.
Pasta Cooking Water
The reserved pasta cooking water helps to thicken the sauce and adds flavor, so do not skip this step.
Wine Substitution
If you prefer not to use wine, you can substitute it with more chicken broth or a splash of lemon juice for acidity.
Herb Variations
Feel free to add other fresh herbs like basil or thyme for additional flavor.
Texture Adjustment
The sauce can be adjusted to your liking by adding more or less heavy cream and pasta water for a creamier or lighter sauce.
Cook techniques
Cooking Pasta
Start by boiling water in a large pot, adding salt, and cooking the rigatoni according to package instructions to achieve al dente texture. Before draining, remember to reserve a cup of the pasta cooking water for later use.
Cooking Chicken
Pat the chicken breasts dry, season with kosher salt and black pepper, and then sauté in olive oil over medium-high heat. Cook until browned and the internal temperature reaches 165°F, about 5 minutes.
Sautéing Vegetables
In the same pan, add more olive oil and sauté cremini mushrooms until golden brown. Then, cook diced onions until golden, followed by garlic until fragrant, enhancing flavor while allowing each ingredient to develop its taste.
Deglazing the Pan
After sautéing, pour in dry white wine, scraping any browned bits from the pan. This adds depth and richness to the dish, ensuring nothing is wasted.
Making the Sauce
Add reserved pasta cooking water and low-sodium chicken broth, bring to a simmer, and stir in heavy cream. Allow the sauce to thicken gently, ensuring it achieves a creamy consistency.
Combining Ingredients
After the sauce has thickened, return the cooked chicken and mushrooms to the pan, then add the rigatoni. Toss everything together thoroughly to ensure even coating.
Finishing with Cheese
Stir in freshly grated Parmesan cheese into the dish, allowing it to melt and create a seamless, cheesy sauce that binds the ingredients together.
Adjusting Consistency and Seasoning
If the sauce is too thick, gradually add more reserved pasta cooking water to reach the desired consistency. Taste and adjust seasonings with salt and pepper before serving.
FAQ
Can I use a different type of pasta?
Yes, you can substitute rigatoni with other pasta types like penne or fusilli, but cooking times may vary.
What can I substitute for heavy cream?
You can use a mixture of milk and butter or a dairy-free alternative like coconut milk for a lighter version.
How can I make this dish vegetarian?
You can omit the chicken and add more vegetables like spinach, zucchini, or bell peppers for a hearty vegetarian option.
Is it necessary to use white wine in the recipe?
While white wine adds flavor, you can omit it and use additional chicken broth or lemon juice for acidity.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding some water or broth if it seems dry.
Conclusion
This creamy rigatoni with chicken and mushrooms is a delightful dish that combines tender pasta with savory flavors, creating a hearty meal perfect for any occasion. The addition of white wine and chicken broth enhances the depth of the sauce, while Parmesan cheese adds a wonderful creamy finish. With simple ingredients and straightforward preparation, this recipe promises satisfaction for both family and guests alike.
More recipes suggestions and combination
Vegetable Rigatoni
Replace chicken with a mix of seasonal vegetables such as bell peppers, zucchini, and spinach for a lighter, vegetarian option.
Cajun Chicken Pasta
Add Cajun seasoning to the chicken before cooking for a spicy twist, and consider using andouille sausage for extra flavor.
Lemon Garlic Shrimp Rigatoni
Swap out the chicken for shrimp and add freshly squeezed lemon juice for a bright, zesty flavor.
Spinach and Ricotta Stuffed Rigatoni
Use larger rigatoni pasta,Stuff with ricotta cheese and fresh spinach, then bake in a marinara sauce topped with mozzarella.
Prosciutto and Peas Rigatoni
Incorporate crispy prosciutto and sweet green peas into the dish for a sophisticated yet simple touch.
Pesto Chicken Rigatoni
Stir in basil pesto with the cream for an aromatic, herbaceous version of this pasta dish.
Sun-Dried Tomato and Artichoke Rigatoni
Mix in chopped sun-dried tomatoes and artichoke hearts for a Mediterranean flair that pairs beautifully with the creamy sauce.
