Baked Chicken and Mushroom Rigatoni

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Something about a warm alfredo with mushrooms and chicken will get me any time. its probably the stickiness of the cheese and pasta that really does it for me. I absolutely love rigatoni because it hold sauce and other ingredients so well like mini cannelloni’s each bite like a little surprise. This time I decided to do something a little different to add a whole other level of comfort by of course adding more cheese to the top! Try it out! its exactly what you need .


  • 2 chicken breast
  • 1lb rigatoni
  • 8 oz cremini or button mushrooms sliced
  • 4 cups half and half
  • 1/2 cup white wine
  • 4Tb butter
  • 2Tb flour
  • pepper
  • salt
  • 2 cloves garlic
  • 4oz baby spinach
  • olive oil
  • mozzarella cheese (for the top)
  • 1Tb parsley for garnish


  • Boil rigatoni according to package instructions. Drain and set to the side.
  • split chicken breast in half and season liberally with salt and pepper
  • heat cast iron and sear chicken on both sides for 4 minutes on each side till cooked through
  • throw mushrooms in pan after chicken and brown for 2 minutes toss with salt, pepper and 1tb olive oil
  • in a pan combine flour and butter once combined add in half and half bring to boil
  • add in garlic, and white wine let simmer for 10 minutes season with salt and pepper.
  • while the sauce is in the pan add in cooked pasta , cooked and chopped chicken, fresh baby spinach, and mushrooms
  • toss to combine at this point the spinach will wilt, if you want to add extra cheese and black pepper this is the time!
  • Scoop pasta into baking tray or personal pans top with mozzarella and parmesan cheese broil till golden brown and bubbly for about 4 minutes. Top with parsley after coming out of oven (so you don’t burn it). Serve and enjoy

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