Creamy chicken and mushroom rigatoni

This fast family pasta dinner, with chicken and mushroom in a creamy mustard sauce, is perfect comfort food for cool nights. Everyone will love curling up with a bowl to themselves.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Creamy chicken and mushroom rigatoni
  • 1 tablespoon olive oil
  • 40 gram butter
  • 1 kilogram chicken thigh fillets, chopped
  • 500 gram rigatoni pasta
  • 200 gram button mushrooms, sliced thickly
  • 2 clove garlic, crushed
  • 4 green onions (green shallots), sliced thinly
  • 600 millilitre light thickened cream
  • 1 tablespoon seeded mustard
  • 1/4 cup finely chopped fresh chives
  • salt and freshly ground black pepper
  • 1/2 cup (40g) parmesan cheese flakes


Creamy chicken and mushroom rigatoni
  • 1
    Heat oil and half the butter in a large frying pan; cook chicken, in batches, until chicken is browned all over. Remove from pan.
  • 2
    Meanwhile, add pasta to a large pan of boiling salted water; boil, uncovered, until just tender; drain, return to pan.
  • 3
    Add remaining butter to same frying pan; add mushrooms, cook, stirring, until well browned. Add garlic and onion; cook, stirring, until fragrant. Return chicken to pan.
  • 4
    Add cream and mustard; bring to boil. Reduce heat, simmer, uncovered, for about 5 minutes or until thickened slightly and chicken is cooked through. Stir in chives; season to taste with salt and pepper.
  • 5
    Add creamy chicken sauce to the pasta, toss gently.
  • 6
    Serve pasta with parmesan cheese flakes.

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