Creamy Chicken Mushroom Rigatoni
A creamy chicken mushroom rigatoni bake that is perfect for weeknights.
Servings: 6
Ingredients
- 12 oz baby bella mushrooms quartered
- 12 oz shiitake mushrooms sliced
- ½ medium sweet onion julienned
- 4 cloves garlic minced
- ⅓ cup olive oil
- 2 tsp kosher salt diamond crystal
- 1 tsp fresh cracked black pepper
- 1 tsp garlic powder
- 1 tbsp fresh rosemary finely chopped
- 2 tbsp fresh thyme
Pasta
- 1 lb rigatoni pasta
- 2 cups ricotta cheese
- 1 cup gruyere cheese shredded
- 1 cup fontina cheese shredded
- 1 cup heavy cream
- 2 cup reserved pasta water
- 2 cup roasted chicken diced
- 1 cup sun dried tomatoes chopped
- 1 tsp red pepper flakes
- 3 cup fresh spinach, chopped packed
- ¾ cup pecorino cheese grated
Instructions
- Preheat oven to 425°F.
- Toss mushrooms, onions, olive oil, salt, pepper, garlic powder, rosemary, and thyme in a bowl until coated.
- Spread mixture on a parchment-lined baking sheet. Roast 15 minutes or until browned.
- While mushrooms are roasting, cook rigatoni just shy of al dente. Reserve two cups pasta water.
- Add par-cooked pasta, cheeses, cream, pasta water, chicken, tomatoes, red pepper flakes, and spinach to a large bowl. Mix to combine.
- Add roasted vegetables to pasta, then transfer the mixture to an oven-safe dish and cover with foil.
- Bake for 20–25 minutes. Remove foil, top with pecorino, and bake and additional five minutes or until cheese is melted and edges of pasta are browned.
- Rest for a few minutes, before serving hot.