Loading Video...

Chicken and Mushrooms with Rigatoni

If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe.
Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6 servings
Share This Recipe


2 tablespoons EVOO 

2 tablespoons butter

1 pound crimini or button mushrooms, sliced

3 to 4 cloves garlic, finely chopped

2 shallots, finely chopped

A few sprigs each fresh sage and thyme, finely chopped

Salt and freshly ground black pepper

2 tablespoons tomato paste

About 1/3 cup marsala or dry sherry

2 cups tomato passata or puree

1 cup chicken stock

1/2 cup heavy cream

2 cups poached chicken, in bite-size pieces

1 pound rigatoni

Freshly grated Parmigiano-Reggiano


  1. Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal. 
  2. Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.