Sunday Supper Creamy Chicken Rigatoni

Hello friends today on the blog, Chicken Rigatoni for Sunday Supper. It’s been fun sharing my recipes with you. I hope you are enjoying them.This simple recipe is made with a pre-cooked rotisserie chicken or you can use chicken leftovers. It’s perfect for a cold weather Sunday supper. Eat it with a salad and your favorite artisan bread and your tummy will thank you. This easy recipe is delicious any time of the year.

What You Need

• 1 pre-made rotisserie chicken or 3-4 cups chicken breast leftovers (cut into bite sized pieces)
• 1 box 16 oz. Rigatoni pasta (or penne pasta) prepared as instructed (Reserve 1 cup pasta water)
• 1/2 cups green peas (fresh or frozen)
• 1 tsp. salt
• 1 tsp. white pepper
• 1 8 oz. can slice mushrooms
• 2 Tbsp. canola oil
• 1 Tbsp (butter)
• 2 cloves garlic (minced)
• 1 cup parmesan cheese (finely shredded) divided
• ½ cup mozzarella cheese (finely shredded)
• ½ cup milk (or cream)
• ½ cup chicken broth
• ¼ cup reserve cooking water cup fresh parsley (finely chopped) optional
• Large pasta pot
• Whisk
• Colander
• Bowl for pasta

Before You Start

Cook pasta as instructed on pasta box. Reserve 1 cup pasta water, drain pasta using your colander and pour into bowl, add butter stir and set aside. Chop chicken into bite sized pieces.

Let’s Make It!

Add oil to pot over medium heat sauté garlic until softened (about a minute) add pasta water, broth, milk and ½ cup parmesan cheese, mozzarella cheese, salt, pepper, whisk well to combine, add peas, mushrooms and chicken, stir to combine. Cook on low for 5-10 minutes Add remaining cheese stir and serve. If the sauce it too thin add more cheese! Serves 4

*Katie’s Tidbits add more cheese to the table for dining.

Wishing you a peaceful Sunday.