Creamy Rigatoni with Chicken, Asparagus, Mushrooms, and Roasted Garlic
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
For the Roasted Garlic:
1 whole head of garlic
1 tbsp olive oil
Salt and pepper, to taste
For the Pasta:
12 oz rigatoni pasta (or any pasta you prefer)
2 tbsp olive oil (for cooking the chicken and vegetables)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup mushrooms, sliced (button or cremini)
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 cup grated Parmesan cheese
1/4 tsp crushed red pepper flakes (optional, for a little kick)
Fresh parsley, chopped (for garnish)
Instructions:
1. Roast the Garlic:
Preheat your oven to 375°F (190°C).
Slice the top off the head of garlic, drizzle with 1 tbsp olive oil, and wrap it in foil.
Roast in the oven for 30-35 minutes, until the garlic is soft and fragrant.
Once done, allow it to cool slightly. Squeeze the garlic cloves out of their skins and set aside.
2. Cook the Pasta:
While the garlic is roasting, bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions, until al dente (about 9-11 minutes).
Drain the pasta, reserving about 1/2 cup of pasta water. Set aside.
3. Cook the Chicken:
In a large skillet, heat 1 tbsp olive oil over medium-high heat.
Season the chicken pieces with salt and pepper, then add them to the pan.
Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from the skillet and set aside.
4. Sauté the Vegetables:
In the same skillet, add 1 tbsp olive oil.
Add the asparagus and sauté for 2-3 minutes, until slightly tender but still crisp. Remove and set aside.
Add the mushrooms to the skillet and sauté for another 3-4 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
5. Make the Cream Sauce:
Add the heavy cream and chicken broth to the skillet. Stir to combine.
Squeeze in the roasted garlic and mash it with a spoon into the sauce.
Bring the mixture to a simmer, stirring occasionally, until the sauce thickens slightly, about 3-4 minutes.
Stir in the Parmesan cheese and crushed red pepper flakes (if using). Continue to stir until the cheese melts into the sauce.
6. Combine Everything:
Add the cooked rigatoni and chicken to the skillet, tossing to coat in the creamy sauce.
Add the sautéed asparagus and stir until everything is well combined. If the sauce is too thick, add a little bit of the reserved pasta water to loosen it.
7. Serve:
Plate the creamy pasta and garnish with fresh parsley and extra Parmesan cheese, if desired.
Serve hot and enjoy!
🍽️ Serving Suggestions:
This dish is perfect on its own, but you can pair it with a side salad and garlic bread for a complete meal.
A crisp white wine like Chardonnay or Pinot Grigio pairs beautifully with the richness of the cream sauce.