Creamy Chicken and Mushroom Rigatoni

Instructions

1. 1

   Bring a large pot of salted water to boil. Cook rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining.

2. 2

   While pasta cooks, season chicken pieces with salt and pepper. Clean and slice mushrooms into bite-sized pieces. Mince garlic and finely chop shallot.

3. 3

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 74°C/165°F). Transfer to a plate and set aside.

4. 4

   In the same skillet, add remaining olive oil and butter. Add mushrooms in a single layer and cook without stirring for 3-4 minutes until golden brown on one side.

5. 5

   Stir mushrooms and continue cooking for another 3-4 minutes until well-browned. Season with salt and pepper.

6. 6

   Add shallot and garlic to the pan, sauté for 1 minute until fragrant.

7. 7

   Pour in white wine to deglaze the pan, scraping up any browned bits. Let it reduce by half, about 2 minutes.

8. 8

   Lower heat to medium and add heavy cream and fresh thyme. Simmer for 3-4 minutes until slightly thickened.

9. 9

   Return chicken to the skillet and add drained rigatoni along with half the parmesan cheese. Toss to combine, adding pasta water a little at a time until sauce reaches desired consistency.

10. 10

    Remove from heat, stir in remaining parmesan and fresh parsley. Taste and adjust seasoning.

11. 11

    Serve immediately in warmed bowls, garnished with extra parmesan and parsley if desired.