Creamy Mushroom Garlic Chicken

Creamy Mushroom Garlic Chicken combines juicy bite‑size chicken thigh pieces, earthy mushrooms, and a silky double‑cream sauce tossed with rigatoni. The garlic and cracked black pepper give it a bright punch, while Parmesan adds a nutty finish—perfect for a quick, comforting weeknight dinner.

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Ingredients

• 12 oz rigatoni pasta
• 1 lb boneless chicken thigh, cut into 1‑inch chunks
• 8 oz sliced mushrooms
• 4 cloves garlic, minced
• 1 cup double cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp cracked black pepper

Step-by-Step Instructions

1. 1. Bring a large pot of salted water to a boil; add rigatoni and cook 9‑11 minutes until al dente, then drain, reserving 1/2 cup cooking water.
2. 2. While pasta cooks, heat olive oil in a large skillet over medium‑high heat, add chicken chunks, season with salt and pepper, and sear 4‑5 minutes until browned but not fully cooked.
3. 3. Add sliced mushrooms to the skillet; sauté 3‑4 minutes until they release liquid and begin to brown.
4. 4. Stir in minced garlic and cook 30 seconds until fragrant, careful not to let it burn.
5. 5. Reduce heat to medium, pour in double cream, and bring to a gentle simmer; cook 3‑4 minutes until slightly thickened.
6. 6. Return chicken to the pan, stir in grated Parmesan, and simmer 2‑3 minutes until chicken is cooked through and sauce clings to the meat.
7. 7. Toss the cooked rigatoni into the sauce, adding reserved pasta water as needed to reach a silky coating; serve immediately.

Tips for Success

• Pat chicken pieces dry before searing to achieve a golden crust.
• Do not overcook mushrooms; they should stay slightly firm for texture.
• Use low‑heat simmer for the cream to prevent curdling.
• Reserve pasta water; its starch helps bind the sauce to the rigatoni.
• Finish with a pinch of extra cracked pepper for brightness.

Storage

Cool the leftovers to room temperature within two hours, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if the sauce thickens. Freeze for up to 1 month; thaw overnight and reheat as above.

Notes

Sear the chicken first for maximum flavor, then finish cooking in the cream sauce to keep it moist. Adjust thickness with pasta water for a perfectly coated dish.

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