Prepared With

boneless skinless Halal chicken thighs in Crescent Foods packaging

Chicken Rigatoni With Mushroom Cream Sauce


  • 6 C Cooked Rigatoni Pasta (Aldente)
  • 4 C Crescent Foods Cooked Chicken – pulled (leftover chicken works perfectly in this recipe)
  • 3 C White Mushrooms – washed and padded dry
  • 1 C Diced white onions
  • ¾ C Fresh Basil – chopped
  • ¼ C Fresh Garlic
  • 1 C Chicken Broth
  • 2 C Heavy Whipping Cream
  • 1 oz Butter (butter will give viscosity and will hold the sauce ingredients together)
  • Sea Salt – to taste
  • Black Pepper – to taste
  • 1/2 C Parmesan Cheese


  1. Heat to high to medium a large sauce pot, add ½ c of cooking oil and heat.
  2. Add mushrooms and pan roast, occasionally stirring, until they become ½ of their original size and have a golden-brown color.
  3. Add onions ½ way through the mushroom cooking process. By the time the mushrooms are done, the onions will begin to soften. Lightly season with salt and pepper.
  4. Add garlic and ½ of the fresh basil. Stir into the ingredients and let cook for 1 minute. Stir occasionally. DO NOT BURN THE GARLIC!!!!
  5. At this point add the chicken broth, heavy cream and butter and reduce by half.
  6. Add the pulled chicken and the cooked rigatoni to the sauce and allow the sauce to heat those ingredients.
  7. Add the remaining basil and the parmesan cheese to the pasta dish, (stir the pasta) and season to taste.
  8. Sprinkle Parmesan Cheese over the finish dish and enjoy.

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