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Lunch recipe · from the recipe book

Baked Chicken Mushroom Spinach Rigatoni

Tender rigatoni and seared chicken baked in a garlicky, thyme-scented mushroom cream sauce with wilted spinach under a bubbly mozzarella-Parmesan crust.

Baked Chicken Mushroom Spinach Rigatoni

Ingredients

  • 10½ oz300 gPasta, dryrigatoni or penne
  • 12⅔ cups3,000 gWater
  • 1 tsp6 gSalt
  • 14 oz400 gChicken breast, boneless skinlesscut into 3/4-inch pieces
  • 1 tbsp14 gOlive oil
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1 medium110 gYellow onionfinely diced
  • 4 cloves12 gGarlicminced
  • 1 tsp1 gDried thyme
  • 3 tbsp24 gAll-purpose flour
  • 2 cups (470 ml)480 gMilk, 2%
  • ½ cup120 gLow-sodium chicken broth
  • 5 cups loosely packed150 gBaby spinach
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gGround nutmeg
  • ⅓ cup grated30 gGrated Parmesan
  • 3 oz80 gPart-skim mozzarellashredded

Steps

  1. Preheat the oven to 400°F (200°C) and set out an 8x11-inch or similar baking dish.
  2. Bring the water to a boil in a large pot with 2 g of the salt. Add the pasta and cook 2 minutes less than the package says, so it stays firm. Drain and set aside.
  3. Meanwhile, heat half the olive oil in a large oven-safe or regular skillet over medium-high heat. Season the chicken breast with 1 g of the salt and add it; cook 5 to 6 minutes, stirring, until browned and it reaches 165°F (74°C). Move the chicken to a plate.
  4. Add the remaining half of the olive oil and the mushrooms to the skillet. Cook 6 minutes until browned and their liquid cooks off.
  5. Add the onion and cook 3 minutes until soft, then stir in the garlic and thyme for 30 seconds.
  6. Sprinkle the flour over the vegetables and stir for 1 minute. Slowly whisk in the milk and chicken broth and simmer, stirring, 3 to 4 minutes until thick enough to coat a spoon.
  7. Off the heat, stir in the spinach until wilted, then the black pepper, nutmeg, the remaining 3 g of salt and half the parmesan.
  8. Fold the drained pasta and cooked chicken into the sauce, then spread it in the baking dish.
  9. Top with the mozzarella and the remaining half of the parmesan.
  10. Bake 20 minutes until bubbling and golden on top. Rest 5 minutes before serving.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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