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Lunch recipe · from the recipe book

Chicken Thigh Mushroom Rigatoni Bake with Thyme

Tender rigatoni and browned chicken thighs in a thyme-scented creamy mushroom sauce with crisp-edged broccoli under a bubbly mozzarella and Parmesan crust.

Chicken Thigh Mushroom Rigatoni Bake with Thyme

Ingredients

  • 10½ oz300 gPasta, dryrigatoni
  • 12⅔ cups3,000 gWater
  • 1 lb500 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 3⅓ cups florets300 gBroccolicut into small florets
  • 1 medium110 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 1½ tbsp20 gUnsalted butter
  • 3 tbsp25 gAll-purpose flour
  • 1 cup240 gLow-sodium chicken broth
  • 1½ cups (350 ml)360 gMilk, 2%
  • 2 tsp2 gDried thyme
  • 3½ oz100 gPart-skim mozzarellashredded
  • ⅓ cup grated30 gGrated Parmesan
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 400°F (200°C). Prepare the chicken thighs, mushrooms, broccoli, onion, garlic and parsley as listed before you start cooking.
  2. Bring the water to a boil in a large pot. Add the pasta and cook 3 minutes less than the package time; add the broccoli for the last 2 minutes. Drain and set aside.
  3. Meanwhile, season the chicken thighs with half the salt and half the black pepper. Heat half the olive oil in a large oven-safe skillet over medium-high heat and brown the chicken, about 5 minutes; it will finish in the oven. Move the chicken to a plate.
  4. Add the remaining half of the olive oil and the mushrooms to the skillet and cook until browned, about 6 minutes. Add the onion and cook 3 minutes, then stir in the garlic and thyme for 30 seconds.
  5. Add the butter to the skillet, let it melt, then sprinkle in the flour and stir for 1 minute.
  6. Slowly whisk in the chicken broth, then the milk. Simmer, stirring, until the sauce thickens, about 4 minutes. Stir in half the Parmesan, the remaining half of the salt and the remaining half of the black pepper.
  7. Stir the chicken, the pasta and the broccoli into the creamy mushroom sauce. Top with the mozzarella and the remaining half of the Parmesan.
  8. Bake until bubbly and golden and the chicken reaches 165°F (74°C), about 20 minutes. Rest 5 minutes, sprinkle with the parsley and serve.

Contains: Milk, Gluten.

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

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