pancake menu Menu

Chicken Rigatoni

Chicken Rigatoni

prep. time:
15 min
cook time:
30 min


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  • 1 jar (15 oz.) Classico® Spicy Tomato & Parmesan Cream Pasta Sauce
  • 2 tbsp Butter
  • 2 ea. Chicken breasts, boneless, skinless and cut into 1/2-inch pieces
  • 1 ea. Onion, medium-sized and diced
  • 2 cloves Garlic, finely diced
  • 1 ea. Red bell pepper, deseeded and chopped
  • 4 oz. Baby portobello mushrooms, chopped
  • 1 can (2.25 oz.) Sliced black olives
  • 4 oz. Mascarpone cheese (or cream cheese)
  • 1 package (1 lb.) Rigatoni pasta
  • 1 ea. Bunch of fresh basil leaves, chopped
  • Crushed red pepper flakes to taste
  • Salt and pepper to taste


  1. Melt butter in large skillet over medium heat.  Add chicken and cook for 5-6 mins on each side until an internal temperature of 165°F is reached.
  2. Add onion and garlic and cook for 1 minute.
  3. Add red pepper and mushrooms and cook for 5 minutes. Season with salt and pepper.
  4. Slowly add Classico® Spicy Tomato & Parmesan Cream Sauce and let simmer for 10 minutes.
  5. Add black olives, mascarpone, and basil. Stir to incorporate.
  6. Meanwhile, cook rigatoni pasta according to instructions on package.
  7. Drain pasta and add to sauce mixture.  Serve promptly and add red pepper flakes to taste.