Chicken Rigatoni Pasta

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Chicken Rigatoni Pasta

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Get down to business with this delicious rigatoni from Arturo Boada Cuisine. Grilled chicken, sweet peas, mushroom, prosciutto, and suga rosa sauce. Just how I like my pasta! Enjoy. 


  • 6 oz. rigatoni pasta al dente
  • 6 oz. chicken breast grilled and sliced
  • 1 T extra-virgin olive oil (Massoud)
  • 1 T garlic chopped
  • 2 oz. medium mushrooms sliced
  • 1 oz. fresh peas
  • ¼ oz. prosciutto julienne
  • ½ t salt
  • ½ t red pepper flakes
  • ¼ oz. fresh basil leaves
  • 2 oz. Cream Sauce
  • 2 oz. Marinara House

Recipe Info

  1. In a hot skillet heat olive oil, then add all ingredients except the sauces. Cook for 1 minute then add the sauces. Add rigatoni and toss it well. Add fresh basil and serve.

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