Creamy Chicken “Pot Pie” Mezzi Rigatoni

All the cozy comfort of a classic chicken pot pie—without the crust. This creamy pasta dish features tender chicken thighs, hearty vegetables, and Italpasta Artisan Mezzi Rigatoni, all wrapped in a rich, savoury sauce that’s perfect for chilly nights or easy weeknight dinners. It’s familiar, satisfying, and ready to impress with just one pan.

Prep Time15

Cook Time30

Cuisine: Italian

Pasta Range: Artisan

Pasta Shape: Rigatoni

Cooking Skill: Novice

Serves:

Calories: 570kcal

Author: Andrea Buckett

Ingredients

1 tbsp (15 mL) vegetable oil
750 g boneless skinless chicken thighs cut into bite-sized pieces
2 carrots small diced
2 stalks of celery thinly sliced
1 leek (white part only) halved lengthwise and thinly sliced
2 cloves garlic minced
1 tsp (5 mL) onion powder
2 tsp (10 mL) Italian seasoning
1/2 tsp (2.5 mL) chili flakes
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) pepper
1 cup (250 mL) chicken stock
1 cup (250 mL) heavy cream
325 g Italpasta Artisan Mezzi Rigatoni
2 tbsp (30 mL) butter
1/3 cup (80 mL) roughly chopped parsley

Instructions

Place a large pot of water over medium-high heat to boil
Place a large (14-inch) skillet over medium heat. Add the vegetable oil. Add the chicken and cook, stirring occasionally until slightly browned and almost cooked through.
Add the carrots and celery and cook for another 6-8 minutes or until the vegetables are starting to soften slightly. Add the leeks and cook for another 5 minutes until soft.
Stir in the garlic, onion powder, Italian seasoning, chili flakes, salt and pepper. Cook for 1 minute until the garlic is fragrant.
Pour in the chicken stock and heavy cream. Bring to a simmer and cook, uncovered for about 6-8 minutes until the sauce has thickened and reduced by one third.
In the meantime, salt the boiling water. Add the pasta and cook until al dente.
Use a slotted spoon to transfer the cooked pasta to the creamy chicken mixture, bringing some of the pasta water along with it. Cook the pasta and sauce for another 2-3 minutes until the sauce is thick and sticking to the past. Stir in the butter and parsley.
Serve.

Nutritional Analysis