Italian Pasta with Chicken and Cream Sauce – What More Do You Need for Happiness?

Author: sendrew

I only cook at home, but it’s hard to go wrong with pasta dishes, especially when paired with a bit of cream, chicken, and cheese. In this recipe, the Italian Riesling also plays an important role: it adds a little extra to the sauce while requiring no complicated techniques.

For me, the key with these types of dishes is that the pasta should not be swimming in sauce, but rather nicely coated with it. I think rigatoni is a particularly good choice for this.

The recipe serves five, so you can easily prepare it for a larger family lunch. The preparation doesn’t take long, and most of the cooking time is spent making the sauce.

Why Does This Italian Pasta Recipe Work?

I sauté the mushrooms separately. This gives them some color, and they don’t cook down in the creamy sauce from the start.

The red onion is cooked in the same pan. There’s no need to dirty another pot, and the fond left in the pan is great for the sauce.

The Italian Riesling is added to the cream. This makes the sauce taste a bit fresher. You don’t need much wine; 100 ml is enough for this amount.

I don’t skip the pasta cooking water. Two ladles help adjust the sauce’s consistency, as the rigatoni will absorb some after mixing.

I also add Parmesan at the end. I like to have cheese not only in the sauce but also sprinkled on top when serving.

Tools

Large skillet or deep sauté pan

Pasta pot

Cutting board and knife

Strainer

Ladle

Grater, if you’re not using pre-grated Parmesan

If you don’t have a large skillet, you can make the sauce in a wider pot. However, cook the pasta in a separate pot.

Common Mistakes

1. The mushrooms release too much liquid and steam instead.
Don’t overcrowd the pan. If necessary, sauté in batches to achieve better color.

2. The chicken browns on the outside but is undercooked inside.
Cut the chicken into evenly sized pieces, and allow it to cook through after adding the cream. Check that it’s fully cooked before serving.

3. The sauce becomes too thick.
This can easily happen with this pasta. Add a bit of reserved cooking water, stir, and then decide if more is needed.

4. The rigatoni is overcooked.
Check the pasta a little before the time indicated on the package. Since you’ll mix it with the hot sauce at the end, it’s better if it still has some bite.

Pro Tips

• Don’t discard the cooking water right away. The starchy pasta water helps the sauce cling better to the rigatoni.
• Add the wine gradually, not all at once. Pour it into the creamy chicken, then let everything simmer so some of the alcohol evaporates.
• Divide the Parmesan into two portions. Add some to the sauce and save the rest for serving.
• If you want to prep ahead, chop the vegetables in advance. After slicing the mushrooms and red onion, the cooking will go more smoothly.

Variations

1. Italian Pasta with Turkey Breast
If you don’t have chicken breast at home, you can use turkey breast instead. Pay attention to the size of the cubes and ensure they are cooked thoroughly.

2. Mushroom-Heavy Version
If you love mushrooms, you can increase the amount. Just be aware that more mushrooms may release more water, so it’s best to sauté them well.

3. Different Short Pasta
You can use penne or fusilli instead of rigatoni. These also mix well with the creamy chicken sauce.

4. More Cheesy Version
When serving, add a bit more Parmesan on top. The original recipe calls for 10 grams of shavings, but you can add more to both the sauce and for serving.

Cooling and Storage

If there are leftovers, don’t leave the pasta out on the counter for too long. Cool it down, then place it in a well-sealed, clean container in the refrigerator, preferably within two hours.

Store in the fridge at a maximum of 4 °C and consume within 2–3 days. If the pasta has been at room temperature for an extended period, it’s better not to save it for later.

You can freeze it, but the creamy sauce may change texture after thawing, and the pasta may become softer. If freezing, portion it into separate airtight containers, and reheat thoroughly after thawing.

Reheating

I would choose the skillet, as it easily restores the sauce’s consistency. Add the pasta, a bit of water, and heat over medium-low, stirring often until hot. Usually, 5–8 minutes is enough for one serving, but this depends on the quantity and the refrigerator temperature.

You can also use the microwave: cover loosely, heat on medium or high for 1–2 minutes, then stir. If necessary, continue in shorter intervals until heated through.

You can also reheat in the oven at about 160 °C in a covered heatproof dish for 15–20 minutes. Adding a bit of water can help prevent it from drying out.

FAQ

What pasta goes well with creamy chicken sauce?
Rigatoni is a good choice because its ridged surface and hollow shape work well with thicker sauces. Penne can also be used.

Do I need to use alcoholic wine?
The recipe is made with Italian Riesling. If you prefer not to use wine, you can skip it and adjust the sauce’s consistency with a bit of cooking water instead. The flavor will be different.

When should I add the Parmesan?
You can add some to the sauce and sprinkle the remaining on top when serving.

Why do I need the pasta cooking water?
It helps loosen the sauce and allows it to coat the pasta more easily. Start by adding a little, then increase as needed.

Can I prepare the Italian pasta in advance?
Yes, but it’s best fresh for texture. If you prepare it ahead, cool it properly and add a bit of water when reheating.

What cheese can replace Parmesan?
You can use another hard, grating cheese, but the flavor will differ from the original.

Summary

This Italian pasta is a dish I’m happy to make even when I don’t feel like spending too much time in the kitchen. The chicken and creamy sauce work well with the rigatoni, and the Italian Riesling adds a little extra. And if there are leftovers for the next day, the sauce can easily be restored with a bit of water during reheating.

Light, creamy, and foolproof, you have to try it 😉

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