Mushroom & Chicken Rigatoni

Mushroom & Chicken Rigatoni

[site_reviews_summary] Reviews

You might not be a gourmet chef, but you’ll seem like one when you serve this dish to your guests.

Newman’s Own Tomato & Basil pasta sauce is the secret to the flavor behind this dish. This recipe is versatile enough that you can try it using similar noodles and pasta shapes.

Serves: 6

Prep Time: 10 min

Cook Time: 40 min

Print Recipe


  • 1 lb. rigatoni pasta
  • 1 10 oz. package fresh mushrooms, sliced 1/8′ thick
  • 2 tsp. chopped garlic
  • 3 tbsp. olive oil
  • 6 boneless chicken breasts (approx. 1 3/4 lb.), seasoned to taste
  • 1 24 oz. jar Newman’s Own® Tomato & Basil Sauce
  • 2 cups shredded mozzarella cheese
  • ¼ cup fresh parsley or basil, finely chopped
  • ½ cup grated Parmesan cheese for garnish



Cook pasta according to package directions. Drain and place in large mixing bowl.


Add 1 tbsp. olive oil to large heavy skillet. Sauté mushrooms and garlic over medium heat until lightly browned. Add to pasta.


Add 2 tbsp. oil to skillet and sauté chicken breasts on both sides over medium heat until thoroughly cooked and golden brown. Check for doneness. Cool slightly and cut into ½’ strips. Add to pasta.


Add jar of pasta sauce, shredded mozzarella, and fresh herbs. Mix thoroughly.


Place all ingredients in 13′ x 9′ x 2′ lightly greased baking pan and cover with foil. Bake at 350° until heated throughout, approx. 20 minutes. Garnish with Parmesan cheese. Serve immediately.

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