Baked Chicken and Mushroom Alfredo Rigatoni

Baked Chicken and Mushroom Alfredo Rigatoni

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I tried my hand on the Spaghetti Pie a few weeks ago. While not a complete success it was delicious. Not to be discouraged by my initial failed attempt at recreating a creative Italian dish, I decided to try it again. This time I used rigatoni noodles and Alfredo sauce and like before I used the springform pan.

Lining up the noodles vertically only took a few minutes but unlike pictures I’ve seen online, the noodles are not a perfect circle. Some are round, some are flat. Others are a bit broken so I hid those in between. I also experimented with how to assemble the dish. Trying to line up the noodles with the chicken on the bottom proved to be too difficult. In the end I layered it as such:

  1. Rigatoni
  2. Alfredo Sauce
  3. Chicken on top along the edge
  4. Mushroom-Onion mixture in the center
  5. Alfredo Sauce
  6. Parmesan Cheese

Baked Chicken and Mushroom Alfredo Rigatoni

 

Ingredients:

  • 1 lb (500g) Rigatoni Noodles
  • 1 Jar Alfredo Sauce
  • 2 Eggs
  • 1 cup (220g) Sour Cream
  • 1 lb (500g) Mushrooms
  • 1/2 Onion, quartered and sliced
  • 2 Chicken Breast, sliced thin
  • 2T (30g) Melted Butter
  • 1 T (15g) Italian Seasoning
  • 1 Garlic, minced
  • 1 1/2 Cup (160g) Parmesan Cheese
  • Fresh Green Onions, Basil and Thyme, chopped for garnish

IMG_9929

Directions:

  1. Cook rigatoni noodles according to instructions. Toss with butter. Set aside.
  2. Preheat oven to 400F (200C)
  3. Heat 1T Olive Oil and saute mushrooms and onions until soft. Drain liquid. Set aside.
  4. In the same pan, heat remaining oil. Sprinkle Italian seasoning on chicken and chicken until cooked through and no longer pink. Set aside.
  5. Mix together Alfredo Sauce, eggs, sour cream and garlic.
  6. Spray a 10inch Springform Pan with cooking spray.
  7. Stand rigatoni vertically in the pan. Pour Alfredo Sauce mixture over noodles. Reserve about 1 cup. Layer mushroom mixture and chicken over noodles. Pour remaining 1 cup of Alfreda sauce on top.
  8. Sprinkle parmesan cheese on top.
  9. Bake for 30-35 minutes or until bubbly.
  10. Broil 3-4 minutes or until cheese is golden brown.
  11. Let the pasta rest for 10 minutes before removing outer ring of springform.
  12. Garnish with chopped herbs.

 

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