Creamy Fontina Rigatoni with Roasted Garlic, Portabellas and Pulled Chicken
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 2 heads of garlic
  • 14 ounces rigatoni
  • 1 tablespoon butter
  • 8 ounces portabella mushrooms, sliced
  • ½ medium onion, sliced thin
  • 2 cooked chicken breasts, shredded
  • 1 pint heavy cream or half and half
  • ½ teaspoon salt
  • 2 cups fontina cheese
  1. Preheat oven to 375 degrees.Slice off the top of each garlic head to expose some of the raw garlic. . Drizzle with a touch of olive oil. Season with salt and pepper. Place on a large piece of foil and bring seams together so no air can escape. Place on a small baking sheet and roast until tender, about 35 minutes.
  2. Once garlic is roasted, pour cream or half and half into a measuring cup or small bowl. Squeeze the roasted garlic into the cream and whisk until combined.
  3. Bring a large pot of water to a rolling boil, season with plenty of salt, the water should taste like as salty as sea water. Cook rigatoni just shy of aldente. Reserve some cooking liquid.
  4. In a large skillet, melt butter over a medium high heat. Add sliced mushrooms and onion. Cook until browned, about 5-7 minutes. Season with salt and pepper.
  5. Add chicken, roasted garlic cream and salt. Simmer 1-2 minutes until slightly thickened, if using half and half, be careful to not boil the liquid or it will curdle. Whisk in half of the fontina cheese until melted.
  6. Add the aldente pasta, toss until coated in the cream. Add the remaining cheese and toss until combined and cheese is melted. If needed, using the reserved cooking liquid to loosen up the sauce. (I did not need to do this.)
  7. Season to taste with salt and pepper.
Recipe by Cooking for Keeps at