Creamy Chicken And Mushroom Rigatoni - cooking recipe

Ingredients

18 oz rigatoni pasta
1 tbsp olive oil
3 tbsp butter
2 1/4 lb chicken thighs, chopped
7 oz button mushrooms, thickly sliced
2 cloves garlic, minced
1 None shallot, finely chopped
2 1/2 cups heavy cream
1 tbsp multigrain mustard
1/3 cup fresh chives, finely chopped
1/3 cup Parmesan cheese, shaved

Preparation

Cook pasta in boiling salted water until just tender. Drain.
Meanwhile, heat oil and 1 1/2 tbsp butter in a large frying pan. Working in batches, cook chicken until browned all over. Set aside. Add remaining butter and cook mushrooms until well browned. Add garlic and shallot and cook, stirring, until fragrant. Return chicken to pan, add cream and mustard and bring to a boil. Reduce heat and simmer, uncovered, for about 5 mins, or until sauce has thickened slightly and chicken is cooked through. Add chives and season.
Toss pasta with creamy chicken sauce. Serve with Parmesan shavings.