Creamy Miso Mushroom and Chicken Breast Rigatoni
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Miso Mushroom and Chicken Breast Rigatoni

Creamy Miso Mushroom and Chicken Breast Rigatoni

with Spinach and Cheese

This Creamy Miso Mushroom and Chicken Breast Rigatoni is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

120 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

15 grams

Miso Paste

(Contains Soya)

15 grams

Wild Mushroom Paste

150 grams

Double Cream

(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

40 grams

Baby Spinach

260 grams

Diced British Chicken Breast

Not included in your delivery

150 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)4206 kJ
Energy (kcal)1005 kcal
Fat54.4 g
of which saturates32.3 g
Carbohydrate72.7 g
of which sugars8.2 g
Protein53.5 g
Salt2.21 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Garlic Press


Get your Pasta on

a) Boil a full kettle, then pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Fry the Mushrooms

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

c) When the chicken has 5 mins left, add the sliced mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins.

Finish your Prep

a) In the meantime, peel and grate the garlic (or use a garlic press). 

b) Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more. 

Simmer the Sauce

a) Stir in the water for the sauce (see pantry for amount), miso paste and wild mushroom paste. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Combine and Stir

a) Once the sauce has thickened, stir in the double cream and grated Italian style cheese. Simmer for 1 min.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir in the cooked pasta and butter (see pantry for amount).

d) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it. 


a) Share the creamy miso pasta out between your bowls.