Make this Straight-From-the-Restaurant Pasta House Company Chicken Ignatio Recipe at home. This St. Louis family favorite will quickly become one of your family’s favorites, too.
Photo by Geoff Peters
From the Pasta House Company Menu
Rigatoni in a Tomato Cream Sauce with Grilled Chicken, Roasted Red Peppers, Mushrooms, Peas and Prosciutto
Pasta House Company Chicken Ignatio
A Pasta House Company Copycat Recipe
Pasta House Company
The Pasta House Co. was founded in 1974 and over the years has become a beloved St. Louis family dining tradition.
Their website spells out their philosophy and the reason for their success, “Our mission from the very beginning has always been to be the very best Italian family restaurant; providing exceptional food at fair prices with excellent service in a friendly and clean atmosphere. From those early days until now, our team has constantly strived to maintain the highest quality standards of guest satisfaction. It is the only way.”
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Straight-From-the-Restaurant
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Pasta House Company Chicken Ignatio from 2011 is a Straight-From-the-Restaurant Recipe.
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Pasta House Company Chicken Ignatio Recipe
Make this Straight-From-the-Restaurant Pasta House Company Chicken Ignatio Recipe at home. This St. Louis family favorite will quickly become one of your family's favorites, too.
Ingredients
- 1 pound skinless boneless Chicken Breasts or Thighs
- 1 pound Rigatoni Pasta
- 4 cups Milk
- Four 1.3-ounce envelopes Knorr Parma Rosa Sauce Mix
- 1/2 cup sweet Marsala Wine
- 1/4 cup chopped Prosciutto
- 1 cup chopped fresh Mushrooms
- 1 cup chopped Roasted Red Peppers
- 1 cup frozen Peas
- 1 pinch Red Pepper Flakes to taste
Instructions
- Grill chicken breasts or thighs (See Box below for a link to our How to Grill Boneless Chicken Breasts and Thighs Information Page) or cook them using your desired method, to an internal temperature of 165°F.
- Allow chicken to cool enough to handle. Cut into thin strips. Set aside.
- Prepare pasta according to package directions. Drain. Set aside.
- Place a large pot over medium low heat. Add milk and heat until hot, but not boiling.
- Remove from heat. Reduce heat to low and leave on.
- Slowly whisk in Parma Rosa sauce mix and Marsala wine into hot milk, until smooth.
- Place pot back on stove over low heat.
- Add prosciutto, mushrooms, red peppers and frozen peas. Heat through.
- Stir in cooked chicken, cooked rigatoni and red pepper flakes. Raise heat to medium and let simmer for 3 - 4 minutes or until sauce thickens.
- Serve hot.
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How to Cook Boneless Chicken Breasts and Thighs
Many recipes call for pre-cooked boneless chicken breasts or thighs.
There are several ways you can cook them, so we made a page describing each method with full directions so you can choose the best method for the recipe you are cooking or you favorite.
Click HERE Now to Learn Easy Ways to Cook Boneless Chicken Breasts and Thighs
Photo of “Joan’s amazing Chicken Penne” is by Geoff Peters and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Photo of “The Pasta House Co – Crestwood Center” is by Mike Kalasnik and is used by permission under the Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode. Photo of “Grilled Chicken Breast” is by Gavin Mahalo and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Geoff, Mike and Gavin. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Pasta House Company, published in the St. Louis Post on or before April 6, 2011. Pasta House Company information courtesy of pastahouse.com. Additional Information Courtesy of Wikipedia and is used by permission.
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