Rigatoni With Grilled Chicken And Pepperoni Recipe | MAGGI® Arabia

Rigatoni with Grilled Chicken and Pepperoni

An Italian masterpiece, this recipe will give you a delicious break from the regular dinner staples. Check out other recipes in MAGGI® Arabia for more home cooking inspirations


  • For the pasta:
  • 1/2 kg Rigatoni
  • 8 cups water or 2 liters
  • For the stuffing:
  • 3 tablespoons vegetable oil
  • 1/2 kg boneless and skinned chicken breasts
  • 1 cup mushrooms or 100 g
  • 100 g beef pepperoni
  • 1/2 cup chopped spring onions or 50 g
  • 1 can sweetcorn drained or 250 g
  • A pinch of salt
  • A pinch of ground black pepper
  • For the béchamel sauce:
  • 4 cups milk or 1 liter
  • 1 sachet MAGGI® Béchamel Mix
  • 1 cup grated Mozzarella cheese or 100 g

How to Prepare

  1. Bring to a boil, 2 liters of water added with little salt in a large saucepan and cook the pasta for 10 mins, until it becomes “al-dente”. Remove pasta, wash in running cold water and set aside to drain.
  2. Use 1 tablespoon of oil and grill or pan fry chicken breasts. Remove, cut the chicken breast lengthwise into long strips and set aside.
  3. Heat the remaining oil in a frying pan, fry the mushrooms for 6 mins. Remove and set aside.
  4. In a saucepan, mix the milk with MAGGI® Béchamel Mix. Bring to a boil and cook for 2 mins until sauce thickens.
  5. In a bowl, mix the rigattoni pasta with the chicken pieces, mushrooms, pepperoni slices, spring onion, and sweet corn. Add salt and black pepper to taste.
  6. In an oven tray, add the pasta mixture, pour the béchamel sauce, and cover with the cheese.
  7. Cook the dish in the oven at 185°C for 20-25 mins.

Nutritional Info

Energy: 784.00 Kcal
Protein: 46.00 g
Carbohydrate: 90.00 g
Fats: 26.00 g

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