Chicken and Pasta in a Mango Cream Sauce

Chicken and Pasta in a Mango Cream Sauce


"This creamy, cheesy pasta dish is very rich and has a subtle, fruity flavour. It was an experiment that turned out to be delicious. Enjoy."

Ingredients 50 m {{adjustedServings}} servings 600 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 675 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
  2. Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
  3. Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
  4. Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.
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Reviews 94

  1. 135 Ratings


We really liked this dish! I only felt that the 8 oz of pasta was a little too much; I think next time I will use close to 6 oz to maximize the creaminess. Also, for people who may have felt it didn't have enough flavor, try using a little extra ginger, a little cayenne pepper, some cilantro, and a squeeze of lime juice. Adds a little more Thai / Latin American influence. Hearty and reheats really well; we'll be making this again.


Very good blend of flavors. My mango was not still a bit raw, so I would expect it to taste even better with a proper ripe one. I used skim milk to cut down on fat and thickend the sauce with cornstarch.


The end result of this recipe was delicious. I had some preparation problems with not having a pot large enough to hold all of the ingredients together for the tossing, so I ended up dividing it in half, and tossing it in the pan I cooked the chicken in and the other half in the pot I cooked the noodles in. I might use penne pasta next time, though I liked the change in using rotini. Instead of heavy cream, I used 3/4 cup of lactaid skim milk and 1/4 cup margarine. The sauce isn't as thick that way, but it cuts down on the fat and is lactose-free :)