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Maggiano’s Famous Rigatoni “D” is named after chef David Di Gregorio from the original Chicago location — and this copycat recipe brings that creamy, restaurant-style classic straight to your kitchen. Tender chicken, caramelized onions and garlic, balsamic mushrooms, and rigatoni are tossed in a rich, silky Marsala wine sauce that’s bold, comforting, and unmistakably indulgent.
If you love chicken Marsala and creamy pasta dishes, this recipe delivers both in one unforgettable bowl. It’s hearty enough for Sunday dinner but easy enough to make at home without a trip to Maggiano’s.
✨ Before You Begin
✨ Salt your pasta water: Use a large pot with plenty of water (about 4–5 quarts) and salt it well so the rigatoni is seasoned from the inside out. This is a small step that makes the finished dish taste noticeably more “restaurant-style.”
✨ Prep everything first: This recipe moves fast once you start cooking, so slice, chop, and measure everything before you turn on the stove. It keeps the chicken tender, the mushrooms perfectly sautéed, and the sauce from feeling rushed.
✨ Use a wide skillet or Dutch oven: A wide, deep pan gives the chicken room to sear and helps the liquids reduce properly, which is key for building flavor in the Marsala cream sauce.
✨ Don’t overcook the pasta: Cook the rigatoni just to al dente — it’ll finish in the sauce and soak up all that creamy, savory flavor without getting soft.
RIGATONI D INGREDIENTS
- Balsamic Vinegar: Today, there is a wide variety of balsamic vinegars, from cheap mass-produced balsamic vinegars to vinegars aged a minimum of 12 years in oak barrels. The longer the aging (typically 12 to 25 years), the higher quality and more expensive. The vinegar gets richer, sweeter and thicker with complex acidic flavors with time. However, for this recipe, use a decent everyday balsamic vinegar. Just read the label, make sure the product comes from Italy and there should not be any additives.
- White mushrooms: The recipe calls for white button mushrooms but can also use cremini for a deeper flavor. Either variety will work.
- Yellow onion and garlic: Onion and garlic are pungent aromatics that significantly enhance the flavor of the sauce. When you saute them both soften and become sweeter.
- Salt + Black Pepper: Course or Kosher salt and freshly cracked black pepper
- Rigatoni pasta: Dried pasta, not fresh, for this recipe. The large cooked rigatoni tubes are the perfect shape to hold the sauce.
- Low-sodium chicken stock: I like low-sodium chicken broth to control the salt content.
- Cornstarch: This will act as a thickener for the sauce.
- Olive Oil: Having a high smoke point, olive oil will balance the use of butter, which can burn.
- Butter: Unsalted butter.
- Chicken breast: White meat is perfect to balance the rich marsala sauce. I use boneless and skinless chicken breasts.
- Chardonnay: We use both white wine and Marsala in this recipe.
- Marsala wine: This fortified wine is the star of this dish. This Italian dessert wine has a distinct sweet flavor from the brandy. Select a dry Marsala for this savory dish.
- Heavy cream: The base of the pasta sauce, this rich cream will carry the flavors of the ingredients and make a smooth, creamy sauce.
- Basil: Fresh basil finishes this dish. Basil brings sweet peppery freshness to the plate.
- Parsley: Fresh parsley brightens the dish.
- Parmesan cheese: Adding Parmesan to the sauce is the final touch to a perfect sauce. It acts as a thickener and adds nutty saltiness to the dish. Use grated Parmesan.
TIPS
With Italian cooking, it’s all about the ingredients. The higher the quality of ingredients, the better the flavor. Based on your budget, use the highest quality you can afford to buy the Balsamic, Marsala, Chardonnay, and Parmesan cheese. Pick an aged Balsamic, dry Marsala wine, a decent white wine (one that you would drink), and a Parmigiano Reggiano cheese, if possible.
However, using everyday supermarket items will still end up tasting great!
SERVING RECOMMENDATIONS
What to serve with the dish? We love this pasta with a crisp green leafy salad, such as our grinder salad, Mediterranean salad, pizza salad, or our house salad. Of course, we must have our amazing garlic bread, copycat Olive Garden breadsticks, or pull-apart pizza bread.
If you’d rather a cooked vegetable, we like this with our roasted green beans, simple roasted peppers, roasted broccoli, sauteed asparagus with loads of sweet garlic!
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once cooked and cooled, your Maggiano’s Rigatoni D will last up to three days in the fridge.
- Can You Freeze This? I do not recommend freezing.
- Make-Ahead: Rigatoni D should be served immediately, fresh and hot out of the pan, while the pasta is al dente.
- Food Safety: If you’d like more info on food safety, check out this link.
HOW TO MAKE RIGATONI D
✦ Frequently Asked Questions
✦ What is Rigatoni “D” at Maggiano’s?
Rigatoni “D” is one of Maggiano’s most popular pasta dishes. It features rigatoni tossed with chicken, caramelized onions, balsamic mushrooms, and a creamy Marsala wine sauce. The combination of sweet balsamic depth and rich cream sauce makes it a standout on the menu.
✦ Why is it called Rigatoni “D”?
The dish is named after chef David Di Gregorio from the original Maggiano’s location in Chicago. The “D” honors his contribution to the now-famous recipe.
✦ Can I make Rigatoni “D” without Marsala wine?
Yes. You can substitute chicken broth for the Marsala wine, though the flavor will be slightly less rich and complex. If possible, use real Marsala for the most authentic copycat flavor.
✦ Is Rigatoni “D” spicy?
No, it’s not spicy. The flavor is creamy and savory with a hint of sweetness from the balsamic mushrooms and Marsala wine.
✦ Can I freeze Rigatoni “D”?
Cream-based sauces don’t always freeze perfectly, but you can freeze leftovers in an airtight container. Reheat gently and stir well, adding a splash of cream or broth to help restore the texture.
MORE ITALIAN PASTA RECIPES
- Gnocchi Alla Sorrentina
- Italian Pasta Salad
- Italian Sunday Gravy
- Weeknight Bolognese
- Italian Spaghetti
- Mostaccioli
- Cannelloni
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Rigatoni D
Ingredients
Mushrooms:
- 1/2 cup balsamic vinegar
- 3 cups white mushrooms sliced 1/4” thick
- 2/3 cup yellow onion diced 1/4”
- 1 heaping tablespoon fresh garlic finely chopped
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon black pepper
Pasta:
- 10 ounces rigatoni pasta
Marsala Cream Sauce:
- 2 cups low-sodium chicken stock
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2 pounds boneless and skinless chicken breast cut into 1” long by 1/2” wide strips
- 1/2 cup chardonnay
- 3/4 cup marsala wine
- 2 cups heavy cream
- 3/4 tablespoon Kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup grated Parmesan cheese
- 1/4 cup fresh basil julienned
- 1 tablespoon fresh parsley finely chopped
Instructions
Mushroom Mixture:
- In a medium mixing bowl, add balsamic vinegar (1/2 cup), mushrooms (3 cups), onion (2/3 cup), garlic (1 heaping tablespoon), salt (1 1/2 teaspoons), and pepper (1/4 teaspoon) and fold until vegetables are well and evenly coated.
- Add the mushroom mixture to a 4-5 quart skillet or wide pot. Sauté over medium-high heat until the mushrooms and onion are tender and most liquid evaporates. Transfer mixture to a plate; set aside. Wipe out any remaining liquid with paper towels.
- Cook the pasta (10 ounces) in well-salted water according to the box instructions for 10 minutes, or until it's al dente (don't cook beyond this point because you're going to cook it more in the sauce). Remove and reserve about 1 cup of pasta water. Drain the pasta.
Make Marsala Cream Sauce:
- In a small mixing bowl, whisk together chicken stock (2 cups) and cornstarch (2 tablespoons) until the cornstarch is dissolved; set aside.
- In the same pan you cooked the mushroom mixture, heat oil (2 tablespoons) and butter (4 tablespoons). When butter begins to froth, add chicken (2 pounds) and sauté on both sides until browned; transfer to a plate.
- Pour chardonnay (1/2 cup) and marsala (3/4 cup) into the pan and cook, digging down to the bottom of the pan with a wooden spoon and lift up any brown bits, over medium heat, reduce by half.
- Stir in the cornstarch and chicken broth mixture and simmer over medium heat. Add heavy cream (2 cups), salt (3/4 tablespoon), pepper (1/2 teaspoon), parmesan (3/4 cup), basil (1/4 cup), parsley (1 tablespoon), and cooked mushrooms. Simmer until the sauce thickens a bit.
- Stir in cooked chicken along with any juices that have accumulated on the plate, and cooked pasta. Add 2 tablespoons of reserved pasta water then gently simmer the mixture until the chicken is heated through and pasta is cooked to your liking, about 5 minutes. Adjust seasoning if needed.
Fans Also Made:
Notes
- Salt Your Pasta Water Properly: Use 4–5 quarts of water and 1 tablespoon of Kosher salt to cook 10 ounces of rigatoni. This seasons the pasta from within and enhances the overall flavor of the dish.
- Prep Everything First: This is a multi-step recipe with quick transitions—slice, chop, and measure all ingredients before turning on the stove. It’ll make cooking smoother and help avoid overcooking key components.
- Use a Wide, Deep, Large Skillet or Dutch Oven: A large cooking surface helps sear the chicken evenly and reduces liquids faster, which is important for building flavor in the sauce.
- Don’t Overcook the Pasta: Boil the rigatoni just until al dente—it’ll finish cooking in the sauce and absorb all that delicious flavor.
Nutrition
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