Rigatoni D

This rigatoni d is smothered with caramelized onions and garlic, sautéed balsamic mushrooms, and tender chicken breast, all in a creamy marsala wine sauce.

Course Chicken Dinner, Main Course

Cuisine Italian

Keyword Chicken Pasta Recipes, rigatoni recipes

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 1355kcal

Author Kathleen

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

US Customary - Metric

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.

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