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Rigatoni "d" (Maggiano's)


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Rate this recipe 3.4/5 (14 Votes)


  • 2 tablespoons extra virgin olive oil
  • 10 ounces button mushrooms
  • 3 tablespoons balsamic vinegar
  • 1 yellow onion, chopped
  • 2 teaspoons garlic, pureed
  • salt and pepper
  • 1 lb chicken breast, cut into 1 to 1 1/2 inch pieces
  • 1 โ„2 quart chicken stock
  • 2 -4 ounces marsala wine (Cribari)
  • 2 ounces white wine
  • 1 โ„2 quart heavy cream
  • 1 lb rigatoni pasta
  • 1 tablespoon fresh basil, chopped (and parsley mix)
  • 2 tablespoons parmesan cheese, grated
  • 2 ounces garlic butter
  • parmesan cheese, shavings (garnish)
  • chopped fresh parsley (garnish)



Step 1

Heat oil.
Caramelize onions.
Saute mushrooms with balsamic vinegar.
Add onions to the mushrooms.
Season with salt and pepper.
Add garlic .
Add chicken.
Add chicken stock, Marsala, and white wine. Cook until reduced by half.
Add cream and bring to a boil.
Turn down heat and simmer to skim away any impurities.
Cook rigatoni al dente.
Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper.
Add more Marsala for flavor as needed.
Place in pasta bowl and garnish with parmesan shavings and chopped parsley.


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