Carmela's Chicken Rigatoni Copycat Romano's Macaroni Grill

Recreate the indulgent flavors of Carmela's Chicken Rigatoni from Romano's Macaroni Grill in your own kitchen with this spot-on copycat recipe! Tender slices of seared chicken breast, caramelized onions, earthy cremini mushrooms, and tangy sun-dried tomatoes come together in a creamy Parmesan-balsamic sauce that clings perfectly to al dente rigatoni pasta. With a balance of savory, tangy, and rich flavors, this dish delivers restaurant-quality comfort food in just 50 minutes. Perfect for impressing dinner guests or elevating a weeknight meal, this pasta pairs beautifully with a side salad and crusty bread. Don’t forget to garnish with fresh parsley for a pop of color and brightness!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 16 oz rigatoni pasta
• 2 large chicken breast
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 8 oz cremini mushrooms
• 1 cup sun-dried tomatoes (oil-packed)
• 2 tbsp balsamic vinegar
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Step 2

Slice the chicken breasts into thin strips. Season lightly with salt and pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken strips for 4-5 minutes per side until golden and fully cooked. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion, thinly sliced, and sauté over medium heat until softened and caramelized, about 7-8 minutes.

Step 5

Mince the garlic cloves and add them to the onions. Cook for 1 more minute until fragrant.

Step 6

Slice the cremini mushrooms thinly and add them to the skillet. Cook until they release their moisture and turn golden, about 5 minutes.

Step 7

Chop the sun-dried tomatoes into small pieces and add them to the skillet. Stir in the balsamic vinegar and cook for 1 minute to deglaze the pan.

Step 8

Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer for 2-3 minutes, then fold in the butter and grated Parmesan cheese, stirring until melted and combined.

Step 9

Add the cooked chicken strips and the rigatoni pasta to the skillet. Toss everything together to coat in the sauce, adding reserved pasta water a little at a time if needed to adjust the sauce's consistency.

Step 10

Season the dish with additional salt and black pepper to taste. Sprinkle with chopped fresh parsley for garnish.

Step 11

Serve warm and enjoy your homemade Carmela's Chicken Rigatoni!

Nutrition Facts

Serving size	(1761.5g)

Amount per serving	% Daily Value*
Calories	4058.0

Total Fat 274.4g	0%
Saturated Fat 103.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 640mg	0%
Sodium 6951.5mg	0%
Total Carbohydrate 227.2g	0%
Dietary Fiber 30.2g	0%
Total Sugars 53.2g
Protein 167.6g	0%

Vitamin D 15.9IU	0%
Calcium 1236.5mg	0%
Iron 20.7mg	0%
Potassium 6070.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.0%

Protein: 16.6%

Carbs: 22.4%