Maggiano's Little Italy Rigatoni Di Gregorio Aka Rigatoni

Indulge in the rich and comforting flavors of Maggiano's Little Italy Rigatoni Di Gregorio, a pasta dish that's guaranteed to become a family favorite. This hearty recipe features al dente rigatoni tossed in a luscious Marsala cream sauce, with tender bites of sautéed chicken, caramelized onions, and earthy cremini mushrooms. Enhanced with a touch of Parmesan cheese and the warmth of garlic, the dish is finished with a sprinkle of fresh parsley for a pop of color and flavor. Perfect for weeknight dinners or special occasions, this restaurant-inspired rigatoni is a masterful blend of savory, creamy, and aromatic components. Easy to prepare in just 45 minutes, it's a satisfying Italian meal that pairs wonderfully with crusty bread and a crisp salad.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 16 oz Rigatoni pasta
• 1 lb Chicken breast, boneless and skinless, diced
• 8 oz Cremini mushrooms, sliced
• 1 medium Yellow onion, finely sliced
• 3 cloves Garlic, minced
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 1 cup Dry Marsala wine
• 1.5 cups Chicken stock
• 1 cup Heavy cream
• 0.5 cup Grated Parmesan cheese
• 2 tbsp Fresh parsley, chopped
• 0 to taste Salt
• 0 to taste Black pepper
• 0.5 tsp Crushed red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken and season with salt and black pepper. Cook until the chicken is lightly browned and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil and the butter. Add the sliced onions and cook over medium heat, stirring frequently, until caramelized, about 10-12 minutes.

Step 4

Add the sliced mushrooms and cook for an additional 5 minutes, until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 5

Sprinkle the flour evenly over the onion and mushroom mixture. Stir constantly for 1-2 minutes to create a roux.

Step 6

Slowly pour in the Marsala wine, scraping the bottom of the pan to deglaze. Let the wine reduce for about 2-3 minutes.

Step 7

Add the chicken stock and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer and cook until the sauce thickens, about 5-7 minutes.

Step 8

Stir in the grated Parmesan cheese, cooked chicken, and crushed red pepper flakes (if using). Add the cooked rigatoni to the skillet and toss to coat. If the sauce is too thick, add a few tablespoons of reserved pasta water to loosen it to your desired consistency.

Step 9

Taste and adjust seasoning with salt and black pepper as needed.

Step 10

Garnish with fresh parsley and serve hot. Optionally, sprinkle extra Parmesan on top for added flavor.

Nutrition Facts

Serving size	(2431.4g)

Amount per serving	% Daily Value*
Calories	3556.2

Total Fat 171.0g	0%
Saturated Fat 79.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 759.5mg	0%
Sodium 3706.4mg	0%
Total Carbohydrate 213.6g	0%
Dietary Fiber 15.1g	0%
Total Sugars 36.7g
Protein 214.2g	0%

Vitamin D 45.4IU	0%
Calcium 667.3mg	0%
Iron 16.6mg	0%
Potassium 2715.9mg	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: 47.4%

Protein: 26.4%

Carbs: 26.3%