Maggiano's Little Italy Rigatoni Di Gregorio Copycat

Recreate the comforting elegance of a restaurant favorite with this copycat recipe for Maggiano's Little Italy Rigatoni Di Gregorio. Perfectly al dente rigatoni is tossed in a rich, velvety Marsala cream sauce, brimming with caramelized onions, tender cremini mushrooms, and juicy, pan-seared chicken. The distinctive depth of dry Marsala wine pairs beautifully with the buttery, cheesy sauce, creating a dish that feels both indulgent and heartwarming. Finished with fresh parsley and a generous sprinkle of Parmesan cheese, this Italian-American classic is easy to make at home and perfect for weeknight dinners or special occasions. Ready in under an hour, it’s a flawless combination of simplicity, flavor, and restaurant-quality indulgence.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 12 oz Rigatoni pasta
• 2 tbsp Olive oil
• 2 pieces Chicken breasts
• 1 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Unsalted butter
• 1 medium Yellow onion, thinly sliced
• 8 oz Cremini mushrooms, sliced
• 3 cloves Garlic, minced
• 1 cup Dry Marsala wine
• 1 cup Chicken broth
• 1 cup Heavy cream
• 2 tbsp Fresh parsley, chopped
• 1 cup Grated Parmesan cheese

Directions

Step 1

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to the package instructions. Drain and set aside.

Step 2

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Season the chicken breasts generously with salt and black pepper on both sides. Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside to rest. Once cool enough, slice the chicken into thin strips.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and the unsalted butter. Reduce the heat to medium and add the sliced onions. Cook, stirring occasionally, until the onions are caramelized, about 10 minutes.

Step 5

Add the sliced mushrooms and cook for an additional 5 minutes, or until they release their liquid and become tender.

Step 6

Stir in the minced garlic and cook for 1 minute, or until fragrant.

Step 7

Increase the heat to medium-high and carefully pour in the Marsala wine. Let it simmer for 2-3 minutes to reduce slightly.

Step 8

Add the chicken broth and heavy cream to the skillet. Stir to combine and bring to a gentle simmer. Let the sauce cook for 5-7 minutes, or until it thickens slightly.

Step 9

Stir in the Parmesan cheese until it melts into the sauce. Taste and adjust seasoning with additional salt and pepper, if needed.

Step 10

Add the cooked rigatoni and sliced chicken into the skillet. Toss everything together until well coated in the creamy sauce.

Step 11

Garnish with fresh parsley and serve immediately with extra Parmesan cheese on the side, if desired.

Nutrition Facts

Serving size	(1904.0g)

Amount per serving	% Daily Value*
Calories	3166.2

Total Fat 172.4g	0%
Saturated Fat 86.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 668mg	0%
Sodium 4664.8mg	0%
Total Carbohydrate 161.9g	0%
Dietary Fiber 11.3g	0%
Total Sugars 32.7g
Protein 171.4g	0%

Vitamin D 22.7IU	0%
Calcium 1055.7mg	0%
Iron 11.0mg	0%
Potassium 1616.3mg	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: 53.8%

Protein: 23.8%

Carbs: 22.4%