Rigatoni D Maggiano's

Savor the rich and comforting flavors of Rigatoni D Maggiano's, a restaurant-worthy Italian-American dish you can easily recreate at home. This hearty recipe features tender rigatoni pasta tossed in a velvety Marsala cream sauce, loaded with caramelized onions, sautéed mushrooms, and succulent slices of seared chicken. The sauce, made with a medley of dry Marsala wine, chicken broth, and heavy cream, is perfectly balanced with the savory bite of Parmesan cheese. Every element of this dish is packed with flavor, from the golden seared chicken to the fresh parsley garnish that adds a burst of color and freshness. Ready in under an hour, this indulgent meal is perfect for a cozy dinner with family or an impressive main course for entertaining. Whether you're a pasta lover or a fan of gourmet comfort food, this recipe is sure to please!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces Rigatoni pasta
• 2 pieces Chicken breasts, boneless and skinless
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Butter, unsalted
• 1 medium Yellow onion, thinly sliced
• 8 ounces White button mushrooms, sliced
• 3 cloves Garlic, minced
• 0.75 cups Dry Marsala wine
• 1 cup Chicken broth
• 0.5 cups Heavy cream
• 0.5 cups Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Cook the rigatoni pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

Step 2

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat the olive oil in a large skillet over medium-high heat.

Step 3

Sear the chicken in the skillet until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside. The chicken will finish cooking later.

Step 4

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced onions and cook until caramelized, about 8-10 minutes.

Step 5

Add the mushrooms to the skillet and cook until they release their juices and begin to brown, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

Step 6

Pour in the dry Marsala wine and use a wooden spoon to scrape the browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.

Step 7

Add the chicken broth and heavy cream to the skillet, stirring to combine. Return the chicken breasts to the skillet, lower the heat to medium-low, and let them simmer in the sauce for 7-8 minutes, or until cooked through. Remove the chicken, slice into strips, and return to the skillet.

Step 8

Stir in the grated Parmesan cheese and remaining salt and pepper. Add the cooked rigatoni pasta to the skillet and toss to coat in the sauce.

Step 9

Garnish with fresh parsley and serve warm.

Nutrition Facts

Serving size	(1683.7g)

Amount per serving	% Daily Value*
Calories	2520.2

Total Fat 119.6g	0%
Saturated Fat 55.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 517.8mg	0%
Sodium 3945.2mg	0%
Total Carbohydrate 152.9g	0%
Dietary Fiber 12.0g	0%
Total Sugars 27.9g
Protein 156.4g	0%

Vitamin D 26.2IU	0%
Calcium 612.1mg	0%
Iron 11.1mg	0%
Potassium 2433.2mg	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: 46.5%

Protein: 27.0%

Carbs: 26.4%