We held our wedding rehearsal dinner at Maggiano's per my husband's request. It's easily one of his favorite restaurants and understandably so. Although he has a few favorites on the menu, his go-to is their signature dish: Rigatoni "D." The rigatoni is tossed in a light Marsala cream sauce along with chicken, mushrooms and caramelized onions. If that description doesn't get you, I don't know what will.
I'm always a little hesitant to make knock-off restaurant recipes since they rarely live up to the same name. This one, though, was right on point. It tasted exactly like the pasta dish my husband is obsessed with. Since Chris had a busy end-of-quarter at work, I wanted to make him something comforting and special to commend all of his hard work. This dish hit the spot. Enjoy!
Printable Recipe
Ingredients
- 2 tbsp. extra virgin olive oil
- 10 oz. button mushrooms
- 1 yellow onion, chopped
- 2 tsp. garlic, pureed
- Salt and pepper, to taste
- 1 lb. chicken breast, cut into 1-1 1/2 inch pieces
- 2 cups chicken stock
- 4-8 oz. marsala wine (Cribari)
- 2 oz. white wine
- 1 cup heavy cream
- 1 cup light cream
- 1 lb. rigatoni pasta
- 1/2 tbsp. fresh basil, chopped
- 1/2 tbsp. fresh parsley, chopped
- 2 tbsp. Parmesan cheese, grated
- 2 tbsp. butter
- Parmesan cheese, shavings (garnish)
- Chopped fresh parsley (garnish)
Bring a pot of water to a boil. Once boiling, cook pasta according to package directions. Drain well.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces to the pan and cook until golden brown and cooked through, about 5-7 minutes. If necessary, turn down the heat to medium-low so the outside doesn’t brown too quickly. Remove the chicken to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the pan with the heat on medium-high. Add the onion to the pan and cook, stirring occasionally, about 2 minutes. Add the mushrooms to the pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more. Mix in the garlic and sauté just until fragrant, about 30 seconds.
Remove the pan from the heat and add the wines, scraping with a spoon to deglaze the browned bits from the bottom of the pan. Whisk in the chicken stock. Bring to a simmer, then lower the heat to medium and continue to simmer until the liquid is reduced by about half. Stir in the cream and cook until heated through. Add in the basil, parsley, Parmesan and butter; mix until well blended and the butter is completely melted.
Add the cooked rigatoni to the pan and toss with the sauce. Serve immediately with additional grated Parmesan as desired.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces to the pan and cook until golden brown and cooked through, about 5-7 minutes. If necessary, turn down the heat to medium-low so the outside doesn’t brown too quickly. Remove the chicken to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the pan with the heat on medium-high. Add the onion to the pan and cook, stirring occasionally, about 2 minutes. Add the mushrooms to the pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more. Mix in the garlic and sauté just until fragrant, about 30 seconds.
Remove the pan from the heat and add the wines, scraping with a spoon to deglaze the browned bits from the bottom of the pan. Whisk in the chicken stock. Bring to a simmer, then lower the heat to medium and continue to simmer until the liquid is reduced by about half. Stir in the cream and cook until heated through. Add in the basil, parsley, Parmesan and butter; mix until well blended and the butter is completely melted.
Add the cooked rigatoni to the pan and toss with the sauce. Serve immediately with additional grated Parmesan as desired.
Source: Adapted from Pennies on a Platter
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