Creamy Chicken Rigatoni

Catherine Haury


A meal enjoyed so much by my family that we can hardly put our forks down!

★★★★★ 1 vote
20 Min
45 Min


2 Tbsp
olive oil, extra virgin
10 oz
button mushrooms
2 Tbsp
balsamic vinegar
1 small
yellow onion, chopped
2 tsp
garlic, pureed
salt and pepper
1 lb
chicken breasts, cubed
14 oz
chicken broth
1 1/2 oz
white wine
2 1/2 oz
marsala wine
16 oz
heavy cream
8 oz
rigatoni, uncooked
2 Tbsp
parmesan cheese
1 Tbsp
garlic butter
1/2 Tbsp
1/2 Tbsp
parmesan cheese, shavings (garnish)
parsley, fresh chopped (garnish)

How to Make Creamy Chicken Rigatoni


  • 1In a large skillet, heat oil, mushrooms, onion, garlic puree, salt, pepper, and brown lightly. Add balsamic vinegar and saute for 1 minute.
  • 2Lower heat, and add chicken, simmer for 10 minutes or until all of the chicken is cooked.
  • 3Add the white wine, marsala wine and chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced by half, or about 15 minutes.
  • 4Add cream and bring to a boil while stirring, reduce the heat to low and simmer for 5 minutes.
  • 5Boil the rigatoni al dente, about 10-12 minutes. Do not rinse.
  • 6Add the well-drained rigatoni to the skillet and finish with parmesan cheese, basil, parsley, and garlic butter.
  • 7Add more Marsala for flavor as needed. Place in pasta bowl and garnish with parmesan shavings and chopped parsley.

Printable Recipe Card

About Creamy Chicken Rigatoni

Course/Dish: Chicken, Pasta
Regional Style: Italian