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)


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.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Italian